Picture this. You are standing in a specialty grocery store or scrolling through an online shop, and in front of you is a wall of Kona coffee bags. Every single one is wearing confident language. "Estate Reserve." "Small Lot Select." "Single Origin Premium." "100% Kona." "Private Reserve Artisan Roast." Each bag looks beautiful. Each one sounds serious. And almost none of them tell you, in plain terms, what is actually inside.
This is the reality of shopping for Kona coffee in 2026. The labeling world for Hawaii's most famous export is a layered mix of legally regulated terms and entirely unregulated marketing language. The challenge is that both kinds of terms appear on bags with equal confidence, equal design budgets, and equal shelf presence. Most consumers cannot tell them apart, and the coffee industry has not exactly rushed to make the distinction easy.
The scale of the problem is worth naming directly. USDA audits and Coffee Quality Institute traceability reports suggest that only about 15 to 20 percent of Kona-labeled coffee bags actually contain 100 percent Kona coffee. That means the overwhelming majority of what gets sold under the Kona name contains either a small fraction of genuine Kona beans blended with cheaper commodity coffee, or no Kona beans at all. The marketing language on those bags, including words like "estate" and "small lot," often does exactly nothing to protect you from that outcome.
This article is here to change that. We are going to walk through every major label term you will encounter on a Kona coffee bag. We will explain what each term means legally, what it implies to a consumer, and where the gap between those two things creates room for confusion or outright deception. By the end, you will be able to pick up any bag of Kona coffee and read it with genuine confidence.
We are Buddha's Cup, a working coffee farm and roastery in Holualoa, on the Big Island of Hawaii. We grow, process, and roast 100 percent Kona coffee on our own land. We have a personal stake in this conversation because label confusion hurts every honest producer in the Kona district. We also have a ground-level view of how labeling decisions get made, what they reflect about the coffee inside, and what they sometimes obscure. Everything in this article comes from that vantage point.
If you have ever wondered about the difference between Kona coffee and blends, this article will give you the full picture, starting with the legal foundation that underpins the entire labeling system.
The Legal Foundation: What Hawaii Law Actually Regulates
The Geographic Boundary That Defines "Kona"
Before any label term makes sense, you need to understand the geographic reality that makes Kona coffee possible. "Kona" is not just a flavor profile or a brand name. It is a specific place, and only coffee grown in that specific place earns the name legally.
The Kona coffee growing belt runs along the western slopes of two volcanoes, Hualalai and Mauna Loa, in the North and South Kona Districts of the Big Island of Hawaii. This is a narrow strip of land, roughly 30 miles long and no more than two miles wide at its broadest. It is not all of the Big Island. It is not all of Hawaii. It is a precisely defined growing region, and that precision matters enormously when you are standing in front of a shelf of bags.
What makes this strip of land so extraordinary? The conditions stack in a way that is genuinely difficult to replicate. The elevation ranges from roughly 500 to 3,000 feet above sea level, giving farmers options for microclimate management. The soil is volcanic, rich in minerals, and unusually well-drained thanks to the porous lava substrate beneath it. Holualoa, where our farm sits, sits in this sweet spot where the morning sun provides warmth for photosynthesis and the afternoon clouds roll in to shield the trees from too much heat. That cloud cover also delivers consistent moisture without waterlogging the roots. The diurnal temperature swing, warm days and cool nights, slows the development of the coffee cherry and allows sugars and acids to build complexity over time.
This is the terroir that justifies the price premium, the reputation, and the passionate defense that Kona farmers bring to labeling conversations. And it is protected, at least in its basic form, by law.
Hawaii Revised Statutes Section 486-120 is the legal backbone that ties the word "Kona" to geographic origin. Under this statute, coffee cannot be labeled as Kona coffee unless it was grown in the Kona district. This is a geographic indication enforced at the state level. It is not a certification of quality, and it does not cover the many marketing terms layered on top of it. But it does mean that the word "Kona" on a bag, when used correctly, tells you something true and verifiable about where the beans came from.
The practical implication for label reading is immediate. If a bag says "Kona style," "Kona roast," or "inspired by Kona," it almost certainly contains no Kona-district coffee at all. These phrases are workarounds, used by producers who want to borrow the Kona name without paying for Kona beans. Walk past those bags without a second look.
The HDOA Grading System: Size, Defects, and Moisture
Once you have confirmed that a bag contains genuine Kona coffee grown in the district, the next layer of verified information is the Hawaii Department of Agriculture grade. The HDOA enforces grading standards under Chapter 4-143 of the Hawaii Administrative Rules, and these grades give you a third-party-confirmed data point that no amount of marketing language can replicate.
The standard HDOA grade categories for Kona coffee, in descending order of quality, are Extra Fancy, Fancy, Number 1, and Prime. The grading criteria cover three main dimensions: bean screen size, which is the physical size of the bean measured by the mesh it passes through; defect count, which is the number of imperfect or damaged beans present in a sample; and moisture content, which must fall within a specified range to ensure the coffee was properly dried and will store well.
Extra Fancy is the top tier. These are the largest beans with the fewest defects and the tightest moisture specifications. Fancy is one step below, with slightly more allowance for size variation and defects. Number 1 is the broad middle tier, still a quality product but with more latitude in the grading criteria. Prime represents the lowest acceptable grade for Kona designation, with the most defect allowance and the smallest bean size requirements.
It is worth being clear about what HDOA grades measure and what they do not. Grade reflects bean size and defect standards. It does not directly measure flavor. A well-grown, properly processed Number 1 grade coffee can taste exceptional. An Extra Fancy coffee that was poorly stored or carelessly roasted can disappoint. The grade is a quality floor, not a flavor guarantee. But it is the best third-party verification tool available to a consumer reading a label from a distance.
Here is the critical problem: a bag can say "Estate Reserve" in large, beautiful script without naming any HDOA grade at all. When that happens, you have marketing language and no verification pathway. You cannot call the HDOA and ask about an "Estate Reserve" designation. You can call and ask about an Extra Fancy certification from a named farm. Only one of those questions will get you an answer.
The 100% Kona Rule and the Blend Threshold
Of all the terms on a Kona coffee label, "100% Kona" is the only one that is both legally defined and enforced with geographic precision. When a bag carries this designation, every bean in the bag must have been grown, processed, and harvested within the Kona district. This is a meaningful, verifiable claim, and it is the standard you should be looking for.
The blend loophole has been one of the most damaging aspects of Kona coffee commerce for decades. Hawaii law has historically permitted a product to be called a "Kona Blend" with as little as 10 percent Kona-district coffee by weight. The remaining 90 percent was typically commodity coffee sourced from Brazil, Vietnam, or other large-scale producing regions, coffee that might cost two or three dollars per pound on the green bean market compared to the twenty to forty dollars per pound that genuine Kona green coffee commands.
This arrangement allowed producers to sell Kona-name recognition at a fraction of the cost of genuine Kona coffee, and consumers paid for a Kona experience they were not receiving. The harm was not just to consumers. It depressed the market for honest Kona producers who could not compete with blend pricing while maintaining authentic product.
The regulatory landscape is shifting. The blend threshold is rising to a 51 percent Kona minimum by 2027. This is a meaningful improvement. A product that is majority Kona coffee tells a different story than one that is 10 percent Kona. But it is still not 100 percent, and a consumer who wants the real thing should not settle for the new threshold as a substitute for the full designation.
The price difference across these categories reflects exactly what you are getting. A Kona Blend at the historical 10 percent content retails around eight to fifteen dollars per pound. A blend at 50 percent or more typically runs fifteen to thirty dollars per pound. Verified, farm-direct 100 percent Kona from an estate producer runs thirty-five to sixty-five dollars per pound. If you see something labeled with the Kona name at a price that falls well below thirty dollars a pound, the math of Kona coffee production strongly suggests you are not looking at a 100 percent Kona product.
For a full picture of how the blend rules work and what they mean for the coffee in your cup, our page on blended Kona coffee goes deeper into the specifics.
What "Estate" Actually Means on a Kona Coffee Label
The Official Meaning: Estate as a Grade Designation
Here is where label reading gets genuinely complicated, and where even experienced coffee shoppers can be caught off guard. The word "estate" on a Kona coffee bag can mean two different things simultaneously, and neither meaning is legally standardized in the way "100% Kona" is.
Within the Kona coffee farming community, "estate grade" is commonly used to describe a coffee that blends a farm's top HDOA-graded tiers, typically Extra Fancy, Fancy, and Number 1 together. In this usage, "estate" is a farm-internal designation applied to the best of what a farm produced in a given season. It is not a separate HDOA certification. The HDOA does not issue an "estate" grade certificate. The grade categories stop at Extra Fancy. What "estate" means in this context is that you are getting the farm's premium composite blend rather than a single grade or the lower tiers.
This is a reasonable and often honest way to describe a product. If a farm produces all four grade categories and chooses to sell its Extra Fancy and Fancy in a single blend labeled "estate," that blend may genuinely represent the best of the harvest. The challenge is that another farm could apply the same label to a different grade composition, perhaps including more Number 1 and less Extra Fancy, and there is no regulatory body that will catch or correct the inconsistency.
Two bags sitting side by side, both labeled "Estate," may contain meaningfully different compositions depending on whose internal grading standard you are reading. The consumer has no tool to distinguish them from the label alone unless each bag also names the specific HDOA grades included.
The Marketing Use of "Estate": Single Farm Origin Claims
The second meaning of "estate" is the one most consumers carry into the store with them, and it is the meaning that specialty coffee culture has largely standardized around: estate means all the beans come from a single farm. Single farm origin implies traceability, consistent growing conditions, and quality control that is impossible to achieve when blending beans from multiple farms of unknown provenance.
This meaning is legitimate and genuinely valuable. Single-origin estate coffee can be traced in a way that multi-farm blends and commodity Kona blends cannot. If you know the farm, you can research its practices, its elevation, its processing methods, its ownership history. You have a chain of custody. That matters.
The problem is that neither meaning of "estate" is legally standardized under Hawaii law the way "100% Kona" is. A producer can call their coffee an "Estate Blend" without guaranteeing that the beans come from a single farm. They can use the word to imply premium grade without specifying which HDOA categories are included. The word "estate" on its own provides no verification pathway.
How do you verify an estate claim? Look for three things alongside the word "estate": the specific farm name, the district (North or South Kona), and an HDOA grade designation. All three together give you a verifiable picture. The farm name tells you who to call if you have questions. The district confirms geographic compliance. The HDOA grade tells you that someone with regulatory authority has assessed the beans against a defined standard.
As one reliable sourcing guide puts it, look for Kona district, farm, estate, or roaster details that are specific enough to verify rather than only vague claims. If a label gives you generalities, treat the claim with proportional skepticism.
At Buddha's Cup: What Estate Means to Us
On our farm in Holualoa, the word "estate" is not a marketing decision. It is a description of a physical reality. Every bag of coffee we sell comes from trees growing on our land, trees we tend, prune, fertilize, and harvest ourselves. When we say "estate," we mean single farm, single origin, fully traceable from the specific tree rows on our hillside to the roaster in our facility and into the bag you receive.
We carry this traceability through every step of the production chain. Picking happens by hand, with experienced pickers selecting ripe cherries at their peak. Processing, both wet and dry methods, happens on-site. Roasting happens under our direct supervision. Nothing leaves our hands and returns to us from an unknown source before it ends up in a bag with our name on it.
This is precisely why a farm visit gives you something no label can fully replicate. When you walk our rows with us, you can see the trees your coffee came from. You can watch the processing operation. You can ask the person holding your coffee sample where on the hillside it grew. No third-party certification, no matter how rigorous, gives you that level of direct confidence.
We will return to the farm visit as a verification tool later in this article. For now, the essential point is this: the word "estate" should prompt you to ask questions, not to stop asking them. What estate are we talking about? Where is it? What grades does it include? The answers to those questions will tell you everything.
Decoding "Small Lot": Craft Signal or Marketing Term?
What "Small Lot" Is Meant to Communicate
"Small lot" has no legal definition anywhere in Hawaii coffee law. It is a marketing term, not a regulated designation. The HDOA does not certify small lots. There is no minimum or maximum quantity that qualifies. There is no processing method required. There is no HDOA inspector who reviews a batch and stamps it "small lot approved."
What the term is meant to communicate to a consumer is a cluster of appealing ideas: limited quantity, careful hand-selection, attention to a specific micro-harvest or block within a farm, elevated quality because someone paid close attention. In the broader specialty coffee world, "small lot" often signals that a producer separated a particular harvest batch because it had distinct characteristics worth preserving on its own rather than combining with the larger harvest.
These implications can be entirely accurate. There are Kona producers doing exactly this kind of careful, batch-specific work. They harvest from a particular block of trees on a particular day, track that coffee through processing under its own lot number, roast it separately to match its specific green bean characteristics, and sell it in limited quantities because that is genuinely all they have. That is legitimate small lot coffee, and it deserves the name.
The problem is that the same label can be applied to any batch small enough to fit the narrative. Without any requirement to specify what makes this lot small, what separates it from the farm's standard production, or what verifiable characteristics distinguish it, "small lot" can function as a premium-sounding label for ordinary coffee sold in ordinary quantities. The term alone tells you nothing.
When Small Lot Labeling Reflects Genuine Craft
Legitimate small lot production on a Kona farm looks specific. A particular row or block of trees at a particular elevation is harvested on a particular date. That harvest is kept physically separate through pulping, fermentation, washing, and drying. It receives its own lot number. The roaster then evaluates the green beans from that lot independently, noting their density, moisture content, and screen size, and adjusts the roast profile accordingly.
The flavor rationale for this approach is real. Coffee beans from different elevations, different blocks, and different harvest dates within the same farm can have meaningfully different physical characteristics that call for different roasting approaches. A skilled roaster working with a true small lot will develop a roast curve tailored to that batch's specific profile, bringing out the characteristics that made it worth separating in the first place. This kind of thoughtful approach to roasting curves for Kona coffee is what elevates a small lot from a marketing claim to a genuine cup difference.
What makes a small lot claim credible? Specific information. Look for the harvest date or at least the harvest season. Look for the block or section of the farm, ideally with elevation data. Look for the processing method: washed, natural, honey processed. Look for the roast date. Look for a batch number. Any of these specifics represents the producer choosing to show their work rather than hide behind a label. When you see that level of detail, the small lot claim has substance behind it.
When none of those specifics appear alongside "small lot," you are looking at a marketing decision, not a production distinction. That does not mean the coffee is bad. It means the label is not giving you the information you need to evaluate what you are buying.
Comparing Estate and Small Lot: Complementary, Not Competing
Estate and small lot are not opposites, and they are not competing designations. A well-run farm can and often does produce both. The estate line represents the farm's consistent flagship offering, the blend of top grades that expresses the farm's signature character year after year. The small lot line represents specific, differentiated batches from within that same farm that earned separate treatment because of their distinctive characteristics.
Think of it this way. The estate line is the farm's voice. The small lot line is a specific passage from that farm's most interesting year. Both can be excellent. Both can be traced to the same land and the same farming practices. What makes them different is the degree of specificity in the selection and the production decisions made to honor that specificity.
For a consumer, the ideal scenario is a small lot that is also estate-grown: single farm origin, traceable to a specific block, sold with the HDOA grade named, the harvest information included, and the roast date visible. This combination is genuinely rare in the market. When you find it, the price premium is justified not just by quality but by the information density itself. You know exactly what you are buying and why it costs what it costs.
Our Mokulele Reserve Roast is an example of this kind of intentional designation, where a specific roast profile meets traceable single-farm sourcing to create something that earns its distinction rather than simply claiming it.
Other Label Terms You Will Encounter: A Glossary With Context
"Reserve," "Select," "Private Reserve," "Single Origin"
The Kona coffee label landscape includes a rotating collection of prestige-signaling words beyond "estate" and "small lot." Each one deserves a brief but honest assessment, because all of them follow the same basic pattern: they imply quality elevation without providing a legal definition or a verification pathway.
"Reserve" is probably the most common of these terms. It suggests that the coffee was held back from standard production because it exceeded the farm's usual quality threshold. This can be true. It can also be a word chosen by a marketing team. By itself, "reserve" tells you nothing verifiable. It adds value only when it appears alongside an HDOA grade and a specific farm name, at which point the grade is doing the actual verification work and "reserve" is atmospheric.
"Select" follows the same logic. The word implies careful curation, a choosing process that separated this coffee from lesser batches. Again, without a grade or specific sourcing information, the word stands alone as an impression rather than a fact.
"Private Reserve" occasionally appears on bags from Kona producers who use it to describe their top internal tier, the best of Extra Fancy that they hold for their most loyal customers or for direct-to-consumer sales. Some producers use it consistently and honestly. Others use it interchangeably with "reserve" and "select" without meaningful distinction. The key question is always the same: does this term appear alongside a named HDOA grade and a specific farm? If yes, evaluate the grade and the farm. If no, the term is doing nothing for you.
"Single origin" is a more useful term than the previous three, but it requires careful attention to specificity. All single origin tells you is that the beans come from one geographic origin. That origin could be as broad as "Hawaii" or as specific as "Block 7, North Kona, Buddha's Cup Farm, Holualoa, 2026 harvest." Both are technically single origin. Only one is specific enough to tell you anything meaningful. When a bag says "single origin Kona," ask which farm, which district, and which season.
Peaberry: A Grade, Not a Marketing Invention
Peaberry stands apart from every other premium-sounding term on this list because it describes something physically real and verifiable. A peaberry is a naturally occurring mutation in the coffee cherry where only one seed develops instead of the usual two. Without the pressure of a neighboring seed, the single bean grows into a rounded oval shape rather than the flat-sided shape of a standard coffee bean. The result is a bean that is physically distinct and sortable by screen and by eye.
Peaberry occurs in roughly five to seven percent of any coffee harvest, making it genuinely scarce relative to standard production. Because of its shape, it roasts differently: the uniform rounded surface tumbles more evenly in the roaster drum, which some roasters and cuppers believe results in more even heat distribution and a more concentrated flavor profile. Whether that translates directly to a superior cup is debated, but the physical distinction and the relative rarity are real.
Critically, peaberry is a recognized HDOA grade category, separate from the Extra Fancy through Prime sequence. This means it is not just a marketing claim. It reflects a physical characteristic that inspectors can verify. When you buy a bag labeled Peaberry Kona coffee, you are buying a product whose defining characteristic is physically identifiable and whose grade is HDOA-verified. That places peaberry in a different category from "reserve" and "select" and closer to the verifiable end of the label spectrum.
"Kona Blend," "Kona Style," "Kona Roast": What These Signal
These three terms do the most damage in the Kona coffee market, and understanding them precisely could save you a significant amount of money and disappointment.
"Kona Blend" is a legally defined term, but what it legally permits is the problem. Through 2026, a bag labeled "Kona Blend" is required to contain only 10 percent Kona-district coffee by weight. The remaining 90 percent can be and typically is commodity coffee from large-scale producing regions where green beans cost a fraction of what Kona-district coffee costs. The 2027 regulation raising the minimum to 51 percent is an improvement, but even at that threshold, you are getting a majority Kona product only if you buy after the regulation takes effect and only if the producer has updated their formulation. Verify the date, verify the content, and always read the percentage when it is disclosed.
"Kona Style" requires no Kona-district content at all. Zero. The term describes a roast approach or flavor profile that the producer believes evokes the character of Kona coffee, using beans grown anywhere on earth. If you see "Kona Style" on a bag, you are looking at a coffee that uses the Kona name as a flavor aspiration rather than a geographic fact.
"Kona Roast" is similarly unregulated. It describes a roast level, typically medium to medium-dark, associated with how some Kona coffees are traditionally roasted. It makes no claim about bean origin. A "Kona Roast" could contain beans from Colombia, Ethiopia, Sumatra, or anywhere else. The roast name is borrowing the Kona reputation without contributing any Kona beans to the bag.
Industry analysis suggests that over 90 percent of coffee sold online under the Kona name is either blended with cheaper beans or outright mislabeled. The practical takeaway for consumers is unambiguous: if a bag does not say "100% Kona" and name a specific farm or roaster operating in the Kona district, treat the Kona claim with appropriate skepticism regardless of how the rest of the bag reads.
Reading the Full Label: A Practical Buyer's Checklist
The Five Things a Trustworthy Kona Coffee Label Will Tell You
After everything we have covered, it helps to have a clear and memorable checklist you can apply the next time you pick up a bag. A trustworthy Kona coffee label, one that gives you the information you need to make a confident purchase, will consistently include five things.
First, it will state "100% Kona" explicitly. This is the only legally enforced origin claim in the Kona labeling system. Everything else is context. This phrase is your foundation.
Second, it will name an HDOA grade. Extra Fancy, Fancy, Number 1, Prime, or Peaberry. Any of these names tells you that the product has been assessed against a defined, state-enforced standard. A bag that uses only marketing language like "estate" or "reserve" without naming a grade is leaving you with no verification pathway.
Third, it will include the farm or estate name. Traceability begins with knowing whose land the trees grow on. A named farm gives you someone to contact, a reputation to research, and a production history to investigate if you choose. Anonymous "Kona district" sourcing offers none of that.
Fourth, it will note the Kona district: North Kona or South Kona. This confirms that the producer understands the geographic specificity of the designation and is not using "Kona" loosely to suggest a Hawaiian origin that might actually be from Maui, Kauai, or another island.
Fifth, it will include a roast date. Not a "best by" date, not a vague seasonal reference. A roast date. Freshness is a core component of quality in roasted coffee. The volatile aromatics that give Kona coffee its complexity begin to diminish within weeks of roasting. A farm that roasts to order and prints the roast date on every bag is telling you something important about how they think about their product. A bag with no roast date visible is asking you to trust that the coffee inside is fresh without giving you any evidence to support that trust.
When all five of these elements appear on a label, you have a verifiable, information-rich purchase decision in front of you. When any of them are missing, you know exactly which question to ask before you buy.
Price as a Verification Signal
Price is not a perfect quality indicator in coffee. Expensive coffee can disappoint, and modestly priced coffee from a thoughtful producer can exceed expectations. But in the Kona coffee market specifically, price is a useful verification signal because the economics of genuine Kona production are well understood and not particularly flexible.
A single Kona coffee tree yields roughly 1.2 to 1.8 pounds of roasted coffee per year. Hand-picking, the method required to maintain quality in the steep Kona terrain, costs significantly more than mechanical harvesting. The land itself, perched on volcanic hillsides in a high-cost-of-living state, carries a premium. Processing, roasting, and packaging on-island add further costs. The math produces a floor price for genuine 100 percent Kona coffee that the market consistently confirms: thirty-five to sixty-five dollars per pound at retail for verified, estate-produced product.
Kona Blend at the historical 10 percent Kona content retails around eight to fifteen dollars per pound. That price range makes sense when 90 percent of the bag is commodity coffee. If you are paying less than twenty-five dollars per pound for something labeled "Kona," ask yourself what category of product the price is consistent with. The answer is probably not 100 percent estate Kona.
This is not about coffee snobbery or gatekeeping. It is about understanding why authentic Kona costs what it costs and making an informed choice rather than accidentally paying for a Kona experience you are not receiving. The farmers who grow genuine Kona coffee deserve prices that reflect their real costs. The consumers who want genuine Kona deserve the information to find it.
When a Farm Visit Replaces the Need for Label Decoding
All of this label analysis is what you need when you are buying coffee from a distance. But there is a more direct path to certainty, and it is available to anyone who visits the Big Island.
The most direct verification for Kona coffee authenticity is visiting the farm itself. When you walk the rows, talk to the farmers, watch the processing operation, and see the roasting process, there is no label to decode. You have already seen the trees your coffee came from. You have met the people who tended them. You understand the land the coffee grew on because you are standing on it.
At Buddha's Cup, we built our farm tour program around exactly this idea. Our tours give visitors direct access to the source, not a curated narrative about the source. Each tour option connects you to the farm in a different way. Our free farm tour gives you an introduction to the property and the coffee process. The deluxe tasting goes deeper into flavor and varietals. Manny's Walking Tour takes you through the rows and into the production area. The VIP ATV tour covers more ground and gives you a broader view of the farm's geography and the growing conditions that shape our coffee. If you are bringing children, our Kona farm tours for kids page has everything you need to plan a visit the whole family will enjoy.
The practical value of a farm visit for a serious coffee buyer is significant. You can taste multiple roasts and grades side by side, in the context of where they were grown. You can ask every question on your mind and get answers from the people who make the decisions. You can understand why a bag says what it says because you have seen the process those words describe. That knowledge travels with you. The next time you pick up a bag in a store, you are reading it with the memory of a real farm, real trees, and real people behind the label.
The Holualoa Advantage: Why Geography Within the Kona Belt Matters
Not All Kona Addresses Are the Same
Even among coffees that legitimately qualify as 100 percent Kona, meaningful differences in character can be traced to where within the Kona belt the trees grow. The belt spans North Kona and South Kona, and within each district, elevation, aspect, soil depth, and proximity to the volcano's slopes create distinct microclimates.
Holualoa, where our farm is located, sits at an elevation that captures the best of the classic Kona conditions. The town is