Kona coffee, grown on Hawaii's Big Island, benefits from volcanic soil and maintains top-tier status despite its small production area. The fertile volcanic soil contributes to the unique flavor profile. While Kona lacks the explosive flavors of some varieties, its steady, clean, and balanced acidity, sweetness, and bitterness make it unforgettable. The high wages and small-scale processing methods in the United States result in higher prices for Kona beans.