Nestled on the southern slopes of the Mauna Loa volcano, the KA’U Growing District is one of Hawaii’s most remarkable and fast rising coffee regions. This remote, pristine area stretches across the rural communities of Pahala, Wood Valley, and Naalehu in the KA’U Growing District of Hawaii Island. With stunning volcanic landscapes, fertile soils, and ideal climate, KA’U has quietly become a producer of some of the world’s most gourmet coffees well regarded by coffee lovers. History  The modern KA’U coffee industry only dates to the late 1990’s though small-scale coffee cultivation had occurred decades earlier. The development of the industry was driven by two main factors: the closure of sugar plantations which made land available for coffee farming, and the introduction of KU’A coffee to consumers, whose favorable response helped spur demand.  Geography KA’U Growing District lies between 1,500 and 2,300 feet (450-700 meters) above sea level, on the wide sun-kissed flanks of Mauna Loa volcano. The areas elevated position provides cool morning, warm days, and gentle afternoon cloud cover conditions that slow the ripening of coffee cherries, allowing the beans to develop complex sugars and delicate flavors. Its isolation from large developments helps preserve clean air, pure water, and a tranquil environment for farming. Soils and Rainfall The soils of KA’U are deep, rich, and well-drained volcanic loams from Mauna Loa lava flows weathered into fertile earth over the centuries. These soils are naturally high in minerals and organic matter, creating an ideal foundation for coffee cultivation. The district receives an average of 60 to 80 inches (1,500-2,000 meters) of rainfall annually, an ideal amount to assure productive and healthy plant growth. Rainfall typically is delivered in gentle afternoon showers that nourish the trees without washing away nutrients. The balance between ample moisture and good drainage encourages healthy root systems and consistent cherry development.