100% Kona Coffee - What makes Kona Coffee so unique?
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Naturally High Quality and Extra Care Results in a Gourmet Coffee – Most Kona coffee is graded Prime or better because of the climate, the careful hand-cultivation, and the wet-method processing used throughout the region.
Like fine vintage wines, our 100% Kona coffee is a distinguished coffee flavor that is farmed meticulously. The end result is a coffee with a delicate yet flavorful and with a rich aroma – a product that is famous among coffee drinking societies throughout the world. This excellent quality has made Kona coffee one of the two most highly valued coffees in the world.
Kona Coffee Growing Region
Kona is the very special coffee grown on the dark volcanic lava rock slopes of Kona, with enviable consistent quality. Kona, on the west coast of Hawaii island (also known as The Big Island), has produced coffee continuously since the early 1800′s. The Kona name only applies to beans grown in North and South Kona, and Hawaiian Kona Coffee that is grown elsewhere in cannot be called Kona coffee.
The Perfect Climate
Coffee requires a very specific combination of sun, soil, and water and is successfully grown in only a limited number of locations round the world. The bright sunny mornings, humid rainy afternoons, and mild nights create perfect growing conditions for exotic plants to flourish. The coffee plants thrive on the volcanic rocky land, and mild frost-free temperatures.
Small Independent Farms
The Kona region contains approximately 600 independent coffee farms. The majority are small, usually three to seven acres in size and mostly are family owned.
Hand-Picked, Meticulously Cultivated Coffee
Coffee cultivation is more labor intensive in Kona than in most other areas. From August to January, the Kona coffee farmer is only focused on bringing in the red ripe coffee cherry beans, processing the cherries into coffee beans, and preparing for the sale or storage of their coffee. Hand-picking is a meticulous process than insures that only cherries at peak maturity are harvested. Since the cherries do not ripen at the same time, the trees will be picked several times throughout the season.
Pride of Production
Many Kona coffee farmers sell the fresh coffee cherry to Kona processors, but there is a recent movement for farmers to mangee the rest of the production up to roasting.