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 espresso beans it is appreciated by many people as one of the top gourmet caffeine 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.

Natural Environment

The region 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 40 miles long resting at average elevations between five-hundred – 3, 000 ft. The sloped land of the area varies from regular mineral – rich, humic and well-drained soil to locations where the caffeine tress grow on uncovered lavand the roots find their way to the cracks in the lava where abundant soil facilitates them. kona coffee beans

It is the combo of the abundant volcanic soils and the unique climate of the “Kona Districts” that make the Hawaiian Kona Caffeine Beans so unique. The district is regarded as a natural rain forest where regular rains and clouds both supply water for the trees year-round and keep them safe from the powerful afternoon sun. These types of conditions combined with morning sunlight and mild evening conditions creates an one of a kind natural environment that allows the cherries of the coffee flower to slowly mature, ensuing in a denser, higher quality beans than other coffee plants worldwide that tend to mature faster.

This recipe of natural factors allows each espresso tree to produce about 15 lbs. of some of the world’s nicest and high quality espresso berries which eventually change 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 mountains do not let machines to harvest the berries of the coffee flower so they are palm selected and because of this only the ripest cherries are chosen. The Hawaiian coffee cherries gain from an extend harvesting season scheduled 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 forest than other coffee harvesting environments. 

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