At the heart of the story of Kona coffee is a beautiful combination of hard-working and multicultural people. Since the early 1800s, Kona’s coffee industry has bounced from sky-high successes to near failures. But diligent families and the ideal climate and terrain known as the Kona Coffee Belt predetermined Kona’s inevitable, eventual success.

Coffee was first introduced to the Hawaiian Islands by Don Francisco de Paula Y Marin. He planted the first seeds in 1813 under the rule of King Kamehameha the Great.

Ten years later, English agriculturalist John Wilkinson planted Arabica coffee seedlings from Brazil in the Manoa Valley, Oahu. His success initiated coffee plantations throughout the Hawaiian Islands. Chinese immigrants and Native Hawaiians formed the majority of the workers.

In 1828, Reverend Samuel Ruggles brought samples from Wilkinson’s fields to Hawaii, also known as the Big Island. He planted them in Naole, near Kealakekua Bay.

1860 The sugar industry grew and coffee plantations could only be found on the Big Island.

1870-90s International interest in coffee escalated, and Big Island coffee production came to a climax. Large coffee plantations were initiated.

The world coffee market crashed in 1899 while the sugar industry boomed. To survive, the 6,000 acres of coffee plantations were divided into 3-acre parcels and given to Japanese immigrant families. Thus began the era of family farms. Also, Arabica coffee plants from Guatemala were introduced. It is most widely used type of coffee bean used today.

Filipinos arrived around 1920s to participate in the flourishing industry, due in part to high demand for coffee for the troops during World War I. During the 1930s, students left school on a “Coffee Vacation” during harvesting season because of the economic woes of the Great Depression. During WWII, coffee began to thrive again, and the government set price restrictions on coffee to prevent another crash.

Since the 1970-80s Kona coffee has established itself as one of the world’s finest gourmet coffees. It is famous for its soft yet full-bodied taste and ideal growing conditions. The Kona Coffee Belt is approximately 20 miles long, 2 miles wide along the slopes of Hualalai and Mauna Loa. Kona coffee is grown in a perfect balance of sunlight, rainfall, high altitude, and rich volcanic soil.

Currently, there are over 600 independent coffee farms in Kona, some no larger than 2-3 acres. Most of them are owned and operated by families.