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Coffee has been a growing cash crop in the islands after sugar cane died here. Most famous is the Kona coffee from the Big Island Kona coast. Coffee farms are in a narrow band at a favorable elevation with adequate rainfall, but the growth medium is a rather rocky, pebbly soil. Crushed lava rock on the slope of Mauna Loa. The Kona coffee from this region is rich and strong, and a touch on the acid side. Kona coffee is described as leaving a ‘bitter wine’ aftertaste.
I have long been partial to Kauai Coffee, from Kauai island at the opposite end of the island chain. Kauai is a very old island with decomposed soil, deep and rich. The Kauai Estate coffee is rich, smooth, and not bitter like Kona coffee. Those who attended the Georgia gathering with Moggy got a taste of Kauai coffee.
Back in the 80’s I remember getting a bag of coffee from a new farm on Molokai… the small rural island east of Oahu. Production was small, and they had only one small outlet store in Waikiki, selling boutique coffee to the tourist trade. In a year or two, the Navy put out a taste test for local produce. Local coffee producers were judged by Navy panels, and the Molokai coffee was declared the ‘best of the islands’. The Molokai estate was given an exclusive contract to supply coffee to the mess halls at Pearl harbor and other island sites. And that was the last I ever saw of Molokai coffee for public sale… until recently.
Apparently the production has grown enough in recent decades that Molokai coffee is now supplying the island Costco Warehouse sales with their coffee. I was overjoyed to find some on my last trip. Yes, it is as good or better than I remember. Smooth and almost sweet tasting. Better than Kauai coffee. I have finally found the Hawaiian ‘Perfect Coffee’.
