Kona Coffee

In Hawaii, coffee trees thrive on the cool slopes of the Hualalai and Mauna Loa Mountains in rich volcanic soil and afternoon cloud cover.  Coffee trees typically bloom after Kona's dry winters and are harvested in autumn. Coffee cultivated in the North and South districts of Kona (on the Big Island of Hawaii) is the only coffee that can truly be called Kona Coffee


Before being graded, Kona coffee is hand picked, pulped, dried and hulled. Machinery at the coffee mill sorts the beans into different grades by size and shape. Peaberry is top of the line. A peaberry bean is formed when one side of the flower fuses with the other leaving only one bean in the coffee cherry. This gives the peaberry a more concentrated flavor and makes up only about 5% to 10% of the total Kona Coffee harvest. Top grades (in descending order) include extra fancy, fancy, No.1 and prime


Kona Coffee is sun dried, then custom roasted depending on desired results and differences in moisture of the beans. A good roasting process (and processor) can make a world of difference. Roasting is referred to as an "art form" by many in the trade. Dark roasts are typically called French Roast, Italian or Espresso. Medium roasts include Full-City and Vienna. Flavored coffee is either sprayed or powdered immediately after roasting for best absorbtion of the added flavor. Just after roasting the oxidation process begins and coffee is at its freshest.


Air tight containers and freezing coffee will optimize freshness. Whole bean stored in this manner retains a recommended shelf life of about three months, ground coffee about a month. Growers suggest buying in whole bean form and grinding just before brewing each pot.  ~ Redacted from http://konacoffee.com/coffeestory.html

While I disagree that "freezing coffee will optimize freshness" and that shelf life is "about three months" I have to admit that I am very intrigued with this coffee that is grown in the soil of volcanic ash.  I am looking forward to roasting this bean fresh and serving it at the coffee roasting demonstration on Saturday, March 23rd.  There are a few seats left if you are interested - email me.