How much do you know about the history of coffee growing on The Big Island? For centuries, this small island has been a hub for producing and cultivating some of the finest Arabica beans anywhere in the world. So if you’re a coffee enthusiast wanting to learn more about where your favorite cup of joe comes from, then read on! From sources to roastings and everything in between, this post will break down precisely what makes The Big Island an ideal place for producing high-grade coffee that keeps people returning for more.
How Much Coffee Does The Big Island Produce Each Year?
The Big Island of Hawaii is one of the premier coffee-producing regions in the world. Boasting three main coffee-growing areas and dozens of estates, its lush climate, ample rainfall, and rich volcanic soil have produced an abundance of quality coffees over the years. This has made it a leading Kona Coffee producer and led to innovation within niche segments such as organic, direct trade, and experimental varieties.
In any given year, the Big Island produces between five million and seven million pounds of coffee for eager consumers around the globe. And although other Hawaiian islands are known for producing unique flavor profiles from their higher elevation production sites, it’s clear that most people think about the Big Island when they think about quality Hawaiian-grown coffee beans.
The History Of Coffee Growing On The Island
To truly tell the story of coffee growing in Hawaii, you must go back nearly two centuries. Through the following sections, you will get a clear picture of how the Big Island became one of the most renowned coffee-producing regions in the world.
1820s: The Introduction Of Coffee To Hawaii
In the 1820s, a group of missionaries from the northeastern region of America brought coffee plants to the Hawaiian islands and introduced them to the native islanders. This led to the development of a subsistence-type agricultural activity that would later become one of Hawaii’s most important industries. Seeking an alternative crop to supplement their existing agriculture, natives found success with coffee and began growing and producing it commercially.
Both incredibly difficult and labor-intensive, growing these plants provided many locals with an increasingly reliable source of income. This impact on Hawaiian culture was truly remarkable—it revived a struggling agricultural economy and encouraged men and women across all parts of society to work towards a shared goal. In turn, this introduction helped build a connection between communities throughout Hawaii, ultimately forming connections still seen today.
1850s: The Greenwell Era
Although coffee growing had been steadily gaining traction since the early 19th century, it was not until 1851 that Hawaiians began to realize its potential for producing high-quality Arabica beans. At this time, a British immigrant named Henry Nicholas Greenwell arrived on the Big Island with a mission—to cultivate a superior strain of Arabica coffee and create a new generation of high-end Hawaiian coffees.
After years of trial and error, Greenwell established Kona coffee as a recognizable brand in the coffee industry and helped revolutionize how coffee was grown and processed in Hawaii. Greenwell eventually convinced local farmers to use his proprietary Arabica strain, which consisted of carefully chosen varieties worldwide. He also introduced methods like pruning and fertilizing, which further improved the quality of Hawaiian-grown beans.
1890s: The Introduction Of Typica Variety
In the 1890s, a new coffee plant called Typica was introduced to Hawaii. These beans had an incredibly smooth, sweet flavor that made them highly sought after by coffee connoisseurs across the globe. This particular strain was especially well-suited to the climate and soil of the Big Island, and its production quickly spread across estates in Kona, Kauai, Maui, and Oahu.
This high demand for Typica beans helped to make Hawaiian-grown coffees some of the most valuable and sought-after in the world. This contributed to an explosion in production, with new estates popping up all over the island to keep up with the demand.
1900s: The Japanese Farming Era
In the early 1900s, Japanese immigrants began moving to Hawaii for work and a better life. Many began working on coffee estates, learning their predecessors’ ins and outs of growing and processing beans. During this time, the economics behind the coffee industry began to crash, forcing many Hawaiian coffee producers to close their businesses. However, the Japanese farmers remained and continued to refine their skills in the art of cultivating high-quality beans.
By 1910, Japanese-run coffee farms began to dominate the landscape. Many of the finest Kona beans can be traced back to these early Japanese farming families. Hawaiian coffee made its mark on the international market with its expertise in producing consistent high-grade coffees.
1960s: Hawaii Becomes A State
In 1959, Hawaii officially became the 50th state of the United States. This allowed Hawaiian-grown coffees to be imported and exported freely within the US without the high costs of tariffs and import taxes. This opened up opportunities for coffee farmers all over the islands, as products could now easily reach a much wider audience. As more people were exposed to Hawaiian-grown coffees, they began to appreciate their unique flavor and quality.
However, with the rise in tourism, many smaller coffee farms began to struggle and eventually gave way to larger multi-estate operations. This shift towards large-scale production led some to worry about the potential for overharvesting and soil exhaustion.
Present Day: A Sustainable Future
Despite these challenges, Hawaii’s coffee culture has remained strong, and the industry strives for a more sustainable future. Coffee farmers are now taking steps to ensure that their practices have a minimal environmental impact and are investing in new technologies such as solar-powered drying facilities and energy-efficient roasting systems.
These advances have made Hawaiian coffees even more beloved, and the unique flavor profile that makes them so special still stands out among coffee drinkers worldwide. From its humble beginnings to becoming a highly sought-after commodity, Hawaiian coffee has become a true symbol of Paradise in a cup.
The History of Coffee Growing On The Island Is A Fascinating Story!
The history of coffee growing on the big island shows that it has come a long way since it was first introduced in the early 19th century. From its beginnings as an unknown beverage, Kona coffee has become a recognizable brand in the industry and helped revolutionize how coffee was grown and processed in Hawaii. As more people become exposed to its unique flavor profile and quality, Hawaiian coffee continues to gain worldwide appreciation and recognition. With a dedication to sustainable practices and a passionate community of farmers behind it, there’s no doubt that this thriving industry will continue to produce some of the finest coffees in the world for many years to come!
