Big Island Coffee News & Articles

Deep in Hawaii’s lush volcanic jungles, Māmaki  grows both wild and cultivated. It's a delicious native plant that is both restorative to your body and benefits Hawaii's native rainforest. Learn how it tastes, how to brew, and where to buy pesticide-free Mamaki Tea.

Don't get fooled into buying stale or counterfeit Kona coffee. If you want to know where to buy real Kona coffee while vacationing in Hawaii, or while shopping online, these 10 tips are for you.

Question: "Hi guys, I have a client here I’m sharing your coffee with, and she started talking about mold and mycotoxin-free beans which are supposedly sold by Bulletproof Coffee / Dave Asprey, etc.

What are your thoughts on mold in relation to coffee? Thank you."

In Hawaii, farmers earn 30-60% of the price you pay for coffee. Outside of Hawaii, commercial coffee farmers earn as low as 5%. 

The answer to the question "why is the price of 100% Kona coffee so high?" starts with answering this: "Why are non-Hawaiian coffees priced so damn low?"

By embracing a variety with deep roots in Africa and adapting it to the unique terroir of Hawaii, Hawaiian coffee farmers have created a coffee that is both rare and exceptional. If you’re looking to experience something truly unique, Kona Noir, our SL34 variety, is a must-try.

This is a special post for home coffee roasters about roasting green Kona and Hawaiian coffee at home. | Treating Hawaiian coffee in the same way as green coffee beans from other origins will often lead to grainy or sharp flavors in the cup. To avoid this...

If you’re a coffee aficionado, you’ve likely seen “peaberry” coffee around. Contrary to popular belief, peaberry is not a coffee variety. Peaberry is a description of the coffee bean itself, and peaberries spontaneously appear on all coffee trees and varieties. To truly understand the peaberry, we need to look at the anatomy of coffee.

When it comes to understanding coffee production statistics in Hawaii, it’s important to look for trends in the data. Each season yields a certain amount of coffee cherry and green bean, making it possible for growers to look for patterns and try to understand how their farms might perform in future years. Taking a look at each season and each region separately is crucial to this understanding, so let’s break it down, piece by piece.

Counterfeit and 10% Hawaiian blends are successful only by virtue of the brands they exploit. And those brands have been earned through the very hard work of many farmers and retailers over the course of several years.