Hawaiian Kona Coffee is a common name for the Coffea Arabica plant that is grown in the setting sun on the western facing slopes of the beautiful volcanoes Hualalai and Mauna Loa on the Big Island of Hawaii. While Hawaiian Kona Coffee Beans only makes up about 1% if the world’s coffee beans it is appreciated by many as one of the top gourmet coffee beans in the world. The main reasons Hawaiian Kona Coffee is so unique is because of the natural environment in which it grows and how they are harvested.

Natural Environment

The area the Hawaiian Kona Coffee Bean are grown is often referred to as the “Kona Districts” which is a region, of mostly small farms around 5 acres or less, approximately 1-2 miles wide and 30 miles long resting at average elevations between 500 – 3,000 feet. The sloped land of this area varies from consistent mineral – rich, humic and well-drained soil to areas where the coffee tress grow on exposed lava and the roots find their way to the cracks in the lava where the abundant soil supports them.

It is the combination of the rich volcanic soils and the unique climate of the “Kona Districts” that make the Hawaiian Kona Coffee Beans so unique. The district is considered a natural rain forest where consistent rains and clouds both supply water for the trees year-round and protect them from the intense afternoon sun. These conditions along with the morning sun and mild evening temperatures creates a one of a kind natural environment that allows the cherries of the coffee plant to slowly mature, resulting in a denser, higher quality coffee bean than other coffee plants of the world that tend to mature more rapidly.

This recipe of natural factors allows each coffee tree to produce about 15 lbs. of some of the world’s sweetest and high quality coffee berries which eventually turn into about 2 lbs. of coffee to supply to the public.