There are a number of famous coffee-growing regions in the world, each with its own unique subtle tastes. Two of the most well-known are the Jamaican Blue Mountain region, and the other is Kona area of Hawaii.
Now, Kona isn't just any coffee grown in Hawaii, but specifically coffee from the slopes of Mauna Loa and Mount Hualalai on the Big Island. This west side of the island gets just the right combination of sunlight, warmth and rainfall to produce abundant coffee crops.
Some say the key is the volcanic soil.
Kona is not only excellent coffee, it is fairly rare too. Only 2 million pounds of coffee are produced each year. It's hard to come by due to the particularly small region where it grows and the traditional farming practices. All of the coffee beans grown in Kona are raised on more than 600 family-owned farms, many smaller than 5 acres. The ripe coffee cherries are all hand-picked through the growing season. Hand-picking may limit the size of the crops, but does ensure you get the finest possible coffee beans.
The beans are wet-method processed, and usually left to dry naturally in the sun. Some Kona farmers sell their crops at either the fresh cherry stage, or as green beans. More farmers are maximizing their profits and even roasting their beans directly for sale under their own private labels. There are more than 100 such operations in Hawaii.
Kona wasn't always grown on family farms like you find today. Originally, there were huge coffee plantations, like you might find in Kenya.
But there was a crash in the world coffee market in 1899. Plantation owners leased out their land holdings to the workers. These small parcels of land became the family farms still in operation.
There are many grades of Kona coffee: Kona extra fancy, Kona fancy, Kona number 1, and Kona prime. Coffee normally has 2 beans per cherry. When there is only 1, it is called “peaberry” and there are 2 extra grades for Kona peaberry coffee: Peaberry number 1, and Peaberry prime. You will sometimes find Kona blends, but be aware that these often have only 10% true Kona beans, or even less. If you are looking for true Kona, watch for the seal from the Kona Coffee Council that marks a coffee product as 100% Kona.
The flavour of Kona coffee is very rich, with only a touch of acidity. Other coffees will seem flat and dull compared to the spicy mix of flavours in a cup of carefully brewed Kona.
Now, Kona isn't just any coffee grown in Hawaii, but specifically coffee from the slopes of Mauna Loa and Mount Hualalai on the Big Island. This west side of the island gets just the right combination of sunlight, warmth and rainfall to produce abundant coffee crops.
Some say the key is the volcanic soil.
Kona is not only excellent coffee, it is fairly rare too. Only 2 million pounds of coffee are produced each year. It's hard to come by due to the particularly small region where it grows and the traditional farming practices. All of the coffee beans grown in Kona are raised on more than 600 family-owned farms, many smaller than 5 acres. The ripe coffee cherries are all hand-picked through the growing season. Hand-picking may limit the size of the crops, but does ensure you get the finest possible coffee beans.
The beans are wet-method processed, and usually left to dry naturally in the sun. Some Kona farmers sell their crops at either the fresh cherry stage, or as green beans. More farmers are maximizing their profits and even roasting their beans directly for sale under their own private labels. There are more than 100 such operations in Hawaii.
Kona wasn't always grown on family farms like you find today. Originally, there were huge coffee plantations, like you might find in Kenya.
But there was a crash in the world coffee market in 1899. Plantation owners leased out their land holdings to the workers. These small parcels of land became the family farms still in operation.
There are many grades of Kona coffee: Kona extra fancy, Kona fancy, Kona number 1, and Kona prime. Coffee normally has 2 beans per cherry. When there is only 1, it is called “peaberry” and there are 2 extra grades for Kona peaberry coffee: Peaberry number 1, and Peaberry prime. You will sometimes find Kona blends, but be aware that these often have only 10% true Kona beans, or even less. If you are looking for true Kona, watch for the seal from the Kona Coffee Council that marks a coffee product as 100% Kona.
The flavour of Kona coffee is very rich, with only a touch of acidity. Other coffees will seem flat and dull compared to the spicy mix of flavours in a cup of carefully brewed Kona.
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