Local Kona Coffee is a common name for the Coffea Arabica plant that is grown in the setting sun on the western facing slopes of the beautiful volcanoes Hualalai and Mauna Loa on the Big Island of Hawaii. While Hawaiian Coffee Beans only makes up about 1% if the world’s coffees it is appreciated by many people as one of the top gourmet espresso beans in the world. The main reasons Local Kona Coffee is so unique is due to surrounding in which it increases and exactly how they are collected. kona coffee beans

Natural Environment

The location the Hawaiian Kona Espresso beans are expanded is also known as the “Kona Districts” the region, of mostly small farms around 5 quadrat or less, approximately 1-2 miles wide and 35 miles long resting at average elevations between five-hundred – 3, 000 foot. The sloped land of the area varies from regular mineral – rich, humic and well-drained soil to locations where the espresso tress grow on uncovered lavand the roots find their way to the cracks in the lava in which the abundant soil facilitates them.

It is the blend of the wealthy volcanic soils and the unique climate of the “Kona Districts” that make the Hawaiian Kona Espresso Beans so unique. The district is regarded as a natural rain forest where steady rains and clouds both supply water for the trees year-round and keep them safe from the strong afternoon sun. These kinds of conditions together with the morning sunshine and mild evening conditions creates an one of a kind natural environment that allows the cherries of the coffee flower to slowly mature, producing in a denser, higher quality fastened than other coffee plants on the planet that tend to mature faster. 

This recipe of natural factors allows each caffeine tree to produce about 15 lbs. of some of the world’s nicest and high quality caffeine berries which eventually switch into about 2 pounds. of coffee to offer to the public.


The harvesting process of the cherries is unique due to steep slopes of the Hawaiian volcanoes where they are harvested and the length of the mining season. These steep ski slopes do not let machines to harvest the berry of the coffee herb so they are side selected and because of this only the ripest cherries are chosen. The Hawaiian coffee cherries gain from an extend harvesting season anticipated to the elevations and rain patterns. So the cherries my ripen at different times throughout the year and pickers can harvest them from 4 to 8 times doze months resulting in more coffee beans per shrub than other coffee harvesting environments.

Once the cherries are harvested they are processed to get rid of the external layers of the cherry wood and exposed the initial Hawaii Coffee Bean. Next they may be sent through a blow drying process, milling and searching and then a roasting process that produces the last Hawaiian Kona Coffee.