United States Coffee

The United States is a small producer, but with a large scientific impact. Hawaii is recognized for Kona, Puerto Rico has a long history of growing coffee, and farms in California are testing specialty coffee in warmer areas.

In addition, institutions like the USDA and American universities contribute to research on varieties, diseases, pests, and climate adaptation.

In Hawaii, Kona is the best-known name, and the discussion often turns to locally grown Typica lines. Puerto Rico has an older history of Arabica, and in California experimental plantings are appearing where variety is part of the agricultural story.

Because volumes are small and costs are high, variety needs to be read together with the region, the farm, and the reason the lot is rare. Not every rare coffee is automatically memorable, but some can be interesting precisely because of their agricultural context.

Read about Typica

Explore coffee varieties

There’s no single profile for the United States. Hawaii, Puerto Rico, and California have different conditions, different costs, and different production styles.

When you see a coffee from this origin, look more closely at:

• the island, state, or region;
• the farm;
• the variety;
• the processing;
• why it costs what it costs.

Choose a coffee from the United States when you want to explore a rare origin or a lot with an interesting agricultural story. It’s usually not the best value-for-money choice, but more of a curiosity, terroir, and collector’s coffee.