Coffee and Book Reviews

Did you know that not all Hawaiian coffee is Kona coffee? 

Like wine, coffee frequently gets its name from the region where it is grown. Kona is a region on the dry side of the Big Island of Hawaii.

Coffee is also grown on other Hawaiian Islands—Maui, Kauai, Molokai, and Oahu—but none of these coffee-producing islands can call their coffee Kona.

Another Kona fact is that a great deal of coffee marketed as Kona coffee is a Kona blend.

So, if you want 100% Kona, be sure to read the packaging carefully.

Kona Coffee and Coffee Gift Etiquette

We recently got to enjoy coffee from the Honolulu Coffee Company while in the Aloha State.

The HCC became part of our morning routine, and we even snuck back for afternoon lattes between snorkeling sessions. Our top picks from the Honolulu Coffee Company are a pure Kona coffee and, surprisingly, a Kona blend called the Lava Roast. These are two very different coffees:

• The Kona Extra Fancy (100% Kona beans) has a light, balanced flavor. If coffee had manners, this one would not only sit up straight and know exactly which fork to use, but carry on a lively, entertaining conversation.
• The Lava Roast, on the other hand, is brutishly appealing. It has a robust, mineral character that somehow deliciously captures the essence of black basalt. Quite a feat!

And now you're wondering...did we bring home 50lb burlap sacks of our favorites? Nope. First, we're not sure what airport security would do, and, second, stocking up on Kona, or other travel-bought coffees, isn't as good an idea as it seems. No matter where it's from, coffee quickly goes stale. After coffee beans are roasted, flavor peaks and then drops off significantly in the first two weeks. Two to three weeks out and things are probably still OK but, a month or so later, you're down to supermarket quality. Not the same euphoria-inducing stuff you had locally. Sadly, fond memories of sun and sand don't keep coffee fresh.

So, unless you intend to drink it all soon (or give it to friends who will), don't stock up. Instead, figure out how to have your vacation treat periodically shipped to you. Even small businesses can usually arrange delivery, particularly for a repeat customer.

Which brings us to coffee gift etiquette.

If you give coffee, give it fresh and encourage the gift-ees to drink it soon.

If you receive coffee—from Hawaii or any travel destination—be hopeful but wary. Sometimes a well-meaning aunt or uncle will save 'special souvenir coffee' for over a year, waiting for just the right occasion to unveil it. By then the coffee is mulch. Stay calm, be polite, and keep in mind that what really counts is the thought. In the kitchen alone (if possible), cautiously test the coffee before serving, and have a backup ready.

(Our FAQ answers the question of what to do with coffee gone bad. That's right, compost.)

The best scenario is, of course, that the gift giver just got back from their trip and proudly presents you with a fresh-roasted, hand-labelled bag of locally grown coffee. When you get this, celebrate. Fresh-roasted coffee is like nothing else. Aloha.

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