The Story of Coffee
The First Maui Coffee
When Pioneer Mill diversified its sugar crop in 1988, it began field trials to test many coffee varieties under West Maui growing conditions. Four produced superior results: Red Catuai, Yellow Caturra, Typica and Mokka. The first recognized Maui
coffee farm was born.
Today, there are hundreds of acres of mature trees in Ka‘anapali. Saplings were grown in an on-site nursery from Ka‘anapali coffee seeds, and planted in hedgerows with sudax, a tall grass that acts as a temporary windbreak until the trees are full-size.
Learn more about:
The Origin and Migration of Coffee
Coffee in Hawai‘i
Coffee in Ka‘anapali
Coffee farming is an exercise in patience and nurturing.
Coffee trees require three to four years of constant care
before their first harvest season.
The Art & Science of Coffee Cultivation
Coffee plants are harvested for their cherries once a year, starting around September. A machine designed for coffee harvesting shakes the branches to release the fruit.
The cherries are wet processed, using water to remove the fruit from the seeds, or "beans," resulting in a clean, vibrant taste. The beans are dryed in mechanical dryers to ensure even drying. Green beans are then sorted and bagged in 100-pound burlap sacks, ready for roasting.
Learn how the coffee gets from the farm to your cup.
Top of the page