Grown on the western slope of Manua Loa, the nutrient-rich volcanic soil, morning sunshine, overcast afternoons, and frequent evening showers combine to create a mature coffee cherry filled with exceptional flavor. KonaNaturals exclusive processing style dries the coffee beans inside the cherry membrane, locking in the unique and rich flavor of Hawaii.
Kona coffee has a rich and fascinating history tied to the culture and landscape of Hawaii. It's grown in the Kona district on the Big Island of Hawaii, where the unique combination of volcanic soil, mild climate, and elevation creates ideal conditions for cultivating high-quality coffee.
Early Beginnings
Coffee was first brought to Hawaii in 1817 by Don Francisco de Paula Marín, though his attempts to grow it weren't successful. The first real success came in 1828 when Reverend Samuel Ruggles, an American missionary, brought cuttings of Brazilian coffee plants to the Kona region. The coffee plants thrived in Kona's fertile soil and ideal growing conditions.
Growth and Struggles
Throughout the 1800s, coffee plantations expanded across the Hawaiian Islands. However, by the late 19th century, the sugar industry overshadowed coffee farming, which declined in importance. It wasn’t until the early 20th century that Kona coffee began to establish itself again. A large part of Kona coffee's revival came from the work of Japanese immigrant farmers, who started small family farms and developed methods for growing and processing coffee that improved the overall quality.
The Kona Coffee Boom
By the mid-20th century, Kona coffee had earned a reputation for its exceptional quality. The region’s farmers honed their craft, carefully tending to each stage of the coffee-growing process, from cultivating the cherries to hand-picking and sun-drying the beans. By the 1970s and 1980s, Kona coffee was internationally recognized as a premium product, sought after for its distinctive flavors.
Kona Coffee Today
Today, Kona coffee is one of the most famous single-origin coffees in the world. The region’s coffee farms are mostly small, family-owned operations, continuing the legacy started by early immigrant farmers. The Kona Coffee Cultural Festival, held annually in Hawaii, celebrates this heritage, and various coffee cupping competitions help showcase the best beans each year.
The unique taste of Kona coffee is often described as smooth, full-bodied, and rich, with subtle notes of fruit, nut, and chocolate. It's a favorite among coffee enthusiasts, prized for its distinctive character and careful production methods. The combination of volcanic soil, trade winds, and the farmers' dedication makes Kona coffee a true treasure of Hawaii.
