I'm not sure if you read my perhaps TL;DR post on Hawaiian coffee a couple of months ago: http://www.styleforum.net/t/153072/lets-talk-about-coffee/1200#post_6352529
Coffee Review this month also has a recent survey of Hawaiian coffees: http://blog.coffeereview.com/green-coffee-origins-and-issues/best-hawaiian-coffee/
I think the term "Kona" is too broad as there is crappy Kona coffee, and transcendent Kona coffee. As with any coffee, it's down the the farmer and roaster how well the coffee turns out. Hawaii is unique because not only is it the only state in the US that grows coffee on a large commercial scale, but it makes it possible for the farmer, roaster, and barista to work in a very tight loop in a US territory. I'm sure there are some excellent collaborations in large coffee growing countries, but we can only do this in the US in one state.
One such collaboration is the Rusty's Hawaiian coffee I mentioned in my earlier post, who worked with coffee consultant Miguel Meza from Isla Coffee. He works with farms and roasters to produce really great coffee. He's one of main people (along with the founders of Rusty's) responsible for bringing up the Ka'u region, also on the Big Island, to world-class standards. Personally, I think the best Ka'u coffees are much more interesting than any Kona I've had.
He's also helped with the farming and roasting of coffee beans specifically for barista championship competitors, and the 2011 US champion did the whole farm to cup thing with Miguel. I think he may have placed 2nd at the world's. In the Coffee Review survey, he was behind 15 of the 27 coffees, including all that score 94 or higher.
Anyway, this is a long way of saying that there is really excellent Hawaiian coffee, and that people should look past the "Kona" label. The coffees unfortunately are not cheap because of the labor necessary to make them the way they are. I'd characterize the two coffees I had (a Maui mokka peaberry and the championship Caturra) as having balanced acidity and with predominantly milk chocolate notes. The mokka, which is a truly unique offering, also had floral notes. Balanced is really how I'd describe the coffees I've had from there. Many 3rd wave coffees are like funhouse mirrors with freakily exaggerated flavors, or are just plain boring.