I'd be remiss if I didn't mention something about coffee BLENDS. A 10% blend is 90% filler coffee. That other coffee is from overseas, perhaps Viet Nam, Pakistan, China or wherever. One of the two big blenders here does not pay more than $2 per pound delivered for that overseas coffee. That added coffee might also be Robusta (bitter) rather than Arabica (milder) coffee. They cover up the foreign coffee taste with flavors.

I am not personally against blends per se, as long as the public knows what is in them.

Many restaurants and resorts get "Kona" coffee from the company that owns the blending company. The servers think all coffee with the name "Kona" in it is pure Kona coffee. Often it is a blend. McDonalds and Jack in the Box had "Kona Coffee" on the menu but when the public found it was really a blend the companies had to change their signage.

If a package says 100% Kona it will be. If it doesn't say 100% it will not be and is probably only 10% Kona if that. Some companies choose the font for the 10% carefully. The first part of the percent sign can look like another 0 on the 10.

The same holds true for "Oahu", "Molokai", "Maui", "Kauai", "Kau" and other location-branded coffees. For a locational-named coffee, the product must at least 10% of that coffee to be called a blend from that region. If it says 100%, it must contain 100%.

A coffee labeled "100% Hawaiian" must contain 100% coffee from the state of Hawaii, but may be a blend of coffees from around the state. Hawaiian may also be coffee from a specific region that did not meet the strict grading for that region. Thus a 100% Hawaiian might all be from one farm in Kona but did not meet the strict grading to be called Kona coffee.

If you have an opportunity to visit any coffee farm I suggest it. You will learn how coffee came to the islands, how it grows, is picked, processed and roasted. Each farms coffee will taste a bit different just as wines do. It is fun to visit multiple farms to taste them.