The source places Hāmākua coffee on the northeastern side of Hawaii's Big Island and discusses relatively small farms over a range of elevations. That geographical distinction matters: coffee from the district should not be described simply as Kona because both origins share an island.
Its historical account refers to early plantings, valleys and later agricultural changes. Those details can help explain the region's development, but older acreage figures and average farm sizes do not describe every current lot. The source's chocolate-like or smooth tasting language is also a general description, not a BeanScene assessment of a bag now on sale.
Look for a named farm or supply group, harvest, variety and process. A clear roaster description can connect the district with the actual coffee, while a measured brewing comparison helps establish your own preference. The useful role of a regional profile is to make those differences visible rather than suggesting that every coffee from one side of an island shares the same flavor or quality.
The conversation
A good question can make a better brew.