Oct. 1 is International Coffee Day, a celebration of one of the world’s most beloved beverages. Here in Hawaii, we are especially fortunate to have something truly special: Kona coffee.
Grown in a small, distinctive region on the western slopes of Hawaii island, within the North and South Kona districts, it benefits from volcanic soil, sunny mornings, afternoon cloud cover and cool nights. But what really sets Kona apart is the human touch. Coffee cherries are hand-picked, with workers returning to the same trees throughout the season to select the ripest cherries. It is painstaking work, and one reason authentic Kona coffee costs more than commodity coffee.
Take Aloha Star 100% Kona Coffee Farm, founded by Armando and Karina Rodriguez. What began with just 200 coffee trees in 2013 has grown to more than 10,000. Their family oversees nearly every step, from raising seedlings and hand-picking cherries to processing, roasting, packaging and shipping.
Their Aloha Star 100% Kona Coffee Private Reserve in convenient sampler packs ($10 for 2 ounces) are ideal for holiday gifts and discovering your favorite coffee processing method — washed, honey or natural — or preferred roast level before committing to a larger size. Visit at alohastarcoffee.com.
In 2010, the founders of Big Island Coffee Roasters, Kelleigh Stewart and Brandon von Damitz, discovered a 3-acre, rundown coffee farm in Puna listed on Craigslist and took a chance on it. They rehabilitated the farm, opened East Hawaii’s first coffee mill and eventually became known for their award-winning and rare Hawaiian coffees.
Their Kau Morning Glory ($22 for 4 ounces) was my favorite — a medium-light roast with flavors of pecan, caramel, cinnamon and butter balanced by apricot and vanilla and a long, sweet finish. I also loved their vegan and chocolate-free espresso bites ($8 for 1.5 ounces) that taste just like chocolate in classic and Hawaii sea salt, made with organic ingredients and hints of fudge, raisin, caramel and coffee. They’re vegan, chocolate-free and contain about three shots of espresso per bar. They even make a fun coffee lip balm ($3) you can also find at bigislandcoffeeroasters.com.
Mulvadi Coffee also has its own unique story. Founded in 1997 by Steve Mulgrew after leaving the military, the company began at the Aloha Stadium Swap Meet before expanding into local stores. At a time when most coffee sold as “Kona” was a 10% blend, Mulvadi focused on bringing 100% Kona coffee to consumers. Nearly three decades later, that familiar gold bag remains a Hawaii favorite. Find it at mulvadi.com.
For a haunting Halloween treat, try this coffee jelly:
Brew 2 cups of strong Kona coffee and cool. Whisk in 2 tablespoons maple syrup, 1 teaspoon vanilla, 1-1/2 teaspoons agar-agar and a pinch of salt. Bring to a gentle boil, whisking constantly, until it starts to bubble. Pour into a shallow dish and refrigerate for 2 hours until set. Cut into spooky shapes or cubes, then serve with a spoonful of coconut cream and a sprinkle of cacao nibs.
This Halloween, forget what’s lurking under your bed and take a closer look at your coffee cup — there’s a story behind every bean worth waking up for.
