Old Hawaiian coffee lands fill the hillsides of the the Big Island from Kona to Ka’u. This upcountry Honaunau field is rich from volcanic flows, and the seasonal temperatures ripen the coffee cherry at speeds perfect for developing rich, sweet flavors.
These environmental conditions of soil, temperature, and rain–more than 70 inches a year–give Kona coffee its famed taste.
As always, Kona coffee is hand-picked by local farmers and their staff. This fertile field is edged by Cook’s Pine Trees, named for Captain Cook who is credited with being the first Westerner to find the islands.
This stylized photo was taken by a Droid phone.
