| Kona coffee is a marketing name for coffee that | | | | to the pulper. The pulper will strip the flesh leaving |
| comes from the Kona District of Hawaii. Pure Kona | | | | the beans. The flesh is transported back to the |
| coffee is highly sought after all round the world. It | | | | farms to be used as fertilizer. The stripped beans will |
| has a richer flavor than others due to the location | | | | next undergo a fermentation process of around 8 to |
| and environment they are cultivated. | | | | 18 hours in giant tanks. After completing the |
| The land of Hawaii is rich with volcanic soil and is | | | | fermentation process, the beans are cleaned and |
| perfect for coffee growing. The afternoon clouds | | | | dried on drying racks covered by hoshidanas. |
| also provide a good cover for it to grow. These | | | | Depending on the weather, it might take about 10 to |
| factors give Kona coffee its character, loved by | | | | 14 days before the Kona coffee beans are ready for |
| many around the world. | | | | the next process. |
| A Peek At History | | | | It is essential to constantly rake the beans during the |
| The first coffee plant was introduced to | | | | drying phase. This is to prevent mildew from forming |
| Kealakekua-Kona by Reverend Samuel Ruggles in | | | | and maintain consistent quality throughout the batch. |
| 1828. It was not considered a viable agricultural | | | | The beans are then graded according to size, shape |
| commodity at that time until very much later. During | | | | and weight. |
| the California gold rush era, demand for coffee from | | | | Controversial Kona |
| this region starts to pick up and farmers start | | | | There is a high demand for Kona coffee due to its |
| planting their crops along the slopes of Mauna Loa | | | | unique taste and quality. Many large corporations and |
| and Mount Hualalai. Many of the large estates were | | | | individuals have tarnished the name by selling coffee |
| leased to their Japanese workers during the world | | | | that is not truly Kona. These blends are normally |
| coffee market crash in 1899. There are now about | | | | made up of only 10% Kona coffee and the remaining |
| 600 plantations all around the district and each of | | | | 90% from cheaper imports from Colombia or Brazil. It |
| them having a size of not more than 5 acres. | | | | hurts the industry in Kona and gives a false |
| Coffee Farming & Process | | | | impression to the consumers about the quality of |
| The coffee plants in Kona will start to bloom from | | | | pure Kona coffee. The farmers have been fighting a |
| February to March. Green berries will soon start to | | | | loosing battle to trademark the name. Even though |
| appear after the flowers have been pollinated. | | | | there are labeling laws in Hawaii, there is no |
| Majority of the berries will be harvested from August | | | | corresponding Federal law to support it. |
| to December or early January. It is estimated that | | | | Conclusion |
| each tree can produce around 20 to 30 pounds of | | | | There is no denying in the quality of Kona coffee. |
| berries. | | | | Great care is taken to ensure quality from the many |
| During peak harvesting period, most mills work round | | | | who toil in the farms and mills to deliver you that |
| the clock. All the berries will be processed within 24 | | | | perfect cup of beverage possible. They are all |
| hour time frame to maintain quality. The berries will | | | | committed to deliver you the true taste of Kona - |
| be tested for freshness and color before being sent | | | | Gold of Hawaii. |