Close your eyes for a moment and imagine standing on a volcanic hillside above Holualoa. The morning air carries the faint sweetness of coffee blossoms. Rows of dark-leafed trees stretch across the slope, their branches heavy with bright red cherries. Below, the Pacific glimmers in the early sun. Above, the sky is clear blue, but by early afternoon, clouds will drift in from the ocean and wrap the hillside in a soft, cool shade. This is Kona. And this land, with its ancient lava soil and its signature sky, is where one of the world's most celebrated coffees was born.
Kona coffee is not simply a product you order online or find in a specialty shop. It is a story. A story spanning nearly two centuries, crossing oceans, passing through the hands of missionaries and chiefs, immigrant farming families, and dedicated small-farm growers. Every cup holds that entire arc of history. Every sip connects you to a place that is unlike anywhere else on Earth.
We are Buddha's Cup, a family farm and roastery in Holualoa, Hawaii. We grow, process, and roast our own 100% Kona coffee on the same volcanic slopes that have defined this coffee's character since 1828. We live inside this story every single day. And because we believe deeply that knowing where something comes from makes it taste better, we want to share that story with you.
This article traces the complete history of Kona coffee, from the first Arabica seedlings carried across the Pacific to the thriving farm culture you can experience today. We will cover the geography that makes Kona coffee irreplaceable, the cultural traditions woven into every harvest, the ongoing fight to protect the Kona name, and what the living legacy of this coffee looks like right now, in 2026, as the Kona Coffee Cultural Festival runs from November 6 through November 15.
Whether you are a coffee lover, a history enthusiast, or someone planning a visit to the Big Island, this is the story you need to know before your next cup.
How Coffee First Arrived in Hawaii
Before there was Kona coffee, there was simply coffee in Hawaii, a new and curious plant finding its footing on volcanic islands that had never known its presence. The story of how coffee arrived in the Hawaiian Islands is a story of exploration, royal curiosity, and the slow, patient process of a plant discovering its true home.
To understand the history of Kona coffee, you have to begin not on the Big Island, but on Oahu, and with a Hawaiian chief who made a decision that would ultimately change the agricultural identity of an entire island chain.
Chief Boki and the Oahu Seedlings (1825)
In 1825, Chief Boki, the Governor of Oahu and a prominent figure in the Hawaiian royal court, returned from an overseas voyage that took him through Brazil. Traveling with a Hawaiian royal party that had gone to England, Chief Boki made a stop that would have consequences no one could have anticipated at the time. He brought back Arabica coffee seedlings, specifically the Typica variety, to Oahu.
This moment is recognized as the documented beginning of coffee's presence in the Hawaiian Islands. The seedlings that arrived with Chief Boki were the first of their kind on Hawaiian soil. At the time, the planting was more exploratory than commercial. No one was dreaming yet of a global reputation built on volcanic hillside coffee. The plants were a novelty, a product of a chief's curiosity and the broadening world view that came with international travel during the Kingdom of Hawaii era.
Still, the arrival of those seedlings set an irreversible process in motion. Coffee was now in Hawaii. The question of where it would ultimately thrive was only a matter of time and geography.
Early Cultivation Challenges on Oahu
The Oahu plantings did not immediately flourish into a commercial success story. The early years of coffee cultivation on Oahu were marked by neglect, limited agricultural infrastructure, and the challenge of matching a plant to a landscape that was not yet fully understood.
Hawaii's climate varies enormously from island to island and even from one side of the same island to another. Elevation, rainfall patterns, wind exposure, and soil composition all change dramatically across short distances. Not every region suited coffee cultivation. Oahu had its green highlands and its sheltered valleys, but it lacked something that the Big Island had in abundance: the specific combination of volcanic slope, elevation, predictable cloud cover, and mineral-rich soil that Arabica coffee plants respond to with extraordinary productivity and flavor complexity.
The plants survived on Oahu. They did not transform into a defining agricultural force there. This is an important part of the story. The early years of Hawaiian coffee were a search, an unspoken process of trial and patience, waiting for the land and the plant to find each other. That meeting would eventually happen on the slopes of the Big Island's Kona district.
Why the Big Island Beckoned
The Kona district occupies the western slope of the Big Island of Hawaii, nestled between two massive volcanic mountains, Mauna Loa and Hualalai. The elevation range most suited to coffee, roughly 800 to 2,500 feet above sea level, provides the kind of temperature moderation and air circulation that coaxes the best from Arabica plants. The volcanic soil is porous, mineral-rich, and slightly acidic in exactly the ways that coffee cultivation requires.
And then there is the cloud pattern. Each morning in Kona, the sky is clear and the sun is generous. By early afternoon, clouds roll in from the Pacific and drape the hillsides in a natural, cooling shade. This is not a weather anomaly. This is a reliable, daily rhythm that has characterized the Kona district for as long as people have farmed there. It slows the ripening of coffee cherries, concentrates the sugars and flavor compounds within the beans, and creates a growing environment that cannot be replicated anywhere else on Earth.
When you explore the Big Island Kona coffee history, you quickly realize that the land itself was always ready. It was simply waiting for someone to bring the right plant to it. That someone arrived in 1828.
Samuel Ruggles and the Birth of Kona Coffee (1828)
If Chief Boki introduced coffee to Hawaii, it was Samuel Ruggles who gave Kona coffee its birthdate. The year 1828 is the founding moment of everything we know today as Kona coffee. It is the year a Connecticut-born missionary looked at Arabica seedlings on Oahu and made a decision that would echo across nearly two centuries of agricultural history.
Understanding who Samuel Ruggles was, and what motivated him to carry those plants to Kona, gives the founding story a human warmth that mere dates and botanical facts cannot provide.
Who Was Samuel Ruggles?
Samuel Ruggles was born in Connecticut and came to Hawaii as one of the early Christian missionaries working under the auspices of the American Board of Commissioners for Foreign Missions. He arrived in Hawaii in the 1820s, a period of enormous social and cultural change in the islands. The Hawaiian Kingdom was navigating its relationship with Western nations, and missionaries were active participants in that shifting landscape.
Ruggles brought a practical, agricultural sensibility alongside his spiritual mission. He was not simply a man of the cloth. He was someone who looked at the land around him and thought carefully about what it could produce and how it could sustain the people living there. His interest in coffee cultivation was not casual. He recognized that the Arabica plants growing on Oahu had potential that had not yet been realized, and he believed that potential might be better expressed somewhere else.
It is a remarkable thing to consider. A man from Connecticut, standing on tropical volcanic soil in the 1820s, made an agricultural judgment call that still shapes the cups of coffee poured every single morning on farms like ours in Holualoa nearly 200 years later. That is the weight of a single well-timed decision.
The Seedlings Move to Kona (1828)
In 1828, Samuel Ruggles transported coffee seedlings from Oahu to the Kona district on the Big Island. He planted them on the volcanic slopes that would prove, over the following decades, to be among the most ideal coffee-growing terrain in the world.
The variety he brought was Arabica Typica, the same variety that Chief Boki had introduced to Oahu from Brazil just three years earlier. In the Kona district, this variety would eventually come to be known by a name that reflected its deep roots in the place: "Kanaka Koppe." This is the ancestral coffee plant from which the recognized Kona coffee tradition grew. Over time, and with the introduction of the Guatemala-origin Typica in 1892, it would become the foundation of what the world now knows as authentic Kona coffee.
Ruggles' act of agricultural translation, moving the right plant from a place where it was surviving to a place where it could truly thrive, is the single most important moment in the entire history of Kona coffee. Everything that followed, every harvest, every award, every cup poured in homes and cafes around the world, traces its lineage back to those seedlings finding Kona soil in 1828.
From Missionary Garden to Agricultural Identity
In the earliest years after 1828, coffee in Kona was still something of an experiment. The plants were tended with care but without the commercial infrastructure or market networks that would later drive the industry's growth. They were grown somewhat ornamentally and exploratorily, a promising crop in a region still defining its agricultural identity.
But Kona's microclimate was doing its quiet work. The plants responded to the volcanic soil, the elevation, the daily cloud cover, and the Pacific air in ways that made it increasingly clear this was not a coincidence of nature. This was a perfect match. As the plants matured and produced their first meaningful harvests, the realization began to settle: the Kona district was a coffee-growing place in a way that went beyond opportunism. It was a vocation embedded in the land itself.
The seedlings that Ruggles planted did not just take root in the soil. They took root in the cultural and agricultural identity of the entire region. Kona became coffee country in the deepest sense, and it has never been anything else since. To understand the full journey of a Kona coffee bean from tree to cup is to understand how completely this founding moment shaped everything that came after it.
The Land That Made Kona Coffee What It Is
History is made by people, but it is also shaped by place. The story of Kona coffee cannot be told without a deep understanding of the land that made it possible. The Kona coffee growing region is not simply a pleasant backdrop for a charming agricultural story. It is an active participant in the creation of one of the world's most distinctive cups of coffee. The geography, the geology, and the daily climate rhythms of the Kona district are as responsible for the flavor in your cup as any decision made by any farmer or roaster.
We grow our coffee here at Buddha's Cup in Holualoa precisely because this land produces something that no other place on Earth can replicate. Understanding why that is true is understanding why Kona coffee has commanded attention, and premium prices, for more than a century.
Volcanic Soil and Elevation
Kona coffee grows on the slopes of Mauna Loa, one of the world's most active shield volcanoes, at elevations ranging from roughly 800 to 2,500 feet above sea level. This elevation range is critical. At these heights, temperatures are moderate enough to slow the growth and ripening of coffee cherries without being cold enough to stress the plants. The result is a longer, more gradual development of the bean inside the cherry, and more time means more complexity in flavor.
The volcanic soil itself is extraordinary. Lava-derived soils in Kona are mineral-rich in ways that most agricultural land in the world is not. They drain efficiently, preventing waterlogging while retaining the moisture that roots need. They carry a slight natural acidity that Arabica coffee plants respond to with vigor. And they are packed with the trace minerals and micronutrients that contribute to the layered flavor complexity Kona coffee is famous for: notes of fruit, nut, chocolate, mild earthiness, and a brightness that coffee enthusiasts around the world travel to experience firsthand.
Our farm at Buddha's Cup sits within this precise growing belt in Holualoa, a small artist community perched on the hillside above Kailua-Kona. We farm the same volcanic soil that has been producing world-class coffee since those first seedlings found their footing here nearly 200 years ago.
The Kona Cloud: Nature's Daily Gift
Ask any longtime Kona coffee farmer what their greatest farming partner is, and they will likely gesture upward. The afternoon clouds that roll in from the Pacific Ocean every single day are not just a weather pattern. They are an agricultural event. They are the mechanism by which Kona's famously mild, shaded afternoons are created, and those shaded afternoons are a core reason why Kona coffee is exceptional.
Here is how it works. The morning sun in Kona is generous and direct, giving the coffee plants the light energy they need for photosynthesis and growth. Then, reliably and predictably, clouds drift in from the ocean and settle over the hillside farms. These clouds moderate the afternoon temperature, reduce direct sunlight stress on the plants, and create the slower, more even ripening conditions that concentrate sugars and flavor compounds inside the coffee cherry.
No other coffee region on Earth has this exact combination of morning sun, afternoon cloud cover, volcanic soil, and Pacific elevation. Other great coffees exist in the world, and we celebrate them. But the specific conditions that produce Kona coffee exist only here, in this narrow strip of hillside on the western slope of the Big Island. That is not marketing language. That is geography. And it is the reason the Kona name carries genuine weight as a protected designation of origin.
The Kona Coffee Belt: Defined Boundaries, Singular Character
The Kona Coffee Belt is a defined geographic area stretching approximately 30 miles along the western slope of the Big Island of Hawaii. It encompasses two sub-districts: North Kona and South Kona. Only coffee grown within the boundaries of this belt may be legally marketed and sold as "Kona coffee" under Hawaii state law.
This is not an arbitrary legal distinction. It reflects a genuine recognition that the specific combination of conditions within the Kona belt produces a coffee with qualities that cannot be reproduced by simply planting the same variety of coffee in a different location. Kona coffee's character is inseparable from Kona's land.
At Buddha's Cup, we are deeply proud to be part of this defined, storied place. We are not growing Kona-style coffee somewhere else and shipping it here. We are growing, harvesting, processing, and roasting genuine Kona coffee on the hillside where it belongs, where it has always belonged. Exploring the full story of Big Island Kona coffee and tea reveals how inseparably the identity of this land and this coffee are linked.
A Century of Growth: Commercial History and the Kona Typica
The story of Kona coffee from 1828 through the early 20th century is a story of gradual transformation, from a promising agricultural experiment into a recognized commercial product with a global reputation. This transformation did not happen overnight. It was the result of agricultural refinement, varietal improvement, shifting economics, and most importantly, the quiet dedication of generations of small-farm families who made Kona coffee their life's work.
The commercial history of Kona coffee is also the story of a farming culture that resisted the plantation model dominating much of tropical agriculture during the same period. That resistance gave Kona coffee its most enduring characteristic: it is and has always been a small-farm coffee, produced with individual care and pride rather than industrial efficiency.
Mid-1800s: The Rise of Commercial Production
By the mid-1800s, coffee production in the Kona district had moved well beyond the experimental stage. Commercial cultivation was underway. Farmers were planting in earnest, and the Kona district was developing the network of small farms that would define its character for the next 175 years and counting.
The economics of the mid-1800s supported small-scale coffee farming in Kona in ways that made the model viable and appealing. Global coffee prices during certain periods of the 19th century were strong, and Kona's geography naturally limited farm sizes to manageable plots on steep volcanic slopes. Large-scale mechanized plantation agriculture was difficult to implement in this terrain. The land itself pushed farmers toward smaller, more intimate operations.
This was not seen as a limitation at the time. It became a defining virtue. The small-farm model meant that farmers had direct knowledge of and connection to their individual plots. They could monitor individual trees, manage specific microclimates within their farms, and bring a level of personal attention to their coffee that a large plantation simply could not replicate. That attention to detail is the historical root of the quality reputation Kona coffee carries today.
1892: The Guatemalan Typica and the Modern Kona Standard
The year 1892 marks another pivotal chapter in Kona coffee history. Hermann Widemann, a German businessman and former government official in the Kingdom of Hawaii, introduced a Typica variety sourced from Guatemala to the Kona district. This variety, sometimes called the Guatemala-origin Typica, proved exceptionally well-suited to Kona's conditions and quickly became the standard cultivar for the region.
The Kona Typica, as this variety came to be known, is the traditional cultivar still widely grown in Kona today, well over 130 years after its introduction. Its flavor profile is what most people are thinking of when they describe the quintessential Kona coffee taste: a bright, clean acidity, full and smooth body, and a complex aromatic character that moves through notes of fruit, caramel, nuts, and mild earthiness. There is a sweetness to it that is not cloying but rather deeply satisfying, the natural result of slow cherry ripening in Kona's ideal climate.
The introduction of the Guatemala Typica in 1892 essentially set the flavor standard for Kona coffee that the world would come to recognize and seek out. It was an agricultural refinement at exactly the right moment, just as the industry was beginning to mature and establish the reputation that would carry it through the 20th century and beyond.
The Small-Farm Legacy and Japanese Farming Families
One of the most important and frequently overlooked chapters in the history of Kona coffee involves the Japanese immigrant families who became the backbone of the industry in the late 19th and early 20th centuries.
As large sugar plantations expanded across Hawaii and drew significant labor away from other agricultural sectors, many Japanese immigrant workers who had originally come to Hawaii for plantation work eventually transitioned to leasing and cultivating small coffee farms in the Kona district. They brought with them a cultural tradition of agricultural precision, long-term stewardship, and an ethic of quality over quantity that aligned perfectly with what Kona coffee demanded.
These families did not just grow coffee. They built communities around coffee. They developed shared knowledge about cultivation techniques, processing methods, and the seasonal rhythms of the Kona harvest. They instilled in the Kona coffee culture a commitment to care and craftsmanship that has been passed down through subsequent generations of farmers, regardless of background.
The multi-generational nature of Kona coffee farming, the idea that a farm is not just a business but a heritage, something you receive from your parents and pass to your children, is deeply rooted in this period of Japanese farming family stewardship. It is a part of Hawaiian history that deserves full acknowledgment. The Kona coffee farmers legacy is inseparable from the sacrifices and contributions of these families who shaped the industry during its most formative decades.
Cultural Significance and the Kona Coffee Festival
Coffee in Kona was never purely an agricultural commodity. From its earliest years as a commercial crop, it became woven into the social fabric of the communities that grew it. The rhythms of the coffee year, planting, flowering, the fragrant white blossoms known as "Kona snow," the harvest season when entire families and neighbors moved through the trees picking ripe cherries by hand, these rhythms shaped life in the Kona district as completely as any cultural institution.
To fully appreciate the history of Kona coffee is to appreciate a living culture, one that has not only survived the passage of nearly two centuries but has actively celebrated and renewed itself in the process.
Coffee as Community in Kona
The small-farm geography of the Kona Coffee Belt created something valuable beyond the coffee itself: community. When farms are small and families are the primary workforce, neighbors matter. Knowledge is shared across property lines. The harvest season becomes a communal event rather than a solitary one. The challenges of farming, the threat of disease, the variability of weather, the economics of a global commodity market, these are burdens that are easier to carry together.
Kona coffee farmers developed a community culture built on mutual support, shared expertise, and the particular brand of warmth that Hawaiians call aloha. The aloha spirit is not a tourism slogan. In the Kona coffee community, it is an agricultural practice. It is the neighbor who helps you pick when your harvest comes in faster than expected. It is the experienced farmer who shares knowledge about managing coffee leaf rust with someone just starting out. It is the generosity built into every aspect of how Kona coffee has always been grown and shared.
This communal spirit is present in every aspect of Kona coffee culture, from the farms to the festivals, from the processing mills to the family tables where coffee is poured as an act of welcome. Understanding the Kona coffee aloha taste means understanding that the flavor in the cup reflects the spirit of the people who grew it.
The Kona Coffee Cultural Festival: Since 1970
In 1970, the Kona Coffee Cultural Festival was born. It is one of the longest-running food festivals in the state of Hawaii, and it has grown from a local celebration into an internationally recognized event that draws coffee enthusiasts, industry professionals, cultural scholars, and curious visitors from around the world.
In 2026, the festival runs from November 6 through November 15, encompassing ten days of events that include farm tours, cupping competitions, art exhibitions, cooking demonstrations, a coffee recipe contest, a lei competition, and cultural performances. The full schedule reflects the breadth of what Kona coffee means to this community. It is not just an agricultural product being celebrated. It is a cultural inheritance being honored, shared, and passed forward.
The cupping competitions held during the festival are particularly significant from a historical perspective. They represent the continuation of a quality tradition that stretches back to those first careful plantings in 1828. Farmers submit their best beans. Judges evaluate them with precision and passion. Winners earn recognition that validates years of careful work and upholds the standard of excellence that the name "Kona coffee" is supposed to guarantee.
The full story of the Hawaiian coffee festival history is a story of a community choosing, year after year, to honor the agricultural and cultural heritage that defines their home. It is one of the most meaningful things we celebrate as part of the Kona community.
Kona Coffee in Hawaiian Identity and Hospitality
Beyond the festival, Kona coffee has woven itself into the broader fabric of Hawaiian identity and hospitality in ways that feel both specific and universal. When you bring a bag of 100% Kona coffee as a gift, you are not simply giving someone a pound of beans. You are giving them a piece of a place, a connection to volcanic soil and Pacific clouds and nearly 200 years of human dedication.
Gifting Kona coffee is a meaningful cultural gesture rooted in the Hawaiian tradition of generosity and the sharing of what is most precious. The best things Hawaii produces, its land, its aloha, its agricultural bounty, are shared with those who are welcomed here, and with those who carry a piece of Hawaii in their hearts from a distance.
At Buddha's Cup, we carry this tradition forward in everything we do. Our rum cakes, made with our own Kona coffee and inspired by the flavors of the Big Island, are a perfect expression of this spirit. Our Hawaiian gift collections are curated with the intention of delivering genuine aloha, a real piece of this place, to anyone who receives them. The Kona coffee legacy is alive in every package we send out from our Holualoa farm.
Protecting the Name: Authenticity, Labeling, and the Fight for 100% Kona
There is a shadow side to Kona coffee's remarkable success story, and it is one that every consumer deserves to know about. The more famous a name becomes, the more that name gets borrowed, diluted, and exploited by those who did not earn it. This has happened to Kona coffee on a significant scale. Understanding it is not simply a consumer protection issue. It is a matter of historical justice for the farmers who built this reputation over generations.
The fight for authentic Kona coffee labeling is one of the most important ongoing chapters in the history of Kona coffee. It is also one of the most personal for farmers like us.
The Blend Problem: When "Kona" Became a Marketing Word
As the reputation of Kona coffee grew through the 20th century and into the 21st, a predictable and damaging phenomenon emerged. The Kona name became so valuable as a marketing tool that producers who had nothing to do with the Kona district began attaching it to their products. The vehicle for this was the "Kona blend."
Under Hawaii state law, a product labeled as a "Kona blend" is only required to contain 10% actual Kona coffee. The remaining 90% can be coffee from anywhere in the world: Central America, Africa, Southeast Asia, anywhere. The package can feature images of volcanic hillsides and Hawaiian imagery. It can be priced close to what genuine 100% Kona coffee costs. And the consumer buying it, unless they read the fine print, has every reason to believe they are getting the real thing.
They are not. They are getting a product that bears a famous name while delivering almost none of the substance behind that name. This is not a minor labeling technicality. It is a practice that deceives consumers and directly undermines the economic viability of the actual Kona coffee farmers whose lifetime of work created the reputation being exploited.
The question of whether Kona coffee can be blended with other beans and still be labeled Kona is one of the most important questions any coffee buyer can ask. The answer is technically yes under current law, which is precisely why buyers need to know to look for the "100% Kona Coffee" designation.
Growers Fight Back: Labeling Reform and Legal Protections
Kona coffee farmers have not accepted this situation passively. For decades, farmer associations and individual growers have advocated loudly and persistently for stronger labeling protections that would more accurately reflect the content of products bearing the Kona name.
The "100% Kona Coffee" trademark, registered with the United States Patent and Trademark Office, was a significant step. It gave consumers a reliable signal: a product bearing this designation contains only coffee grown within the Kona Coffee Belt. No filler, no blending with cheaper foreign beans, no exploitation of a name that was earned through nearly two centuries of careful farming on specific volcanic soil.
Advocacy efforts have continued in recent years to push for raising the minimum Kona content threshold for any product bearing the Kona name at all. Farmers argue, with compelling logic, that a product containing 10% Kona coffee has no legitimate claim to the Kona name. The debate is ongoing in legislative and regulatory arenas. The farmers are not giving up, and they should not have to.
The broader story of how Kona coffee growers push for tighter labeling laws is one of the most active and important current chapters in the long history of this coffee. It is a fight for truth in commerce, for the protection of a geographic indication that took 200 years to build, and for the livelihoods of the farmers who grow the genuine article every single day.
What 100% Kona Coffee Actually Means
When you see "100% Kona Coffee" on a label, and especially when you can trace it to a specific named farm in the Kona Coffee Belt, you are looking at a product that represents the full weight of Kona coffee's history and standards.
It means the coffee was grown within the 30-mile belt on the western slope of the Big Island. It means it was grown at the right elevation, in volcanic soil, under the Kona cloud pattern that has been shaping this coffee's character since 1828. It means it was harvested, processed, and prepared by people who take the Kona name seriously because it is their name, their community's name, their heritage.
At Buddha's Cup, 100% Kona coffee is the only coffee we grow and sell. We do not blend. We do not supplement with outside beans. What we put in our bags came from our trees on our hillside in Holualoa. That is a commitment rooted in history, in respect for the farmers who built this tradition, and in our fundamental belief that you deserve to know exactly what you are drinking and where it came from.
Our Kona coffee buyers guide offers detailed guidance on how to identify genuine 100% Kona coffee and avoid the blends that trade on the name without delivering the substance.
The Living Legacy: Kona Coffee Farm Experiences Today
History is most powerful when it is not locked in the past. The history of Kona coffee is alive. It is happening right now on the same volcanic slopes where Samuel Ruggles planted his seedlings in 1828. It is alive in the hands of farmers picking coffee cherries by hand during the harvest season. It is alive in the processing mills where cherries become green beans, and in the small-batch roasters where green beans become the fragrant, complex coffee that reaches your cup.
And it is alive in the experience of visiting a Kona coffee farm and seeing, smelling, tasting, and touching this story for yourself.
What a Kona Coffee Farm Tour Looks and Feels Like
Visiting a Kona coffee farm is one of the most meaningful things you can do on the Big Island, and we say that not simply as farmers who offer tours, but as people who know how transformative the experience is for visitors. When you walk through the trees and hold a ripe coffee cherry in your hand, everything changes. The coffee you drink afterward is never just a beverage again. It is a memory, a place, a story you were part of.
At Buddha's Cup, we welcome visitors to our farm in Holualoa to experience the full arc of what we do. A farm tour with us typically includes a walk through our coffee trees at various stages of growth and ripening, an explanation of our harvesting and processing methods, and an introduction to the entire journey from cherry on the tree to finished cup in your hand. We also grow mamaki, a native Hawaiian plant with a long history of traditional use, right here on the farm. Mamaki tea has been valued for generations in Hawaiian culture for its wellness properties, and we are