Here at Holualoa Inn, we grow, serve, and sell our own 100% estate Kona coffee—renowned for its rich, smooth flavor, low acidity, and exceptional quality. “Kona Coffee” refers specifically to Arabica beans cultivated in the Kona District of Hawaii Island (the “Big Island”), a narrow region roughly 35 miles long and a mile and a half wide. Nestled between 500 and 3,200 feet in elevation on the slopes of Mauna Loa and Hualalai volcanoes, this unique microclimate is unlike anywhere else in the world.
Our own coffee orchards flourish on the western slope of Hualalai at 1,300–1,400 feet above sea level. Here, nutrient-rich volcanic soil, seasonal rainfall, and the gentle shade of afternoon cloud cover create the perfect growing conditions for our 4,100 Arabica trees. Each tree is carefully fertilized, pruned, hand-picked, roasted, and lovingly maintained—ensuring that every cup of Holualoa Inn coffee is as vibrant and memorable as the land it comes from.
Cassandra’s Story: A Family Legacy Rooted in Coffee
To understand the heart of our coffee, you need to know Cassandra Hazen’s story. Like so many Kona coffee farmers, her journey is rooted in family and a deep love for the land. For her, farming coffee was never just about producing beans—it was about preserving a legacy and creating something meaningful that could be shared with the world.
When Cassandra first set eyes on the property in Holualoa in 2005, the coffee fields were overgrown, and the buildings were in disrepair. Yet even then, something about the land felt special. Cassandra saw not only what the property was, but what it could become.
Her responsibility for the farm is deeply personal. The estate has grown into a multi-generational endeavor. Today, her son, David Duron, carries on her vision and honors his mother’s legacy. Under his guidance, the estate is thriving. For Cassandra and her family, coffee is more than a crop—it is a way of life, a heritage, and a gift meant to be shared one cup at a time.
What It Means to Be a Family-Run Coffee Estate
Unlike large commercial operations, family-run estates like ours bring a level of intimacy and attention that can’t be replicated. Every step—from pruning and fertilizing to harvesting and roasting—is done with careful hands and watchful eyes. Brian and Amy Axelrod of Lehuula Farms lovingly maintain our trees, ensuring that tradition and sustainability guide their work.
At its core, a family-run coffee estate means:
Connection to the land: Each season is measured not just by yields, but by the health of the soil and trees for generations to come.
Commitment to quality: Coffee is hand-picked in multiple passes to ensure only the ripest cherries make it into our roast.
Shared pride: Every bag we serve or ship carries with it the name of our estate, making quality personal.
It’s why our beans are the “real deal,” they are grown, processed, and roasted right here in Hawaii, never blended or bulk-sourced.
From Kona Snow to Roasted Bean
The lifecycle of coffee at Holualoa Inn begins with the first rains of January, when the trees burst into fragrant white blossoms known as “Kona snow.” By August, these blossoms ripen into deep red cherries. If you’re visiting then, a stroll through our orchards offers a firsthand glimpse into the magic of the harvest season.
Because the cherries ripen at different times, each branch is hand-picked several times during harvest. Fully ripened cherries are deep red and surprisingly sweet, while the unripe green fruit is left to mature. It takes 100 pounds of cherries to produce just 17 pounds of roasted coffee, with each tree yielding about two pounds per year.
Within 24 hours of picking, the cherries are pulped to remove the outer flesh, then spread on large concrete slabs to dry in the sun. The beans are raked 3–4 times daily for even drying, becoming what’s known as parchment. After dry milling removes the parchment “skin,” the beans are graded on a gravity table, leaving only the highest quality “green” coffee ready for roasting.
Our beans are roasted for 8–10 minutes, quickly cooled, and sealed in airtight foil bags to protect freshness. Only the top three grades—Extra Fancy, Fancy, and Number One—are used to create our Estate-grown coffee, roasted exclusively to order. Every cup served at the Inn is freshly roasted within weeks, and any coffee older than three weeks is donated to our troops overseas.
Why Choose Hawaii-Grown Coffee Now
There has never been a better time to choose Kona coffee. Hawaiian coffee enjoys tariff-exempt status, making it a more accessible and meaningful way to support local farmers. Each purchase of our coffee directly sustains small, family-owned farms and helps preserve this uniquely Hawaiian tradition.
Bringing the Taste of Holualoa Home
Whether you’re savoring a cup at our breakfast table or brewing it in your own kitchen, every sip of Holualoa Inn’s estate-grown coffee is a connection to our land and our people. We roast to order, ship directly to your home or office, and even offer gift baskets and custom labels for special occasions. Join our Brew Club today to enjoy freshly roasted Holualoa coffee delivered straight to your door, and never miss a cup of your favorite blend.
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