Puna

Growing Region

• Location: Puna District, Big Island of Hawaii
• Elevation: ~600–2,000 feet above sea level
• Climate: Warm, humid, with frequent rainfall and volcanic activity nearby
• Soil: Volcanic, fertile, but often shallow compared to Kona’s porous slopes

Flavor Profile

• Notes: Earthy, spicy, sometimes smoky, with full-bodied richness
• Body: Bold and heavier compared to Kona’s smooth balance
• Acidity: Lower, giving it a deeper, more rustic taste

History

• Coffee was introduced to Puna in the 1800s, but sugarcane dominated agriculture for much of the region’s history.
• Small farms revived coffee cultivation in recent decades, focusing on specialty Arabica varieties.
• Puna coffee remains a boutique origin, produced in limited quantities.

 Why Puna Coffee Stands Out

• Unique terroir: Humid, rainy climate and volcanic soil create a bold, earthy cup unlike other Hawaiian coffees.
• Small-scale farms: Production is limited, making Puna coffee rare and sought after by enthusiasts.
• Distinct identity: While Kona is smooth and Kaʻū is bright and chocolatey, Puna is spicy and full-bodied.