Big Island Coffee
Kona coffee comes from the North and South Kona districts of the Big Island, in an area 20 miles long and 2 miles wide on the slopes of Hualalai and Mauna Loa.
Kona has produced coffee continuously since the early 1800ís. and contains nearly 600 independent farms. Farms average just 3 acres and only a handful have 50 or more acres. Total Kona coffee acreage is over 2,000 acres and production exceeds 2.0 million pounds in most years. Most of Kona production grades Prime or better, because hand cultivated, hand harvested Typica variety accounts for most Kona production. Konaís rich tradition and excellent coffee continues to increase demand. Coffee buyers have pushed Kona prices up in recent years, and made it one of the highest priced coffees in the world.
Puna is in one of the newer coffee growth areas where numerous hard working farmers are cultivating over 100 acres and developing unique qualities in both Caturra and Typica as well as a little Moka. Production of high quality coffee is steadily developing on the eastern slopes of the Big Island. Kau, Hamakua, and Puna are the newest growing districts to be recognized as producing some of the best Hawaiian coffee available.
This new coffee is grown in the Kau District, sandwiched between the South Kona District and the Puna District. It is estate grown, high elevation Hawaiian coffee that thrives on the slopes of Mauna Loa where the mornings and evenings are crisp and the afternoons warm. Perfect growing conditions for one of the world's best coffees.
The beautiful Hamakua Coast is located just north of Hilo. The coffee is grown on the cool slopes of Mauna Kea. It is lush and tropical with just the right amount of rain and sun to grow a perfect cup of coffee.