Hawaiian Kona: Greenwell Private Reserve Estate Coffee

Kona Coffee
Coffee was first planted in Hawaai in 1813 when Don Francisco de Paula y Marin, a Spaniard and King Kamehameha's "right hand man", planted coffee on the island of Oahu.
Coffee has been produced commercially in Hawaii for more than 170 years. Kona coffee is produced in the West Coast of the Big Island of Hawaii.

This highly-prized coffee is produced in the Kona coffee region, which is concentrated in a narrow corridor stretching about 30 miles between the mountain communities of Holualoa and Honanunau on the flank of Mauna Loa. This is known as the Kona coffee "belt", where a combination of factors makes for superb coffee growing conditions; rich volcanic soil, an ideal elevation of about 335 metres and a gentle climate. The coffee plants are kissed by morning sun and caressed by afternoon rain showers.

Greenwell Private Reserve Estate
The Greenwell Farms legacy began in 1850 when Henry Nicholas Greenwell left England and first set foot on the fertile soil of rural Kona. Together with his wife, Elizabeth Caroline, Henry spent the next forty years farming, ranching and perfecting his Kona Coffee; soon exporting it to Europe and the Americas. In 1873, the President of the Kaiser's Exposition awarded the Greenwells a "Recognition Diploma" for their Kona Coffee at the World’s Fair in Vienna, Austria.

Today, the company is still fully owned and operated by the Greenwell family. Mr. Tom Greenwell is the General Manager. Greenwell Farms is situated adjacent to the ancestral home of Henry and Elizabeth, which is now occupied by the Kona Historical Society and Museum.

Greenwell Estate grows its own coffee on 60 hectares (150 acres) of the most productive land in the Kona District.
Only the best quality lots, “la crème de la crème”, are identified as Greenwell Private Reserve.


Here are some of the characteristics of Greenwell Private Reserve Estate coffee: