Like much of Hawaii, Kona offers ideal climate conditions for growing coffee. But there is something different about the Kona coffee cherries produced here that has earned this coffee a worldwide reputation for excellence.

It might be the dark rich volcanic soil, which contains a perfect blend of acidity and minerals, and retains just the right amount of water. It could be the dependable cloud cover that rolls in each afternoon, protecting the delicate coffee trees from the glaring afternoon sun.

Hawaiian coffees are truly unique, not only in quality and flavor, but they are also the only coffees grown and produced in the United States. Ideal climatic conditions - temperature, humidity, altitude - and rich volcanic soil enables Hawaiian farmers to produce the world’s best coffees, among them the universally renowned Kona coffee.

Coffee connoisseurs the world over cherish the distinctive flavor and overwhelming aroma of Hawaiian coffees. The complex micro-climates of the various Hawaiian Islands and variations in husbandry and processing has created a fascinating array of variations on the basic Hawaiian coffee cup. Ranging from smoky, teasing, dried fruit, cherry-toned chocolate or sweet pipe tobacco notes of Molokai; to sweet and simple, round, low-key but ingratiating, Kaua’i; through sweet and delicately complex Maui’s Kula Estate coffee with its full, round, gently resonant cup with shimmers of dry fruit, chocolate, and cocoa; to exhilaratingly fruity, and grandly austere and acidy Kona (at the highest growing altitudes).

Try them all, expirience their variety and complexity and enjoy the magic of Aloha that comes into your life with everything that has its roots here in Hawaii.