There are people who believe that Hawaii coffee is the same as Kona Coffee, but these types of coffee have in fact many differences between them. The unlikeliness falls in the territories where they are planted.

Kona coffee is one of the most well known in the world because the beans are grown in high elevation at the slopes of Mauna Loa and Mount Hualalai. The title kona coffee bean is used to describe some kinds of Arabica coffee which is planted on the slopes of the district of Kona in Hawaii for profiting manufacture and selling.

Arabica coffee is almost certainly the majorly looked for coffee beans but the place where they are planted is in addition a great factor in producing them even more delicious.Arabica coffee plant was brought to Kona by Samuel Reverend Ruggles subtracted pieces of the plant from Brazil to Hawaii in the 19th century. Kona coffee was not very popular until the late 19th century when plantation owners gave their lands to workers on lease whose cultivation resulted in large coffee crops of high quality.

There are two principal varieties of kona coffee bean, known as Type 1 and Type 2 beans. Type 1 beans are flat on the sides and rounded on the other side; two beans are acquired from one coffee fruit. Type 2 beans are rounded and one bean occurs in each coffee fruit. Taking in account different properties such as size and moisture etc, each of these types of kona coffee bean are then divided into subtypes such as Kona Prime, Kona Fancy, and Kona Number 1 etc.

Kauai coffee is other type of Hawaiian coffee which is grown only in the islands. It has a mild acidic taste compared to Kona coffee and some people actually prefer this variety of Hawaiian coffee. It is rapidly acquiring a good reputation as one of the better Hawaiian coffees.

Some other remarkable varieties of Hawaiian coffee are Ka’anapali Maui coffee, Haleakala Maui coffee and Moloka’i coffee. These Hawaiian coffee types are not just in sale as pure coffee but also in various blends.

The Arabica bean is legendary for having brought the concept of human consumption of coffee to light.  The story goes that Ethiopean farmers noticed there goats behaving in a caffeinated manner.  When they found the culprit, a coffee plant, they made a stew out of the berries.  The drink was so delightful that they presented it to their leader, who anointed it a delicacy in his kingdom.

Since that time, Arabica beans have been cultivated worldwide, all year round.  They are rather difficult, temperamental plants, and they take great care to get the best results.  The plant itself needs to be constantly pruned to keep it to a height that makes picking the berries a possibility.  It also has to be pruned in such a way that the perfect amount of berries grow on the bush.  Too few, and the yield is not ideal; too many and the berries will seep into the soil and hurt the plant.

There are other factors that affect the plant as well.  It needs near constant mild temperatures.  While it thrives in 68 degree heat, it will die in frost.  Arabica plants need mild shade for the berries growth to be optimum.

Once the berries have grown to a deep red, they are harvested.  The real yield is the bean inside the berry, which has to be removed of it’s skin to use.

These plants are carefully watched over by farmers worldwide.  They take great care to make sure that the coffee that is reaped is of the highest caliber.  This just goes to show that the gourmet coffee bean actually does not just grow on trees.

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