Maui grows coffee on the slopes of Haleakalā and in the former sugarcane fields of the central valley, at lower altitudes than most specialty origins.
The profile
Smooth and sweet: nuts, milk chocolate, light citrus, with a medium body and gentle acidity. Recognisably Hawaiian — the mildness that Kona is known for.
The sugar transition
Maui’s sugar industry collapsed, and coffee was one of the crops planted on the land afterwards. Some estates are large and mechanised, which is unusual for Hawaii.
Varieties
Typica alongside Yellow Caturra and Red Catuai, giving more variety than Kona’s near-monoculture of Typica.
Why it costs less than Kona
Name recognition, entirely. Kona has two centuries of reputation; Maui has decades. The coffee is comparable and the price is not.
Authenticity
Hawaii’s blend-labelling rules apply here too. Look for 100 per cent Maui and an estate name.
Brewing it
Filter or batch brew at medium roast.