Kona coffee is clean and well-balanced with a medium body and cheerful, bright acidity yet classically balanced and often
exhibiting spicy and also buttery qualities with subtle winey tones, intensely aromatic, and with a great aftertaste/finish.
Grown only on the Big Island of Hawaii, the unique flavor of pure Kona coffee is recognized by coffee aficionados as one of
the world's classic single origin coffees. Smooth and mellow, our pure Kona coffee is delicately balanced with a lively finish,
reflective of our farm's high elevation and deep volcanic soils. One of the world's classic coffee origins, produced exclusively
from a traditional strain of typical (one of the world’s oldest coffee varieties) selectively hand-picked, and wet-processed,
using the traditional ferment-and-wash method. This classic heritage is reflected in the fundamental Kona cup, with
its gently lively acidity and high-toned, clean complexity. Nevertheless, the complex micro-climates of the rugged Kona terrain
and variations in husbandry and processing among its defiantly idiosyncratic farmers has created a fascinating array of variations
on the basic Kona cup, ranging from sweet and simple, through sweet and delicately complex, to exhilarating fruity, to (at
the highest growing altitudes) grandly austere and acidity.
Kona coffee is the market name for coffee (Coffea arabica) cultivated on the slopes of Hualalai and Mauna Loa in the North
and South Kona Districts of the Big Island of Hawaii. It is one of the most expensive coffees in the world. Only coffee from
the Kona Districts can be described as "Kona". The weather of sunny mornings, cloud or rain in the afternoon, little
wind, and mild nights combined with porous, mineral-rich volcanic soil create favorable coffee growing conditions. The loanword
for coffee in the Hawaiian language is kope, pronounced kope
The coffee plant was brought to the Kona district in 1828 by Samuel Reverend Ruggles from Brazilian cuttings.:9 English
merchant Henry Nicholas Greenwell moved to the area and established Kona coffee as a recognized brand later in the 19th century.
The former Greenwell Store and Kona Coffee Living History Farm have since become museums.
In other parts of the Hawaiian islands, it was grown on large plantations, but the 1899 world coffee market crash caused
plantation owners to lease land to their workers.:70 Most were from Japan, brought to work on sugarcane plantations. They
worked their leased parcels of between 5 and 12 acres (49,000 m2) as family concerns, producing large, quality crops.
The tradition of family farms continued throughout Kona. The Japanese-origin families have been joined by Filipinos, mainland
Americans, and Europeans. There are approximately 800 Kona coffee farms, with an average size of less than 5 acres (20,000
m2). In 1997 the total Kona coffee area was 2,290 acres (9 km2) and green coffee production just over two million pounds.