Kona Coffee Purveyors Waikiki: Is 100% Kona Actually Worth It?

The Vibe: A Corner Coffee Spot That Actually Delivers

This is a proper corner setup — glass on two sides, a patisserie counter on one end, the espresso bar on the other. Inside it's wood, marble, patterned tile floors, the works. Outside there's a patio with marble café tables and those green rattan bistro chairs facing the Waikiki foot traffic.

Let me be real with you: it's packed most of the day. When I came through, there was a steady line at the counter and most of the patio tables were taken. It moves, though. Grab your drink, post up outside, and you've got palm trees overhead and that perfect Waikiki weather. THIS IS THE MOVE for a slow morning.

Why 100% Kona — and Why You Should Skip the Blend

Now let me put you on to Kona coffee. Kona only grows in one specific area of the Big Island — the Kona region — and there's around 2,000 farms up there. Here's the thing most people don't know: right now a coffee can be labeled 'Kona' with just 10% actual Kona in the bag. The other 90% could be anything. So that 'Kona blend' you grabbed at the store? Could be mostly filler.

That's changing — a new law kicks in July 2027 requiring any Kona blend to be at least 51% real Kona. But honestly? Skip the blend. Go 100% pure. The flavor is on a completely different level.

Real talk — I used to get stomach issues from coffee, so I switched to only drinking 100% Kona and cut out the rest. For me it made a difference. I'm not saying it's magic, that's just my experience.

The best part of this spot: they've got a tasting bar with the single-origin Konas lined up — Hualalai from North Kona, Mauna Loa from South Kona, Konawaena from Central Kona, the espresso roast from Greenwell Estate, plus the Waikiki Blend. You can taste a blend against the 100% pure side by side and actually feel the difference.

What to Order

First time trying it? Get the hot espresso shot — that's where you really taste the Kona. No milk hiding it, no ice numbing it. Then on your next visit, grab the iced and the cold brew.

If you want a full experience, pair it with a pastry from the b. patisserie counter — the case is loaded: croissants, scones, that Kona Coffee Tiramisu, the Meyer Lemon Tart. And there's a Tartine menu (9:30am–2pm daily) if you want something savory. Heads up: when I went, the Avocado Toast tartine was marked Sold Out, so the popular ones go.

The Tasting Bar: Taste the Difference Yourself

This is what sets the place apart from any other Waikiki coffee counter. They've lined up the single-origin Konas — Hualalai (North Kona, medium-light), Mauna Loa (South Kona, medium-light), Konawaena (Central Kona, medium-light), the Greenwell Estate espresso (medium-dark), and the Waikiki Blend — so you can sample side by side.

Do this: taste a blend, then taste the 100% pure. The pure is cleaner, brighter, and the flavor just goes further. Once you've done that comparison once, you understand why I tell people to skip the 10%-Kona supermarket bags.

Here's everything I could read off the boards and cases. Loose Leaf Tea was listed as market price (seasonal menu), so I'm not guessing on that one. Whole-bean retail prices are off the tasting-bar chalkboards. Heads up: pastry case items rotate and popular ones — like the Avocado Toast tartine — sell out, so confirm prices and availability at the counter.