Coffee is a product of its land, and every aspect of the natural environment in which it grows is reflected in its taste. The Kona coffee Belt sits on the slopes of the Big Island’s two volcanoes: Mauna Loa and Hualalai. The soil on these slopes is made up of decomposed volcanic ash which has deposited nutrients like phosphorus, potassium, boron, iron and zinc – all coffee trees love it, for example. Barista magazine. At elevations between 700 and 2,500 feet, the slopes also provide the ideal elevation and climate for coffee plants to thrive.

The region’s high altitude provides two key contributors to the coffee’s great reputation: rainfall and temperature. While the coast of the island can barely see the rain, the hills of the coffee belt receive an average of 60 inches per year, per Kona coffee and tea. However, rain alone does not produce good coffee. The slope of the hills in the area allows it to run off without overwatering the plants. Additionally, the region’s cooler temperatures force the coffee beans to grow at a slower rate, adding complexity to the coffee’s mild taste. These unique aspects of the Hawaiian land make Four Seasons Hualalai coffee such a delight.