What is Kona coffee? Are you Drinking the Real Kona coffee?
What is Kona Coffee?
The term Kona coffee applies only to the coffee grown within the Kona District (North and South Kona) located on the West side of Hawaii island (Big Island). The Big Island is the biggest of the eight islands that form the state of Hawaii. Currently, coffee is grown on five Hawaiian Islands (Kauai, Oahu, Maui, Molokai, and Hawaii Island). Here on the Big Island, additional to Kona, coffee is also grown in the districts of Ka’u (Southeast), Puna in the Northeast, and Hamakua in the Northwest.
Coffee that is grown elsewhere in Hawai'i or imported from other countries, cannot be called Kona coffee. Furthermore, coffee that is mixed with coffees from another producing regions or countries, cannot be called 100% Kona Coffee (more details below).
The Importance of the Kona Coffee Location
Map of Hawaii island (Big Island of Hawaii) showing it eight districts, including the North Kona and South Kona districts, on the West side of the island, where Kona coffee is grown.
The Kona District is located on the West slopes of the Hualalai and Mauna Loa volcanoes, on Hawaii island (Big Island). The Kona District is divided into the North Kona and South Kona districts. This region, which covers almost two-thirds of the entire West side of Hawai’i island, is home to the famous “Kona Coffee Belt”. With altitudes ranging from 500 to 3200 feet above sea levels, the Kona District includes the communities of Makalei (most northern section, bordering the South Kohala District), Holualua, Honalo, Kainaliu, Kealakekua, Captain Cook, Honaunau-Napoopoo, Hookena, Papa Bay, Honomalino Acres, and other communities located in the most southern section of this district.
During the last 15-20 years, newer Kona coffee farms have been developed in South Kona, including our two Estates, as well as other ones located even farther South, but still within South Kona. These farms sometimes are not included in the “Kona Coffee Belt” maps found online. The fact is all coffee grown within the boundaries of the Kona District (North Kona and South Kona) is 100% Kona coffee.
What is the taste profile of Kona coffee?
The volcanic soil in these mountainous places is rich in nitrates, phosphates, iron, and manganese, which promotes healthy plant growth. This area is characterized by:
Fields with altitudes from 500 of up to 3,200 feet.
Average rainfall of 60+ inches per year.
Slightly acidic, well-drained volcanic soil.
Excellent drainage conditions. The rainwater runs down the slopes, coffee crops will not flood.
Mild temperature swings from day to night (85°F day average, 60°F night average).
Sunny morning and cloudy afternoons.
Wind-protected western slopes (trade winds usually blow from East to West).
The cycle of bright sunny mornings, cloudy, wet afternoons, and moderate evenings
creates a perfect growing environment for Kona coffee trees to mature slowly and
prosper, producing sweet-tasting, flavorful beans.
A Brief History of Kona Coffee
The story of Kona began in 1823, when the Hawaiian King Kamehameha II traveled to England with Oahu's governor, Chief Boki. Unfortunately, the king contracted measles on his trip and died before his return to the Big Island. Chief Boki visited some coffee houses while he was in England, and he saw the potential for growing coffee in Hawaii. He made an arrangement with an English agriculturist named John Wilkinson, to come to Hawaii with him to grow and cultivate coffee and sugar on the Manoa Valley in Honolulu (island of Oahu).
On their way back home, Chief Boki stopped in Rio de Janeiro, Brazil, and purchased some coffee seedlings to be planted by Wilkison at the Manoa Valley field. They arrived in Hawaii in May 1825, and the coffee orchard was successfully established.
Then, in 1828, Samuel Reverend Ruggles brought some plants from that Manoa Valley coffee orchard and planted them in the area of Napo’opo’o, in South Kona (here in Hawaii island) where it prospered, thanks to the favorable growing conditions.
Coffee was also planted in other parts of the Hawaiian Islands, including Oahu, Maui and Kauai. From 1850 to the 1880s, the Kona coffee industry grew significantly, but the 1899 world coffee market crash caused plantation owners to lease land to their workers. Japanese immigrants were predominantly Kona coffee farmers (originally brought to work on sugarcane plantations) and they worked their leased land parcels of between 5 and 12 acres as family concerns, producing quality coffee crops. This is true today, where many Kona coffee farmers are fifth-generation descendants doing the same work. The tradition of running family farms has continued throughout Kona. The Japanese-origin families have been joined by Filipinos, mainland Americans, Europeans, and Latino/Hispanic families, like us.
Kona coffee have experienced periods of expansion and contraction in response to major social and political events. Throughout it all, however, Kona coffee varieties quietly evolved and improved and the whole processing and brewing process has been refined through the years. As of today, there are approximately 900 Kona coffee farms, and most of them are family-owned and operated. Many Kona coffee farms offer farm tours, coffee tastings, and roasting sessions to the visitors.
What is Specialty Coffee?
Following the Specialty Coffee Association (SCA) standards and overall, internationally accepted requirements, specialty coffee is defined as any coffee that, when graded, complies with these standards:
On a 350g (12oz) sample of green coffee beans (unroasted) inspection: there is zero (0) primary defects, and less than five (5) secondary defects on a 350g sample.
During the cupping (coffee tasting done after roasting, grinding and brewing the sample): It scores 80 points or above, on a 100-points scale.
Coffee Cupping Quality scores:
From 80 to 100 points = specialty coffee
Score lower than 80 points = commercial-grade coffee (non- specialty coffee).
SCA quality standards for specialty grade coffee beans
SCA Coffee Taster's Flavor Wheel guide for coffee cupping (tasting of brewed coffee samples)
Is all Kona Coffee specialty-grade coffee?
The answer is no. Coffees can be 100% Kona and not reach the standard to be ranked as specialty-grade. A big majority of Kona coffee producers comply only with the HDOA (Hawaii Department of Agriculture) Standards for Kona coffee. Only a reduced group of farmers follow the Specialty Coffee Association (SCA) standards. However, every year the number is increasing, which is great for the Kona coffee consumers, and overall, for all coffees produced in the state of Hawaii.
How much 100% Kona coffee is produced each year?
Between 2021 and 2022, an estimated 1.9 million lbs. of unroasted coffee beans were produced. However, there is a large amount of the Kona coffee being blended with other coffee beans, resulting in the decline. There is an average of about 20 million pounds of coffee sold each year with the label of Kona Coffee, though much of it is more aptly described as “Kona Coffee Blend”, containing as low 10% Kona coffee.
Counterfeit Kona coffee generally retails at lower prices, usually found at big retail brick and online stores, at some farmers markets, or even street vendors. If you are paying $20 -25 dollars or less for one pound of “100% Kona Coffee”, there is a big possibility that you are not getting authentic, real 100% Kona coffee, you might be getting a lower grade (X-3 or “Off-grade” beans), which are not allowed to be labeled as “Kona”, according to HDOA standards. Lots of money and powerful big companies involved, local Kona coffee farmers organizations trying to change the laws for 10+ years to stop this deceiving practice, a battle that has a lot of $$$$$$$$$ involved.
How does Kona coffee differ from other types of coffee?
Its geographic location (farther from the Equator), the weather conditions and rich volcanic soil benefits Kona coffee beans. Our 100% Kona coffee is meticulously harvested, processed, dried, stored, milled and roasted in small batches, to ensure quality, freshness, flavor, aroma. The ultimate product is an outstanding, delicate coffee full of flavor and scent, artisan-roasted in small batches, “on demand” as orders arrive.
How to identify counterfeit Kona coffee?
Before buying Kona Coffee, is always good to consider the following tips before completing your purchase:
Always read the label. Make sure that it says 100% Kona coffee.
Many brands of coffee have the word "Kona" in the name but are not Kona. Many are a "Kona Blend". A Kona blend can contain as little as 10% Kona beans or even none. When purchasing, consider the following points:
Purchase farm-direct brands.
Check the beans' quality grade. Preferably purchase Estate-grown and specialty-grade beans.
Purchase whole beans, in that way it is easier for you to identify the quality of the coffee. This is especially important if you are purchasing Peaberry beans.
Stay away from flavored coffee, especially if it is ground. You might be (we cannot say it’s always the case) getting lower-quality beans.
2. Check the size and weight of the bag.
Be aware that some packages look to be the same size, but some contain only 7 ounces, or even 6.5 ounces instead of 8 ounces; or 12, 14 ounces instead of 1LB. We always over fill our bags slightly (and do not include bag weight) in order to make sure that you receive the amount of coffee that you ordered. Every bit of coffee counts and we want to make sure you get it all, every time!
3. Look for Kona coffee that is fresh.
Without a doubt, any coffee is best when consumed freshly roasted. 100% Kona coffee is a favorite of many and is considered an opulent example in the coffee world. Buying from a reputable, well-known source is the most reliable way to get the freshest beans. You are paying for high quality product, so you expect it to be fresh. In order to ensure freshness, we recommend you:
Purchase coffee that is roasted to order, and in small batches.
Purchase packages with the one-way valve (degassing valve) that let the gasses from roasting escape, without letting in air that will make it stale quickly.
Look for bags that have solid sides. We suggest you avoid packages with transparent panels, because light affects the coffee freshness.
Purchase whole beans, if possible, which keeps freshness longer than ground coffee.
Is Kona Coffee a seasonal product?
Kona coffee usually begins blooming between February and March. The small white flowers known as "Kona snow" cover the trees. Small green berries appear in April. It takes about 7 months for the coffee cherries to be fully developed. The harvest season begins by late July or the beginning of August. The red fruit, called "cherry" because it resembles a cherry, starts to ripen for picking. Not all cherries ripe at the same time, which is the reason why each tree is hand-picked several times (five to six rounds, with an average of two to three weeks between pickings).
Between August and January, depending on the coffee variety and growing conditions, each coffee tree provides around 15 pounds of cherry, which results in about two pounds of roasted coffee.
The Kona Coffee harvest can be preserved. There are several steps that are performed after each round of coffee picking and before the coffee is ready to be roasted. There are different methods for processing coffee, being the Washed or parchment-dried the most commonly employed to process Kona coffee. However, in recent years, the Pulp-dried or Honey process and the Fruit-dried or Natural process, have gained popularity to process Kona coffee, following the trend in other coffee producing countries/regions and the increased demand.
Is Kona coffee healthy?
Based on several studies, caffeine intake can significantly help in boosting your metabolism. Having this beverage regularly can help your body quickly transform food into energy. Also, coffee can help to reduce inflammation and support heart health. It is also packed with nutrients and antioxidants. It contains nutrients including Vitamins B2, B3, and B5, potassium, and manganese that provide many health benefits.
Coffee from Hawaii, particularly Kona, has always held a particular fascination in the minds of American consumers. The properties that Hawaii islands are issued due to cultural qualities, social expectations. There is always an exotic quality to the products from Hawaii that are passed on to all categories.
Is Kona coffee high in caffeine?
You may have heard that Kona coffee has a high caffeine content, which is technically accurate. On average, Kona coffee beans have a caffeine content between 1.20% to 1.32%. By contrast, many mass-produced coffees from other regions have a caffeine content closer to 1.1%.
REFERENCES
Kona Coffee History | Kona Coffee Cultural Festival 2023 (konacoffeefest.com)
https://www.hawaiicoffeeassoc.org/resources/Documents/DOA-HICoffeeAssoc-Booklet.v4_print.pdf
Kona Coffee: Our Definitive Guide (History, Background and coffee Facts) (lovebigisland.com)
Kona coffee - Wikipedia
Book: A cup of Aloha. The Kona Coffee Epic, by Gerald Y. Kinro. 2003 University of Hawaii Press.
