Hawaii coffee - Kona coffee
Hawaii coffee originates from a strain of the variety Coffee Arabica,
brought to the islands in the early 1800s.
Hawaii coffee has a turbulent history of highs and lows. After a promising
start for commercial Hawaii coffee crop in the early 1830s,
a subsidized sugar industry causes the decline of the Hawaii coffee production
in the 1880s. Hawaii coffee fields are changed into sugar fields.
On the Big Island, some estates are too steep and do not provide enough
water for the sugar industry, so Hawaii coffee survives in the Kona area.
Larger Kona coffee plantations subdivide and lease to small Hawaii coffee
farmers.
By the 1930’s there were more than 1,000 Hawaii coffee farms and as
late as the 1950’s there where 6,000 acres of Kona coffee cultivation.
World market demand continuously changes, creating sharp ups and downs in
coffee prices, so that at times Hawaii coffee farmers have to diversify to
include macademia nuts, avocados and other crop. Kona coffee remains rare
by the end of the 20th century, with over 600 small Kona coffee farms.
Today, as the sugar industry discontinues its operations on most of the Hawaiian
islands, Hawaii coffee plantations are reappearing. The gourmet coffee specialty
market is flourishing, and consumers are willing to pay a premium price for the
rare 100% Kona coffee.
Kona coffee has been praised for its rich flavor and full body since its origin
in 1827. Today, Kona coffee has firmly established its reputation as one of the
worlds
finest gourmet coffees.
Hawaii remains the only state within the US to produce coffee.
Click here to visit
Hawaii Coffee Online Shop to order Kona coffee now.
back to Home
