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