夏威夷Ka’u Coffee Mill：從採收到杯中的香醇之旅 Ka’u Coffee Mill: An Aromatic Journey from Harvest to Cup
撰文、攝影／FanFan Hung & Francois Laporte
在全球精品咖啡的討論版圖中，夏威夷始終佔有一席獨特的位置——它不僅是美國唯一的咖啡產地，更以火山風土、海洋氣候與小規模精緻種植聞名全球。當人們談起夏威夷咖啡時，多半直覺聯想到Kona產區；但除了Kona，其實還有其他值得認識的產區——不同的風味故事，也正在悄然展開。
我在＜世界私Fan咖啡地圖＞中，邀請讀者將目光轉向同樣誕生於火山懷抱中的Ka’u產區，一起探索這顆逐漸嶄露頭角的咖啡新星－－Ka’u Coffee Mill。
In the global landscape of specialty coffee, Hawai‘i has always held a distinctive place. As the only coffee-growing region in the United States, it is renowned for its volcanic terroir, oceanic climate, and refined small-scale cultivation. When people think of Hawaiian coffee, Kona often comes to mind. Yet beyond this familiar name, a new story of flavor is quietly unfolding. The World Private Fan Coffee Map invites readers to turn their attention to the Ka‘u region—also born from volcanic land—and to explore this rising star at Ka’u Coffee Mill.
從火山崛起的璀璨新星
The Rising Star of the Volcano
一顆來自夏威夷大島茂納羅亞(Mauna Loa)火山東南坡的新星正悄然升起——Ka’u Coffee Mill，以其獨特風土與細膩風味，逐漸吸引行家與愛好者的目光。當地得天獨厚的火山灰土壤，富含鎂、鉀、磷等多種礦物質，加上溫暖晴朗的早晨、雲霧繚繞的午後與涼爽夜晚的氣候條件，共同孕育出Ka’u產區極具個性的咖啡豆。
On the southeastern slopes of Mauna Loa on Hawai‘i’s Big Island, a rising star is quietly emerging: Ka‘u Coffee Mill. With its unique terroir and refined flavor profile, it is steadily capturing the attention of connoisseurs and enthusiasts alike. The region’s exceptional volcanic ash soil—rich in magnesium, potassium, phosphorus, and various minerals—combined with warm, sunny mornings, misty afternoons, and cool nights, together nurture coffee beans with the distinct character of the Ka‘u region.
Ka‘u咖啡與鄰近著名的Kona咖啡，在風味與種植條件上別具特色。Kona位於Mauna Loa西側山坡，日照充足降雨較少，種植出來的咖啡風味平衡細緻、酸質較低；而Ka‘u位於東南側，白天陽光充沛，傍晚伴隨涼風與降雨，這樣的微型氣候讓咖啡櫻桃累積更多的糖分與密度，讓Ka‘u咖啡展現出溫和清爽的酸質、厚實口感，以及花香、水果、柑橘、紅糖與焦糖等層次，並帶有優雅的甜香尾韻。
Ka‘u coffee and its well-known neighbor, Kona coffee, each have their own distinct characteristics in both flavor and growing conditions. Kona, located on the western slopes of Mauna Loa, benefits from ample sunshine and relatively low rainfall, making its flavor renowned for low acidity, balance, and refinement. In contrast, Ka‘u lies on the southeastern side, where sunny days are accompanied by cool winds and evening rains; this microclimate allows coffee cherries to develop higher sugar content and density. In terms of overall flavor profile, Ka‘u coffee showcases a mild and crisp acidity, a full body, and layered notes of florals, fruits, citrus, brown sugar, and caramel, finished with an elegant, sweet aftertaste.
隨著國際市場對高品質咖啡的需求持續提升，Ka‘u咖啡逐漸獲得全球認可，並帶動當地市場策略的轉變。 過去為了迎合大宗市場，咖啡常與其他產地混合銷售；如今則轉向強調單一產區(single origin)，以維持穩定且純粹的風味表現。這不僅提升了品質，也強化了Ka‘u在全球精品咖啡市場中的品牌定位，使其能與Kona並駕齊驅。
As global attention toward high-quality coffee continues to rise, Ka‘u coffee has gradually gained international recognition, driving a shift in local market strategies. In the past, to cater to the mass market, these beans were often blended with coffee from other origins; today, the focus has shifted to emphasizing single-origin to maintain a stable and pure flavor profile. This has not only enhanced quality but also strengthened Ka‘u’s brand positioning in the global specialty coffee market, allowing it to stand on equal footing with Kona.
從甘蔗園到咖啡園：Edmund C. Olson先生為這片土地注入新生命
From Sugar to Coffee: How Mr. Edmund C. Olson Breathed New Life into the Land
Ka’u Coffee Mill創辦人Edmund C. Olson先生，是一位具遠見的慈善家，致力於推動永續農業。Ka’u Coffee Mill所在的Pāhala，最初是由甘蔗園工人建立的小鎮，憑藉肥沃土地與製糖業發展，吸引了多元族群移民；然而隨著製糖產業衰退與外移，小鎮經濟一度陷入困境。咖啡於19世紀被引入夏威夷，為當地帶來新的契機。Olson先生遂將過去的甘蔗園轉型為咖啡農場，不僅延續了當地的農業傳統，也使Ka‘u躍升為夏威夷精品咖啡版圖中崛起的重要產區。Olson先生長期回饋Pāhala社區，捐助學校與醫療機構，為地方發展注入持續動能，也幫助咖啡產業的永續經營奠定了深厚的在地基礎。
Edmund C. Olson, founder of Ka‘u Coffee Mill, is a visionary philanthropist dedicated to sustainable agriculture. Pāhala, once a sugar plantation town supported by a diverse immigrant workforce, faced economic decline as the sugar industry moved offshore. With the introduction of coffee to Hawai‘i in the 19th century, Olson transformed former plantation lands into thriving coffee farms, helping establish Ka‘u as a key origin in Hawai‘i’s specialty coffee scene. His long-term contributions to the Pāhala community—including support for schools and healthcare—have also laid a strong foundation for sustainable local development.
在生產端，Ka’u Coffee Mill同樣展現對環境的高度責任感。莊園實現能源自給，採用水力發電系統，不僅供應加工廠運作，也惠及社區；同時持續探索降低環境足跡的方式，在追求卓越的咖啡品質之餘，實踐真正的永續農業。
On the production side, Ka‘u Coffee Mill demonstrates a high sense of environmental responsibility. The farm has achieved energy self-sufficiency through a hydroelectric power system, which not only supports its processing facilities but also benefits the local community. At the same time, the brand continues to explore ways to reduce its environmental footprint, practicing true sustainable agriculture while pursuing exceptional coffee quality.
近年來，Ka’u Coffee Mill也持續升級設施，包括新建儲存與後製空間，進一步提升生產效率與品質穩定性，亦聘請榮獲多項咖啡獎項肯定的咖啡烘焙專家Tyler Hess，擔任首席烘豆師暨生產主管。莊園亦對外開放參觀，訪客可親身走訪產地、參觀烘豆廠，品嚐多樣化風味， 感受咖啡豆從土地到杯中的完整旅程。還能認識如工作人員Ruanne Manuel等因熱愛咖啡而選擇定居夏威夷的從業者，進一步觸摸這片產地背後的人文溫度與動人故事。
In recent years, Ka‘u Coffee Mill has further enhanced its facilities, expanding storage and processing spaces to improve production efficiency and quality consistency. The estate has also welcomed award-winning coffee expert Tyler James Hess as Lead Roaster / Production Supervisor. The farm is open to the public, inviting visitors to tour the origin and roastery, taste a diverse range of flavors, and experience the complete journey from seedl to cup. Through these interactions, visitors can also meet dedicated professionals like staff member Ruanne Manuel—who chose to settle in Hawai‘i out of her passion for coffee—further deepening their understanding of the people and stories behind this region.
從採收到杯中，Ka’u Coffee Mill 對品質的追求遍及每個環節：咖啡櫻桃以人工精選採摘，確保成熟度一致，並採用水洗、蜜處理、日曬，以及酵母與厭氧等實驗性處理法。火山土壤賦予咖啡乾淨清晰的風味結構與明亮酸質，同時展現出巧克力、焦糖、蜂蜜與花香等調性；在沖煮上，以手沖或法式濾壓壺最能呈現其滑順口感與細緻層次。
From harvest to cup, Ka‘u Coffee Mill maintains an unwavering commitment to quality. Coffee cherries are carefully hand-picked to ensure optimal ripeness, then processed using a variety of methods including washed, honey, natural, as well as experimental yeast and anaerobic techniques. The volcanic soil contributes to a clean, structured cup with bright acidity and notes of chocolate, caramel, honey, and florals. Pour-over and French press are particularly recommended to highlight its smooth texture and layered complexity.
與Ka’u咖啡的驚喜相遇
A Surprising Encounter with Ka‘u Coffee
多年來走訪世界各地，沉浸於不同的咖啡產區與烘焙文化，在實際品嘗Ka’u Coffee Mill的咖啡後，其層次豐富的風味表現，帶來令人驚艷的味覺體驗，也讓我們產生了難以言喻的偏愛。特別是那融入夏威夷特產——夏威夷豆(Macadamia)的獨特風味，更令人印象深刻。由於 Pāhala一帶同時也是夏威夷豆的重要產區，這份在地連結進一步為咖啡增添了鮮明且道地的色彩。
Over the years of exploring coffee origins and roasting cultures around the world, we have developed an indescribable appreciation for Ka‘u Coffee Mill. Among its offerings, the Macadamia-infused coffee—featuring one of Hawai‘i’s signature ingredients—stands out as especially memorable. The Pāhala region is also a key producer of Macadamia nuts, adding a distinct local character to the coffee. Tasting Ka‘u Coffee Mill’s coffees reveals remarkable depth and complexity, often delivering a truly new sensory experience.
或許你尚未聽過Ka’u Coffee——但可以確定的是，它的名字，很快將出現在更多精品咖啡愛好者的視野之中。Kaʻu咖啡節將於2026年6月14日～6月20日舉行，慶祝夏威夷Kaʻu地區深厚的咖啡文化。活動位於冒納羅亞火山坡上，透過品鑑會、莊園導覽、文化體驗與豐富的社區活動，呈現這個全球最具特色的咖啡產地之一。
You may not have heard of Ka‘u coffee yet—but it’s only a matter of time before its name appears on the radar of specialty coffee enthusiasts worldwide. The Ka‘u Coffee Festival will take place from June 14 to June 20, 2026, celebrating the rich coffee culture of the Ka‘u region in Hawai‘i. Set on the slopes of Mauna Loa, the festival features tastings, farm tours, cultural experiences, and vibrant community events, showcasing one of the world’s most distinctive coffee origins.
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