What Makes 100% Kona Coffee So Unique?

What Makes Kona Coffee So Unique?

Naturally high quality and extra care in a gourmet coffee

Most Kona coffee has a premiere or higher rating due to weather conditions, careful manual breeding, and wet processing throughout the region.

Like good vintage wine, 100% Kona coffee differs from commercial blends with the utmost attention taken at every stage of the process. The final result is a coffee that carries the unique stamp of the Kona region. A delicate but delicious and rich aroma, a product known among coffee companies around the world. This excellent quality is Kona’s coffee one of the most popular coffee in the world.

Grown only in Kona

Kona is a very special coffee grown on the dark volcanic lava slopes of Kona, with constant and enviable quality. Kona coffee is a deliciously rich, medium bodied, slightly acidic coffee with a heady aroma and complex winey and spicy flavor.

Kona, on the west coast of the Hawaii Island (also known as the Big Island), has been producing coffee since the beginning of 1800. The name of Kona beans applies only to coffee grown only in the north and south Kona and coffee grown in other parts of Hawaii cannot be called Kona coffee.

Perfect climate

Coffee needs a very specific combination of sun, soil and water. It is successfully grown in a limited number of locations around the world. The magic cycle of bright, sunny morning, wet, rainy afternoon and quiet nights create the ideal conditions for breeding exotic plants to flourish. Trees are advancing on rocky volcanic terrain and mild, ice temperatures.

Small Independent Farms

Kona Region has about 600 independent coffee farms. Most are small, usually three to seven acres. Traditionally, as in most farms, they are family concern. In 1997, the total area of ​​Kona Coffee was 2,290 acres, and the production of green coffee was just over two million pounds.

Selected Manually, Carefully Cultivated

Coffee cultivation requires more work in Kona than in most other areas.

From the end of August to the end of January, Kona coffee producer focused particularly on putting coffee beans that processed red matured coffee shavings and prepared coffee sales or storage. Manual harvest is a pedantic process that ensures that only cherry blossoms at the peak of maturity. As cherries do not mature at the same time, each tree will be raised several times during the season.

Pride of production

Many Kona farmers sell the fresh coffee cherry to Kona coffee processors, but there is a recent addition to take an individual farm’s coffee further along the process, selling at the parchment level, green and the roasted level. Kona’s coffee has more than 100 private brands.

Wet-Method Processed – Sun-Dried

The coffee cherry is pulped to remove the outer flesh, carefully fermented, which helps to give the coffee a clear and light taste and thoroughly wash with clean water. Generally, most coffee is dried in the sun on large carvings (hoshidanas) and is regularly branded for even drying.

Graded to Department of Agriculture Standards

The dry beans are milled to remove parchment and silver skin, and the green beans obtained are sorted and graded. The green beans can be marketed to the roasters, or custom-roasted by farmers or processors for the production of a unique coffee.