Early fall marks the Kona coffee harvest season on the rocky slopes of Mauna Loa on Hawaii island.
Since the late 1800s, Kona coffee has been grown there, the ripe red cherries hand-picked by generations of small, family-owned coffee farmers. The tradition continues; Arabica beans are sun-dried and carefully roasted to coax the natural flavors that reflect the geography, climate and handling of this special coffee.
Kona coffee is the king of Hawaii-grown coffees, but there are others worth trying. There’s coffee from Kau, south of Kona, where small farms are producing distinctive coffees. Maui, Molokai, Oahu and Kauai have larger coffee farms producing the bulk of Hawaii-grown coffees.
Each farm grows different varieties under different conditions, producing coffees that may be fruitier, less acidic, more robust or mellow.
As we all subscribe to the idea of being locavores, drinking locally grown coffee is a good idea. Not only is it fresher, it’s fair-trade coffee and the only coffees produced in the U.S.
Look for Hawaii coffees at farmers markets, supermarkets and specialty shops:
» Oahu: www.waialuaestate.com
» Maui: www.mauigrowncoffee.com
» Kauai: www.kauaicoffee.com
» Molokai: www.coffeesofhawaii.com
» Hawaii: www.konacoffeefarmers.com, www.kaucoffeecoop.com
Tip of the week: It’s the season for young ginger, with its beautiful translucent beige-yellow skin and pink tips. Because of its age, young ginger is ideal to peel, slice thin and pickle. Or cut into a fine julienne and stir fry with beef or pork. Look for Hawaii island-grown young ginger at farmers markets.
Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.
