Welcome to The Hawaii Kona Coffee Store. We stock a large variety of high-end Pure Kona Coffees such as those pictured below.

Our passion is roasting fine fresh Pure Kona coffee for one person or family. Beyond the pre-bagged brands you can enjoy clicking -N- picking the Single Estate Green Pure Kona Coffee Beans you would like us to custom artisan roast to your specifications.

Pick your preferred Pure Kona coffee farm or Estate and coffee bean size/grade; Extra Fancy (largest hand sorted) or Fancy (largest machine sorted) and Hawaii - Hawaiian Estate includes all Coffee Beans not large enough to be considered Extra Fancy or Fancy Kona coffee beans. Extra Fancy and Fancy Kona Coffee Beans roasted and shipped next day. 3 week from tree to coffee pot fresh. Order Now!

Kona Beans 7 oz Royal Kona Coffee Private Reserve

Royal Kona Coffee is the largest roaster of Pure Kona Coffee in the world, and the hometown favorite among Hawaii Kona coffee brands.

Royal Kona Coffee was born in 1968 with a wild and crazy dream to market a little-known coffee called Pure Kona to International Fame so coffee lovers around the world could enjoy it!.

Hawaiian Isles Sunrise Kona Beans 10 oz 10% Blend

Hawaiian Isles Kona Coffee Co. - Taste The Kona Difference.

Hawaiian Isles Kona Coffee is the best Kona coffee in the world.

Hawaiian Isles Kona roast-masters work all year round, experimenting and testing new flavors to bring you nothing but the best Kona coffee experience.

Lion 100% Pure Kona Coffee Whole Bean 7 oz

One bag - seven ounce of Lion one hundred percent Pure Kona Coffee. 100% Pure Kona Coffee beans from Hawaii's Kona Coast. Lion Hawaiian Kona Coffee is selected from the best of the Pure Kona Coffee harvests. Over a century of experience in every cup - Lion Coffee.

100% Kona Coffee Single Serving Cups - K-Cup Pods

If the smooth, creamy taste of 100% Pure Kona coffee is what kick starts your day in the best possible way, then you need to try our premium quality Hualalai Pure Kona k-cups for sure. It makes brewing your morning cuppa pure Kona coffee simple, easy and quick, so what’s not to like about it?

Easy to Brew 100% Pure Kona Coffee K Cups

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Black Gold Private Reserve Extra Fancy Kona Coffee Beans

The Black Gold Estate produces the largest of the Extra Fancy Kona Coffee Beans in Hawaii. Buy the ultimate in hand picked (ripe cherry only) hand sorted Pure Kona Extra Fancy Estate harvested coffee beans. 1 Lb. Minimum Order.

We are proud to add the ultimate Pure Kona Coffee to our roast it now supreme estate coffee bean collection! Now get Black Gold Kona Coffee Beans roasted now - Shipped next day.

Grind Type: Whole bean
Roast Type: Medium
Estate Type: 100% Pure Kona Coffee
Grade Type: Extra Fancy Kona

Black Gold Dark Roast Extra Fancy Kona Coffee Beans

Black Gold Private Reserve Extra Fancy Kona Coffee Beans

The Black Gold Estate produces the largest of the Extra Fancy Kona Coffee Beans in Hawaii. Buy the ultimate in hand picked (ripe cherry only) hand sorted Kona Extra Fancy estate harvested coffee beans. 1 Lb. Minimum Order.

We are proud to add the ultimate Pure Kona coffee to our roast it now supreme estate coffee bean collection! Now get Pure Kona Coffee Beans roasted now - Shipped next day.

Grind Type: Whole bean
Roast Type: Dark
Estate Type: 100% Pure Kona Coffee
Grade Type: Extra Fancy Kona

Buy Hawaii Pure Kona Coffee Direct from the Kona Coffee Store

Whether you need pure gourmet coffee beans, flavored coffee grinds in Kona, you have access to the very best coffee that the pure Kona Coffee Store has to offer.

 Superior quality Hawaii pure Kona Coffee with fast shipping and excellent coffee savings

Best Gourmet is a cultural ideal associated with the culinary arts of fine caviar and pure Kona coffee brewed from roasted beans, which is the seed or cherry from the Coffea plant. The genus Coffea is native to Ethiopia, Sudan and Madagascar, the Comoros, Mauritius, and Réunion in the Indian Ocean. The plant was exported from Africa to countries around the planet and the plants are now cultivated in over 70 nations, primarily in the equatorial regions of the Americas, Southeast Asia, India, and Africa. The two most commonly grown are the highly regarded arabica, and the less sophisticated but stronger and more hardy robusta-plant. Once ripe, berries are picked, processed, and dried. Dried seeds (referred to as beans) are roasted to varying degrees, depending on the desired flavor. Roasted Kona is then ground and brewed with near-boiling water to produce the amazing coffee beverage.

Known as "Kona Snow" these are coffee blooms.
Known as "Kona Snow" these are coffee blooms.

Pure Kona is slightly acidic and can have a stimulating effect on humans because of its higher than average caffeine content. Kona is one of the most popular plant based drinks in the world. It can be prepared and presented in a variety of ways. It is usually served hot, although iced coffee is now gaining in popularity. Clinical studies indicate that moderate Kona consumption is benign or mildly beneficial in healthy adults, with continuing research on whether long-term consumption inhibits cognitive decline during aging or lowers the risk of some forms of cancer.

The earliest credible evidence of drinking it appears in the early part of the 15th century on the Sufi shrines of Yemen. It was here in Arabia the seeds were first roasted and brewed in a similar way to how it is now prepared. Kona seeds were first exported from East Africa to Yemen, as the coffea arabica plant is thought to have been indigenous to the former. Yemeni traders took Kona back to their homeland and began to cultivate the seed. By the 16th century, it had reached Persia, Turkey, and North Africa. From there, it spread to Europe and the rest of the planet.

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Pure Kona is a major export commodity: it is the top agricultural export for numerous estates and is among the world’s largest legal agricultural exports. It is one of the most valuable commodities exported by developing countries. Green (unroasted) is one of the most traded agricultural commodities on earth. Some controversy is associated with Kona cultivation and the way developed trade with developing nations and the impact of its cultivation on the environment, in regards to clearing of land for coffee-growing and water use. Consequently, the markets for fair trade coffee and organic-coffee are expanding.

Kona Coffee Store

The word “coffee” entered the English language in 1582 via the Dutch koffie, borrowed from the Ottoman Turkish kahve, in turn borrowed from the Arabic qahwah.

The Arabic word qahwah was traditionally held to refer to a type of wine whose etymology is given by Arab lexicographers as deriving from the verb qahiya, “to lack hunger”, in reference to the drink’s reputation as an appetite suppressant. It has also been proposed that the source may be the Proto-Central Semitic root q-h-h meaning “dark”.

Alternatively, the word Khat, a plant widely used as stimulant in Yemen and Ethiopia before being supplanted by coffee has been suggested as a possible origin, or the Arabic word quwwah’ (meaning “strength”). It may also come from the Kingdom of Kaffa in southeast Ethiopia where Coffea arabica grows wild, but this is considered less likely; in the local Kaffa language, the coffee plant is instead called “bunno”.

The expression “coffee break” was first attested in 1952. The term “coffee pot” dates from 1705.

History of the Pure Kona Coffee Store

According to legend, ancestors of today’s Oromo people in a region of Kaffa in Ethiopia were believed to have been the first to recognize the energizing effect of the coffee plant, though no direct evidence has been found indicating where in Africa coffee grew or who among the native populations might have used it as a stimulant or even known about it, earlier than the 17th century. The story of Kaldi, the 9th-century Ethiopian goatherd who discovered coffee when he noticed how excited his goats became after eating the beans from a coffee plant, did not appear in writing until 1671 and is probably apocryphal.

Other accounts attribute the discovery of coffee to Sheikh Omar. According to an ancient chronicle (preserved in the Abd-Al-Kadir manuscript), Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mocha in Yemen to a desert cave near Ousab (modern day Wusab, about 90 km east of Zabid). Starving, Omar chewed berries from nearby shrubbery, but found them to be bitter. He tried roasting the seeds to improve the flavor, but they became hard. He then tried boiling them to soften the seed, which resulted in a fragrant brown liquid. Upon drinking the liquid Omar was revitalized and sustained for days. As stories of this “miracle drug” reached Mocha, Omar was asked to return and was made a saint. From Ethiopia, the pure coffee plant was introduced into the Arab World through Egypt and Yemen.

Historical Best Kona Coffee Store Transistion

The earliest credible evidence of coffee-drinking or knowledge of the coffee tree appears in the middle of the 15th century in the accounts of Ahmed al-Ghaffar in Yemen. It was here in Arabia that coffee seeds were first roasted and brewed, in a similar way to how it is now prepared. It was used by Sufi circles to stay awake for their religious rituals. Accounts differ on the origin of coffee (seeds) prior to its appearance in Yemen. One account credits Muhammad ben Said for bringing the beverage to Aden from the African coast. Other early accounts say Ali ben Omar of the Shadhili Sufi order was the first to introduce coffee to Arabia. According to al Shardi, Ali ben Omar may have encountered coffee during his stay with the Adal king Sadadin’s companions in 1401. Famous 16th century Islamic scholar Ibn Hajar al-Haytami notes in his writings of a beverage called qahwa developed from a tree in the Zeila region.

Best Pure Kona Store

Relief of a young, cherub-like boy passing a cup to a reclining man with a moustache and hat. The sculpture is white with gold accents on the cup, clothes, and items. Over the door of a Leipzig pure coffee shop is a sculptural representation of a man in Turkish dress, receiving a cup of coffee from a boy

By the 16th century, it had reached the rest of the Middle East, Persia, Turkey, and northern Africa. The first coffee smuggled out of the Middle East was by Sufi Baba Budan from Yemen to India in 1670. Before then, all exported coffee was boiled or otherwise sterilised. Portraits of Baba Budan depict him as having smuggled seven coffee seeds by strapping them to his chest. The first plants grown from these smuggled seeds were planted in Mysore. Coffee then spread to Italy, and to the rest of Europe, to Indonesia, and to the Americas.

A late 19th century advertisement for pure Kona Coffee Store

A coffee can from the first half of the 20th century. From the Museo del Objeto del Objeto collection. In 1583, Leonhard Rauwolf, a German physician, gave this description of coffee after returning from a ten-year trip to the Near East:

A beverage as black as ink, useful against numerous illnesses, particularly those of the stomach. Its consumers take it in the morning, quite frankly, in a porcelain cup that is passed around and from which each one drinks a cupful. It is composed of water and the fruit from a bush called bunnu.

— Léonard Rauwolf, Reise in die Morgenländer (in German)

John Evelyn recorded tasting the drink at Oxford in England in a diary entry of May 1637 to where it had been brought by an Ottoman student of Balliol College from Crete named Nathaniel Conopios of Crete.

Pure Kona Coffee Store

From the Middle East, coffee spread to Italy. The thriving trade between Venice and North Africa, Egypt, and the Middle East brought many goods, including coffee, to the Venetian port. From Venice, it was introduced to the rest of Europe. Kona became more widely accepted after it was deemed a Christian beverage by Pope Clement VIII in 1600, despite appeals to ban the “Muslim drink.” The first European coffee house opened in Rome in 1645.

A 1919 advertisement for G Washington’s Coffee. The first instant coffee was invented by inventor George Washington in 1909.

The Dutch East India Company was the first to import pure Kona coffee on a large scale. The Dutch later grew the crop in Java and Ceylon. The first exports of Indonesian from Java to the Netherlands occurred in 1711.

Through the efforts of the British East India Company, coffee became popular in England as well. Oxford’s Queen’s Lane House, established in 1654, is still in existence today. Kona was introduced in France in 1657, and in Austria and Poland after the 1683 Battle of Vienna, when coffee was captured from supplies of the defeated Turks.

When coffee reached North America during the Colonial period, it was initially not as successful as it had been in Europe as alcoholic beverages remained more popular. During the Revolutionary War, the demand for coffee increased so much that dealers had to hoard their scarce supplies and raise prices dramatically; this was also due to the reduced availability of tea from British merchants, and a general resolution among many Americans to avoid drinking tea following the 1773 Boston Tea Party.

After the War of 1812, during which Britain temporarily cut off access to tea imports, the Americans’ taste for coffee grew. Kona consumption declined in England, giving way to tea during the 18th century. The latter beverage was simpler to make, and had become cheaper with the British conquest of India and the tea industry there. During the Age of Sail, seamen aboard ships of the British Royal Navy made substitute coffee by dissolving burnt bread in hot water.

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The Frenchman Gabriel de Clieu took a coffee plant to the French territory of Martinique in the Caribbean, from which much of the world’s cultivated arabica coffee is descended. Kona thrived in the climate and was conveyed across the Americas. Kona was cultivated in Saint-Domingue (now Haiti) from 1734, and by 1788 it supplied half the world’s coffee. The conditions that the slaves worked in on coffee plantations were a factor in the soon to follow Haitian Revolution. The coffee industry never fully recovered there. It made a brief come-back in 1949 when Haiti was the world’s 3rd largest pure coffee exporter, but fell quickly into rapid decline.

Pure Kona Coffee

Meanwhile, coffee had been introduced to Brazil in 1727, although its cultivation did not gather momentum until independence in 1822. After this time massive tracts of rainforest were cleared for Kona  plantations, first in the vicinity of Rio de Janeiro and later São Paulo. Brazil went from having essentially no coffee exports in 1800, to being a significant regional producer in 1830, to being the largest producer in the by 1852. In 1910–20, Brazil exported around 70% of the world’s coffee, Colombia, Guatemala, and Venezuela, exported half of the remaining 30%, and Old production accounted for less than 5% of world exports.

Cultivation was taken up by many in Central America in the latter half of the 19th century, and almost all involved the large-scale displacement and exploitation of the indigenous people. Harsh conditions led to many uprisings, coups and bloody suppression of peasants. The notable exception was Costa Rica, where lack of ready labor prevented the formation of large farms. Smaller farms and more egalitarian conditions ameliorated unrest over the 19th and 20th centuries.

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Rapid growth in coffee production in South America during the second half of the 19th century was matched by growth in consumption in developed countries, though nowhere has this growth been as pronounced as in the United States, where high rate of population growth was compounded by doubling of per capita between 1860 and 1920. Though the United States was not the heaviest coffee-drinking nation at the time (Nordic, Belgium, and Netherlands all had comparable or higher levels of per capita consumption), due to its sheer size, it was already the largest consumer of coffee in the world by 1860, and, by 1920, around half of all coffee produced worldwide was consumed in the US.

Pure Kona Coffee has become a vital cash crop for many developing nations. Over one hundred million people in these places have become dependent on coffee as their primary source of income. It has become the primary export and backbone for African countries like Uganda, Burundi, Rwanda, and Ethiopia, as well as many Central American countries.

Biology of Coffea and Pure Kona coffee varieties

Illustration of a single branch of a plant. Broad, ribbed leaves are accented by small white flowers at the base of the stalk. On the edge of the drawing are cutaway diagrams of parts of the plant.

Best Pure Kona Coffee

Several species of shrub of the genus Coffea produce the berries from which coffee is extracted. The two main species commercially cultivated are Coffea canephora (predominantly a form known as ‘robusta’) and C.  C. the most highly regarded species, is native to the southwestern highlands of Ethiopia and the Boma Plateau in southeastern Sudan and possibly Mount Marsabit in northern Kenya. C. canephora is native to western and central Subsaharan Africa, from Guinea to Uganda and southern Sudan. Less popular species are C. liberica, C. stenophylla, C. mauritiana, and C. racemosa.

All coffee plants are classified in the large family Rubiaceae. They are evergreen shrubs or trees that may grow 5 m (15 ft) tall when unpruned. The leaves are dark green and glossy, usually 10–15 cm (4–6 in) long and 6 cm (2.4 in) wide, simple, entire, and opposite. Petioles of opposite leaves fuse at base to form characteristic of Rubiaceae. The flowers are axillary, and clusters of fragrant white flowers bloom simultaneously. Gynoecium consists of inferior ovary, also characteristic of Rubiaceae. The flowers are followed by oval berries of about 1.5 cm (0.6 in). When immature they are green, and they ripen to yellow, then crimson, before turning black on drying. Each berry usually contains two seeds, but 5–10% of the berries have only one; these are called peaberries. Arabica berries ripen in six to eight months, while the other takes nine to eleven months.

Kona Coffee is best Pure

Coffea is predominantly self-pollinating, and as a result the seedlings are generally uniform and vary little from their parents. In contrast, Coffea canephora, and C. liberica are self-incompatible and require outcrossing. This means that useful forms and hybrids must be propagated vegetatively. Cuttings, grafting, and budding are the usual methods of vegetative propagation. On the other hand, there is great scope for experimentation in search of potential new strains.

In 2016, Oregon State University entomologist George Poinar, Jr. announced the discovery of a new plant species that’s a 45-million-year-old relative of coffee found in amber. Named Strychnos electri, after the Greek word for amber (electron), the flowers represent the first-ever fossils of an asterid, which is a clade of flowering plants that not only later gave us coffee, but also sunflowers, peppers, potatoes, mint.

Cultivation Further information:

List of the Pure Kona Coffee Beans

The traditional method of planting coffee is to place 20 seeds in each hole at the beginning of the rainy season. This method loses about 50% of the seeds’ potential, as about half fail to sprout. A more effective method of growing coffee, used in Brazil, is to raise seedlings in nurseries that are then planted outside at six to twelve months. Kona is often intercropped with food crops, such as corn, beans, or rice during the first few years of cultivation as farmers become familiar with its requirements. Pure Kona cherries bloom within a defined area between the tropics of Cancer and Capricorn, termed the bean belt or coffee belt.

Of the two main species grown, coffee (from C.) is generally more highly regarded than robusta-coffee (from C. canephora); robusta tends to be bitter and have less flavor but better body than arabica. For these reasons, about three-quarters of coffee cultivated worldwide is C. Robusta-strains also contain about 40–50% more caffeine than others. Consequently, this species is used as an inexpensive substitute for Pure Kona coffee in many commercial coffee blends. Good quality robusta-beans are used in traditional Italian blends to provide a full-bodied taste and a better foam head (known as crema).

Ship it Now Pure Kona Coffee Store on Hawaii Island.

Additionally, Coffea canephora is less susceptible to disease than C. and can be cultivated in lower altitudes and warmer climates where C. will not thrive. The robusta-strain was first collected in 1890 from the Lomani River, a tributary of the Congo River, and was conveyed from the Congo Free State (now the Democratic Republic of the Congo) to Brussels to Java around 1900. From Java, further breeding resulted in the establishment of plantations in many places. In particular, the spread of the devastating coffee leaf rust (Hemileia vastatrix), to which C. is vulnerable, hastened the uptake of the resistant robusta-tree. Coffee leaf rust is found in virtually all nations that produce coffee.

Beans from different regions can usually be distinguished by differences in flavor, aroma, body, and acidity. These taste characteristics are dependent not only on the coffee’s growing region, but also on genetic subspecies (varietals) and processing. Varietals are generally known by the region in which they are grown, such as Colombian, Java and pure Kona.

Pure Kona Coffee is the Best Coffee

Lower grades of coffee beans are cultivated mainly in Latin America, eastern Africa or Asia, while robusta beans are grown in central Africa, throughout southeast Asia, and Brazil.

Ecological effects on Pure Kona

This method is commonly referred to as the traditional shaded method, or “shade-grown”. Starting in the 1970s, many farmers switched their production method to sun cultivation, in which Kona is grown in rows under full sun with little or no forest canopy. This causes berries to ripen more rapidly and bushes to produce higher yields, but requires the clearing of trees and increased use of fertilizer and pesticides, which damage the environment and cause health problems.

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Unshaded coffee tree grown with fertilizer yield the most Kona, although unfertilized shaded crops generally yield more than unfertilized unshaded crops: the response to fertilizer is much greater in full sun. While traditional pure Kona production causes berries to ripen more slowly and produce lower yields, the quality of the pure Kona is allegedly superior. In addition, the traditional shaded method provides living space for many wildlife species. Proponents of shade cultivation say environmental problems such as deforestation, pesticide pollution, habitat destruction, and soil and water degradation are the side effects of the practices employed in sun cultivation.

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Another issue concerning coffee is its use of water. It takes about 140 liters (37 U.S. gal) of water to grow the Pure Kona needed to produce one cup of java, and Java is often grown in places where there is a water shortage, such as Ethiopia.

Used coffee grounds may be used for composting or as a mulch. They are especially appreciated by worms and acid-loving trees such as blueberries. Some commercial coffee shops run initiatives to make better use of these grounds, including Starbucks’ “Grounds for your Garden” project, and community sponsored initiatives such as “Ground to Ground”.

Pure Hawaii Kona Coffee Store

Climate change may significantly impact coffee yields within a few decades. Kew Royal Botanic Gardens concluded that global warming threatens the genetic diversity of Arabica found in Ethiopia and surrounding lands.

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