Choose wisely. Because most Hawaiian coffee is more delicate than others, a medium to medium-dark roast is best. If you roast Kona too dark, it starts to lose its natural characteristics.
Whole or ground? And the winner is… whole beans. Every coffee bean contains oils and essences that are released when the bean is ground, so it’s best to grind the coffee right before you brew.
Keep the bean pristine. Once you’ve opened the bag and the coffee is exposed to oxygen, it has about two weeks before the taste begins to change. If the bag is unopened, you can keep it in the fridge for about a year, but never freeze it! Moisture will spoil the beans.