Certain coffees have a name for being the best of the best.
In many cases, the success of the product is not because of the superiority of the beans themselves but because of the advertising and myths circulating around it.
Coffees such as Jamaica Blue Mountain, peaberry, and Kona Coffee are all included in this group.
Hawaiian coffee should not be seen as a rip-off (in contrast to Kopi Luwak, which is a definite fraud), but can still be a waste of money if you’re not aware of what to get.
In this piece, I’m going to provide a complete overview of the remarkable Kona Coffee, guiding you through all the essential information.
WHAT MAKES KONA COFFEE SO SPECIAL?
Hawaiian coffee, specifically Kona bean, has always been intriguing and desirable to American shoppers.
The primary cause for this is the distinct position Hawaii occupies in the collective American imagination. Kona beans have mistakenly been thought of as a superior kind of coffee bean but the truth is they are not worth the extremely high cost.
The success of the bean can largely be attributed to the effective promotion of it.
At the same time, Kona (and Hawaii in general) do have some advantages, when it comes to coffee production:
- The weather in Kona is great for growing coffee, for instance.
- Since a lot of the coffee is produced on the slopes of the Hualalai and Mauna Loa volcanoes, it has the added benefit of rich, volcanic soil that is packed full of minerals.
- Also, since knowledge and skill when it comes to processing the beans post-harvest is important, the higher education level compared to third-world farmers is a big plus.
IS KONA COFFEE STILL WORTH IT?
If you pose the question of Hawaiian coffee to coffee aficionados around the globe, they are likely to give you an air of superiority.
In the past decade, Kona coffee has lost a great deal of its appeal among coffee aficionados.
To put it simply, it is highly uncommon to find Kona coffee in coffee shops offering specialty drinks nowadays. The main reason is economics.
THE AMERICAN COFFEE DREAM
Coffee is not given proper worth around the world due to the prevalence of inexpensive labor and great quantities of production in poorer countries.
American farmers are the ones who cultivate and bring in Kona coffee, making it a one-of-a-kind product. This renders the work much pricier than in nations like Kenya and Ethiopia. Laws in the US mandate a minimum wage, and because the production of coffee requires significant manpower, the price rises accordingly.
The cost of unprocessed green Kona coffee is typically between twenty to twenty-five dollars a pound, while coffee of comparable or better quality from Central America of Africa is just six to nine dollars a pound.
Kona coffee continues to be of the same excellent quality it was when the buzz about it started to circulate, however, the global rivalry for it has significantly heightened.
The Hawaiian coffee industry has reacted to this by producing less expensive “Kona-like” coffees.
Grocery store brands have been offering “Kona Blends”, which is a mixture of 10% of Hawaiian coffee along with other Arabica beans, allowing them to charge higher prices.
This is definitely not helping the Kona-brand.
What Makes Kona Coffee so Expensive?
- The Kona Coffee Belt Size:The belt is only about 30 miles long and a mile wide and only coffee grown in this small region can be considered 100% Kona coffee. Since the area is so small, the volume of coffee produced is small too. Only about 1% of the world’s coffee grown is Kona Coffee.
- The Location: Kona Coffee grows up to 2500 ft up the side of the biggest active volcano in the world, which is located on an island. This isn’t the most ideal location for shipment of the coffee; everything has to be shipped by ocean barge. The conditions of the location also mean that there are no harvesting machines. Everything has to be done by hand, including the picking of the coffee beans.
- Labor Costs: Coffee production is very labor intensive, and almost everything has to be done by hand. This is a lot cheaper in Africa and Latin America, than it is in an American state.
THE KONA COFFEE BELT
Arabica, the species Kona Coffee comes from, is an ideal choice. This implies that if the coffee is grown and processed accurately, the tastes will be subtle and delicate.
The area where Kona Coffee is grown is quite small, but it is of the highest quality. The belt stretches for approximately 30 miles, with a width of one mile, and has an elevation that goes from 500 feet to 2,500 feet on the abundant western sides of the Mauna Loa and Hualalai volcanoes.
At times, the term “Kona” is synonymous with the town of Kailua-Kona. Actually, the area is home to other places like Kealakekua, H?naunau, Keauhou, Holualoa, and Honalo.
THE HISTORY OF KONA COFFEE
Kona’s history goes back to the year 1823, when King Kamehameha II of Hawaii and the ruler of Oahu, Chief Boki, undertook a journey to England. Sadly, the ruler fell ill with measles during his journey and was unable to make it back to the Big Island before he passed away. On his return journey, Chief Boki made a stop in Brazil and got some java vegetation which he carried to Hawaii.
In 1828, Samuel Ruggles brought the vegetation to Kona where it flourished. From 1850 to the 1880s, there was a great expansion of the Kona coffee sector, which resulted in the start of many farms; a lot of these same plantations are still functioning up to this day.
In the beginning of Kona coffee cultivation, Japanese immigrants were mainly the people who grew this type of coffee. To this day, many Kona coffee cultivators are the descendants of five generations of people performing the same labor.
Presently, there are close to 700 Kona coffee plantations, and the vast majority of them are run and managed by families. Kona coffee farms frequently provide visitors with farm tours, coffee sampling, and other experiences.
THREE OTHER GREAT (AND CHEAPER!) BIG ISLAND COFFEES : KA’U, PUNA, AND HAMAKUA COFFEE
The vast majority (95%) of coffee grown on the Big Island comes from Kona. Approximately 5% of the total coffee harvest in Hawaii is composed of beans cultivated in Ka’u, Puna, and the area along the Hamakua coast. Other Hawaiian islands have some coffee production too. Each of these coffees has their own unique taste. The choice of which coffee is most pleasing to you is largely dependent on what you prefer, similar to the way people select their favorite beers and wines.
These coffees do not possess the same annals, promotion, or public image as Kona coffee does. This implies that they are not as recognized, making them much cheaper. Think about purchasing some Hawaiian coffee to give away as a present if that is your aim. These beans are commonly available at farmers markets in Kona, Volcano, Waimea and Hilo, retail stores in the area, and can be bought online.
KA’U COFFEE
Ka’u coffee is becoming very popular thanks to its beautiful aroma, delightful floral bouquet and its smooth taste. In the last few years, Ka’u Coffee has achieved a spot in the top ranks of coffee tastings at the annual Specialty Coffee Association of America Convention, which is the most prominent coffee-focused event.
If you cannot get to Hawaii to purchase these exotic beans, you can find them online at the Kau Coffee Mill or the Silver Cloud coffee farm. Each May, the Big Island holds a distinct Ka’u Coffee Festival. The exact date and a list of planned activities can be located on the event website.
PUNA COFFEE
Coffee and the Puna region have a longstanding relationship. During the mid-nineteenth century, the Puna district was home to a cultivation area of six thousand acres dedicated to growing coffee. As sugar cane increased in Puna, coffee began to diminish, but it is now becoming more popular once again. Presently, there are in excess of 125 acres of land utilized for planting and producing coffee in Puna. Puna coffee has a rich, robust flavor, nutty notes, and a satisfying full-bodied taste. It reminds one of some premium moccas when roasted to a medium doneness.
This coffee is available online at Sharky’s Coffee and the Hilo Coffee Mill if you are not able to visit the Big Island but would like to sample the flavorful Hawaiian coffee beans.
HAMAKUA COFFEE
The Hamakua coast is renowned for its undulating hills and stunning routes that take your breath away. Previously, the terrain of Mauna Loa volcano was full of sugar cane plants, but over time its landscape is being changed to be more suited to coffee farming. Most coffee farms on the Hamakua coast average at a size of 5-7 acres and the coffee cherries are harvested by hand. It is claimed that Hamakua coffee boasts a deep, rich taste that finishes off with a smooth chocolatey undertone – you might want to taste it to see if it’s true.
WHAT IS PEABERRY COFFEE?
When looking for coffee, you may sometimes come across the name “peaberry beans”. Experts say that these particular coffee beans are pricier than the usual variety, but they also taste better. Why so?
To begin with, a peaberry is a coffee bean that is comprised of two beans fused together. Normally coffee beans grow two to a fruit. These two legumes battle for room and spread out in the center, much like the two sections of a peanut. Approximately 5% of coffee beans contain only one fertilized seed. When this occurrence transpires, it only takes a single seed to produce a full-fledged fruit, with the seed increasing in size and shape to form a larger, rounder bean.
Peaberry beans, which roast differently than the regular coffee beans, need to be divided up before they are roasted. It’s commonly accepted in coffee culture that peaberry beans can create a superior taste due to the higher density of the beans, as this increases the speed at which heat is transferred during roasting. It is claimed that the round form of the beans creates a more even roasting, since there are no harsh corners and the beans have the capability to move around the roasting area freely.
TIPS FOR BUYING KONA COFFEE
The only brew that can carry the “Kona coffee” label is the one harvested from the inclines of Hualalai and Mauna Loa volcanoes located in the north and south Kona districts. The beverages made from this coffee can be acquired in mixtures with 10% Kona beans or in pricier options of ‘100% Kona Coffee’.
“Kona Blends” that contain only 10% of Kona beans are more affordable, however, they are not genuine. It is worthwhile to spend the extra money to purchase 100% Kona Coffee if you want to bring some home.
BUY 100% KONA COFFEE AND AVOID BLENDS (READ THIS IF YOU WANT TO BRING KONA COFFEE HOME!)
You have the option to purchase Kona coffee beans from coffee plantations in your area or at stores on the island of Hawaii. Be aware that some retailers sell “Kona Blends”. Mixtures that contain at least 10% Kona coffee are more affordable than pure Kona coffee, however, they are not the genuine product and are not nearly as flavorful.
It is not unusual for shoppers to be misled by advertising, making it a simple mistake to think that a blend is the genuine version of the product. Hawaiian regulations necessitate the inclusion of the percentage of Kona coffee in a blend on the label, and you can determine if it is authentic by seeing if the label reads “100% Kona Coffee”. Make sure to take a minute to thoroughly read the labeling of the Kona coffee prior to purchasing it in order to prevent disenchantment once you get home.
Things become even more perplexing when you come across “Kona Roast” and “Kona Style” coffee for sale. The main differences between all those “Kona coffees” are:
- Kona Roast: is not a protected term and can be made from any kind of coffee bean. Most likely contains 0% Kona coffee.
- Kona Style: same as the Kona Roast, probably has nothing to do with Kona coffee if no explicit mention (10% or 100% Kona coffee) is made on the package.
- Kona Blend: is by law required to contain at least 10% Kona coffee.
- 100% Kona Coffee: is the real deal. This coffee contains only Kona coffee beans.
COFFEE TOURS AND THE KONA COFFEE FESTIVAL
For those interested in getting a deeper understanding of Kona coffee, a good way to do so is to make a trip to one of the 650+ Kona coffee farms. Many of these agricultural operations allow visitors to take guided tours, typically which involve being taken through the coffee fields to look at the developing plants. You will then have the opportunity to explore the processing space and enjoy some of the coffee grown on the farm. These tours can sometimes be at no cost (but it would be nice to purchase a cup of coffee from the shop), however they usually need to be arranged in advance.
THE KONA COFFEE FESTIVAL
Since it began in 1970, the Kona Coffee Cultural Festival has attempted to safeguard, continue and publicize Kona’s distinctive 200-year-old coffee history. Approximately fifty activities over the course of ten days will suffice for each person, from the everyday coffee lover to those who are more knowledgeable about the product and of course, for the whole family. Signature events of the festival include taking a walk with coffee and art, scruntinizing coffee in a Cupping Competition, touring farms and mills, admiring an International Lantern Parade and investigating Kona coffee country’s coffee shops, retail outlets and community through a self-guided car tour handbook.