Kona Coffee: Growing, Taste, and Buying Guide

Kona coffee is a rare type of coffee grown only in Hawaii. While the terms "Kona coffee," "Kona coffee blend," and "Hawaiian coffee" might seem similar, they have different meanings. To be called 100% Kona coffee, the coffee must be made entirely from beans grown in the Kona Coffee Belt on Hawaii's Big Island. Kona coffee production involves careful farming, hand-harvesting, and processing only ripe, red coffee cherries. Kona coffee has a balanced flavor that's sweet and slightly acidic. It's known for its smooth, sweet taste and slightly syrupy texture. The best Kona coffee is 100% Kona, graded 'Extra Fancy', and estate-grown. It meets both Hawaii Department of Agriculture and Specialty Coffee Association standards. You can buy 100% Kona coffee directly from farms like Greenwell Farms, Mountain Thunder Coffee Plantation, and Hawaiian Queen Coffee. Colipse does not sell Kona coffee. If you're in Kona, you can buy it from local shops.

What is Kona Coffee?

Kona coffee refers to Coffea arabica cultivated on the slopes of Hualalai and Mauna Loa in Hawaii’s North and South Kona Districts. The name "Kona coffee" comes from the Kona Districts on the Big Island of Hawaii, where this coffee is exclusively grown. Kona coffee is a specialty coffee and one of the world’s most expensive varieties.

Kona coffee beans are rare, comprising only 1% of the world’s coffee production. Kona coffee is primarily the Typica varietal (Coffea arabica var. typica), introduced to the Big Island from Guatemala in the 1800s. In 1828, Samuel Ruggles successfully planted coffee in Kona. The Kona Typica variety, introduced by Hermann Widemann in the late 1800s, thrives in Kona's cool temperatures, adequate rainfall, abundant shade, and nutrient-rich volcanic soil.

The terms "Kona coffee," "Kona coffee blend," and "Hawaiian coffee," although used interchangeably, do not mean the same. Kona coffee is grown exclusively in the North and South Kona Districts on the Big Island. Kona coffee blends contain 10% Kona coffee mixed with 90% cheaper beans from Colombia, Brazil, or other regions. Hawaiian coffee refers to any coffee grown in Hawaii, including Kona, Maui Mokka, Oahu, and Puna coffee.

The name "Kona coffee" is protected by the Kona Coffee Council (KCC), an organization of Hawaiian farmers, processors, and retailers. KCC ensures buyers receive authentic 100% Pure Kona Coffee. Their objectives include promoting and safeguarding 100% Kona Coffee beans, running advertisements, attending trade shows, and pursuing legislation to protect the Kona coffee name.

What is Kona Blend Coffee?

Kona blend coffee refers to coffee blend that contains at least 10% Kona coffee beans mixed with beans from other regions like Central America or Africa. This is done to make the coffee more affordable while still retaining some of the Kona flavor. The blend’s composition varies, affecting the flavor profile. Labels such as "10% Kona coffee" or "Kona blend" indicate the coffee is not 100% authentic Kona. In Hawaii, at least 10% of the coffee must contain Kona beans to use "Kona coffee" on the label, with other origins disclosed. Outside Hawaii, misleading terms like "Kona Roast" and "Kona Style" can appear on coffee from other countries. Kona blends offer a more affordable taste of Kona coffee by combining its unique characteristics with complementary regional flavors.

What Does 100% Kona Coffee Mean?

100% Kona coffee means the coffee is made entirely from beans grown in the Kona district of Hawaii. This label is strictly regulated by the State of Hawaii Department of Agriculture to guarantee authenticity. Their certification process includes inspections and testing to ensure only coffee grown in the Kona district and meeting quality standards can be labeled as 100% Kona coffee. The Hawaiian Coffee Labeling Act, effective July 1, 2024, further strengthens this by requiring all coffee products with Hawaiian geographical references to disclose where the coffee was grown and the percentage of locally grown coffee.

Is Kona Coffee Arabica?

Yes, Kona coffee is a type of Arabica coffee. Kona Typica is the most common Arabica variety, but the region also grows Blue Mountain, Pache, and Caturra. Pache, a Typica mutation from Guatemala, offers a full body with chocolatey notes. Caturra, a high-yield Arabica variety, delivers bright acidity and fruity flavors. All coffee grown in Hawaii is Arabica.

Where is Kona Coffee Grown?

Kona coffee grows in the Kona District on the western side of Hawaii’s Big Island in the United States. This region, called the Kona Coffee Belt, stretches 30 miles long and 1 mile wide. There are 650 to 700 independent Kona coffee farms on Hawaii's Big Island. A Kona coffee farm is a plantation where Kona coffee is cultivated. Most of these family-owned farms are typically three acres in size and are located at elevations between 500 and 2,500 feet above sea level.

Kona coffee accounts for 95% of the coffee produced on the Big Island, according to Hawaii County. Around 3,500 acres are dedicated to Kona coffee farming, producing 3.8 million pounds of coffee annually. Some of the most popular Kona coffee plantations include Greenwell Farms in Kealakekua, known for its historical significance and diverse offerings, and Hula Daddy Kona Coffee in Kailua-Kona, recognized for award-winning coffee. Others include Mountain Thunder Coffee Plantation, Heavenly Hawaiian Farms, and Buddha's Cup Kona Coffee. Hawaii is the only state in the United States where coffee is grown commercially.

What are the Kona Coffee Growing Conditions?

Kona coffee thrives best at elevations of 1,500 to 3,000 feet (450 to 900 meters). It grows well in a mild climate with stable temperatures between 74.5°F and 90.5°F, while higher elevations maintain temperatures around 70°F. The Kona coffee plant flowers in February and March at the end of the dry season. By April, when rains start, the plant begins to fruit. Mild nights without freezing temperatures are ideal for growth. Kona coffee needs consistent moisture, with ideal rainfall of 6 to 8 inches per month. The trees thrive with sunny mornings followed by cloudy, rainy, and humid afternoons.

Kona coffee requires a balance of sunlight and shade, ideally receiving 45,000 to 50,000-foot candles of sunlight per day. Kona coffee thrives in the mineral-rich volcanic soil of Hawaii's Big Island. The slightly high pH and good drainage of Mauna Loa’s slopes are ideal for coffee farms. These soils supply nitrogen, potassium, calcium, zinc, and boron, essential for healthy plants and flavorful coffee. The porous soil allows deep root growth and prevents over-hydration.

The following table outlines the essential growing conditions for Kona coffee.

How is Kona Coffee Made?

Kona coffee is made by meticulous farming, harvesting, and processing of coffee cherries, followed by roasting and brewing the beans. The process starts with hand-harvesting to select only ripe, red cherries. Each cherry typically contains two seeds or beans, though sometimes a single peaberry seed forms. Harvesters make multiple passes during the several-month harvest season. Hand-picking ensures higher quality and yield than machine harvesting.

The Kona coffee cherries ferment overnight in water tanks for 12 hours to loosen the husk and pulp. Mechanical scrubbers remove the husk and pulp using the "washed" or wet process. Kona coffee beans are then sun-dried on elevated beds to 12% moisture content, with frequent raking for even drying. Kona coffee beans are then roasted to create specific roast profiles and unique flavors. After roasting, the beans rest for a few days to a week before they are ready to brew into a cup of Kona coffee.

What is the Quality of Kona Coffee?

Kona coffee quality is determined by several factors, including bean size, shape, moisture content, and the presence of defects. Kona coffee beans are categorized into two main types: Type I, with two beans per cherry, and Type II, known as peaberries, with a single round bean. Peaberries are less common and often valued for their full-bodied flavor.

The Hawaii Department of Agriculture has established a six point grading system for Kona coffee, ranging from 'Extra Fancy' to 'Prime.' This system takes into account the size of the beans, with 'Extra Fancy' being the largest, and the number of defects allowed. Kona coffee bean size is determined using a 16/64" hole, with larger beans generally considered higher quality.

The following table presents the different Kona coffee grades with details about bean size and defect allowances.

What Does Kona Coffee Taste Like?

Kona coffee offers a delicate balance of sweetness, acidity, and body. It typically has a medium body with a slightly syrupy texture. The bright acidity provides a clean finish without being overpowering. Kona coffee is known for its smooth, sweet taste. Its sweetness comes from the slow ripening of cherries, which allows sugars to develop in the beans. The traditional Kona Typica variety delivers the balanced, sweet, and slightly floral tasting notes.

The taste of Kona coffee varies based on several factors, including roast level. Light roast Kona coffee offers diverse tasting notes, including fruity flavors like blackberry, cherry, orange, and pear. As you sip, subtle floral aromas with hints of jasmine, rose, and chamomile are also present. Chocolatey undertones range from milk chocolate in medium roasts to dark chocolate in darker roasts. Nutty flavors like hazelnut and almond typically appear in darker roasts. Caramel notes enhance the coffee's sweetness, with hints of brown sugar, honey, and vanilla.

How to Choose the Best Kona Coffee?

The following list shows how to choose the best Kona coffee.

• Look for the "100% Kona Coffee" label: This label ensures that the coffee you are buying is authentic Kona coffee and not a blend.
• Consider the roast: Kona coffee is available in various roasts, from light to dark. Choose a roast based on your taste preferences. Lighter roasts are best to highlight delicate flavors and higher acidity, while darker roasts offer bolder flavors and lower acidity.
• Check the roast date: Kona coffee beans can go stale, so be sure to check the roasting date before you buy.
• Buy whole beans: Whole beans Kona coffee stay fresh longer than ground coffee. If possible, grind your beans just before brewing to maximize flavor.
• Store your coffee properly: Store your Kona coffee in an airtight container in a cool, dark place. Avoid storing coffee in the refrigerator or freezer, as this can cause moisture to condense on the beans and affect their flavor.
• Use the correct grind size: Choose the grind size that matches your brewing method. A coarse grind is best for French press, a medium grind works well for drip coffee, and a fine grind is ideal for espresso.
• Select a brewing method: The best methods for brewing Kona coffee are pour-over, French press, and drip coffee. Try different brewing techniques to find the one that best suits your taste. The best methods for Kona coffee include pour-over, French press, and drip coffee.

What is the Best Kona Coffee?

The best Kona coffee is 100% Kona, graded as 'Extra Fancy,' estate-grown, and meets both Hawaii Department of Agriculture (HDOA) and Specialty Coffee Association (SCA) standards.

100% Kona means the beans are entirely from the Kona region. 'Extra Fancy' is the highest grade, indicating the largest beans and fewest defects. Estate-grown means all beans come from a single farm, ensuring quality control. HDOA standards ensure Kona coffee meets strict quality and labeling criteria based on bean size, shape, moisture content, and defect count, while SCA standards define specialty-grade coffee based on factors like flavor, aroma, and bean quality.

Hawaii Kona Extra Fancy from Royal Coffee is one of the best Kona coffees, offering flavors of lemon zest, almond, marshmallow, and cocoa powder. It is 100% Kona, graded as 'Extra Fancy,' and estate-grown at Greenwell Farms. Grown at 1500-2500 feet in volcanic loam soil, it includes varieties like Kona Typica, Pacamara, Jenni K., and Geisha.

Where To Buy Kona Coffee?

You can buy 100% Kona coffee directly from reputable farms like Greenwell Farms, Mountain Thunder Coffee Plantation, and Hawaiian Queen Coffee. These farms offer unique estate-grown varieties and ensure authenticity. For a wider selection, consider visiting the Kona Coffee Farmers Association website or attending their annual Kona coffee festival. Online marketplaces like Amazon and specialty coffee websites offer authentic Kona coffee. Check reviews and seller ratings to ensure quality.

To avoid blends, choose products labeled "100% Kona coffee" for authenticity. If you are visiting Kona, Hawaii, you can buy Kona coffee directly from the source at local coffee shops and stores. To ensure authenticity, purchase from verified farms or sellers offering "100% Kona" labeled products. Colipse does not sell 100% Kona coffee, Hawaiian coffee, or Kona coffee blends.

What is the Price for Kona Coffee?

Kona coffee prices range from $42 to over $450, depending on the product type and quantity. For example, a 1 lb bag of certified organic Kona coffee can cost $45.50, while 5 lbs of 100% Kona Peaberry coffee can reach $452.50. Authentic Kona coffee is among the most expensive in the world. Factors like grade, roast, and farm influence the cost. Even within 100% Kona coffee, these factors significantly affect the cost. Kona coffee blends offer a budget-friendly alternative to 100% Kona coffee, typically combining 10% Kona coffee with other Arabica beans. Prices for Kona blends generally fall below $35 for a 1-pound bag.

Kona coffee prices from online retailers vary based on several factors, as shown in the table below.

Why is Kona Coffee So Expensive?

Kona coffee is expensive due to limited growing region, high labor costs, and strict quality standards. Kona coffee's high price results from its limited growing region—a 30-mile strip on Mauna Loa and Hualalai—which restricts supply. Kona coffee's labor costs are high because the coffee cherries are hand-picked, and U.S. minimum wage laws apply. This makes production more expensive compared to other coffee-producing regions. Kona coffee's rigorous quality control process ensures only the highest quality beans are sold. This strict grading system adds to its exclusivity and premium price, making it more costly than other coffees.

Is Kona Coffee Worth It?

Yes, Kona coffee is definitely worth trying if you value a smooth, rich flavor and appreciate its rarity. Kona coffee is among the most expensive due to limited production and high demand. Many enthusiasts believe its unique flavor profile justifies the cost. However, if you seek specialty coffee at a lower price, explore high-altitude options from Colombia or Ethiopia, which offer excellent flavor profiles at affordable prices. Here at Colipse Coffee, we offer a range of specialty grade, single-origin Arabica coffees from Latin America, East Africa and Asia.

What is the Difference between Kona Coffee and Arabica Coffee?

The key differences between Kona coffee and Arabica coffee lie in their origin, growing conditions, flavor profile, price, caffeine content, and special characteristics. Kona coffee is grown exclusively in the Kona District on Hawaii’s Big Island, while Arabica coffee originated in Ethiopia and is now grown worldwide. Kona coffee thrives in volcanic soil with sunny mornings, afternoon cloud cover, and moderate rainfall at elevations between 800 and 2,500 feet. Arabica coffee grows best in high-altitude areas with well-drained soil, moderate temperatures (15-24°C or 59-75°F), and annual rainfall between 1,200 and 2,200 mm.

How Much Caffeine is in Kona Coffee?

Kona coffee generally has 80-120 mg of caffeine in an 8-ounce cup, which is similar to other Arabica coffees. However, the amount of caffeine can change based on things like how you brew it, the type of beans, and how dark it's roasted. A 2023 study by Thomas Jefferson University titled Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee showed that the caffeine in 8 ounces of cold brew Kona coffee varied. A medium roast had 173 mg after steeping for 3 hours and 280 mg after 24 hours. A dark roast had 184 mg after 3 hours and 255 mg after 24 hours.

What is the Difference between Kona Coffee and other Hawaiian Coffees?

The main difference between Kona coffee and other Hawaiian coffees lies in where they grow, flavor profiles, and acidity. Kona coffee is grown on the slopes of Hawaii’s Big Island and is known for its smooth, fruity, and sweet taste with low acidity. Other Hawaiian coffees, such as Ka’u with its chocolatey notes, Puna with bright acidity, Hamakua, Maui, and Kauai, each offer unique flavors influenced by their specific regions, elevation, and processing methods.

Hawaii's new coffee law, Act 198, mandates that blends labeled as Kona, Ka’u, Kauai, or Maui coffee must contain at least 51% Hawaii-grown beans by 2027, replacing the previous 10% requirement. While the law protects the reputation of Hawaiian coffee, it has caused a temporary drop in Kona coffee demand and prices, benefiting consumers but challenging businesses.