Every morning, millions of Americans face a version of the same quiet decision. Do you fire up the machine on the counter, or do you grab your keys and head to the coffee shop down the street? It sounds simple. But the more seriously you take your espresso, the more loaded that question becomes.
This is not a small cultural moment. As of 2026, 83% of past-day coffee drinkers in the United States consumed their coffee at home. At the same time, out-of-home coffee consumption reached its highest point since January 2020, with 38% of drinkers purchasing coffee outside the house. Those numbers do not contradict each other. They reveal something genuinely interesting: Americans are drinking more coffee in more places, with more intention than ever before.
Someone standing in line for a $7 oat milk latte is wondering whether their home espresso machine could produce something just as satisfying. Someone unboxing a new semi-automatic machine is hoping they made the right call. Both people are asking the same underlying question: what do I actually need to know to get the best espresso possible?
Here at Buddha's Cup, we sit at a unique intersection of this conversation. We grow, harvest, and roast 100% Kona coffee on our farm in Holualoa, Hawaii, right in the heart of the Kona Coffee Belt on the Big Island. We have welcomed thousands of visitors on our farm tours, and we have watched people arrive with strong opinions about espresso, only to leave with an entirely new perspective once they taste what genuinely great beans can do in any setting, whether that is a home kitchen in Ohio or a specialty shop in San Francisco.
This article covers everything you need to make an informed decision. We will walk through the real costs, the equipment realities, the question of coffee quality and bean sourcing, the experience that each setting offers, and how to build a coffee life that serves you well regardless of where you brew. There is no single correct answer here. But there is a most informed answer, and by the time you finish reading, you will have it.
The State of Espresso in America Right Now
Before you can make a good decision about where to brew your espresso, it helps to understand the landscape you are operating in. The coffee world in 2026 looks meaningfully different than it did even five years ago. Equipment has improved, consumer knowledge has deepened, and the expectations people bring to both home brewing and coffee shop visits have risen considerably. The numbers reflect a category that is growing, evolving, and becoming more nuanced all at once.
Espresso Consumption Has Reached a Record High
According to the National Coffee Association's Fall 2026 report, 47% of US adults had an espresso-based drink in the past week. That is not a niche statistic. That is nearly half the adult population reaching for a latte, cappuccino, flat white, cortado, or straight shot within any given seven-day window. Espresso-based drinks have moved from specialty category to mainstream preference, and that shift has happened at both ends of the experience spectrum, in coffee shops and in home kitchens alike.
Compare that to traditional drip brewing, which still leads as the most common at-home method at 38% of daily home coffee drinkers. Single-cup brewers account for another 23%. But the number that stands out is espresso machine daily home use, which grew from 10% to 13% of daily coffee drinkers between January 2025 and January 2026. That is a significant one-year jump, and it reflects something real: people are investing in home espresso equipment at an accelerating rate.
If you are curious whether Kona coffee works in espresso machines, the short answer is yes, beautifully. We will come back to that. But the broader point here is that the category you are thinking about joining at home is one that is growing fast and earning a permanent place in American daily coffee culture.
Espresso-based drinks dominate out-of-home consumption as well. Lattes, cappuccinos, americanos, and flat whites are consistently among the top ordered drinks at coffee shops across the country. The growth of cold espresso formats, including iced lattes and espresso tonics, has extended the category into warmer months and younger demographics. Espresso is no longer just a morning ritual for Italian-style traditionalists. It is the foundation of how America drinks coffee in 2026.
Home Brewing Has Become the Default, Not the Backup
The at-home number deserves a closer look. When 85% of past-day drinkers reported having coffee at home in the NCA's Spring 2026 research, that was not simply people making do with what they had. Research from multiple sources shows that 70% of people in the United States actively prefer to make coffee at home. This is a preference, not a compromise.
Nearly three in four specialty coffee drinkers are making coffee at home, and coffee shop visits are increasingly shifting from a daily habit to an occasional treat. The amount consumers are spending at coffee shops has decreased since 2024, while at-home preparation has become more frequent. This is not just an economic story, though economics are certainly part of it. It is a story about improved equipment, better access to quality beans, and a culture that has normalized the idea of making genuinely excellent coffee at home.
The pandemic years accelerated home brewing out of necessity, but what happened afterward is more telling. When coffee shops fully reopened, home brewing did not collapse back to baseline. Instead, people kept their equipment, kept their habits, and simply added coffee shop visits back into the mix alongside home brewing. The at-home ritual had become genuinely satisfying enough to maintain even when the alternative was available.
Convenience plays a role, of course. Economic pressure matters too. But the deeper driver is that the gap in quality between home and professional espresso has narrowed substantially over the past decade. With the right machine, the right grinder, and especially the right beans, a home barista can produce a cup that rivals what most coffee shops serve.
Why the Comparison Still Matters in 2026
Given how dominant home brewing has become, you might wonder why the coffee shop still matters at all. The answer is that 38% out-of-home consumption number. The coffee shop has not disappeared. It has changed its role. Rather than being the default place to get coffee, it has become a more intentional destination, one people choose for specific reasons rather than simply out of habit or lack of alternatives.
When 76% of past-day specialty coffee drinkers report enjoying hot coffee and 60% enjoy cold coffee, both home and out-of-home environments are serving real preferences. The coffee shop still wins on certain dimensions: social atmosphere, barista skill, specific drink formats, and the simple pleasure of having someone else make something for you. Those things have genuine value, and no home setup fully replicates them.
So the question for 2026 is not which is better in the abstract. The question is which is better for a specific person with specific goals, a specific budget, and a specific vision of what a great coffee moment looks like. The rest of this article gives you the tools to answer that for yourself.
The Real Cost of Espresso at Home vs the Coffee Shop
Cost is usually the first reason people bring up when they talk about switching to home espresso, and it is a legitimate one. But the full financial picture is more nuanced than it first appears. The raw numbers are important, but so is the framework for thinking about what you are actually getting for what you are spending.
What You Actually Pay at a Coffee Shop
In 2026, a latte at a specialty coffee shop in most American cities runs between $6 and $8. An americano is typically $4 to $5. A cappuccino lands around $5 to $7. Add a standard tip of 20%, which has become expected at most coffee shops, and those prices climb further. In higher cost-of-living areas like New York, Los Angeles, and Honolulu, drinks regularly exceed these averages.
The frequency math is where this starts to add up fast. American coffee drinkers average two to three cups per day. If even one of those is a coffee shop espresso drink, you are spending roughly $200 to $280 per month on coffee shop visits alone, assuming one $6 to $7 drink per day. Annually, that is between $2,400 and $3,360 on coffee shop espresso, before accounting for tips, any food items you pick up while you are there, or the occasional second drink.
There are also costs that do not show up on the receipt. Travel time to and from the coffee shop. Parking in urban areas. The five to fifteen minutes spent in line during morning rush. For people who value efficiency, those invisible costs are real, even if they do not appear on a bank statement.
That said, it would be incomplete to frame coffee shop spending as purely a financial waste. What you are paying for includes a trained barista who has dialed in their equipment, calibrated their grinder that morning, and made a few hundred shots before yours. You are paying for a commercial espresso machine that cost more than most people's car. You are paying for the experience of sitting in a thoughtfully designed space with ambient energy and no dishes to wash afterward. Those things have genuine value. The question is whether they are worth the price relative to what you can achieve at home.
What You Actually Pay for Home Espresso
Home espresso equipment spans an enormous range. Entry-level machines like the Breville Bambino or DeLonghi Dedica start around $200 to $300 and produce genuinely capable espresso. Mid-range machines like the Breville Barista Express or Gaggia Classic Pro run $400 to $700 and offer more control and consistency. Prosumer machines like the Breville Dual Boiler or Lelit Bianca range from $1,200 to $2,500 and begin to approach professional performance in certain parameters.
The grinder is a critical investment that many beginners underestimate. A capable burr grinder adds another $100 to $500 to your setup cost, depending on how seriously you want to dial in your shots. Skimping on the grinder is one of the most common mistakes new home espresso enthusiasts make. A mediocre grinder paired with a great machine produces inconsistent results that frustrate even experienced brewers.
Beyond equipment, the ongoing cost of home espresso is primarily beans. A pound of quality specialty espresso beans runs anywhere from $15 for commodity blends to $45 or more for premium single-origin coffee. If you are brewing one to two double shots per day, a pound of beans lasts roughly one to two weeks. At the high end, that is around $90 to $130 per month on beans alone. At the low end, it is significantly less.
Maintenance adds some cost over time: descaling solution, replacement gaskets, water filters if your machine requires them. Budget roughly $50 to $100 per year for routine maintenance on a mid-range machine, more if something needs professional service.
The breakeven point depends on your spending habits and equipment choice. Someone spending $200 per month at coffee shops who buys a $600 machine and $60 per month in beans will break even on equipment cost in roughly ten months. After that, the savings compound every month. For daily coffee shop visitors, the financial case for home espresso is typically very strong over any period longer than a year.
If you are looking at espresso roast Kona coffee options, we roast specifically for espresso extraction, which makes the transition to home brewing with premium beans straightforward.
The Bean Cost Variable Nobody Talks About Enough
Here is the conversation that does not happen often enough in home espresso discussions: the bean is the most significant quality variable, and bean cost is the most significant ongoing financial variable. Equipment debates get most of the attention, but the coffee you put into your machine determines the ceiling of what your machine can produce.
When you compare commodity espresso blends at $12 to $18 per pound against 100% Kona coffee at $45 to $60 per pound, the cost per double shot tells an interesting story. A pound of coffee yields roughly 25 to 30 double shots. At $18 per pound, you are paying about 60 to 70 cents per double shot. At $55 per pound, you are paying around $1.80 to $2.20 per double shot. Add milk, a splash of syrup if you like, and your total at-home latte cost is still well under $3, compared to $7 at a coffee shop using beans of unknown origin and variable freshness.
This is where the value of home brewing with premium single-origin coffee becomes genuinely compelling. You are spending more per pound than you would on a grocery store espresso blend, but you are still spending a fraction of what a coffee shop charges for a finished drink, while knowing exactly what is in your cup.
One point worth raising here is the widespread confusion around Kona labeling. Many products sold as "Kona coffee" at grocery stores contain as little as 10% actual Kona beans, with the remaining 90% made up of cheaper commodity coffee. Understanding the difference between Kona coffee and a Kona blend matters enormously when you are making purchasing decisions. When you buy 100% Kona and brew at home, you are genuinely getting premium beans at a cost per cup that no coffee shop can match, because they have to build their overhead, labor, and real estate costs into every drink they sell you.
Equipment Reality Check for Home Espresso
The internet is full of equipment rabbit holes, and the home espresso community is not immune to gear obsession. We want to give you a clear-eyed, practical view of what equipment actually matters, what the learning curve honestly looks like, and where home machines genuinely cannot compete with professional setups, so you can make decisions grounded in reality rather than marketing language.
What Equipment Actually Makes a Difference
Good home espresso comes down to three things: the machine, the grinder, and the water. Each plays a distinct role in the final cup, and neglecting any one of them will limit the quality of everything you produce.
The machine provides the pressure, typically nine bars, needed to push hot water through finely ground coffee. Temperature stability matters enormously here. Machines that hold a consistent brew temperature from the first shot to the third produce far more predictable results than budget machines that fluctuate during extraction. This is one of the clearest quality differences between entry-level and mid-range equipment.
The grinder is, in many ways, more important than the machine itself. Espresso requires a very fine, very consistent grind size. A blade grinder produces uneven particle sizes that extract at different rates, resulting in a shot that is simultaneously over-extracted and under-extracted. A burr grinder, whether flat burr or conical, produces consistent particle sizes that extract evenly. For espresso specifically, burr grinder quality directly determines shot quality in ways that are immediately noticeable.
Water quality is frequently overlooked. Hard water causes mineral buildup that damages machines and alters flavor. Distilled water, on the other hand, is too pure and can actually lead to flat-tasting espresso, since minerals play a role in extraction. Filtered water with moderate mineral content, often achieved with a simple Brita filter or a machine with a built-in filter, produces the best results for most home situations.
Beyond true espresso machines, the moka pot deserves mention as an approachable entry point. It does not produce pressure espresso, but it does produce a strong, concentrated brew with similar characteristics that many home brewers find deeply satisfying. Brewing Kona coffee in a moka pot is a genuinely excellent experience, and it costs a fraction of a full espresso machine setup.
The Learning Curve Is Real but Rewarding
We want to be honest with you here: pulling great espresso at home is a skill, and skill takes time to develop. Your first shots will probably be under-extracted and sour, or over-extracted and bitter. This is normal. It is not a sign that you bought the wrong machine or chose the wrong beans. It is the beginning of a learning process that most people find genuinely enjoyable once they understand what they are working toward.
Dialing in your espresso means finding the right combination of grind size, dose weight, and extraction time for a specific bean. This combination changes when you switch beans, when humidity changes, and even as the beans age after roasting. Experienced home baristas check and adjust their grind setting regularly. Beginners find this tedious at first and satisfying later, once the feedback loop between adjustment and outcome becomes intuitive.
The quality of your starting bean plays a meaningful role in how quickly you learn. A high-quality, well-roasted single-origin coffee like 100% Kona gives you cleaner feedback. When a shot is off, the problem is usually technique. When you are using a low-quality blend with inconsistent roasting, it becomes much harder to tell whether a bad shot is a technique issue or a bean issue. Starting with great beans teaches you faster.
Milk steaming is its own skill set. Silky microfoam, the kind that makes latte art possible and textures a drink beautifully, takes practice. Most home baristas reach a level of competence with their steam wand within two to four weeks of regular practice. It is achievable, and the gap between beginner foam and competent foam is very noticeable in the final drink.
If you enjoy making lattes, knowing which milk alternatives work best with Kona for lattes is worth exploring. Oat milk has become a popular choice, and it steams beautifully on most home machines when you use a barista-formulated version.
Frame the learning curve as a feature, not a bug. This is where the genuine hobby aspect of home espresso lives. The process of improving, understanding extraction, recognizing flavor characteristics, and finally pulling a shot that makes you stop and appreciate it, that satisfaction is something a coffee shop can never give you, because someone else is doing the work.
When Home Equipment Cannot Match the Coffee Shop
Intellectual honesty matters here, and we want to give it to you plainly. A $400 home espresso machine will not replicate the performance of a $20,000 commercial La Marzocco Linea PB. That is not an indictment of home brewing. It is simply true, and understanding where the differences actually live helps you set realistic expectations and make smarter decisions.
Commercial machines offer dual boiler systems that maintain separate brew and steam temperatures simultaneously. They offer pressure profiling, the ability to vary pressure during extraction in ways that reveal different aspects of a bean's character. They offer steam wand power that professional baristas use to texture liters of milk per hour with speed and consistency that no home steam wand matches.
In practice, what this means is that certain drinks are easier to execute at their best on commercial equipment. A bone-dry cappuccino with true microfoam. A ristretto pulled with a pressure profile optimized for a specific single-origin bean. These are edge cases for most daily drinkers, but they are real edge cases.
The practical counterpoint is this: for the overwhelming majority of daily espresso drinks that most people actually want, a well-dialed mid-range home setup with excellent beans produces a genuinely excellent cup. It is technically different from a coffee shop shot pulled on a commercial machine, but different does not mean inferior. Home espresso has its own character, and many experienced coffee drinkers prefer it.
Our recommendation is to use home espresso for the daily ritual and supplement with intentional coffee shop visits when you are in the mood for a specific drink that benefits from commercial equipment, or simply when you want someone else to make it for you in a beautiful environment. Those two things coexist very happily.
Coffee Quality and Bean Sourcing in Both Settings
Equipment and cost are both important, but neither determines your cup as directly as the bean does. This is the section that sits closest to our hearts at Buddha's Cup, because it is where we can speak from genuine experience about what makes espresso taste the way it does, and what separates a truly memorable shot from an ordinary one.
What Makes Espresso Taste the Way It Does
Espresso is a pressure-based brewing method. Hot water at approximately 200 degrees Fahrenheit is forced through a compact puck of finely ground coffee at nine bars of pressure, producing a concentrated shot of around one to two ounces in roughly twenty-five to thirty seconds. The concentration is the defining characteristic. Where drip coffee extracts flavor compounds through gravity and time, espresso extracts them through force and intensity.
This concentration is what makes bean origin so important in espresso. With drip coffee, water volume dilutes some of the bean's characteristics. A mediocre bean brewed as drip coffee can produce a decent, inoffensive cup. The same mediocre bean pulled as espresso reveals every flaw with nowhere to hide. Conversely, a genuinely excellent bean pulled as espresso amplifies everything remarkable about it: the sweetness, the complexity, the body, the crema, the aftertaste that lingers pleasantly long after the cup is empty.
Well-grown, well-roasted espresso has four key characteristics. Body refers to the weight and viscosity of the liquid on the palate. Sweetness comes from properly developed sugars in roasting, balanced to complement the bean's natural character without being added. Acidity, when present in a balanced way, provides brightness and complexity. Crema, that reddish-brown foam on the surface of a freshly pulled shot, signals proper extraction and contains aromatic compounds that define the espresso's initial aroma.
The roasting profile plays an enormous role in which of these characteristics dominates. Roasting profiles that preserve Kona coffee's floral notes require a different approach than profiles designed to develop dark, smoky characteristics. Understanding the relationship between roast and flavor helps you choose beans that match your taste preferences.
What Coffee Shops Are Actually Serving You
Most coffee shops, including many well-regarded ones, use commercial espresso blends. These blends are designed with specific goals in mind: consistency shot to shot, performance across a range of water temperatures and pressures, behavior that accommodates both experienced and less experienced baristas, and flavor profiles that work broadly across the range of customizations customers request. These are legitimate goals, and commercial blends often achieve them well.
What commercial blends are generally not optimized for is showcasing the character of a single origin, a specific farm, or a particular harvest. That is not their purpose. Their purpose is to deliver a reliably pleasant espresso experience to hundreds of customers per day across a range of drink preparations. In that context, they succeed.
Specialty coffee shops using single-origin espresso are a growing but still smaller segment of the market. These shops typically rotate their "guest espresso," featuring a specific origin or farm for a limited period before switching. They are worth seeking out if you are curious about how origin affects espresso flavor. The house espresso versus guest espresso distinction is a good thing to ask about when you walk into a coffee shop that takes its sourcing seriously.
Even at a thoughtful specialty coffee shop, transparency about the bean has limits. You might learn the region or even the farm. You rarely learn the harvest date, the processing method, the specific lot, or the roast date in enough detail to make a fully informed evaluation. The sourcing story is often abbreviated by the time it reaches the counter.
The Advantage of Knowing Your Bean's Full Story
This is where sourcing directly from a farm changes the experience entirely. When you order coffee from Buddha's Cup, you know exactly what you are getting: 100% Kona coffee grown on our farm in Holualoa, in the Kona Coffee Belt on the Big Island of Hawaii. You know the elevation, which sits in the range where Kona's famous morning sun and afternoon cloud cover create ideal growing conditions. You know the growing region, one of the most geographically specific and legally regulated coffee designations in the world. You know the roast date, because we roast to order.
Holualoa sits at around 1,400 feet elevation on the western slopes of Mauna Loa. The volcanic soil here is exceptionally mineral-rich, draining well while retaining just enough moisture to support consistent cherry development. Morning sunshine provides photosynthesis. Afternoon clouds and mist provide natural irrigation and shade that slows cherry maturation, allowing more complex flavor development. This specific combination of conditions, the same ones that have made Kona coffee famous for generations, produces a bean with naturally low acidity, full body, and clean sweetness that performs beautifully as espresso.
If you want a thorough understanding of what makes this origin special, our complete guide to Kona coffee covers the full story. The short version is that Kona's natural characteristics, particularly its low acidity and smooth body, make it an excellent match for espresso preparation, where those qualities are amplified rather than hidden.
When you brew 100% Kona at home, you have farm-to-cup transparency that no coffee shop can offer. You know the bean's journey from tree to roaster to your machine. That knowledge changes how you taste, what you notice, and how connected you feel to the experience of drinking coffee. It is not a small thing.
It is also worth understanding the labeling issue clearly. Kona coffee can be blended with other beans and still carry the Kona name under certain labeling rules, as long as it meets the minimum Kona content threshold. The result is that many products marketed as Kona contain very little actual Kona coffee. When you buy directly from a farm like ours, you eliminate that ambiguity entirely.
The Experience Factor: What Each Setting Offers Beyond the Cup
Coffee is not just a beverage. It is a ritual, a social anchor, a sensory experience, and for many people, a form of daily pleasure that extends well beyond the caffeine. When you are deciding between home espresso and a coffee shop, you are deciding between two genuinely different kinds of experience, and both have things to offer that the other cannot replicate.
What the Coffee Shop Gives You That Home Cannot
The coffee shop provides something that no amount of home equipment can replicate: the feeling of being somewhere. There is ambient energy in a good coffee shop, a hum of conversation, the sound of a grinder, the smell of fresh espresso, the visual pleasure of watching a skilled barista work. These are genuinely enjoyable sensory experiences, and their value should not be minimized just because they do not show up on a cost-per-shot spreadsheet.
Watching an expert barista pull shots and steam milk is its own kind of pleasure. It is craft as performance. The speed, precision, and casual confidence of someone who has pulled ten thousand shots has an aesthetic quality that many people find deeply satisfying to observe. This is part of what you are paying for at a coffee shop, and it is a legitimate part.
Coffee shops also function as discovery engines. A shop that rotates guest espresso or features different origins on its menu introduces you to flavors and styles you might not encounter on your own. A good barista who enjoys talking about coffee can expand your knowledge in a ten-minute conversation. The community of regulars at a neighborhood coffee shop provides a kind of social fabric that has real value in people's daily lives.
There is also the occasion effect. A coffee shop visit signals something: a treat, a meeting, a moment of intentional pause in a busy day. That signaling function has psychological value. Research suggests that enjoyment of an experience is partly determined by its perceived scarcity and intentionality. When a coffee shop visit is an occasional treat rather than a daily default, the experience often feels more pleasurable, not less.
For those who prefer their espresso-based drinks with specific milk preparations, research shows that 35% of drinkers prefer coffee with milk or creamer, and 30% use both sweetener and milk or creamer. Coffee shops enable elaborate customization without requiring you to own every tool and ingredient that customization demands. That convenience has real value, particularly for less common drink preparations.
What Home Espresso Gives You That the Coffee Shop Cannot
Control is the defining advantage of home espresso. When you are pulling shots in your own kitchen, every variable is yours to manage. The beans, the grind size, the dose weight, the extraction time, the milk temperature, the cup you serve it in. You can make the same drink every day until it is exactly the way you like it, and then you can make it that way forever. No coffee shop can offer that because no coffee shop is calibrated specifically to your preferences.
The quiet and comfort of your own home is not a small thing either. Many people find genuine pleasure in the morning ritual of making coffee well, in a space they control, at a pace that suits them. No line, no background music chosen by someone else, no pressure to clear your table so someone else can sit down. The home espresso experience has a quality of peace that the coffee shop cannot match by definition.
Home brewing also enables real experimentation. You can try a Kona single-origin one week, then compare it to a different roast profile the next. You can explore how grind size changes the character of the same bean. You can read about a specific processing method and then taste it in your cup. This kind of hands-on learning builds coffee knowledge in a way that passive consumption at a coffee shop simply does not.
There is also a satisfaction loop that develops over time with home brewing. Each improvement in technique, each moment when a shot comes out exactly right, compounds into a growing sense of mastery and enjoyment. That compounding satisfaction is unique to making something yourself, and coffee drinkers who catch the home brewing bug consistently report that it deepens their overall enjoyment of coffee across the board.
For practical guidance on maximizing your morning coffee experience at home, our guide on how to brew the ideal cup of Kona coffee for mornings walks through everything from grind to pour.
The Third Option: The Farm Experience
Not every coffee experience has to fit neatly into the binary of home or coffee shop. There is a third setting that most coffee drinkers never encounter but that changes how they relate to coffee permanently: the farm itself.
At Buddha's Cup, we offer several tour options for visitors to our Holualoa farm. Our free farm tour gives guests a walk through the coffee trees, an introduction to how Kona coffee grows, and the chance to see firsthand the environment that produces one of the world's most distinctive coffees. Our Deluxe Tasting experience adds a guided cupping component, where guests taste multiple roasts and begin developing the vocabulary for what they are experiencing. Our VIP ATV Tour takes guests through more of the farm property with deeper engagement at each stage of the coffee journey. Manny's Walking Tour offers an intimate, conversational experience with a knowledgeable guide who has spent years working the land we farm.
These experiences do something that neither home brewing nor coffee shop visits can accomplish: they close the loop between cup and origin. When you taste espresso-style Kona coffee on the farm where it grew, within view of the trees it came from, your understanding of what you are tasting becomes embodied rather than abstract. Visitors consistently tell us that their home brewing improves after a farm tour, not because we gave them a new technique, but because they now understand what they are working with and what it is capable of.
If you are planning a visit to the Big Island and want to know more about what farm tour options are available, our guide to Kona coffee farms that offer public tours