Honolulu Coffee 2025, A Year in Review

As 2025 winds down, we’re pausing to look back on a year filled with meaningful moments and connections that continued to shape who we are. From here at home in Hawaiʻi to Japan and everywhere our Kona coffee travels, this year reminded us that our work is rooted in people, place, and purpose. So brew a fresh cup, get comfortable, and join us as we revisit some of the highlights that made 2025 a special one for our Honolulu Coffee ʻohana!

January was a return to our roots in the truest sense. We began the year grounded in what makes Honolulu Coffee Co. special—our farm-to-cup journey, where every cup starts with coffee cherries handpicked on our Kona farm and thoughtfully carried through each step of the process. It’s a reminder that great coffee doesn’t happen by accident. It’s the result of care, craft, and intention at every stage. 

That same sense of roots and relationships continued as we celebrated the grand opening of KOHO’s new location at Royal Hawaiian Center. KOHO is a specialty chocolate brand known for its refined approach to chocolate-making, blending premium ingredients with a deep respect for Hawaiʻi-grown cacao. Their parent company, Hawaiian Host, holds a special place in our story as one of our very first community partners. The celebration felt full circle as we served our Kona coffee and fresh-baked pastries, sharing the moment alongside KOHO’s team during their ribbon cutting ceremony.

February was all about celebrating partnership and a shared love for thoughtfully made products. We teamed up with Mānoa Chocolate, a Hawaiʻi-based specialty chocolate company known for their bean-to-bar approach and commitment to crafting chocolate from cacao grown on their own farm. Their process closely mirrors our own farm-to-cup philosophy, rooted in our Kona coffee farm and the care taken at every step from harvest to roast. 

Earlier this year, members of our leadership team visited Mānoa Chocolate’s factory in Kailua, where we experienced their chocolate-making process firsthand, from raw cacao beans to finished bars. It was an eye-opening visit that highlighted just how many parallels exist between chocolate and coffee processing, from fermentation to roasting. To share that connection—and a little extra aloha—we wrapped up the month with a Valentine’s Day giveaway celebrating the perfect pairing of coffee and chocolate!

March kicked off with our first influencer partnership of the year, teaming up with fitness personality Amanda Kloots at the Hyatt Regency Maui in Lahaina (where one of our cafes currently resides). Amanda is a former Broadway dancer and Radio City Rockette who has built a vibrant career as a fitness instructor and entrepreneur, known for her energetic jump-rope-based workouts and positive approach to movement. From March 24–26, she led complimentary exercise classes for hotel guests as part of a widely publicized wellness event, and we were honored to provide refreshing post-workout beverages and snacks. We were excited to serve our Lokahi blend cold brew, PB bites, and our Haleakalā smoothie—perfect fuel after a fun, energizing session!

With longer days and sunnier skies ahead, April felt like the perfect moment to celebrate summer, local collaboration, and treats made for sharing. We launched our summer seasonal menu—our longest season of the year—bringing back guest favorites and introducing fresh, playful flavors. We were excited to launch items like our Haupia Cold Brew, Strawberry Matcha, Kona BBQ Spam Musubi, and a Strawberry Guava Handpie. Alongside the menu launch, we also debuted a new dairy-free soft serve at our Sheraton Poolside Café and Kiosk. This exciting addition came through a local partnership with Niu Soft Serve, a Hawaiʻi-based brand known for its plant-based soft serve made with island-inspired flavors and thoughtfully sourced ingredients. Much like our own approach to coffee, Niu’s focus on quality and intentional sourcing made the collaboration a natural fit.

May marked an exciting new chapter for Honolulu Coffee as we continued to grow alongside our incredible franchise partners at Honolulu Coffee Japan. Following last year’s opening in Harajuku, we celebrated a major milestone on May 1st with the opening of not one, but two new cafés on the same day—one in Ginza and one in Azabujuban. Choosing an opening day during Golden Week felt especially meaningful, welcoming both locals and visitors to experience a taste of Hawaiʻi during one of Japan’s most vibrant travel periods. The openings were made possible by the dedication and teamwork of the Honolulu Coffee Japan team, who came together with shared purpose and care to bring both spaces to life. We’re honored to plant roots in Ginza, a center of fashion and innovation, while also joining the welcoming, internationally minded neighborhood of Azabujuban. Seeing guests fill both cafés from day one was a joyful reminder of how coffee can connect cultures across oceans.

June was full of exciting events that carried our aloha spirit beyond Hawaiʻi and connected us with creativity and community across the Pacific. One of the highlights was SpectraFest Lahaina, a weeklong celebration of art, culture, and community dedicated to uplifting Lahaina through creative expression. SpectraFest brings together artists, musicians, filmmakers, and local businesses for murals, workshops, film screenings, and community events that spark connection and healing. As part of the festival, the CreativeMornings event we proudly sponsor in Honolulu was hosted in Lahaina this month, and featured special guest speaker Edwin Ushiro, a Maui-born artist known for his expressive, mixed-media work rooted in Hawaiʻi’s landscapes and stories.

Across the ocean in Japan, June also marked the start of the Hankyu Fair in Osaka, held at Hankyu’s main department store in Umeda. The six-day fair created space for Hawaiʻi-based companies to share their products and stories with both locals and travelers. Our Brand Manager, Chasity-Mae Real, and Wholesale Operations Manager, Christian Beall, joined members of the Honolulu Coffee Japan team to represent the brand and share the aloha spirit. Guests enjoyed event-exclusive specialty drinks alongside fresh 100% Kona coffee pour overs, creating meaningful connections one cup at a time.

July was one of our busiest—and most rewarding—months this year, marked by major milestones, new markets, and meaningful recognition across our company.

On July 21st, we celebrated the grand opening of Bakery on King, our newest flagship location and a major step forward for Honolulu Coffee Co. This space shines a spotlight on our bakery program under the leadership of our new Culinary Director, Brian Sung, and now serves as the central bakery and kitchen supplying pastries to all of our Hawaiʻi locations. Bakery on King also features exclusive items available only at this location, giving guests something truly special to discover. Outside, a striking new mural by Boz Schurr has quickly become a neighborhood landmark, adding art and character to the space. We also introduced our Bakery on King Blend, created to honor the front-of-house and behind-the-scenes teams who brought this vision to life. Read more about our grand opening events in our Bakery on King blog here.

July also marked an exciting step beyond the islands with the opening of our Honolulu Coffee Co. Emory location in Atlanta, Georgia. Located inside Emory University’s Cox Hall Market, this café represents our first permanent location on the mainland. While small in footprint, the opening is a big moment for our brand, allowing us to share Hawaiʻi-grown coffee and our farm-to-cup story with a new community far from home.

In addition to these openings, July brought well-earned recognition for our team’s hard work and dedication. We were honored with Best Local Coffee Roaster in Honolulu Magazine’s Best of Honolulu Awards, a reflection of our commitment to sustainability, craftsmanship, and the aloha spirit in every roast. 

Rounding out the month, our farm and roasting teams earned a Top 10 award in the Creative Division at the Hawaiʻi Coffee Association’s Cupping Competition. This recognition went to a Typica coffee processed through a delicate and unpredictable method, where timing, weather, and careful attention are everything. Sunny days allow for even drying, while overcast conditions slow the process and increase risk—no two harvests are ever the same. Despite these variables, Ryson Nakamasu and our farm team produced a coffee unlike anything else in our lineup, showcasing both innovation and deep respect for the land.

August reflected our continued focus on connection—finding meaningful ways to share our story while celebrating the people and places that make coffee special. We were excited to debut our very first advertisement on the JCB (Japan Credit Bureau) Trolley, a familiar Waikīkī vehicle that travels throughout the neighborhood and reaches both locals and visitors each day. Seeing Honolulu Coffee Co. rolling through Waikīkī felt like a natural extension of our brand, meeting people where they are and inviting them into our farm-to-cup journey.

That same spirit carried over to Maui, where we proudly sponsored the Seed to Cup Coffee Festival, an annual event hosted by the Maui Coffee Association that highlights the full coffee process—from growing and processing to brewing and tasting. The festival brings together farmers, roasters, and coffee lovers through hands-on experiences, education, and community gatherings. Being part of Seed to Cup Festival is something we truly value, and we look forward to supporting this celebration of coffee year after year!

In September we spent the month celebrating both National and International Coffee Day by shining a spotlight on the people who make our coffee possible—especially Ryson Nakamasu, our Farm Operations Manager, and the dedicated team on our Kona farm. Ryson’s journey from working in construction to currently leading our Kona farm and serving as President of the Hawaiʻi Coffee Association is a powerful reminder of the deep connection between coffee, community, and tradition that shapes every harvest. This year, Ryson and the team brought to life our 100% Kona Natural, a very special typica coffee processed slowly in the sun so the beans dry inside the cherry, revealing vibrant tropical notes of papaya, kiwi, and green tea—a rare and expressive coffee that celebrates both land and craft. No two harvests are ever alike, making this limited‑edition release all the more meaningful for us and our coffee lovers around the world. You can read more about this remarkable coffee and Ryson’s story in our blog here.

Alongside our coffee celebrations, we were proud to officially sign a partnership with University of Hawaiʻi Athletics—a perfect fit as our newest café, Bakery on King, opened near the University of Hawaiʻi at Mānoa. Supporting Our Team, Hawaiʻi’s Team is something we’re excited about, and you can catch us cheering on the Rainbow Warriors and Wahine at Stan Sheriff Center games like Men’s and Women’s basketball and volleyball. Go ʻBows!

October was a month full of connection, celebration, and moments that reminded us why we love what we do. Our leadership team had the pleasure of attending Kyo-Ya’s Annual Gala Dinner, celebrating our partnership with Kyo-Ya Hospitality, the team behind iconic resorts like the Moana Surfrider and Sheraton Waikīkī, where our cafés bring farm-to-cup coffee experiences to hotel guests. We’re grateful for their collaboration and the shared commitment to creating memorable moments for locals and visitors alike.

On October 11, we hosted a book signing for Kamaka Dias at our Bakery on King location. Kamaka, a celebrated local author and entrepreneur, recently launched his newest book "Keep it Aloha", and it was a joy to see community members gather, share stories, and celebrate his work together. Kamaka has been a valued partner since our first collaboration with Hawaiiverse in 2024, and this event reminded us how much we enjoy supporting local voices and fostering meaningful connections in our cafés.

This month also brought a big honor as we were named #2 Best Coffee Subscription in USA Today’s Readers’ Choice Awards. Competing with some of the nation’s biggest coffee brands, this recognition reflects the care, consistency, and aloha we put into every cup. Mahalo to every subscriber and supporter who made this possible—it truly wouldn’t happen without you.

We ended October with our first Hawai‘i Food & Wine Festival event of the year, a partnership we treasure for how naturally it aligns with our values of quality, craft, and community. The first event, "Slanted and Phan-tastic", was held at the Alohilani Hotel and honored Chef Charles Phan, the visionary behind The Slanted Door and a James Beard Award-winning chef whose work has inspired chefs and food lovers worldwide. Guests enjoyed dishes from 13 acclaimed chefs, inventive cocktails, and curated wine and beer selections, all celebrating Chef Phan’s legacy and influence. We were excited to share our 100% Kona coffee pourovers, a Cascara Matcha Mocktail, and Lokahi Crunch Cookies.

November continued our streak of fun and flavorful partnerships. We were honored to take part in the second Hawai‘i Food & Wine Festival event of the season—“Hawaiian Airlines Presents Decanted”—held on Saturday, November 1, 2025, at the Hawaii Convention Center on Oʻahu. As part of the festival’s 15th anniversary, Decanted was a wine‑focused evening that brought together award‑winning chefs, talented winemakers, and skilled sommeliers to showcase thoughtfully paired dishes and pours that highlighted local flavors alongside international influences. Guests enjoyed an unforgettable night full of bold flavors, thoughtful conversations, and beautiful wine experiences that celebrated Hawai‘i’s vibrant culinary scene. We loved being part of this signature event and we’re already looking forward to what’s in store next year!

December wrapped up 2025 with a spirit of celebration of all things in our community. To kick off the month, we joined Honolulu Cookie Company and Waikiki Beach Services for holiday giveaways, alongside other local brands, spreading a little extra aloha throughout the season. Mahalo to both partners for always being such wonderful collaborators—follow their journeys on Instagram @HonoluluCookie and @WaikikiBeachServices to see what they’re up to next!

Over at our Sheraton Waikīkī kiosk, we’ve been brewing something special behind the scenes and recently completed a full revamp. We sincerely thank everyone for their patience during this refresh and look forward to welcoming guests back soon to enjoy fresh coffee and new experiences in the heart of Waikīkī.

The month also brought an exciting milestone with the launch of our Tokyo Toe Blend in collaboration with University of Hawai‘i (UH) football standout Kansei “The Tokyo Toe” Matsuzawa. On December 18, we kicked off this limited-edition blend and mug at all our Hawai‘i locations and online. Kansei’s journey—from growing up in Japan and teaching himself to kick through YouTube tutorials, to becoming UH’s star kicker—is one of focus, perseverance, and chasing dreams across oceans. This blend mirrors his craft, balancing 10% Kona coffee from our farm with notes of dried apple, Brazil nut, and brown sugar, honoring his dedication and aloha spirit with every sip. The community’s excitement for this launch was incredible, and we couldn’t be prouder to celebrate this partnership. Read more about the Tokyo Toe Blend and Kansei’s story here.

From celebrating our farmers and craft on the Kona farm, to opening new cafés in Tokyo and Atlanta, to sharing coffee, stories, and aloha at festivals and special events across Hawai‘i, this year has reminded us of the joy and connection that coffee brings. We’re thankful for our partners, our team, and, most of all, our customers and supporters who make everything we do possible. Each cup shared, each collaboration celebrated, and each moment together has made 2025 truly memorable. We can’t wait to see what the new year brings, and we look forward to sharing more with you in 2026. Mahalo nui loa for being part of our journey!