Grown on the volcanic slopes of Hualalai and Mauna Loa, and soaked in the tropical sun and gentle afternoon rains of the Kona Coast, Kona Coffee’s delicious flavor has become one of the most highly valued among coffee drinkers around the world. Kona, located on the west side of the island of Hawai'i (The Big Island), has been producing coffee since the early 1800's. The name “Kona Coffee” only applies to beans grown in North and South Kona. Coffee grown in other places throughout the Hawaiian Islands cannot be called Kona Coffee.

 

 

The Kona region contains approximately 800 coffee farms. Most are small, usually three to seven acres in size and are run by families, many passed on from one generation to the next. From August to January, the Kona Coffee farmer hand-picks the ripe red coffee cherries at peak maturity, processes them into coffee beans and prepares their coffee for sale or storage. Since the cherries do not all ripen at the same time, each tree will be picked several times throughout the season. This meticulously cultivated process leads to a cup of coffee that is rich, medium-bodied and slightly acidic with a heady aroma and complex, winey, spicy taste.