The Hawaiian Islands are known worldwide for gourmet coffee from the Kona Coast, but real aficionados know that in Hawai‘i, Kona coffee is only the beginning. The only place in the United States growing coffee as a commercial crop, the Aloha State hosts a thriving industry encompassing 11 major regions on five islands—producing more than seven million pounds of coffee in 2007 valued at over $30 million. The Hawai‘i Coffee Book: A Gourmet’s Guide from Kona to Kaua‘i is the first-ever comprehensive overview of the Islands’ most recognizable and highly coveted product.

Coffee scientist Shawn Steiman’s revealing book is the definitive work on the subject, including a region-by-region guide and flavor profiles of the major varieties cultivated in the Islands. Hawai‘i is unique as a coffee-producing center: Whereas most coffee is consumed far from its origins, Hawaiian coffee is drunk and sold in local cafes and stores. It’s an environment that provides a unique vantage point for bean-and-brew guru Steiman’s overview of Island coffee history, from modest beginnings on O‘ahu—not Kona as many might assume—to current-day production systems, as it makes its way from bean to cup, farm to coffeehouse.