Kaʻū, on the southern flank of the Island of Hawaii, is the emerging origin now rated alongside Kona.
Kaʻū, on the southern flank of the Island of Hawaii, is the emerging origin now rated alongside Kona.
On volcanic slopes at 400–900m, both washed and natural processing are practiced.Sweet, delicate flavor — stone fruit, honey, jasmine — defines it, and with top placements at US Cup of Excellence and other competitions, it has secured its place as the new face of Hawaiian coffee.
Once vast sugarcane country, the Kaʻū district was reborn as a coffee origin from the 1990s after the sugar industry’s decline. Young as it is, it draws on volcanic soil, fitting altitude and a clear dry season to produce sweet, delicate, floral cups — and awards keep coming from Specialty Coffee Association and Cup of Excellence judging.
Kona and Kaʻū are both arabica grown on volcanic soils around Kilauea on the Island of Hawaii, and they share a certain finesse. But where Kona is medium-bodied with mild acidity, easy to use even in blends, Kaʻū puts slightly brighter acidity and jasmine-like florals out front — a style made for single origin.
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