Hawaiian Coffee

HAWAII

PROCESSING: Most Hawaiian coffees are washed, frequently sun-dried. Some naturals from Kona are finding their way to the market.
HARVEST PERIOD: October – March.
ARRIVAL PERIOD: April – July.
ANNUAL COFFEE PRODUCTION:  40-45,000 bags.

​Varietals

Kona

Over 600 farms produce coffee in Kona on the big island of Hawaii, mainly small holdings of less than 5 acres. Yields are high and harvesting is often done by hand, resulting in a production that is among the most expensive in the world.

Kaanapali

The center of Maui’s modest coffee production is Kaanapali. Coffee production is done centrally, though the plot is individually owned. Peaberry coffees from Maui are especially prized.

Kauai

About 3,100 acres on the Garden Island are given over to coffee, under the ownership of one large farm. Production is highly mechanized. As with Maui, peaberry coffees are often seen on the market.