beans grown on the Kona coast of the big island of Hawaii
are known for their exceptionally strong and acidic flavor. This is because the Hawaiian island is a (still active) volcano
that is constantly spewing acidic minerals into the air. This gives the soil its high acid
If you wish to buy Kona coffee, be sure it says '100%' somewhere near the kona part... Otherwise it's likely to be only 10% Kona beans and 90% Columbian beans.