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.