Kona coffee informationKona coffee is a name that can only be given to coffee plants grown on the island of Hawaii in the Kona region.
Kona coffee plants, growers and traders are famous the world over. The high quality of their beans has played huge role not only in Hawaiian coffee history but in the overall economy of those beautiful isles. Information on genuine Kona Coffee and plantsThe Kona region is a volcanic, lava rocked area on the western seaboard of the island of Hawaii. Coffee beans grown elsewhere on the island cannot be called Kona. It is believed that Coffee was first brought here by Samuel Reverend Ruggles from Brazil. There are approximately 600 farmers with each farm ranging from about 3 to 7 acres in size. It's a combination of several factors that make Kona a premium coffee: The ideal climate of bright sunny mornings; warm, damp afternoons; mild, frost free nights; the rich volcanic soil; the fact that the coffee beans are wet method processed and then sun dried; and last but certainly not least, the fact that it is hand cultivated. Since the fruit of the coffee plants, known as cherries do not ripen all at the same time hand cultivation ensures that only cherries at optimum maturity are picked. The combination of all these factors gives the world that great joy that is Kona Coffee. What is wet method processed and sun dried?The cherries of the Kona coffee plant are pulped in order to remove the outer skin. They are then very carefully fermented and thoroughly washed in water. The majority of the beans are placed on large decks known as Hoshidanas where they will be naturally dried by the sun. They are raked over to ensure even drying. The beans are then graded according to Department of Agriculture specifications. Parchment and silverskin of the dried beans are removed by machine milling with the resulting green beans sorted and graded. Then they are sold to roasters, processors or custom roasted by individual farmers. What is Kona peaberry coffee and other information on Kona Coffee?Peaberry when coffee cherries produce only one round seed, known as Type II. This is a highly valued bean that produces a very intense coffee sensation. Kona Snow name given to the white sweet-smelling blossoms that cover the trees at different intervals from January right through May. Cherry fruit of the coffee tree, begins as green berries, turning through yellow to orange and picked when deep red. Bean two flat seeds formed within the normal cherry, known as Type I. Pulping process that separates the beans from the outer red skin. Processing (wet-method) coffee beans are fermented for 12-24 hours, and then washed in water. Drying washed beans are laid out on decks and sun-dried to a moisture level between 10-13%. Occasionally mechanical drying is used but most Kona beans are sun-dried. Parchment stiff white skin of the dried seeds. Milling removal of stiff parchment skin and the thin silverskin underneath it. Green Coffee beans that have been milled and are ready for roasting. Roast cooking of the green coffee beans to the desired taste. It is estimated that there are 100 Kona coffee private labels. Kona coffee Forbes said is "the best coffee in America". Some of the best known Kona coffee companies are Holualoa Coffee Company ----- a company specializing in organic coffee Kona Blue Sky Company another specialty coffee producer that also sells gift baskets and facilitates tours on their plantations where visitors can grab a piece of living history. Return to Coffee Information from Kona coffee information
|
