Hawai‘i is home to some of the most unique and extraordinary coffees in the world, and exploring Hawaiian coffee varieties is one of the most exciting ways to understand how diverse and flavorful the islands truly are. While many visitors recognize Kona by name, far fewer realize that Hawai‘i grows a wide spectrum of traditional, heirloom, and rare varietals—each shaped by the land, climate, and cultural heritage that make Hawaiian agriculture so distinct.
At Ka‘ū Coffee Mill, located on the southern slopes of Mauna Loa, we cultivate several of these exceptional Hawaiian coffee varieties. Grown with mālama ‘āina (care for the land) and the values of aloha, our coffees represent the full beauty of Hawai‘i’s terroir.
Below are seven fascinating Hawaiian coffee varieties you may not know about but will want to taste for yourself.
1. Typica
Typica is Hawai‘i’s foundational coffee variety. Initially planted in the 1820s, it is the genetic base for much of the coffee grown in the islands today. Known for its sweetness, clarity, and refined acidity, Typica thrives in the volcanic soils of Ka‘ū and Kona.
Typica’s balanced profile makes it a favorite among coffee professionals. According to Hawai‘i Grown Coffee, Typica is one of the foundational coffee varieties cultivated across the islands, valued for its clean cup, subtle sweetness, and elegant floral notes—qualities that express beautifully in Hawai‘i’s diverse microclimates.
2. Red Caturra
Red Caturra is a natural mutation of Bourbon, valued for its compact size and high yield. In Hawai‘i, it expresses bright citrus flavors, smooth caramel sweetness, and a medium-bodied finish. This variety performs beautifully on the slopes of Ka‘ū, where cooler nights slow cherry maturation and increase natural sugars. At Ka‘ū Coffee Mill, we also grow Red Caturra, and it’s one of the Hawaiian coffee varieties that consistently wins admirers during tastings at our visitor center.
3. Catuai
Catuai is a hybrid of Mundo Novo and Caturra and produces a cup known for its mild acidity, chocolate notes, and smooth mouthfeel. In Ka‘ū, this variety benefits from steady rainfall and rich, mineral-dense volcanic soil.
Its resilience and sweetness make Catuai a favorite for medium roasts and blends. When visitors join a Ka‘ū Coffee Mill tour, they often recognize Catuai’s signature balance in our tasting samples.
4. Geisha (Gesha)
Geisha is one of the most celebrated specialty coffee varieties in the world, admired for its delicate florals, layered aromatics, and tea-like elegance. Originally traced to Ethiopia and refined through cultivation in Panama, Geisha thrives in high-elevation environments where cooler temperatures help develop its signature clarity and complexity.
At Ka‘ū Coffee Mill, we’re excited to share that Geisha is a new crop and field on our farm. We planted our Geisha trees this year (2025), and we anticipate the first harvest in 2027. As these young trees take root on the southern slopes of Mauna Loa, we’re nurturing them with deep mālama ‘āina so they can express a uniquely Ka‘ū version of Geisha — one shaped by our volcanic soil, upland breezes, and slow cherry maturation.
5. Maragogipe
Often called “elephant bean” due to its unusually large size, Maragogipe is one of the rarest Hawaiian coffee varieties. Its cup profile is delicate and floral, with a creamy texture that sets it apart from more common varietals.
This varietal is cherished by connoisseurs and is often produced in micro-lots. When available, it becomes one of the most sought-after specialty selections in Hawai‘i.
6. Peaberry
Peaberry isn’t a variety but a natural mutation that occurs in about 3–5 percent of coffee cherries. Instead of forming two halves, the cherry develops a single, rounded bean.
Peaberries are known for their intensified flavor and sweetness. Ka‘ū Peaberry from our fields in Pāhala is considered one of the finest expressions of peaberry in Hawai‘i. You can explore our peaberry selections in our online shop.
7. Bourbon
Bourbon is one of the traditional Hawaiian coffee varieties grown in select regions. It produces a silky, sweet cup with hints of fruit and warm spice, and it thrives in Ka‘ū’s cool mountain climate, where slower cherry maturation increases its aromatic depth. At Ka‘ū Coffee Mill, we also grow Bourbon on our farm, and we cherish the way this classic variety expresses itself in our volcanic soil. Bourbon remains a favorite among specialty coffee drinkers who appreciate layered complexity and a long, clean finish.
Why Hawaiian Coffee Varieties Matter
Understanding Hawaiian coffee varieties helps deepen appreciation for the diversity of Hawai‘i’s agricultural heritage. Each variety reflects a different aspect of the islands’ volcanic soil, elevation, rainfall patterns, and cultural stewardship.
Ka‘ū—once a sugar-producing region—has become one of the most celebrated sources of single-origin Hawaiian coffee. Our commitment to aloha ‘āina ensures that the land is respected, nurtured, and honored through sustainable farming practices.
To experience these varieties firsthand, you can visit Ka‘ū Coffee Mill for a farm tour and tasting in our cafe or explore our selection of authentic Hawaiian coffee in our website.