Kona | Not all coffee grown in Hawaii is called Kona Coffee

Kona | Not all coffee grown in Hawaii is called Kona Coffee

Typica was introduced from Guatemala in 1892 to consolidate its Brazilian roots. This Typica variety has adapted well to the climate in Hawaii and is now considered a typical Kona variety known as Kona Typica.

Hawaii's climate and geography play an important role in producing high-quality Kona coffee despite its lower altitude compared to other coffee-producing regions around the world. The necessary combination of sunlight and humidity, temperature changes between day and night, and mineral-rich volcanic soils on the slopes of Mauna Loa ensure exceptional conditions for growing some of the most delicious coffee in the world.

Only coffee from the Kona district (Kona Coffee Belt) is called Kona Coffee and is classified into two main types:

- **Type I**: Each cherry has two seeds with one side flat and the other oval, including 'Kona Extra Fancy', 'Kona Fancy', 'Kona Number 1', 'Kona Select', and 'Kona Prime'.

- **Type II**: Each fruit has only one seed, called “peaberry” or Culi coffee, including ‘Peaberry Number 1’ and ‘Peaberry Prime’.

- Lower grade coffee, called ‘Triple X’, is not labeled as “Kona” but as ‘Hawaiian’ coffee.

The popularity of Kona coffee not only drives tourism to Hawaii but also serves as a symbol of local culture and pride. Many tourists visit coffee farms and enjoy coffee at its origin, contributing to highlighting this special value of Hawaii.