Frequently Asked Questions

Hawaiian coffee is grown in a tropical paradise with rich volcanic soil, ample rainfall, and ideal elevation, resulting in a smooth, well-balanced flavor. The meticulous care taken by local farmers ensures high-quality, hand-picked beans.

Kona coffee is grown in the Kona Coffee Belt on the Big Island, where the combination of volcanic soil, sunny mornings, and afternoon rain creates a uniquely smooth, rich, and slightly nutty flavor. Other Hawaiian coffees, like Ka'u or Maui coffee, have distinct profiles influenced by their respective climates and soil conditions.

"100% Kona Coffee" is made entirely from beans grown in the Kona region. "Kona Blend," on the other hand, contains as little as 10% Kona coffee mixed with beans from other regions, which can dilute the signature Kona flavor.

The Big Island (Hawai'i Island) is the most well-known for its coffee, especially the world-famous Kona coffee, celebrated for its smooth, rich flavor. However, coffee is also grown in Ka'u on the Big Island, as well as on other Hawaiian islands like Maui, Oahu, Kauai, and Molokai—each producing exceptional coffee with its own unique characteristics. We encourage you to try coffee from different islands to experience the full range of Hawaii's coffee flavors!

Hawaiian coffee is grown and harvested in the United States, where labor costs and land expenses are higher than in many other coffee-producing regions. Additionally, the coffee is often hand-picked for quality, contributing to its premium price.

Yes! Many coffee farms in Hawaii offer tours and tastings. The most popular farm tours are in Kona (Big Island), but you can also find tours in Ka'u, Maui, Oahu, and Kauai.

The best time to visit is between September and March, which aligns with the harvest and processing season. During this time, you can see coffee cherries being picked and processed.