Hawaii may be best known for its tropical climate, beaches, and pineapple production, but the Aloha State also has a burgeoning specialty coffee industry. Coffee was first introduced to Hawaii in 1825 and was commercially grown throughout the 1800s. However, the coffee industry went into decline in the early 1900s due to pest infestations and competition from other coffee producing regions. Interest in Hawaiian coffee saw a resurgence starting in the 1980s and today Hawaii has approximately 600 coffee farms spread across five islands.
Where is coffee grown in Hawaii?
The main coffee growing regions in Hawaii are located on the largest islands of the state: Hawaii Island (also known as the Big Island), Maui, Oahu, Molokai, and Kauai. The island of Hawaii is the largest coffee producer, accounting for over 75% of Hawaii’s coffee production. The Kona district on the western side of Hawaii island is internationally recognized as Hawaii’s premier coffee growing region. Other important coffee regions on Hawaii island include Ka’u, Hamakua, Kona Rainforest, and Puna.
On Maui, coffee is mainly grown on the western and southwestern slopes of Mt. Haleakala in an area known as Upcountry Maui. The Kula region is home to the majority of Maui’s coffee farms. Coffee is also grown in the Ulupalakua and Keokea districts. The island of Oahu has coffee farms clustered around the North Shore and Waialua region.
The islands of Molokai and Kauai have nascent specialty coffee industries centered on the rural agricultural areas of central Molokai and western Kauai, respectively. While coffee can technically be grown in many areas of Hawaii due to the ideal climate, commercial coffee production is focused on these core coffee-growing regions where elevation, rainfall patterns, soil conditions, and sunshine are best suited for coffee cultivation.
What are the characteristics of Hawaiian coffee growing regions?
Hawaii’s coffee growing regions share some common characteristics that enable high quality coffee production:
- Tropical latitude – Hawaii’s location near the Tropic of Cancer provides abundant sunshine and relatively consistent temperatures year-round.
- High elevations – Coffee is typically grown at elevations between 500 to 3000 feet above sea level. Higher elevations provide cooler temperatures that slow coffee cherry ripening and influence bean characteristics.
- Volcanic soil – The volcanoes that formed the Hawaiian islands left behind mineral-rich soil that enables excellent coffee growth.
- Orthographic rainfall – Hawaii’s location in the middle of the Pacific results in regular rainfalls throughout the year, with a peak between November and March.
- Morning sun and afternoon clouds/rain – Ideal coffee growing conditions include morning sun to dry dew from the plants followed by some cloud cover/rain to keep plants from excessive drying in the afternoon. Hawaii’s weather patterns facilitate this.
These environmental characteristics contribute to Hawaii’s success with producing specialty grade Arabica coffee with a signature pacific island flavor profile.
What coffee varieties are grown?
The main coffee varieties cultivated in Hawaii are:
- Kona Typica – The dominant variety grown in the Kona district. It is a large bean varietal prized for its full body and mild, sweet flavor.
- Guatemalan – Known for good acidity and a rich, chocolately flavor. Common throughout Hawaii’s coffee regions.
- Blue Mountain – Grown in Upcountry Maui, it produces a mellow, well-balanced coffee.
- Mundo Novo – Grown in Kauai, produces a smooth coffee with lemon notes.
- Bourbon – Heirloom coffee plant that produces high quality coffee. Grown sparingly in Hawaii.
- Catuai – High yielding Brazilian hybrid popular for blending. Grown on farms throughout the islands.
The Typica and Guatemalan varieties were initially brought to Hawaii in the 19th century and remain popular today. While new varieties have been introduced, many farmers stick with these traditional cultivars that are well-suited to Hawaii’s soil and climate.
What is distinctive about Kona coffee?
The Kona district on Hawaii island is the most famous coffee growing region in Hawaii. Kona coffee has built up a reputation over the past century as being among the world’s best specialty coffees, commanding premium prices.
Some key things that make Kona coffee special are:
- Terroir – The unique volcanic soil, elevation, rainfall, and sunshine in Kona influence the coffee bean flavor.
- Strict growing standards – Authentic Kona coffee must be grown in the designated Kona boundaries according to specific cultivation practices.
- Specialized varietals – Kona Typica is the dominant variety grown, which contributes to a signature flavor profile.
- Hand-picking – Labor intensive hand-picking of perfectly ripened cherries ensures premium quality.
- Processing method – The “Kona-style” wet-method of processing produces exceptionally clean, bright tasting coffee.
The Kona Coffee Farmers Association has established standards, classifications, and certifications that help protect the reputation of authentic Kona coffee. Only coffee meeting these criteria can be labeled 100% Kona coffee.
What environmental issues face Hawaiian coffee production?
Some of the main environmental challenges for growing coffee in Hawaii include:
- Pests and diseases – Coffee leaf rust, coffee berry borer, and Mediterranean fruit fly have afflicted farms, requiring vigilance.
- Water shortages – Periodic droughts can make water supply for irrigation unreliable in some areas.
- Hurricanes – Hawaii’s tropical location makes it vulnerable to major hurricane damage.
- Rising temperatures – Climate change may push some farms up to higher elevations.
- High costs – Hawaii’s remote location makes everything from fertilizer to energy to labor more expensive.
Integrated pest management, expanded irrigation infrastructure, extensive pruning/shade for plants, and developing new farm sites at higher elevations are some ways Hawaiian coffee farmers are adapting to these environmental pressures.
What is the coffee’s contribution to Hawaii’s economy?
Coffee production makes up a small but economically meaningful part of Hawaii’s diverse agricultural sector. Some facts about coffee’s economic impact in Hawaii:
- In 2019, Hawaii produced 8.5 million pounds of coffee valued at $54.7 million.
- Coffee was Hawaii’s 3rd most valuable crop after seed crops and macadamia nuts.
- Around 85% of Hawaii’s coffee is exported to Japan, South Korea, Canada, and the US mainland.
- 600 coffee farms support around 1,000 jobs for Hawaii residents.
- Specialty coffee from Hawaii sells for 2 to 10 times more than commodity coffee prices.
- Coffee growers generated $13 million in state tax revenues in 2017.
While it makes up less than 1% of Hawaii’s GDP, the premium prices paid for Hawaiian coffee beans helps diversify the islands’ tourism-dependent economy. Coffee production also promotes sustainable agriculture and maintains open space and green belts across the islands.
Coffee production statistics for Hawaii
| Year | Coffee acreage | Coffee production (lbs) | Farm value ($ millions) |
|---|---|---|---|
| 2015 | 8,100 | 7.9 million | $48.6 |
| 2016 | 8,400 | 6.5 million | $48.5 |
| 2017 | 8,400 | 8.2 million | $55.5 |
| 2018 | 8,300 | 6.8 million | $50.2 |
| 2019 | 8,500 | 8.5 million | $54.7 |
Source: United States Department of Agriculture
How can you experience Hawaii’s coffee regions?
There are a few ways visitors and residents can experience Hawaii’s coffee regions first-hand:
- Farm tours – Many coffee farms offer guided walking tours of their facilities and fields. You can see how Kona coffee is grown, harvested, and processed.
- Taste local coffee – Visit coffee shops and cafes throughout the islands to sample 100% Hawaiian coffee from different regions.
- Coffee tasting classes – Some farms and estates provide cupping classes to learn how to evaluate and appreciate Hawaiian coffee.
- Festivals and events – Annual events like the Kona Coffee Cultural Festival celebrate Hawaii’s coffee heritage through concerts, competitions, farm visits and more.
- Purchase coffee – You can buy bags of roasted coffee directly at many plantations or local retailers to take home.
Experiencing coffee agritourism is a great way for visitors and Hawaii residents alike to support the islands’ agriculture, meet farmers, and enjoy Hawaiian hospitality.
What is the future outlook for Hawaiian coffee?
The future looks promising for specialty coffee production in Hawaii’s core growing regions. Some positive trends include:
- Increasing global demand for high quality, ethically sourced coffee from unique origins like Hawaii.
- Renewed interest in Hawaiian coffee among younger generations and small independent farmers.
- Ongoing innovation in cultivars, growing techniques, pest control and processing to improve efficiency, quality and yields.
- Protection of Hawaii’s coffee brand and strict labeling regulations to combat fraudulent Kona coffee claims.
- Climate change resilience research helping farmers adapt and prepare for weather variability.
There are also some challenges facing the long-term outlook, such as the availability of affordable labor, aging coffee farmers, high operating costs, and global coffee price fluctuations. Overall, Hawaii’s prized specialty coffee sector appears poised for sustained growth and success. The future is bright for Hawaiian coffee!
Conclusion
Coffee has been an integral part of agriculture in Hawaii for nearly 200 years. The state’s coffee industry has experienced ups and downs but has rebounded impressively over the last few decades. Hawaii now produces around 8 million pounds of specialty grade Arabica coffee annually on farms located on five islands. The famous Kona region on Hawaii island produces celebrated coffee prized for its flavor and quality. Coffee growing regions thrive across Hawaii thanks to ideal climate conditions, rich volcanic soil, and dedicated farmers. Hawaiian coffee generates valuable export revenues and provides local employment while maintaining Hawaii’s agricultural heritage. Experiencing the beauty and taste of Hawaiian coffee first-hand via farm tours and cuppings is a memorable way to get a flavor of these special islands.