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The Short Version
A natural-process Gesha from Miranda’s Farms just redefined Hawaiian excellence, clinching the top spot at the Best of Hawai‘i competition. This win signals a massive shift toward sophisticated processing and sets the stage for a new statewide auction targeting global markets.
In This Article
Coffee lovers, take note: the landscape of Hawaiian specialty coffee just shifted. A natural-process Gesha from Miranda’s Farms in Ka‘u has secured the top score in the 17th annual Best of Hawai‘i competition. This victory highlights more than just a single winning lot; it underscores a growing sophistication in processing techniques across the islands. The Hawaii Coffee Association recently announced these results during their sold-out conference on Maui, signaling that quality is no longer localized to a single district.
Hawai‘i coffee is so much bigger than any one region, and the quality we saw from Ka‘u, Maui, Kona and throughout the state really speaks to the talent, innovation and dedication of our producers.
Diversifying the Cup Profile
The 2026 competition was structured to reward both technical mastery and historical reverence through three distinct divisions. An Innovative Division focused heavily on post-harvest fermentation, while the Microlot Division catered to lots of at least 500 pounds. Perhaps most significant was the new Hawai‘i Heritage Washed Division. This category honors traditional washed processes using Typica, Bourbon, or Caturra varieties without the use of commercial inoculants or co-ferments. Hawai‘i coffee is so much bigger than any one region, and the quality we saw from Ka‘u, Maui, Kona and throughout the state really speaks to the talent, innovation and dedication of our producers.
Scaling Toward Global Markets
Beyond the trophies, the association is moving toward a more aggressive economic model for local growers. Plans are officially underway for the first statewide Best of Hawai‘i auction in 2027. This initiative aims to bridge the gap between island producers and international buyers by creating a direct pipeline for high-scoring microlots. The proposed structure includes a Hawaii-based pre-selection round followed by an international final judging phase. By establishing this platform, organizers hope to build a lasting global reputation that moves Hawaiian coffee far beyond its regional borders. Do you think a centralized auction will help or hinder the unique identity of individual Hawaiian micro-estates?
Questions & Answers
Which coffee variety won the Best of Hawai‘i competition?
A natural-process Gesha from Miranda’s Farms in Ka‘u secured the top score at the 17th annual Best of Hawai‘i competition. This victory represents a significant shift in the landscape of Hawaiian specialty coffee by showcasing high-quality processing techniques. The award was officially announced by the Hawaii Coffee Association during their recent conference held on Maui, highlighting the growing sophistication and technical mastery found among producers across the various islands.
What are the different divisions in the Best of Hawai‘i competition?
The competition is structured into three distinct divisions that reward both technical innovation and historical coffee traditions. The Innovative Division focuses heavily on post-harvest fermentation techniques, while the Microlot Division is specifically designed for lots weighing at least 500 pounds. Additionally, the new Hawai‘i Heritage Washed Division honors traditional washed processes using specific varieties like Typica, Bourbon, or Caturra without the use of commercial inoculants or co-ferments to maintain historical reverence.
How will the Hawaii Coffee Association connect local growers to international markets?
The association plans to implement a statewide Best of Hawai‘i auction starting in 2027 to create a direct pipeline for high-scoring microlots. This new economic model aims to bridge the gap between island producers and global buyers by moving coffee beyond regional borders. The proposed structure will involve a Hawaii-based pre-selection round followed by an international final judging phase, helping to establish a lasting and prestigious global reputation for Hawaiian specialty coffee.
Why is the quality of Hawaiian coffee expanding beyond specific districts?
The recent competition results demonstrate that high-quality specialty coffee is no longer localized to a single district but is being produced across the entire state. Exceptional quality was observed from various regions including Ka‘u, Maui, and Kona, reflecting the widespread talent and dedication of local producers. This trend underscores a growing sophistication in processing techniques throughout the islands, proving that innovation and excellence are becoming common characteristics of Hawaiian coffee production nationwide.
Originally reported by Daily Coffee News.
