Hawaii is the only coffee growing region within the United States of America, joining the union in 1959. First introduced in 1813 on O'ahu and in the late 1820s on the Big Island, coffee was slow to start with the production of sugar and pineapples far surpassing that of coffee.
Coffee's significance has fluctuated as a result of disease, pests and economic conditions. As coffee yields declined in other markets, such as Brazil, so coffee production in Hawaii increased. Conversely, as sugar production in Hawaii increased, so the production of coffee declined. Hawaii's specialty coffee market started to flourish late in the 20th century.
As the only coffee grown in a well developed nation, regulated by legislation targeting topics such as the American labor and wages, and with such small quantities available due to limited available farmland, Hawaiian coffee commands a high price. There is much debate as to whether the quality of the coffee warrants the price but there are certainly wonderful, if mild, cups to be had. Innovations in processing techniques and greater focus have certainly produced some great Hawaiian coffee.
All of the islands grow coffee, but the most famous regions are Kona and Ka'u on the Big Island, Maui, and O’ahu
Bourbon and Typica
August – December