Is Kona Coffee Third Wave?

To understand whether Kona Coffee fits into the Third Wave movement, we first need to define what Third Wave Coffee is all about. In short, Third Wave Coffee is a movement that focuses on enhancing the consumer experience by improving the entire coffee process. This involves everything from sourcing high-quality beans to perfecting brewing techniques and creating an elevated cafe experience. You can dive deeper into what defines Third Wave Coffee in this article.

Now, when we talk about Kona coffee, we’re referring to coffee grown in a specific region on the Big Island of Hawaii, nestled between the slopes of Mauna Loa and Hualalai. It’s worth noting that Kona coffee isn’t a particular variety, roast style, or brewing method; it simply refers to coffee grown within these geographic boundaries.

While Kona coffee is known worldwide for its exceptional quality, it comes from a region, not a single production method.

So, can we draw any meaningful connections between Kona coffee and Third Wave practices? The answer might surprise you.

The Link Between Kona Coffee and Third Wave Practices

Kona coffee has earned a reputation as one of the finest coffees in the world, but quality can vary widely between farms. Some Kona farms prioritize large yields and supply green coffee to industrial roasters, while others focus on small-batch, high-quality production, emphasizing careful harvesting, processing, and storage. This range of practices across the region means there’s no single way to produce Kona coffee—but the trend toward quality over quantity is steadily growing.

This is where the connection to Third Wave comes in. Third Wave coffee is all about celebrating the nuanced flavors and the craftsmanship that goes into every cup. This focus on quality and artisanal production aligns with the growing movement in Kona to develop the region into a hub for specialty-grade coffee.

One of Kona's unique advantages is the ability to integrate all aspects of the coffee value chain. In Hawaii, many producers—like Hala Tree—maintain ownership from farm to roaster, sometimes even serving the coffee directly in their cafes. The close-knit relationships between farms, roasters, and cafes foster a collaborative environment that echoes Third Wave principles.

In short, while Kona coffee isn’t inherently Third Wave, the region’s commitment to high-quality production, personal involvement across the value chain, and its growing focus on specialty coffee certainly resonates with Third Wave values. So, in many ways, Kona coffee has become a true player in the Third Wave movement.