History & Origins
Greenwell Farms’ legacy began in 1850 when Henry Nicholas Greenwell ventured from England to Kona in the hopes of establishing a prosperous coffee farm.
After a long and treacherous journey by ship, he finally set foot on the shores of Kona, making his new home in Kealakekua, Hawaii – the “Heart of Kona.”
Over the next 40 years, Henry and his wife Elizabeth Caroline built a booming business by farming crops, ranching and producing coffee. This dedication to growing the highest quality Kona coffee beans garnered attention from coffee connoisseurs, eventually resulting in a “Recognition Diploma” from the 1873 World’s Fair in Vienna, Austria.
After winning this prestigious award, Greenwell Farms earned the reputation as one of the best coffee farms in the world.
Decades later, the Greenwell legacy continued to thrive with the help of Henry Greenwell’s grandson, Norman Greenwell, and his great grandson, Thomas Greenwell. This new generation of Greenwells diversified and expanded the farm’s offerings, ushering a new era of specialty Kona coffee cultivation on the island.
The farm is managed by fourth generation Tom Greenwell.
Working alongside coffee scientists and researchers, Greenwell Farms launched a coffee varietal breeding program in 1999 that saw the development of new first- and second-generation coffee plant hybrids.
Greenwell Farms in Kealakekua, HI, has produced 100% Kona coffee since 1850. Established in 1850, the farm has been cultivating and roasting 100% Kona coffee for over 170 years, making it both a landmark estate and a trusted producer of world-renowned coffee.
Today, Greenwell Farms maintains 85 acres of coffee orchards and manages another 60 acres of coffee orchards for other landowners. The company also purchases coffee cherry from over 400 select farmers from the Kona region, shipping worldwide.
Terroir & Growing Conditions
Here in Kona, in the heart of the Terroir called the Kona Coffee Belt, the interplay between high rainfall and sun, a mild climate, well-drained, porous volcanic substrate, afternoon clouds that diffuse intense sunlight, wind-protected western slopes and elevations that slow the ripening of the fruit to create sweetness and complexity produces a globally recognized, highly prized coffee.
In the Kona Coffee region, we see 55-75 inches of precipitation per year, depending on elevation. The unique terroir, or environment, of the Hualalai/Mauna Loa region harbors porous volcanic soil that drains very well and as a result, our farm benefits from natural irrigation.
We are strictly a “dry farm”, meaning we cultivate our crops without irrigation during our dry season.
One of the key factors in the exceptional quality of Greenwell Organic Coffee is the volcanic soil in which the coffee trees grow. The Kona region’s soil is derived from ancient lava flows, which have weathered over time to create a rich, fertile medium packed with minerals and nutrients. This soil, combined with the microclimate, allows the coffee trees to develop deep root systems and produce beans with a complex, memorable flavor.
The Kona Coffee Belt is considered a unique ‘terroir” containing well drained, slightly acidic volcanic soil, a small temperature shift from day to night and a list of micro factors that change the taste of the fruit on the tree.
The Kona Coffee Belt is one of these, 35 miles long, a mile and a half wide, 500 to 3,200 feet in elevation with ample rainfall, well-drained, porous volcanic soil and a super temperate climate. Morning sun, afternoon cloud cover and soft winds, make this an ideal region for growing coffee.
High on the volcanic slopes of Hawaii’s Big Island, where basaltic soils and ocean breezes meet, lies Kopiko Estate—part of the legendary Greenwell Farms. At 2,800 feet above sea level, these trees grow slowly, allowing sugars and flavor compounds to develop deeply within each bean.
Processing & Production
From harvesting and processing to roasting and shipping, the Greenwell Farms team handles every aspect of coffee making, from farm to cup.
From the moment the coffee cherries are handpicked at peak ripeness to meticulous processing and roasting, every step is carefully orchestrated to ensure the highest quality product.
Here in Kona, autumn is picking season for coffee farmers. September through November is the peak of the coffee harvest. Remember, all Kona Coffee is hand-picked.
Keep in mind that while autumn (Sept-Nov) is the peak of our season, harvest starts in July and continues through February.
The coffee cherries are all weighed, inspected, and graded. Then, they are run through color scanners to remove any under or overripe fruits and then pulped. Pulping is where we separate the skin and seed. We allow the seeds to ferment just enough to be able to rinse off the mucilage, and then lay the coffee up on our sun decks to dry.
Kopiko Estate’s harvest is meticulously hand-picked, washed, and sun-dried to protect the coffee’s delicate structure.
Reclaiming water used in wet milling, which is treated with Effective Microorganisms (EM), and using that water to feed pasture land in the lower part of our farm, where it’s drier.
Creating a root system that is drought- and nematode-resistant, and coffee branches with great tasting coffee by grafting all of our coffee trees. This process results in trees that are healthier, live longer and require less ongoing treatment.
This is sent to the roaster twice a week to create our Greenwell Farms roasted coffee that we sell at our retail store here in Kona and online.
Cup Profile & Tasting Notes
Although all Kona Coffee is not created equally and tree variety, roast level and processing method will all change the final result in the cup, universally Kona Coffee is considered to have a floral aroma, a bright natural sweetness, and have little or no bitterness.
When you take your first sip, you’ll notice a smooth, mellow taste with a subtle sweetness. As you continue to savor the coffee, you’ll detect notes of chocolate and nuts, with a clean, bright finish that lingers on the palate.
This process, combined with the estate’s unique terroir, reveals a cup bursting with golden honey sweetness, crisp Meyer lemon acidity, and a smooth undercurrent of roasted. In the cup, you’ll find golden honey sweetness, bright Meyer lemon zest, and a roasted macadamia nut finish.
Here, 3 varieties of Arabica tree grow side by side. Kona Typica, Hawaii Typica, and Red Bourbon trees combine to make a coffee like no other.
Smooth, balanced, elegant structure with hints of cherry and chocolate.
Lighter roasts: the acidity is a bit citrus upfront but will quickly fade into a slight island fruit tone, balances with a little herbal/chocolate contrast. From a medium roast on, the acidity is very gentle and balanced with a smooth to rough chocolaty cup profile, milk chocolate before 2nd crack, bakers chocolate and smoky into 2nd crack. Medium bodied and lower acidity, these beans as well as other Kona’s are mild cups comparatively to many other origins, be in for a delicate and tasty cup with layers of goodness.
This medium-dark roast profile creates a wide spectrum of taste experiences including hints of citrus, nuttiness, cream, vanilla, caramel and chocolate all softly balanced and integrated.
Ripe with origin character, sparkling acidity, bright citrus and a sweet, caramel center, it is like sipping a fine wine.