Close your eyes for a moment and imagine this. The air is cool and faintly sweet. Mist rolls in from the upslope, softening the edges of the morning. Beneath your feet, the dark volcanic earth is spongy and alive. Around you, coffee trees stand in quiet rows, their branches heavy with ripening cherries the color of rubies. No traffic. No noise. Just birdsong, the occasional rustle of a mongoose in the undergrowth, and the faint aroma of roasted coffee drifting from the mill nearby.
This is Holualoa, Hawaii. And for coffee and nature lovers, there is no place quite like it on earth.
The Big Island of Hawaii is the only place in the United States where coffee is grown commercially, and the Kona coffee belt, stretching along the western slopes of Mauna Loa at elevations between 800 and 2,000 feet, is one of the most celebrated coffee-growing regions in the world. But the Big Island is far more than a coffee destination. It is a place of active volcanoes and ancient lava fields. A place of sacred valleys and green sand beaches. A place where the land itself is still being made, where you can watch steam rise from the earth and understand, in a visceral way, that geology is not a subject confined to textbooks.
The island is also enormous. Larger than all of the other Hawaiian islands combined, it contains eleven of the world's thirteen climate zones. You can drive from a sun-scorched lava desert to a misty rainforest in under an hour. That scale and variety is part of what makes it so compelling for visitors who want more than a beach vacation.
We are Buddha's Cup, a family-owned Kona coffee farm rooted in the community of Holualoa. We have been growing, processing, and roasting coffee on this volcanic hillside for years, and we know this island deeply. In this guide, we share the best things to do on the Big Island of Hawaii for coffee and nature lovers, starting from our own front door and expanding outward into the volcanic landscapes, cultural villages, and wild coastlines that make this island unlike any other. If you are curious about what makes this place so special before you even pack your bags, start with our deep dive on what Kona coffee actually is and why it has earned such a devoted following worldwide.
Why the Big Island Is the Ultimate Destination for Coffee and Nature Lovers
Some destinations earn their reputation through marketing. Others earn it through the sheer, undeniable fact of what they are. The Big Island of Hawaii belongs firmly in the second category. For coffee and nature lovers, it offers a combination of agricultural heritage, geological drama, and ecological diversity that no other place on earth can replicate. Understanding why requires a quick look at the geography, the farming traditions, and the values that shape how thoughtful travelers engage with this land.
The Geography That Makes Everything Possible
The Big Island sits at the southeastern end of the Hawaiian archipelago, and it is geologically the youngest of the main islands. That youth is not a disadvantage. It is precisely what makes the island so extraordinary. Active volcanic activity continues to reshape the landscape, creating new land, new soil, and new ecological niches at a pace that scientists find remarkable and visitors find humbling.
The island encompasses eleven of the world's thirteen recognized climate zones. In a single day, you can move from tropical beaches at sea level to subalpine desert conditions near the summit of Mauna Kea at 13,796 feet. Between those extremes lie lush rainforests, dry scrublands, misty cloud forests, and the coffee belt we call home.
That coffee belt occupies a very specific band of elevation and microclimate on the western slopes of Mauna Loa and Hualalai. The elevations between roughly 800 and 2,000 feet receive consistent afternoon clouds and light rainfall, with sunny mornings that warm the trees without scorching them. Temperatures are mild year-round, rarely dipping below 55 degrees Fahrenheit or climbing above 85. It is, by almost any agricultural measure, a near-perfect environment for growing Arabica coffee.
What makes the flavor of Kona coffee so distinctive, though, is not just the climate. It is the soil. The volcanic soil of the Kona coffee belt is exceptionally mineral-rich, porous, and well-draining, yet retains just enough moisture to keep coffee trees healthy between rains. The minerals from centuries of lava breakdown contribute directly to the complex, low-acid flavor profile that distinguishes authentic Kona coffee from coffees grown elsewhere. We have written extensively about how volcanic soil shapes the flavor of Kona coffee, and the short version is this: the land is not just the setting for the coffee. It is an ingredient in it.
For nature lovers, this same geography creates a landscape that rewards exploration at every elevation. The same volcanic processes that enrich coffee soil also build lava tube caves, shape dramatic coastal cliffs, and fuel active eruptions visible from overlooks inside Hawaii Volcanoes National Park. The Big Island is not a backdrop for your vacation. It is the main event.
A Living Agricultural Heritage
Kona coffee has been cultivated in these hills since the early nineteenth century. Unlike large-scale commercial coffee operations in other parts of the world, Kona has historically been defined by small family farms. The typical Kona farm is just a few acres. Coffee cherries are hand-picked, often by the farm family itself and a small crew of seasonal workers. Processing is done on-site or at small regional mills. Roasting is done in small batches by people who know exactly what they are roasting and why.
This artisan scale is not a romantic affectation. It is what makes the quality possible. Machine harvesting cannot selectively pick only the ripest cherries. Industrial processing cannot apply the same nuanced attention to fermentation and drying that a small family operation can. The craft is inseparable from the scale, and that is something visitors can experience directly when they walk through a working farm like ours. To understand just how much care goes into every bag of Kona coffee, read our detailed account of the journey of a Kona coffee bean from plant to cup on a family-owned farm.
Coffee is not the only agricultural treasure of the Big Island. Mamaki, a native Hawaiian plant used for centuries as an herbal tea, also grows at the elevations and rainfall levels common to the Kona region. Like coffee, mamaki thrives in the rich volcanic soil and the moist, temperate conditions of the upland slopes. It is caffeine-free, deeply rooted in Hawaiian cultural tradition, and increasingly recognized for its wellness benefits. We grow mamaki at Buddha's Cup alongside our coffee trees, and we are proud to offer it to visitors who want to experience the full range of what this land produces.
The coexistence of these two crops reflects something important about how farming works on the Big Island: with intention, with respect for the land, and with an awareness that diversity strengthens an agricultural ecosystem.
Responsible Travel and the Coffee Farm Ethos
Traveling to Hawaii in 2026 carries a responsibility that thoughtful visitors are increasingly aware of. The islands have long grappled with the tension between welcoming visitors and protecting what makes them worth visiting in the first place. Supporting locally owned farms, buying directly from producers, understanding the land you are walking on, and treading lightly on sacred and ecologically sensitive sites: these are not optional courtesies. They are the difference between tourism that sustains a community and tourism that erodes it.
At Buddha's Cup, our farming practices reflect values that align naturally with responsible travel. We use biodynamic farming methods that treat the farm as a living ecosystem rather than a production facility. We avoid synthetic inputs, we compost extensively, and we manage our land with the long view in mind. When you visit our farm, you are not walking through a curated experience designed for tourists. You are walking through a real working farm operated by people who live here, whose families are part of this community, and who have a genuine stake in keeping this land healthy.
That is the spirit we bring to this guide. Every recommendation here reflects an experience that honors the land, supports local people, and gives you something genuine to bring home, whether that is a bag of single-estate Kona coffee, a pouch of hand-harvested mamaki tea, or simply a deeper understanding of what makes this island so remarkable.
Start at the Source: Kona Coffee Farm Tours on the Big Island
If you are a coffee lover visiting the Big Island, everything begins here. Not because farm tours are simply a fun activity, though they are, but because there is no other way to truly understand Kona coffee without standing on the land where it grows. The aroma of a fresh cherry split open between your fingers. The sight of rows of trees laden with fruit at different stages of ripeness. The sound of coffee beans moving through a de-pulper. These are experiences that no amount of reading can replace, and they are available to you right here in Holualoa.
What to Expect When You Visit a Working Kona Coffee Farm
Visiting a working Kona coffee farm is a sensory experience that unfolds gradually. You arrive and the first thing you notice is the smell: a combination of earth, green vegetation, and the faint sweetness of ripe fruit. If you visit during picking season, which runs roughly from August through January, you will see the full spectrum of a coffee harvest in action. Trees carry cherries at different stages of ripeness simultaneously, and skilled pickers move through the rows selecting only the fruit that is ready.
Outside of picking season, the farm is quieter but no less instructive. You can see the trees at different stages of growth, learn about pruning practices, and understand how the farm prepares for the next harvest. Many visitors are surprised to discover how much happens in the off-season to ensure a successful crop.
Inside the mill and roastery, the education deepens. You can follow the cherry from its arrival in the de-pulper through the stages of fermentation, washing, drying, hulling, and sorting, and eventually into the roaster. The transformation from raw cherry to finished roasted bean is dramatic, and watching it happen in real time gives you a visceral appreciation for why great coffee costs what it costs.
The tasting portion of a farm tour is where everything comes together. You taste the coffee knowing where it grew, who picked it, how it was processed, and how it was roasted. That context changes the experience entirely. Flavor notes you might have dismissed as marketing language become real and identifiable. Our guide on what to expect on a coffee tour walks you through every stage so you can arrive prepared. And if you want to make sure you are dressed appropriately and ready for the terrain, our Kona coffee farm tour preparation guide has practical advice on footwear, timing, and what to bring.
Buddha's Cup Farm Tour Options
We offer several different ways to experience Buddha's Cup, and each one is designed for a different kind of visitor. Here is the full lineup.
Our Free Farm Tour is exactly what it sounds like: a no-cost introduction to our farm, our coffee, and our story. This is a wonderful option for families, first-time farm visitors, and anyone who wants to get their bearings before deciding whether to go deeper. You will walk through the farm, learn the basics of how coffee grows and is processed, and taste a cup of freshly brewed Kona coffee. It is a genuine, unhurried experience, not a sales pitch.
The Deluxe Tasting is for visitors who want to go further into flavor. This experience pairs multiple roast profiles and coffee varieties side by side, guided by someone who can explain what you are tasting and why. You will explore the differences between light and dark roasts, compare processing methods, and develop a real vocabulary for what makes one cup different from another. If you have ever wanted to understand why coffee professionals talk about acidity, body, and finish, this is where it clicks.
Manny's Walking Tour is a personal favorite for visitors who want the story behind the farm. Manny walks you through the property with the kind of detail and passion that only comes from someone who has lived this work. You learn not just how coffee is grown but why we grow it the way we do, what the land means to us, and how Holualoa has shaped our approach to farming. It is storytelling rooted in real experience, and guests consistently describe it as one of the most memorable parts of their Big Island visit.
The VIP ATV Tour is our most immersive offering. You ride through the full farm property on an all-terrain vehicle, accessing parts of the land that walking tours do not reach. You see the farm from above, from below, and from angles that reveal its full scale. This tour combines the physical thrill of off-road exploration with deep educational content, and it is particularly popular with visitors who want an adventure that also teaches them something real.
After any of our tours, you are welcome to browse our farm store, where you will find our full range of single-estate Kona coffee, mamaki tea, and our famous rum cakes, made with Kona coffee and local rum. We also carry a selection of Hawaiian gifts for anyone who wants to bring a piece of the island home. To understand more about the broader world of coffee tourism on a working farm, we have explored that topic in depth on our blog. And if you are planning a visit during harvest, our post on coffee picking season will help you time your trip for the most immersive experience possible.
The Science Behind What You Are Tasting
One of the things we love most about hosting visitors at Buddha's Cup is watching the moment when coffee stops being a beverage and starts being a story. That moment usually happens when someone understands, even at a basic level, the science behind what they are tasting.
Processing method, for instance, has an enormous influence on flavor. Washed coffees, where the cherry fruit is removed before fermentation and drying, tend to produce cleaner, brighter cups with more clearly defined acidity. Natural-processed coffees, where the cherry dries intact around the bean, produce fruitier, more complex cups with heavier body. The same bean, grown in the same soil, processed two different ways, tastes meaningfully different. Our detailed explainer on washed and natural coffee processing methods goes deep on this topic for anyone who wants to understand the mechanics.
Roast level is another variable that surprises many visitors. A lighter roast preserves more of the delicate, origin-specific flavors that the terroir and processing created. A darker roast develops richer, bolder flavors but can mask some of the subtler notes. Neither is objectively better. They are different tools for different preferences. Our guide to the difference between medium and dark roasts explains this in plain language.
And then there is peaberry. Most coffee cherries contain two seeds, pressed flat against each other. Occasionally, one seed does not develop, and the remaining seed grows round and dense, like a pea, rather than flat. These peaberry beans are separated out and roasted differently because their density affects how heat moves through them. Many tasters find peaberry coffee more concentrated and intense than its flat-bean counterparts. To understand what peaberry coffee is and why it commands such attention, our blog post covers everything you need to know before you taste one for yourself.
Discover Mamaki Tea: The Big Island's Other Liquid Treasure
Coffee gets most of the attention in the Kona region, and rightfully so. But any guide that claims to represent the full range of what this land produces would be incomplete without talking about mamaki. If coffee is the celebrated export of the Big Island's volcanic hillsides, mamaki is its quieter, equally remarkable companion: a native Hawaiian plant that has been used for centuries and that thrives in the same elevated, rainfall-rich environment that makes Kona coffee possible.
What Is Mamaki and Why Does It Grow Here?
Mamaki is a flowering plant native to the Hawaiian Islands. Its botanical name is Pipturus albidus, and it belongs to the nettle family, though it lacks the sting of its mainland relatives. For generations, Native Hawaiians used mamaki leaves to brew a mild, earthy herbal tea that served both everyday and medicinal purposes. Today, mamaki tea is experiencing renewed interest from health-conscious consumers who appreciate its caffeine-free nature, its clean flavor profile, and its genuine connection to Hawaiian land and culture.
Mamaki thrives at higher elevations where rainfall is consistent and the air is cool and moist. These are exactly the conditions found throughout the Kona coffee belt and the surrounding upland forests of the Big Island. The volcanic soil, rich in minerals and slightly acidic, suits mamaki just as well as it suits coffee. The two plants are natural companions, and on our farm, we grow them side by side, a practice that reflects the kind of thoughtful intercropping that supports a healthy agricultural ecosystem. You can read more about intercropping practices and sustainable farming on the Big Island in our piece on macadamia nuts, which explores similar principles in depth.
Mamaki is not something you can authentically experience outside of Hawaii. While dried mamaki tea can be shipped, the experience of tasting it freshly brewed on the same land where it grew is something no amount of online shopping can replicate. That authentic connection to place is part of what makes a visit to the Big Island so meaningful for people who care about where their food and drink comes from.
Health Benefits and Cultural Significance
Traditional Hawaiian healing traditions placed mamaki among the most valued medicinal plants in the islands. Kahunas and healers used preparations from the mamaki plant to support digestion, ease discomfort, and promote general wellbeing. The leaves were brewed, chewed, or applied externally depending on the intended use. This was not folk superstition. It was a sophisticated botanical tradition built over centuries of careful observation.
Modern research has begun to explore what traditional practitioners already knew. Mamaki leaves contain antioxidants, including chlorogenic acid, rutin, and catechins, compounds that are associated with anti-inflammatory properties and cellular health. The tea brewed from mamaki leaves is naturally caffeine-free, making it an excellent choice for visitors who love coffee but want to reduce their caffeine intake, or who are simply curious about what Hawaiian botanical wellness looks like in practice.
The digestive support attributed to mamaki in traditional use is also consistent with what we know about the plant's chemical composition. Visitors who experience the full range of our farm offerings often find that a warm cup of mamaki tea after a coffee tasting is a welcome and soothing complement, a palate reset and a gentle nod to the island's broader botanical heritage.
For the health-conscious traveler who wants experiences that align with their wellness values, mamaki is not a footnote. It is a destination in itself. And because we grow it here on our farm, you can taste it in the most direct and honest way possible: picked from the land you are standing on, brewed simply, and served with the context that makes it meaningful.
How We Grow and Serve Mamaki at Buddha's Cup
Mamaki grows naturally throughout our farm property, tucked between coffee rows and along the edges of the forest that borders our cultivated land. We tend it with the same care we give our coffee trees, and we harvest it by hand when the leaves reach their peak. The process is simple and intentional: no chemical inputs, no industrial drying, just clean leaf material dried carefully to preserve its flavor and beneficial compounds.
During our farm tours and tastings, we offer mamaki tea alongside our Kona coffee so visitors can experience both of the farm's liquid offerings in one sitting. The contrast is instructive and delicious. Coffee is bold, complex, and stimulating. Mamaki is mild, grounding, and calming. Together, they represent the full character of this land, its energy and its quiet in a single tasting.
Mamaki also makes an exceptional gift. We offer it in our farm store alongside our coffee and rum cakes, and it is one of the most distinctive things you can bring home from the Big Island precisely because it is genuinely local. You will not find wild-harvested Big Island mamaki at airport gift shops. You will find it here, and knowing where it came from is part of its value.
Volcanoes, Lava Fields, and the Living Land: Nature Experiences Near the Coffee Belt
The Big Island's natural attractions are not a secondary feature. They are the foundation of everything. The same geological processes that built this island, the eruptions, the lava flows, the relentless upwelling of molten rock from deep within the earth, are directly responsible for the soil that grows our coffee, the forests that shelter our farm, and the landscapes that draw visitors from every corner of the world. For nature lovers, the Big Island delivers experiences that are simply not available anywhere else on the planet.
Hawaiʻi Volcanoes National Park
No visit to the Big Island is complete without time in Hawaiʻi Volcanoes National Park. The park encompasses two active shield volcanoes, Kilauea and Mauna Loa, and the landscape it contains is unlike anything most visitors have encountered before. Kilauea has been erupting almost continuously since 1983, making it one of the most active volcanoes on earth. In October 2026, the USGS issued a Watch alert for Kilauea, a reminder that this is not a static attraction. It is a living, breathing geological system, and it changes.
Before you visit, check the current USGS volcanic activity reports for conditions and access. Some overlooks and trails are temporarily closed during active eruption periods, while others offer extraordinary views of lava glow and volcanic plumes. When conditions allow, night viewing of active lava is one of the most profound experiences the Big Island offers. The sight of molten rock glowing orange against a dark sky, accompanied by the smell of sulfur and the sound of the earth moving, is the kind of thing you do not forget.
Even when lava viewing is not possible, the park offers extraordinary experiences. The Kilauea Iki Trail drops into a solidified lava lake where you can walk across ground that was molten just decades ago. The Thurston Lava Tube, a tunnel formed by flowing lava, is an easy walk through geological history. The Crater Rim Drive offers sweeping views of the caldera and access to multiple overlooks and exhibits.
For coffee and nature lovers, the park offers a particularly meaningful connection. The mineral-rich volcanic soil you tasted in your cup of Kona coffee originated in processes exactly like these. The lava flows, the ash deposits, the centuries of weathering and biological activity that transform raw rock into fertile earth: standing at the rim of Kilauea, you can trace the origin story of every great cup of Kona coffee back to this fire. Read more about the connection between volcanic soil and Kona coffee flavor to deepen that understanding before or after your park visit.
Mauna Kea Stargazing and Summit Views
At 13,796 feet above sea level, Mauna Kea is the tallest mountain in the world when measured from its base on the ocean floor. Its summit is above 40 percent of Earth's atmosphere, creating atmospheric conditions so clear and stable that it hosts some of the world's most sophisticated astronomical observatories. On a clear night at the summit, the sky is a revelation. The Milky Way is not a faint suggestion. It is an overwhelming, three-dimensional presence that makes you feel both tiny and connected to something vast.
Getting to the summit requires a four-wheel-drive vehicle and a willingness to drive a steep, unpaved road in thin air. If that is not your situation, the Mauna Kea Visitor Information Station at 9,200 feet is an excellent alternative. It offers ranger-led stargazing programs, telescopes for public use, and exhibits on the mountain's ecology and cultural significance. The views from this elevation are already spectacular, and the altitude is much more manageable for visitors who are sensitive to the thin air of the upper summit.
It is important to approach Mauna Kea with respect. The mountain is a sacred site in Native Hawaiian culture, associated with creation, ancestry, and the connection between the human and divine. The ongoing conversation around the mountain's use for astronomical development has brought its cultural significance to global attention. Visit as a guest, treat the mountain with reverence, and take the time to learn about its meaning to the Hawaiian people before you go.
Coastal Nature Stops: Green Sand Beach, Two Step, and Waipio Valley
The Big Island's coastline is as varied as its interior. White sand beaches give way to black lava shelves, which give way to one of the most unusual beaches on earth: Papakolea, the green sand beach. Formed from olivine crystals deposited by an ancient volcanic cinder cone, Papakolea is one of only four green sand beaches in the world. Reaching it requires a moderate hike of roughly 2.5 miles each way across open lava fields, and the reward is extraordinary: vivid green sand against dark basalt and turquoise water, a color palette that seems too dramatic to be real. Start early to beat the heat and bring plenty of water.
Two Step, near the Place of Refuge at Honaunau, is one of the best snorkeling spots on the island. The entry point, named for the two natural lava ledges that serve as steps into the water, puts you directly above a thriving coral reef. Spinner dolphins frequent the bay, green sea turtles are almost always present, and the water clarity is exceptional. This is snorkeling for people who want to actually see something, not just float in blue water.
Waipio Valley is one of the most dramatic and sacred landscapes on the island. The valley floor, a mile wide and several miles deep, is accessible only by four-wheel-drive vehicle or on foot, and the lookout at the valley's rim is open to everyone. From there, you see sheer cliffs rising nearly 2,000 feet, a black sand beach at the valley mouth, and waterfalls dropping from the heights in long white threads. The valley has been continuously inhabited for centuries and holds deep significance in Hawaiian history and mythology. It is not a place to rush through. Stand at the lookout, take your time, and let the scale of it settle.
The Holualoa and Kona Village Experience: Culture, Art, and Coffee on Aliʻi Drive
The Big Island's appeal is not only geological or agricultural. It is also deeply human. The communities of Holualoa and Kailua-Kona offer visitors a street-level experience of Hawaiian culture, art, history, and food that complements the wilder experiences of volcanoes and beaches. For coffee and nature lovers who want to understand the place they are visiting, spending time in these villages is essential.
Holualoa Village: Where the Coffee Belt Meets Hawaiian Art
Holualoa sits at roughly 1,400 feet elevation, perched in the heart of the Kona coffee belt. It is a small, quiet village, the kind of place where you slow down without trying. The main road winds through stands of coffee trees and tropical gardens, past small galleries and studios where working artists live and create. The artistic community here is genuine and longstanding. Painters, potters, woodworkers, and printmakers have been drawn to Holualoa for decades, attracted by its beauty, its light, and its distance from the frenetic energy of the resort coast below.
Galleries in Holualoa are typically small and intimate, and many artists are present in their studios during gallery hours. This means you can talk directly with the person who made what you are looking at, which changes the experience of looking at art entirely. You learn about the materials, the process, the intention. You understand something about how the place shaped what was made there.
Buddha's Cup is woven into this community. We are not just a farm that happens to be near a village. We are part of Holualoa's agricultural and cultural fabric. When you visit us, you are visiting a working expression of what this village is: productive, rooted, proud, and quietly extraordinary. Read more about the intersection of coffee tourism and the farm experience to understand how this kind of visit differs from a conventional tourist attraction.
Aliʻi Drive and Kailua-Kona Town
About fifteen minutes downhill from Holualoa, the landscape opens up and the Pacific appears. Kailua-Kona is the commercial heart of the Kona coast, and Aliʻi Drive is its main artery. The road runs along the waterfront, lined with restaurants, coffee shops, open-air bars, and small shops selling everything from surf gear to locally made gifts. The energy here is relaxed and tropical, unhurried in the way that only oceanfront towns in Hawaii manage to be.
Aliʻi Drive is also a place of genuine historical significance. Huliheʻe Palace, a nineteenth-century royal retreat, sits right on the waterfront and is now a museum housing Hawaiian royal artifacts. Nearby, Mokuaikaua Church, built in 1820, is considered the oldest Christian church in Hawaii. King Kalākaua, one of the most celebrated figures in Hawaiian royal history, was connected to this coast, and walking along Aliʻi Drive gives you access to layers of history that extend far beyond the souvenir shops.
The coffee culture on Aliʻi Drive reflects the broader pride of the region. Many shops and cafes serve Kona coffee, and the quality varies considerably. Our recommendation: taste widely, but understand that the most authentic Kona coffee experience is always closest to the source. A cup at a farm that grew and roasted what you are drinking will always be more meaningful than a cup poured from a bag of uncertain provenance at a tourist-facing cafe.
Gifting and Shopping: Taking the Big Island Home
The best souvenirs are the ones that carry the story of where they came from. On the Big Island, that means coffee, mamaki tea, and rum cakes made by people who live here, using ingredients grown here. These are not generic Hawaiian gifts with a palm tree printed on them. They are genuine expressions of the land and the people who tend it.
Rum cakes deserve a special mention. Our Kona coffee rum cakes are baked with real Kona coffee and local rum, and they have become one of the most beloved items in our farm store. They travel well, they taste extraordinary, and they tell a specific story about this specific place. Every time someone eats one back home, they are tasting Holualoa.
When shopping for Kona coffee, anywhere on the island, it is important to know what you are buying. The label "Kona blend" means the product contains as little as ten percent actual Kona coffee. The remaining ninety percent can be cheaper coffee from anywhere in the world. Only products labeled "100% Kona Coffee" are required to contain exclusively Kona-grown beans. Even then, some labeling is misleading. Buying