Catfight Coffee Takes on Hawaii: The Kona Coffee Experience
At Catfight Coffee, we're all about bold flavors and unique experiences. So when we heard about the legendary Kona coffee grown on the sun-soaked slopes of Hawaii’s Mauna Loa, we knew we had to see (and taste) it for ourselves. With the launch of our cafe in New Jersey right around the corner and our explosive pop up at Midsummer Scream we knew we needed a quick break. So, packed up everything at Midsummer Scream, and headed to the Big Island to explore the heart of Kona coffee country, diving deep into the world of one of the most coveted coffee beans in the world.
The Journey to the Source
Our adventure began in the lush and vibrant Kona District, where the unique combination of volcanic soil, high elevation, and tropical climate creates the perfect conditions for growing coffee. Kona coffee is more than just a drink; it’s a work of art, cultivated with care by passionate farmers who have honed their craft over generations.
We visited plantations nestled on the slopes of Mauna Loa. Each farm had its own story to tell, filled with tradition, pride, and a deep connection to the land. We walked through rows of coffee trees. The air was thick with humidity, and the sight of these thriving plantations against the backdrop of the Hawaiian landscape was nothing short of breathtaking.
Sipping Kona Coffee at Local Cafes
After visiting the farms, it was time to indulge in the final product. We visited some of the most charming cafes in Hawaii, where the true essence of Kona coffee is celebrated. Each stop offering a unique twist on the Kona experience. Every cup we tried was a testament to the passion and dedication of the farmers we met. From traditional black coffee that showcased the beans’ natural flavors to more adventurous takes like Ube-infused coffee cocktails, we tasted it all. Every cup told a story, not just of the coffee, but of the island itself—its people, its culture, and its enduring love for the perfect brew.
Bringing Kona Coffee to Catfight
Our trip to Hawaii was more than just an opportunity to enjoy some of the world’s best coffee; it was an inspiration. The experience reminded us of why we do what we do at Catfight Coffee—pursuing bold, authentic flavors and sharing them with the world.
We left the Big Island with more than just memories and a few sunburns. We brought back a deep respect for the art of coffee farming and the desire to incorporate the spirit of Kona into our own blends. Keep an eye out, because we might just have something special brewing, inspired by the volcanic soil and tropical breezes of Hawaii.
Until then, stay bold, and stay caffeinated!
Comments
Aw you guys were here! I hope you were able to experience some Ka’u coffee. Subtle geographic diff (am sure you know). It’s pulled ahead of my love for Kona…just slightly. My Tūtū ((Grandma) was a Coffee Inspector for State and she used to hook us up with Kona Peaberry! Threw it in a pot of water (what?! no filter?!), simmered it and served it. We called it “Cowboy Coffee.” Sooo good. She would lecture us about how bags labeled Kona, “but at most 10% w/a balance of junk kine beans from somewhere else”🤣 Called Starbucks “Char-bucks” cause “they over roast and that’s what people think is a rich taste!” She was kinda punk that way, and sooo cool! Looks like you sampled Big Island Coffee Roasters. It’s my husband’s go to (& mine when I’m not drinking Catfight!). Right now feels like we’re plowing through a big bag of their Maragogipe. Sorry for the ramble….Hope you folks had time to kick back & enjoy ~~ Mahalo Nui for checking out our Hawaiian Coffee!