Kona Coffee Varieties: A Guide to the Cultivars Grown in Hawai‘i

Kona coffee is often treated as a single style, but in reality it is shaped by a range of cultivars grown across the region. While most Kona coffee still comes from a single historical variety, the landscape is gradually evolving as farmers experiment with new plantings.

Today, Kona and neighboring Kaʻū include a mix of traditional Typica, regional cultivars, high-end specialty varieties, and experimental plantings—each influencing the future of Hawaiian coffee.

Classic & Regional Varieties in Kona and Kaʻū

Kona coffee remains rooted in traditional cultivars, while nearby regions like Kaʻū have adopted a broader mix of varieties over time.

Typica

Typica remains the foundation of Kona coffee, accounting for roughly 90% of production.

• Balanced, chocolate, nut, mild citrus
• Moderate productivity
• Defines the classic Kona profile

K7

K7 is commonly found on higher elevation farms above 2,000 feet, where persistent cloud cover can reduce Typica productivity.

• Similar cup profile to Typica
• Higher productivity at elevation
• Often mixed into Typica lots or sold under alternate names like “Purple Passion”

Catuai (Red)

Widely planted in Kaʻū and less common in Kona.

• Balanced, slightly brighter profile. Floral in some locations
• High productivity
• Second most common variety in Kaʻū after Typica

Caturra (Yellow)

Found on several farms in Kaʻū, though only separated at a few.

• Clean cup with higher acidity
• Moderate to high productivity
• Often blended with other varieties

High-End & Specialty Varieties in Kona

These cultivars represent the highest cup quality potential in Kona, though most are produced in limited quantities.

Geisha

Geisha was first introduced to Kona by Monarch Coffee, with additional introductions from Panama and other sources over the past 15 years.

• Floral, aromatic, high sweetness
• Extremely limited plantings
• Frequent competition-winning coffees

SL34

• Vibrant high acidity, fruit-forward, complex
• Excellent cup quality often rivaling Geisha
• Increasing plantings, though still limited

Pacamara

• Large bean size
• Powerful cup and complex cup profile
• Limited production across Kona and Kaʻū

Mokka

• Intense, complex, floral
• Extremely limited production
• Less than ~500 lbs annually

Laurina (Bourbon Pointu)

• Delicate, refined, low caffeine
• Very limited production
• Less than ~500 lbs annually

Rare & Experimental Varieties

These cultivars are still in early stages of evaluation and exist in extremely limited quantities.

Typica Mejorado

One of the most promising experimental varieties currently grown in Kona.

• Floral, structured, complex
• Currently planted only at Kona Farm Direct
• Shows both excellent cup quality and strong productivity

Kaffa

An Ethiopian selection being trialed in Kona.

• High acidity, citrus-forward profile
• ~50 trees currently producing at Noelani Farm
• Early trials show promising rust resistance

Golden Geisha

A rare variation discovered within Geisha plantings in Kona.

• Citrus, pineapple, passionfruit
• Yellow-fruited Geisha variant identified at Kona Farm Direct
• Very small production

High Production & Resistant Varieties

As coffee leaf rust has become a concern in Hawai‘i, disease-resistant cultivars are increasingly planted.

Lempira

• Mild, lower complexity
• Very high productivity
• Increasingly common in Kaʻū

Sarchimor Varieties (Parainema, Marsellesa, Obata)

• Good cup quality, brighter than Typica
• High productivity
• Strong disease resistance
• Increasing plantings across Kona and Kaʻū

Kona Coffee Variety Comparison

Variety History & Notable Plantings in Kona

Much of the development of Kona coffee varieties has come through small-scale introductions and farm-level experimentation.

Typica was first introduced to the island in Hilo by missionary Samuel Ruggles. Later in 1892 and improved selection of Typica was introduced by Hermann A. Wildemann. often these plants are called 'Guatemalan' by growers. This cultivar provided the foundation of Kona coffee plantings still around today

In 1955 USDA introduced many coffee varieties from around the world to UH-CTAHR in Kealakekua. From these introductions varieties such as Caturra and Bourbon were planted at Kona farms in the 1960's but were not widely adopted as the bean size was smaller than Typica and the grading system in Hawaii is largely based on large bean size. Other Cultivars such as Maragogype were planted at this time. This variety has large bean size, but produces much less than Typica and is only found on a handful of farms today. In the recent decades with the growth of the specialty coffee segment, new cultivars selected for improved cup quality have been introduced. 

• Pacamara was first introduced to Kona by Greenwell Farms in the early 2000's 
• Geisha was first introduced to Kona in 2013 by Monarch Coffee
• SL34, Mokka, and Laurina were selected by Miguel Meza in 2009; first planted at Hula Daddy Farm and later propagated through Kona Farm Direct
• Kaffa was selected by Miguel Meza from the a replica of UH-CTAHR collection at HARC Maunawili, Oahu and was planted at Noelani farm for trial in 2021.
• Typica Mejorado is currently planted only at Kona Farm Direct. first harvests were in 2025.
• Golden Geisha was identified at Kona Farm Direct in 2023 and is now in small trial plantings. First harvests in 2025.

Conclusion

Kona coffee is not defined by a single variety, but by a dynamic and evolving mix of cultivars.

From the dominance of Typica to the emergence of SL34, Geisha, and experimental varieties like Mejorado and Kaffa, Kona continues to evolve while maintaining its identity.

Many of these coffees are produced in extremely limited quantities—often measured in pounds rather than tons—but collectively they represent the future of Hawaiian coffee.