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Kona Story

Since opening our first location in the East Village in 2017, followed by Chelsea in 2022, we've pursued our passion for serving the best Hawaiian coffee. Thanks to your support, we've grown and expanded, leading to the opening of our third location near Grand Central. With open spaces, indoor and outdoor dining, and a relaxed vibe, we're all about bringing the aloha spirit to NYC, reminding everyone it's okay to slow down and take a breath.

Kona Coffee is one of the rarest and most expensive coffee beans in the world. Kona Coffee is cultivated on the slopes of Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii. Its rich volcanic soil and afternoon cloud cover produce one of the most pleasing and aromatic coffee beans, that is hard to replicate in any other environment.

We’ve tried and tasted coffee from many different Kona farms, to ultimately choose a farm that matches the values and taste we want to bring to NYC. Over the past few years, we’ve closely partnered with our coffee farmers to ensure quality and consistency. And every month, our coffee is flown out from Hawaii to our doorsteps in East Village, NYC.

They say, that for each coffee bean, at least 100 hands have touched it. That’s a huge shout out to the farmers of Hawaii, who plant, grow, harvest, and wash each bean, that enables us to enjoy a cup of coffee. Here at Kona Coffee, we’re dedicated to supporting and uplifting our farmers in their part of the coffee story, through fair trade and direct sourcing.


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