American

Kona coffee is one of the few American-grown coffees and is sometimes referred to as the 'Champagne of Kona' due to its limited production and high quality.

American coffee, particularly from Hawaii's Kona region, is renowned for its smooth, clean taste and subtle complexity. Grown on the volcanic slopes of the Big Island, Kona coffee benefits from ideal climate conditions, rich soil, and meticulous cultivation practices. The result is a premium coffee with a distinct flavor profile that has earned global recognition and a devoted following among coffee enthusiasts.

History

Coffee cultivation in the United States began in Hawaii in the early 19th century. Samuel Ruggles introduced coffee plants to the Kona region in 1828, and by the 1850s, coffee had become a significant crop. Despite challenges like the world wars and economic fluctuations, Kona coffee persevered and gained a reputation for quality. Today, it's one of the most expensive coffees globally, protected by strict regulations to maintain its unique character and prevent counterfeiting.

American

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Accidity:

Medium

Body:

Medium

Country:

United States

Climate:

Tropical, with moderate temperatures, abundant rainfall, and sunny mornings followed by cloudy afternoons

Cupping Score:

85.5

Region:

Hawaii (Kona)

Soil Type:

Volcanic, rich in minerals and well-draining

Typical Altitude:

300 - 900m

Annual Production:

2,500 metric tons

Export Volume:

1,000 metric tons

Market Share:

While small in global terms, Kona coffee commands a premium niche market, particularly in specialty coffee circles and high-end hospitality.

Local Coffee Customs

In Hawaii, coffee is often enjoyed throughout the day, with a strong emphasis on freshness and local sourcing. Many locals prefer their Kona coffee black to fully appreciate its nuanced flavors.

Economic Impact

Coffee, particularly from the Kona region, is a significant contributor to Hawaii's agricultural economy. It supports numerous small farms, creates jobs in cultivation and tourism, and helps maintain the state's agricultural heritage.

Awards

Hawaii Coffee Association Cupping Competition (2022)

Brewing Methods

Pour-over
French Press
Cold Brew

Certifications

100% Kona Coffee
Hawaii-Grown

Common Varieties

Kona Typica
Caturra
Catuai

Flavor Profile

Bright citrus
Nutty
Subtle spice

Popular Brands & Roasters

Kona Coffee & Tea Company
Greenwell Farms
Mountain Thunder Coffee Plantation

Tourism & Culture

Visitors to Hawaii's Big Island can tour numerous Kona coffee farms, participate in tastings, and learn about the cultivation process. Many farms offer guided tours and on-site cafes where guests can sample freshly roasted coffee.

Future Outlook

The American coffee industry, particularly in Hawaii, faces challenges from climate change and competition. However, the unique terroir and strong brand recognition of Kona coffee position it well for continued success. Diversification into specialty and experimental processing methods may further enhance its appeal.

Roast Recommendations

Medium
Medium-Dark

Sustainability Practices

Shade-grown cultivation
Water conservation methods

Traditional Preparation Methods

Drip coffee
Espresso-based drinks

Typical Harvest Season

August - January

Typical Processing Methods

Washed
Natural
Honey

Kona coffee is one of the few American-grown coffees and is sometimes referred to as the 'Champagne of Kona' due to its limited production and high quality.