On the coffee trail in Hawaii

Posted on Friday 14 September 2012 in Hawai

There's more to Hawaii than meets the eye. Sure, there are kilometres of beaches, horizons that seem to stretch into eternity and sunsets that will put all others to shame. But there's a coffee culture that has surpassed global expectations, starting with the smooth and robust Kona variety, and today, nearly every island in the volcanic chain boasts their own blends. For the lucky Aussie traveller taking Honolulu holidays, they'll have the rare chance to sip the floral and aromatic breakfast beverage amidst palm trees and billowing trade winds.

Kona: The original

Hawaii's coffee is synonymous with the Kona region, where the red beans grow happily in the tropical and high-elevation climate. Along the slopes of the Hualalai mountain range sits the Kona Coffee Belt - the optimal growing region on the west side of the island of Hawaii. The volcanic and young soil yields a truly unique product, which few other coffee growers can boast, and allows farmers to harvest each bean against the backdrop of one of the most breathtaking landscapes in the world.

Coffee lovers who want to get an extensive look into how these beans are perfected can easily take a short trek up the mountain and perk their ears to listen to native birds chirping in the distance while they wander through the groves.

After the early morning hike, travellers heading down the Hawaii coffee trail can start their tasting with the original Polynesian cup of Joe. These lush beans are characterised by their full-bodied flavour and sweet chocolatey undertones - perfect with just a dash of sugar and splash of cream.

Molokai: The little guy

The island of Molokai is one of the smallest in the eight-island chain, but its soil is among the richest in the state. At the Molokai Coffee Plantation, the only producers on the island, travellers can enjoy an entire mug filled with 100 percent pure arabica coffee grown right in the volcanic dirt. Similar to Kona's beans, Molokai's coffees are uncannily smooth and have a very low acidity, making them perfect for those who like their morning drinks black.

The Muleskinner roast is considered to be one of the best coffees in the state, boasting not only a sweet and subtle finish, but also earthy and husky middle notes. Some sensitive palates might even notice a nutty and spicy aftertaste.

Maui: The perfectionist

With just a handful of coffee producers, the island of Maui has truly refined the art of growing the sensitive bean. Like so many other plantations, the farms on Maui were transformed from sugar cane manufacturers to coffee groves in the late 1980s, and farmers have since been perfecting their product. Unlike Kona coffee, which is typically made from arabica beans, Maui's are produced from four different varieties: red catuai, yellow caturra, typica and moka.

No holiday in Hawaii would be complete without a trip to Maui's Lahaina, a former whaling town surrounded by illustrious green mountains. The deep blue waters making up the bay are warm throughout the year, providing perfect beach conditions for every visitor who passes through.

Kauai: The minimalist

Most of the coffees grown on the island of Kauai are simple and elegant, and many roasters opt for a regular medium roast rather than light or dark varieties. This preference is partially because the beans are so subtle in their flavours that over roasting would compromise their hidden notes. In its simplicity, Kauai coffee is a no-frills breath of fresh air, and a sublime finale for a Hawaii coffee tour.

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