Overview & Significance
Hawaii utilized coffee production is forecast at 21.0 million pounds (cherry basis) for the 2024-2025 season, up 9 percent from the previous season. Despite representing only a fraction of global coffee production— just 0.04% of the global coffee supply —Hawaii holds outsized significance as the only state in the US where coffee is grown on a commercial scale.
Bearing acreage totaled 7,000 acres, down 400 acres from the previous year, but the state’s coffee industry remains valued at approximately $102.9 million annually.
The archipelago’s coffee industry operates on dramatically different economics than most origins. While an average of approximately 5% to 10% of the cost paid by consumers goes to coffee farmers around the world, in Hawaii, it’s estimated that 40% to 60% (or more) of the cost paid by consumers goes directly to the producer. This reflects both the premium positioning of Hawaiian coffee and the high labor costs associated with US minimum wage requirements. Kona coffee is one of the most unique and prized coffees in the U.S., representing 1% of the global coffee supply.
Hawaii’s specialty focus is nearly universal, with an estimated 95% of production qualifying as specialty grade. The state’s Kona coffee belt is one the smallest coffee regions in the world yet commands some of the highest prices globally, with roasters buying 100% Kona green (unroasted) coffee often paying over US $25/lb.
Key Growing Regions
Five islands produce coffee: Hawaii, Oahu, Maui, Kauai, and Molokai. The Big Island dominates production with four distinct regions, each offering unique terroir characteristics shaped by volcanic soils and microclimates.
The Kona Coffee Belt on Hawaii Island’s western slopes remains the state’s crown jewel. The ‘Kona Coffee Belt’ consist of over 800 coffee farms in the North and South Kona Districts.
The “coffee belt” in Kona is approximately two miles wide and ranging from 700 feet (210 m) to 2,000 feet (610 m) elevation.
The coffee farms are all situated on one of two volcanoes: Hualalai or Mauna Loa. The climate conditions in Kona provide an excellent location for growing coffee: mineral rich volcanic soil, and afternoon clouds that provide natural shade. Ka’ū, once dominated by sugar plantations, has emerged as a serious contender for quality. After the last of the sugar plantations closed down in 1996, the land was converted to grow coffee.
Ka’ū is the region most likely to surprise you at the top—and it’s one of the strongest contenders for the best Hawaiian coffee right now. Over the past two decades, award-winning Ka’ū coffee has repeatedly placed in statewide cupping competitions.
The coffee production in Kauai is pretty much one plantation, aptly named “Kauai Coffee”.
Kauai is known for its extensive coffee plantation, producing around 3 million pounds of coffee annually.
Maui has close to 600 acres (243 hectares) in total coffee production, 500 acres (202 hectares) in large commercial production and about 100 acres (40 hectares) in smaller independently owned farms.
Oahu has precisely one coffee farm: Waialua Estate. It comprises a total of 155 acres of land on the north shore of Oahu.
Cultivars & Processing
Coffee production in Hawaii is dominated by Arabica varieties, including Typica, Bourbon, Caturra, and Catuai. The foundation variety remains Typica, specifically the Guatemalan strain introduced in 1892. More than 90% of coffee in Kona is known as ‘Kona Typica’, even though it is all descended from an 1892 introduction from Guatemala.
Introduced to Hawaii in 1892 by Herman Widemann—a German businessman—it was brought to the islands, by way of Guatemala, and quickly became known as “Kona Typica.”
Beyond Typica, farmers cultivate diverse varieties suited to different microclimates. Catuai is common in Moloka’i, Maui, Kaua’i, and in the Ka’ū and Puna regions. It tends to be grown in warmer climates, resulting in a simpler flavor profile that may include cocoa, spiciness, or earthiness.
Red and yellow Caturras are the second most common variety grown in the Ka’ū, Puna, and Hilo regions of Hawai’i Island.
Maui coffee farmers grow many different varietals including: Typica, Catuai, Caturra, Bourbon, and Mokka in many different micro climates on the slopes of Haleakala and the West Maui Mountains.
Processing methods have evolved significantly beyond traditional washed processing. Many farmers also experiment with different processing techniques like wet-ferment, semi-washed, honey processed, and naturals. Many farmers also experiment with different processing techniques like wet-ferment, semi-washed, honey processed, and naturals.
More recently in Hawaii, some producers have started taking advantage of innovative processing technologies, including new styles of fermentation. The annual state coffee competitions typically highlight these successful innovations, as well as the unique varieties being grown.
Cup Profile & Flavor Identity
Hawaiian coffee presents a distinctive flavor architecture built on volcanic terroir and meticulous cultivation practices. Hawaiian coffee is bright, clean, and crisp with a smooth, syrupy mouthfeel. The most common tasting notes are milk chocolate, brown sugar, molasses, and honey.
Hawaiian coffee beans, especially Kona beans, are known for their smooth and mild flavor. They are often described as being less acidic compared to coffee from other regions, making them a favorite among those who prefer a milder coffee.
Regional variations create distinct flavor signatures across the islands. The traditional variety, Kona Typica, is responsible for the balanced, sweet, and slightly floral tasting notes of great Kona coffee. Kona Coffees typically lend themselves to fruity and floral tasting notes, with a balanced, nutty, and sweet cup profile.
Kona coffee, grown on the slopes of Mauna Loa, is known for its bright acidity, medium body, and complex flavor notes of fruit, nuts, and chocolate. Ka’u coffee, cultivated nearby, shares some of Kona’s characteristics but often exhibits a rounded sweetness accompanied by earthy undertones.
This is almost completely credited to its remarkable terroir. Here you’ll find dramatic volcanic slopes, combined with sunny days and cool nights; the winning combination makes for an ideal microclimate for cultivating premium coffee.
Hawai’i’s volcanic soils are a major reason these coffees taste so distinct; volcanic terroir is widely documented for helping create dense beans and layered sweetness. The slow maturation process enabled by elevation and climate creates complexity that distinguishes Hawaiian coffee from other Pacific origins. The volcanic soil and unique microclimates of Hawaii contribute to the complexity of the coffee. As a result, you may encounter a range of flavors and aromas, making each cup a delightful exploration of taste.