Hawaiian Coffee

Written by Linda Alexander
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You might already have heard of Kona coffee, but there are many other types of Hawaiian coffee as well. Other islands, such as Kauai, Maui, Oahu, and Molokai, also grow coffee. This "other island" coffee is grown in different soils and according to the microclimates of each island.

Coffee is not native to Hawaii. It was brought there from Brazil in the early 1800s by a missionary. In 1899, the price of coffee crashed and large Hawaiian plantations broke up and were leased to the families that worked on them. Today, Hawaiian coffee farms are still small and family-owned. Most of the harvesting is done by hand, making the process labor intensive, yet ensuring the quality of the beans that are sold.

The rich volcanic soil of Hawaii is ideal for growing coffee. Hawaiian coffee is made distinctive by its growing conditions--the different elevations and microclimates found on the various islands. Cloud cover provides shade as well as rain to nourish the crops, and the soil has excellent drainage. The tropical climate that spells paradise to locals and tourists also produces a heavenly coffee that is highly valued around the world.

What Makes Hawaiian Coffee Special

Kona coffee is the best-known coffee from Hawaii. It is grown on the western Kona coast of the big island on small, family-owned farms. The harvesting is done by hand. Its distinctive flavor and aroma make it a unique taste experience. It is made more charming by the fact that it is grown in such a small, exclusive area, making it especially prized among coffee enthusiasts.

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