Omar S.
Yelp
If I can't get Costa Rican honey process coffee beans, or beans from Oaxaca, my next choice - by no means a poorer one - are those from Kona.
Kona's terroir ensures coffee that's smooth and balanced, slightly syrupy, nutty and sometimes floral or fruity. Depending on the grower/weather/year, a cup of Kona coffee might include notes of caramel, honey, milk chocolate, and brown sugar.
The truth is that Kona's coffee is better than most of the Mexican and Central American brews I've tasted, but because it costs three to four times as much as those alternatives, I only drink it when I'm in Hawaii, or when someone sends me a bag of Kona beans.
Why, you might well wonder, wouldn't I drink Kona coffee at Hillcrest's Kona Coffee Company?
I did, twice, and here are some reasons that I decided never to do so again:
- Parking was a nightmare.
- The store was small and confusing, so stuffed with cluttered shelves of food and products for sale, like a tropic-themed version of a 7-Eleven, that coffee seemed an afterthought.
- The things that make Kona coffee worth the money, that is, its aroma and flavor, were lost when the shop used industrial coffee machines to brew it and thermos jugs to hold it for service.
- Although the company roasts several types of high-quality Kona beans for bulk sale, the shop only brewed one of them, and most of their coffee-based drinks were made using a blend of Kona and other, markedly unexceptional, beans.
- Most of the shop's customers ordered "coffee drinks" that combined brewed coffee, or espresso, with milk, ice, sugar and/or syrups. If the coffee in their drinks was true Kona, its shining attributes were obscured. I don't know whether to blame the shop for promoting such nonsense, or the customers, for having terrible taste.
Kona Coffee Company is a snack bar masquerading as a coffee shop. It offers what children think of when they watch grownups drink coffee.
Pass.