Join us as we tour the sun-filled coffee farms of Hawai’i and hear from some of the Big Island’s key producers.
BY MICHAELA TOMCHEK
BARISTA MAGAZINE ONLINE
Photos by Michaela Tomchek
Hawai’i—a spectacular archipelago known for its largest eight islands—is a truly remarkable place, with each island encompassing its own unique world. Many know that Hawai’i is a formidable coffee producer, with the crop primarily being grown in the Kona area of the Big Island. Whether coming down from seeing the sunrise at Mauna Kea or on your way to a hike in Volcanoes National Park, be sure to stop to check out these exceptional Big Island coffee farms.
Pacific Coffee Research
There are over 650 coffee producers on the Big Island, all learning and relying on familial knowledge to grow coffee. Thanks to the work and dedication from the team at Pacific Coffee Research (PCR), more knowledge is being allocated to these producers through the Specialty Coffee Association and other training courses. The organization was founded in 2017 by Brittany Horn and Madeleine Longoria Garcia to provide locals with the opportunity to learn more about coffee quality, roasting, and brewing. PCR is now run solely by Brittany and her team, who, in addition to hosting cuppings using coffees from all over Hawai’i and offering classes for people on the Island, also roast for wholesale clients.
Notably, PCR also provides advice and feedback to producers who send in their coffee after roasting and cupping. This has significantly helped producers understand how to improve coffee quality and increased their interest in different varieties and processing methods. Brittany also hosts the Kona Coffee Cupping Competition as a way to recognize the amazing coffees grown throughout Hawai’i. With recognition from the competition, producers may begin to find their way into international markets—a significant move to ensure a bright future for Kona coffee.
Spend the morning with Brittany in her lab; she’ll surely treat you to an amazing cupping and an engaging conversation.
Kona Coffee & Tea
The extraordinary Kona Coffee & Tea farm was started by Jan and Dan Bolton in 1998, who initially planted 20 acres of coffee. Over time the farm expanded; today, it stretches across 160 acres of land in the hills of Kona. In 2003, Jan and Dan also opened up a roastery, winning awards for their quality coffee and soon opening a café to serve their coffee to locals and visitors. Now, Jan and Dan’s daughter Malia has taken over the company and is working to improve the efficiency and sustainability of the farm.
“We are a seed-to-cup operation, which means we retain complete quality control of our coffee from the beginning seed to the mill, into the roaster, and all the way to the final cup or bag at our café in Kailua-Kona,” says Kona Coffee & Tea’s communications manager, Marc Beauregard. “Our coffee is the true story of our Ohana’s love for the past, present, and future of Kona Coffee. After more than 25 years serving, I guess you could say we figured out what works for our Ohana and our customers. We’re grateful for that.”
The team members at Kona Coffee & Tea are true innovators, and have helped lead a significant amount of change in the coffee industry of Kona, helping create a powerful and connected farming community. “It’s a friendly, tight-knit group of spirited, vibrant people. Many are the sons or daughters of farmers and have grown up working in the fields,” Marc continues. “Most Kona coffee farmers have known each other for years, and they share information and resources across the small hill. Once a year in November, the community comes together to celebrate the unique terroir of the Kona growing region with awards, tastings, and festival gatherings at the Kona Coffee Cultural Festival.”
Visit the Kona Coffee & Tea Café and join one of the wonderful tours to see the sea of trees, agroforestry projects, the nursery, and where the coffee is processed. Seeing all of it firsthand is a truly remarkable experience.
Kona Farm Direct
When touring the farms of the Big Island, a final stop you must make is at Kraig Lee’s amazing farm, research area, and nursery: Kona Farm Direct. Kraig has been involved in coffee for 31 years, moving to Hawai’i to pursue his passion. His farm grows many different varieties including SL34, Gesha, Moka, and newer plots of Mejorado. On top of that, Kraig has an extensive nursery where he is growing numerous newer varieties, to be planted on his farm or sold throughout Hawai’i. It is exceptional to see the work, care, and organization Kraig has put into the farm. He also has a section of Liberica trees, which are used for grafting in order to improve the root health of the arabica plants.
In addition to his many experimental processing methods, Kraig also assists other producers on the Island with processing—a true “mad scientist” lab dedicated to helping Hawai’ian coffees gain international recognition.
ABOUT THE AUTHOR
Michaela Tomchek finds coffee an important part of life and the world. She is an appreciator of the crop, the producer, and the many cafés throughout the world serving beautiful beverages. Currently, she writes about coffee, hoping to spread her joy across the globe.
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