Hamākua

History

• Coffee was first introduced to Hamākua in 1852 by Rev. Joseph Goodrich.
• By the late 19th century, more than eight plantations were established, with the largest spanning 1,000 acres.
• Coffee production declined due to fires and sugarcane dominance but revived in the mid-1990s after sugarcane ceased.

Growing Conditions

• Elevation: 350–2,500 feet (107–760 meters)
• Climate: Cool, misty, with high rainfall
• Soil: Deep red volcanic soil, rich in minerals
• Farm Size: Typically, 5–7 acres
• Varieties: Predominantly Typica, with some Caturra and Catuai

Flavor Profile

• Tasting Notes: Citrus brightness, sweet cocoa, nutty undertones
• Body: Good mouthfeel, smooth and balanced
• Style: Often described as clean, lively, and complex, reflecting the cool coastal climate

Current Production

• Around 15–20 farms operate in Hamākua today, covering about 45 acres.
• Coffee from this region is less widely known than Kona or Kaʻū, but it is gaining recognition for its distinctive flavor and artisanal quality.
• Local producers like Hog Heaven Coffee highlight the unique terroir of the Hamākua Coast.

Why Hamākua Coffee Stands Out

• Unique terroir: Cool, rainy climate and volcanic soil create a flavor different from Kona’s sunny slopes.
• Revival story: Once overshadowed by sugarcane, Hamākua coffee represents resilience and renewal.
• Flavor distinction: Its citrus and cocoa notes set it apart from the fruit-forward Kona and chocolate-rich Kaʻū coffees.
• Hamākua coffee is a boutique Hawaiian origin, offering a bright, cocoa-nutty cup shaped by the misty volcanic coast