From the Tree and Into Your Cup
Producing quality coffee is hard work. Though exceptional natural conditions of the Kona region nurture the plants into unparalleled condition, our orchard requires constant attention in order to cultivate a consistently superior crop. We work all year to get the most out of Kona's natural splendor.
Kona conditions are ideal for growth, and the coffee trees release many shoots
all year round. They must be pruned to maximize the yield and quality of the year's
harvest. Many new shoots are removed, allowing each tree to focus its
energy into three or four branches, called verticals. This way,
each branch will produce larger, more flavorful fruit in greater quantity.
To prepare for bearing fruit, the coffee absorbs bright rays from the Hawaiian sun
and nutrients from the soil, growing at a lightning rate. Within just one
season, a green shoot transforms into a massive, fruit-bearing branch measuring
up to eight feet in length. In wintertime, small white blossoms, dubbed "Kona
snow," begin to appear,
signaling that harvest is just around the corner.
Soon, the green fruit begins maturing into a beautiful cherry red, and
harvest begins. The harvesting season lasts from late August until early
January in Kona, and the coffee must be constantly hand-picked as it ripens
during this time. Hand-picking is an essential hallmark of Kona coffee; it
ensures that each cherry is carefully assessed for ripeness and quality.
Once picked, the crop is immediately processed by a special pulping machine,
which strips the red outer skin and the inner slimy pulp away from the bean.
Our coffee is pulped in a traditional wooden mill, dating from the early part of
this century. Next, the pulped beans are fermented for 12 to 24 hours and
washed in fresh water; during this process, the slimy covering around the beans
is degraded, leaving behind only a stiff shell. The washed beans are
sun-dried until their shells become hard and white. Protected by this dry
parchment, the beans can be aged to a finely balanced flavor.
Finally, the beans are milled to remove the parchment and a thin silverskin
below it, exposing green coffee beans. These are ready for roasting,
grinding and brewing.
Are all beans created equal? Not according to the experts. Kona
Coffee is graded and valued according to the shape and size of beans. In
1999 the Hawaii Legislature passed a bill requiring all green coffee leaving
Kona to be certified and classified according to the following strict standards.
All beans must be clean, with a moisture
content of 9-12.5%.
Imperfections are full imperfections per pound of green coffee.
Size classification is by x/64 inch - for example, Size 19 shall consist
of beans which will not pass through a round hole 19/64 inches in diameter,
etc.
Type I beans are two beans per cherry, flat on one side, oval on the
other. Type II beans, also called Peaberry, are one round bean per
cherry.
Kona Extra Fancy
- Type I Beans - Size 19. Or Type II Beans - Size 13. 10 or less
imperfections.
Kona Fancy - Type I Beans - Size 18. Or Type II Beans - Size 12. 16 or
less imperfections.
Kona No. 1 - Type I Beans - Size 16. Or Type II Beans - Size 10. 20 or
less imperfections.
Kona Prime - May contain Type I and Type II beans of any size, 15% or
less defective beans by weight, no more than 5% sour or black beans.
Check out the Kona Coffee Council website for more information about Kona Coffee standards.
[A Brief History] [Processing] [Appellations]
