Hawaiian coffee is one of the favored coffees in the world. In a massive land mass, Kona farmers do their best to cultivate the most flavorful coffee for you to drink.

The coffee that comes from Kona is grown on districts of North and South Kona. The land mass is over 20 miles long and 2 miles wide on the slopes of Mauna Loa. Kona has been producing coffee since the 1800’s. Kona contains almost 600 coffee farms spanning over 2,000 acres of land. The island produces over 2 million pounds of coffee every year.

Kona coffee comes in the Typica variety. There are over 100 private labels of Hawaiian coffee that come from Kona. The grades of the Typica coffee in Kona are mostly prime because the coffee is hand harvested and hand cultivated. The farmers don’t use machinery to do all of the work for them. This shows how much they care about the fine tasting coffee. This has made the prices of Kona coffee go up in recent years and the increase in the demand for the fine coffee.

The coffee grows into a ripe red coffee cherry from late August through January. They are then processed into coffee beans and prepared for sale and storage of the coffee. Some of the farmers sell the freshly picked coffee cherries. However, most believe that it adds value to their coffees by processing, drying milling, and then roasting the beans.

The rest of the year must be spent taking care of the soils cultivating, pruning old growth, fertilizing, and other management to get ready for the next season’s batches of coffee. This hard work by the farmers all year round is what makes the coffee coming from Kona one of the best tasting Hawaiian coffees in the world. They take pride in providing the richest and most tasteful coffee.

The Hawaiian coffee produced in Kona is a large part of the economy. The farmers work hard on over two thousand acres providing the best tasting Hawaiian coffee in the land for the people of Hawaii and people all over the world to enjoy.

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