Hawaii Coffee: What Coffee From Hawaii Tastes Like and Why It’s So Expensive

The unique terroir of Hawaii—its volcanic soil, elevation, humidity, sunlight, and rainfall patterns—has a major influence on the taste and quality of its coffee. Hawaii coffees grown in different regions of the state can have subtle but noticeable differences resulting from variations in these local conditions.

However, Hawaiian coffees are generally known for their balanced, approachable flavor profile, with bright, fruity acidity complemented by sweet, chocolatey undertones. The smooth body and mellow finish make them an easy, enjoyable coffee to drink.

In this guide, I’ll share details on exactly where coffee from Hawaii grows and what the tasting notes of some popular Hawaiian varieties are. I’ll also explain what makes Hawaiian coffee so special and coveted by discerning coffee lovers.

Hawaiian Coffee: A Brief History

Coffee first arrived in Hawaii in 1813 when a man named John Wilkinson brought coffee trees over from Brazil and planted them on the island of Oahu. At the time, coffee was a new and exotic drink in the United States, as most Americans were still loyal tea drinkers. Wilkinson likely brought over the trees as an experiment to see if coffee could be commercially grown in Hawaii’s tropical climate. Spoiler alert: they could.

The coffee trees thrived in Hawaii’s nutrient-rich volcanic soil and warm, sunny climate. Within just a few years, several large plantations began growing coffee commercially on the islands. In fact, by the 1830s, coffee had become Hawaii’s leading agricultural export. At one point in the late 1800s, Hawaii was producing nearly 20 million pounds of coffee beans annually, making it one of the largest coffee producers in the world.

Today, Hawaii produces just 0.02% of the global coffee supply. However, Hawaiian coffees are prized by connoisseurs for their complex, fruity flavors. The sought-after Kona coffee, in particular, can sell for $50 $60 per pound or more, making it one of the most expensive coffees in the world, alongside premium options like Jamaican Blue Mountain coffee. The limited supply and strict quality standards help give Hawaiian coffees their exclusive, gourmet reputation.

While coffee growing declined in Hawaii in the early 20th century due to pests and competition from Central America, there has been a revival in recent decades. Many small, family-owned coffee farms now cultivate unique Hawaiian coffee varieties sustainably and organically (more on these later).

The terroir and special processing methods give Hawaiian coffees signature flavors like milk chocolate, toasted nuts, and ripe berry that coffee lovers pay top dollar to experience.

What Coffees Come From Hawaii?

Coffees from Hawaii tend to have a bright, fruity acidity balanced by sweet, nutty undertones. The medium body and mellow finish make them an easy-drinking coffee, but the fruitiness pops through to give it a really unique flavor profile. Popular Hawaiian coffee varieties include the following:

Kona coffee: The most famous Hawaiian coffee. Grown on the slopes of the Hualalai and Mauna Loa volcanoes, Kona coffee has notes of milk chocolate, toasted nut, and dried fruit. I recommend brewing this in a pour over or Chemex to bring out the smooth body, and limit the water temperature to 195 to 200 degrees (F) to prevent bitterness from overpowering the nuanced flavor.
Ka’u coffee: From the southern district of the Big Island, Ka’u coffee is bolder and fruitier, with notes of berry, lime, and spice. It’s almost reminiscent of Costa Rican coffee, but with more fruitiness and tanginess. It’s nicely highlighted in a standard drip machine or a pour over cone. Use a medium grind, and feel free to bump the water temperature up to around 205 degrees (F) to bring down the acidity if it’s too much for you.
Maui coffee: Full-bodied with low acidity, featuring caramel and vanilla flavors. I love brewing this in a French press to get that velvety, thick mouthfeel and accentuate the caramel flavor. You can also brew as espresso to get an even more syrupy mouthfeel.
Moloka’i coffee: This Hawaiian coffee has earthy, herbal flavors with a rich texture. French press brings out the deep, woody notes. It’s also great as espresso, but I’ve found that it’s a bit finicky in my espresso machine. At $50 or more per pound, your safest bet is French press so that you don’t waste coffee dialing in the brewing parameters for espresso.

Where Does Coffee Grow in Hawaii?

Coffee is very selective about growing conditions, thriving best at higher elevations with rich soil, moderate rainfall, and lots of sun. There are only a few regions in Hawaii that meet all the requirements:

Big Island: Home to the famous Kona coffee region. The slopes of the Mauna Loa and Hualalai volcanoes provide nutrient-rich volcanic soil filled with minerals like phosphorus, potassium, and magnesium that coffee plants thrive on. Elevations edging toward 3,000 feet get the right amount of sun, rain, and cloud cover, but some lower elevations can bring out unique flavors, too.
Maui: The peaks of the Haleakala volcano have the ideal combination of rainfall, well-drained soil, and sunny mornings needed for coffee cultivation.
Moloka’i: The raised elevations along the island’s northern coast offer good coffee growing terrain, although coffee matures more quickly at some of the lower elevations, which can compromise quality.
O’ahu: Small amounts of coffee are grown at elevations above 1,500 ft in the Waiʻanae and Koʻolau mountain ranges. Again, the lower elevations may not produce the same quality you’d get from Kona coffee, Hawaii’s prized coffee product.

The other Hawaiian islands lack high enough elevations and do not get enough sun exposure throughout the day for optimum coffee production.

What Gives Hawaiian Coffee its Unique Flavor Profile?

There are several key factors that contribute to Hawaiian coffee’s distinctive flavor profile:

Elevation: When coffee is grown at higher elevations, the beans mature slowly, allowing flavor to develop fully. The cooler air also helps the beans retain more acids, enhancing taste. The medium-high elevations in certain parts of Hawaii are great for slow maturation, but the areas in the state that are high enough are limited. Robusta coffee could do well in a larger area, but the Arabica coffee that most coffee drinkers prefer is limited to small regions throughout Hawaii.
Soil: The nutrient-rich volcanic soil in Hawaii gives the beans a foundation of complex flavors. The porous soil also drains well while retaining some moisture, which can help with root growth and a good maturation process.
Climate: Sunny mornings and some cloud cover in the afternoons create excellent growing conditions. It gives Hawaii coffee time to thrive in the sun but also protects the trees from too much exposure. Moderate rainfall throughout the year provides steady hydration.
Processing: Most Hawaiian coffee is wet-processed. The cherries are pulped, then fermented for 12 to 48 hours, allowing flavor to develop. The beans are laid out to dry slowly to retain character. Some farmers experiment with different processing methods to highlight different flavor characteristics, too. Some of my favorite Hawaiian coffees are dried with the pulp on, which lets them ferment and concentrate acidity and fruitiness. This process produces similar flavors to what you’d expect from Yemeni coffee, which typically involves a similar drying process.

Kona coffee, in particular, gets its signature flavor from the region’s iron-rich volcanic soil, ample sunshine, mild year-round temperatures, and light afternoon showers. These all lead to a slow fermentation process that brings out the fruity undertones. Kona also largely produces Typica coffee, which is high-quality and more expensive and time-consuming to produce due to low yield and susceptibility to disease. The region’s limited output ensures close attention is paid to cultivating and processing these high-quality beans.

Is Hawaiian Coffee Better Than Other Origins?

Opinions vary on Hawaiian coffee’s qualitative ranking compared to other origins. While Hawaiian coffee has some outstanding examples, other coffee-growing regions also produce excellent, highly-rated coffees. It’s also all subjective, so while I may love coffee from Hawaii, you might prefer something different.

Latin American coffees like those from Colombia often have chocolatey, nutty flavors similar to Hawaiian varieties but with slightly higher acidity. East African coffees like Ethiopian and Kenyan are known for complex fruit and floral characteristics. Java and Sumatran coffees from Indonesia provide earthy, herbaceous notes.

Ultimately, the unique conditions of each region lead to distinctive flavor profiles that come down to personal preference. Hawaiian coffee offers excellent balance, approachable flavors like chocolate and nuts, and a signature smoothness, which most coffee aficionados adore.

While Hawaiian coffee may not be decisively “better” than other origins, it stands out for its consistency, drinkability, and characteristic tropical fruit and nut notes. And if you subscribe to the idea that “more expensive” means “better,” then Hawaiian coffee is definitely better, at least given the price tag.

Why Is Hawaiian Coffee So Expensive?

There are several reasons why Hawaiian coffee, especially Kona, commands such high prices, often going for at least $50 per pound and sometimes reaching above $100 per pound.

Remote terrain: The mountains make planting and harvesting difficult and labor-intensive. Everything must be done by hand, and longer growing and harvesting timelines mean higher labor costs.
Small farms: The challenging landscape prevents large-scale coffee farming. Most growers are small family farms with just 2 to 5 acres. It’s kind of hard to believe that the state once exported 20 million pounds of coffee per year!
Manual harvesting: Each coffee cherry must be hand-picked when perfectly ripe because of the terrain and local standards, requiring skilled workers and more time.
Strict regulations: Hawaii has stringent laws on using the “Kona coffee” name, limiting supply. Only beans grown in North and South Kona districts can be labeled as such. The same is true of coffee from other regions in Hawaii. Abiding by these regulations takes time and effort, which drives up the cost.
High labor costs: Hawaii has one of the highest cost of living ratings in the country. That translates to higher worker wages, making production more expensive than it would be elsewhere.
Craft preparation: Meticulous processing, including hand-sorting and slow fermentation, ensures exceptional quality but drives up costs.
Limited supply: With production capped at just 6 million pounds annually spread over hundreds of farms, Hawaiian coffee is in short supply. Plus, the growing regions are scarce due to the drastic changes in elevation, which also limit growing capacity.
High demand: The excellent quality and reputation of Hawaiian coffee bolsters demand, enabling high pricing.

But is Hawaiian coffee worth the cost? I think so, and so do many other coffee connoisseurs. The only way to know for sure, though, is to drop $50 or more on a bag and try it for yourself. For me, it’s more of a special treat once or twice a year rather than being my sole go-to coffee.

What Brands of Hawaiian Coffee Are Worth Trying?

I strongly recommend trying some of the following Hawaii coffee brands to get a good sense of whether or not you like it. These brands all follow the strict local laws for coffee production, which all but guarantees a high-quality product:

Kona Gold Trading Company: Rich and smooth with notes of dark chocolate. An outstanding everyday drinking coffee…you know…like once a year when you can stomach spending the money.
Peaberry Kona: Rare peaberry beans give this coffee concentrated flavor with berry and citrus tones. Peaberry Kona coffee is one of my all-time favorites, but it’s also one of the more expensive brands of Hawaiian coffee.
Hawaiian Crown: Grown in Ka’u, known for its heavy body and spicy finish.
Hawaiian Paradise: Paradise, indeed. This is a single-origin Maui coffee with delicate florals and vanilla. Truly spectacular.
Blue Horse: Complex Moloka’i coffee with herbaceous, earthy notes. This one isn’t a great indicator of what Hawaiian coffee tastes like in general, but it’s really interesting and worth a try.
Malulani Estate: Bright and tangy with crisp acidity. This is Greenwell Farms’ flagship brand. More on that farm in a bit.
Roasted MacNuts: Grown by a third-generation Kona family farm, featuring nutty chocolate flavors. For those looking to try Hawaiian coffee that don’t necessarily like that fruity undertone that it’s known for.
Hula Daddy: Get past the silly name, and you’ll be pleased with what’s in your cup. Silky mouthfeel with candied fruit tones. A premium Kona option.

I’d recommend trying roasted MacNuts or Kona Gold for an introduction to Hawaiian coffee’s characteristic smoothness if you’re not keen on the fruitier notes in your coffee. Peaberry Kona and Blue Horse showcase unique flavor profiles from specific growing regions. Hula Daddy is an exceptional luxury choice.

What Coffee Farms in Hawaii Should You Check Out?

What about specific coffee farms from Hawaii? There are a few that are definitely worth visiting or, at the very least, ordering from:

Greenwell Farms (Captain Cook, Big Island): Historic 150-year old Kona estate. Does educational tours explaining growing and processing. If you’re ever in Hawaii, I highly recommend going here for a tour.
Hula Daddy (Holualoa, Big Island): Naming the coffee Hula Daddy wasn’t enough…they also named the farm the same name. Still, this farm is a boutique, award-winning Kona coffee producer. This one also offers tastings and tours.
Ka’u Coffee Mill (Pahala, Big Island): Processes coffee from over 50 independent farms in Ka’u. Visit the tasting room if you’re ever on Big Island.
Maui Oma Coffee Roasting (Kula, Maui): 30-acre organic farm. See the full seed-to-cup process if you’re ever in Maui. Spectacular coffee.
Maliko Estate (Makawao, Maui): Small sustainable farm growing high-quality Maui coffee. This one also does farm tours.
Kanalani Ohana Farm (Kalaheo, Kauai): Family-run oceanfront farm producing rare Kauai coffee. It offers farm walks and tastings.
Heavenly Hawaiian (Holualoa, Big Island): Woman-owned micro-roastery offering farm tours and coffee tastings. And its coffee certainly is heavenly.
Kau Orange (Lihue, Kauai): Specializes in citrusy, fruity Kauai coffees, which are some of my favorites. Visit the orchard and roasting facility.
Lion Coffee (Honolulu, Oahu): This is Oahu’s oldest coffee company. Tour their factory to learn about the roasting process and get a tasting.
Hawaiian Crown Plantation (Captain Cook, Hawaii): Large coffee estate growing rare Puna coffees. Go on an informative farm tour, and be prepared for high prices with quality to match.
Koa Coffee Plantation (Captain Cook, Hawaii): This is a massive 500-acre farm growing premium Kona coffee. It does daily farm tours explaining the process.

I’d recommend checking out Greenwell Farms or Hula Daddy for a quintessential Kona coffee experience. The Ka’u Coffee Mill is great for learning about the Ka’u region’s unique coffees. Hawaiian Crown Plantation offers a look at full-scale Hawaiian coffee farming, while Koa Coffee Plantation covers cultivation, harvesting, and processing.

For a more intimate farm experience, visit Heavenly Hawaiian, Maliko Estate, or Kanalani Ohana Farm. Going on a tour is a great way to see Hawaii’s coffee production up close and gain a deeper appreciation for the care that goes into cultivating these exceptional coffees.

Frequently Asked Questions

What is the difference between Kona coffee and regular Hawaiian coffee?

The term “Kona” refers specifically to coffee grown in the North and South Kona districts on Hawaii’s Big Island. Kona coffee is grown on the slopes of the Hualalai and Mauna Loa volcanoes in mineral-rich volcanic soil that gives it a signature flavor profile of milk chocolate, nuts, and dried fruit. Only coffee grown in this region can legally be sold as “Kona.” Other Hawaiian coffees are grown on other islands like Maui and Kauai. While they share some traits like bright acidity, they have their own distinctions depending on soil, climate, and processing method.

Is Kona coffee worth the high price?

Kona coffee is one of the rarest coffees in the world, retailing for $50 or more per pound. The challenging volcanic terrain, small farms, manual labor, and strict quality standards result in limited supply, high production costs, and premium quality. While the price is steep, Kona coffee is worth it for die-hard coffee aficionados. The complex yet smooth flavor with hints of fruit and chocolate is distinctive and enjoyable. Brewed properly in a pour over cone or Chemex, a cup of genuine Kona coffee can be a heavenly experience. The price reflects the rarity and exceptional flavor.

What is the best way to brew Hawaiian coffee?

Most Hawaiian coffee varieties are best brewed with standard drip or pour over methods. The smooth body and mellow acidity make it an easy, drinkable coffee. Some of the coffees with darker chocolaty flavors do well in a French press. Optimal brewing temperature is usually around 200°F, and the ideal brew time is four to five minutes to prevent bitterness. Kona coffee in particular pairs nicely with French press as the immersion brings out the silky mouthfeel. Moloka’i and Ka’u coffees can also be nicely highlighted with a French press. Espresso is great for bold Maui coffee.