Hawaiian Kona Coffee
Hawaiian Kona Coffee
When you think of gourmet coffee, it’s likely you think of the fine South American and African Arabicas. You probably wouldn’t think of fine Arabica coffee, grown right here in the U.S. Yet, it’s true. One of the world’s finest coffees, Kona, is grown in Hawaii, on the “big Island”. Kona coffee is a distinct designation given only to coffee beans grown on the west side of the island of Hawaii. This is because of the unique environment, found in no other location. The combination of volcanic soil and alternating sunshine and rain forest conditions produces the flavor unique to this coffee.
Hawaiian Kona Coffee has a unique body, complex flavor, lightly acidic, with a rich, delicious and spicy aroma not found elsewhere in the coffee world.
Coffee came to the Kona region of Hawaii from Brazil, in the form of cuttings. Although these cuttings took many years to develop into a large and consistent enough crop, by the mid-1800’s, Kona coffee was a commercially grown crop, with many large plantations in the Kona district.
In 1899, a crash in the coffee market around the world left the Kona plantation owners no option but to lease small portions of their plantations to individual farmers, who then farmed five to twelve acre parcels of Kona coffee trees as family businesses. These small coffee producers were diligent and conscientious in their efforts, bringing a high quality coffee bean to market.
The volcanic soil and rocky slopes contributes to an unusual ripening cycle of the Kona coffee bean. The coffee “cherries” do not ripen all at once, so a mechanical harvesting process is not possible. Workers must visually and individually inspect the beans for ripeness, so that immature beans are not harvested and mixed in with mature beans. Each tree must be picked many times throughout the harvest season. This makes the coffee producer’s product more labor intensive, but well worth the price of the finished crop.
Aside from the unique growing conditions found in the small region of Kona, much of the quality of the coffee crop is attributed to the care taken by the small, independent growers in producing the highest quality of their crop. Within the Kona district, there are about 600 farms, usually consisting of just a few acres each. The total acreage of Kona coffee farms is only about 2300 acres, amounting to about two million pounds of beans each year.
Much like small vintners producing fine wines, the traditional Kona coffee grower runs a family business dedicated to producing the finest crop of coffee beans each and every year, taking pride in offering you the best cup of Hawaiian Kona Coffee you will ever taste.
Next time you’re at the grocery, look for the Kona coffee label. You’ll be glad you did!
Other Coffee Websites - Coffees of Hawaii Hawai‘i is the only state in the U.S. with climatic conditions necessary for growing coffee. The combination of rich volcanic soil, a year-round warm climate and abundant rainfall adds up to an ideal environment.Spend more than $85 and Fedex 2Day Shipping is FREE to US and Canadian customers. Code:......
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