Kona

Origins & History

• Introduced in 1828 by Reverend Samuel Ruggles, who brought cuttings from Brazil.
• Henry Nicholas Greenwell, an English merchant, helped establish Kona coffee as a recognized brand in the late 19th century.
• Today, Kona coffee is protected by strict labelling laws—only beans grown in the Kona District can be called “Kona coffee.”

 Growing Conditions

• Climate: Sunny mornings, cloudy or rainy afternoons, mild nights.
• Soil: Porous, mineral-rich volcanic soil.
• Elevation: Farms typically sit between 500–3,000 feet.
• These conditions create an ideal environment for coffee cultivation, producing beans with balanced acidity, medium body, and complex flavors.

 Flavour Profile

• Smooth and rich with notes of fruit, nuts, chocolate, and floral undertones.
• Often described as clean and well-rounded, without bitterness.
• Considered one of the most luxurious coffees globally, often commanding premium prices.

 Key Facts

• Type: Coffea arabica.
• Region: North and South Kona Districts, Big Island of Hawaii.
• Price: Among the highest in the world due to limited production and high demand.
• Harvesting: Hand-picked to ensure quality.

 Why It’s Special

• Exclusivity: Only grown in a small region of Hawaii.
• Tradition: Generations of farmers maintain artisanal practices.
• Recognition: Frequently ranked among the world’s best coffees.