Hawaiian coffee
a taste of paradise.
is it worth it?
Absolutely!
Hawaii only produces around 5 million pounds of green coffee annually (compared to Brazil’s 5.7 billion or Kenya’s 110 million), most of which is consumed on the island itself. The big island of Hawaii, with its varied elevations, geography and climates, have produced the finest coffees in the world as farmers perfected different varietals for unique flavors in its main coffee regions.
Elevations in the coffee growing regions range from 1,000 to 3,000 feet and enjoy the year-round rain and shade from Hawaii’s dormant and active volcanoes. Farmers have exploited Hawaii’s volcanic soil with the world’s best varietals—typica, red and yellow catuai, caturra, bourbon, mokka and geisha—to yield sublime flavors only available in Hawaii.
Hawaiian coffee is our absolute favorite, and often very difficult to get, as most green coffee importers do not focus on the price point. Our relationships at local estate farms secure the finest lots for our customers.
Taste the sophistication, complexity and uniqueness of Hawaiian coffee while this season’s supply lasts.
our hawaiian coffees
hawaii’s coffee regions
Kona is the most famous coffee growing region in Hawaii, consisting of an approximately 2 mile farm felt on the shady slopes of the Hualālai Volcano on elevations ranging from 1,400 to 1,900 feet. Most farms are single estates of 5 to 40 acres and grow the Kona typica varietal, which has a mild acidity and body, balanced fruit and honey flavors and floral bouquet.
Ka’u coffee exploded on the Hawaiian coffee scene in 2007 and is poised to surpass even Kona in production and recognition. With only 600 acres of production along the Mauna Loa Volcano, farmers have planted caturra, catui, bourbon, geisha and typica for a sophisticated blend of flavors and aroma. Like Kona, Ka’u coffee is not overly bright or acidic. Excellent for a morning cup of paradise.
Puna is Hawaii’s newest (and oldest!) coffee region. Originally coffee was introduced in Puna given its location on the Big Island’s wet and lush side of Mauna Loa—perfect for healthy and shade-grown coffee. But specialty coffee demand could not at the time support local farmers, who turned to sugar cane production to support the land. Now, with the recent exploding demand of Hawaiian coffees, farmers have rediscovered Puna has the ideal coffee production for beautiful, balanced and exquisite coffee. Sip its subtle sweetness at any roast level.