The LeSabre

The LeSabre

The LeSabre

Hualalai coffee review

Lance Hamak
Hualalai coffee review

From all around the world Kona coffee is seen as one of the greatest coffee brews.

The state of Hawaii prides itself in their coffee which makes it one of the states most known and biggest business exports to this day. Despite the name and large amounts of popularity that this bean brings, it is surprising to learn the real history of the bean. In this review I will be going over the taste and overall experience of a new Kona coffee blend that I recently acquired from my recent trip to Hawaii picking up a bag of Hualalai coffee.

Coffee was first introduced to Hawaiian culture from Brazil in the 1820s. The first coffee bean plantings were planted in the Moana Valley on the island of Oahu but did not work well. By 1828, coffee came to the Big island of Hawaii and first plantings were set in the Kilo area. Later that year, Samuel Ruggles, a New York lawyer and politician took some of the seedlings and planted the very first coffee trees in the Kona area on the westward volcanic slopes of the big island. The coffee being grown in this region was beginning to gain popularity and thus Kona coffee was born.

Infographic on the Kona region (Lance Hamak)

Historically, sugar and pineapple were dominant for Hawaiian agricultural products. In 1873 at the world fair in Vienna, Austria, Kona coffee took its biggest leap in gaining a world renown market and receiving its first international accolades.

What makes Kona coffee so special is its traditional cultivation methods. Having a rich heritage since the 1800s, Kona coffee farms have been passed down through generations of family farms that maintain similar cultivating practices that were performed by their ancestors. 

Another contributing factor to the exquisite taste of Kona coffee lies beneath the ground. Composed of volcanic soil from the Mauna Loa volcano, the soil in Kona provides a nutrient rich environment for coffee plants to thrive. The soil contains minerals that enhance that flavor complexity of the bean. The uniqueness of the volcanic soil and its composition contributes to the distinctive taste of Kona coffee. 

Coffee, the favorite drink of the civilized world.

— Thomas Jefferson







In this review the Hualalai coffee company set a great standard for making an excellent brew. I ground the beans medium fine to bring out the most of the coffee taste without getting too many dregs. 

I give the overall Hualalai coffee experience a 9.2 out of 10.

Opening the bag, the beans bring out a strong aroma. The beans are relatively oily which accounts for the great flavor that comes with it. The taste offers a rich and nutty flavor. When I rate coffee, a big thing that I factor into my overall score is the after taste. Some coffee beans that come out dry and over roasted bring out a sour after taste. The Hualalai brings out a smooth taste all throughout with notes of caramel and chocolate at the end. I would highly recommend Hualalai coffee for its smooth and excellent taste.

More to Discover
About the Contributor
Lance Hamak
Lance Hamak, Journalist
Grade: Senior Hobbies: Wake surfing, hanging out with friends, and traveling Favorite Season: Summer Favorite Food: Steak Future Plans: Playing golf at The University of South Dakota