Growing and Processing |
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Organic Farming and Kona Coffee Trees
The family-owned Kona coffee plantation-Koa Coffee-where we get our delicous coffee is located on the volcanic slopes in Captain Cook, Hawaii. It currently has 80 acres of Kona coffee and farm-manages an additional 300 acres. The specific varietal of Kona coffee tree that are planted and cared for is called Arabica Typica. The Kona coffee grows on the leeward side of Mauna Loa volcano at approximately 2,600 feet and because of this high elevation location; the plantation continually produces a larger percentage of the highest and most preferred grades of Kona coffee.
The Kona coffee plantation employs organic farming practices to foster the ideal conditions for the trees to grow. First, the Kona coffee trees are planted in rich, fertile volcanic soil combined with a blend of natural nutrients and minerals. Each year, they selectively prune each Kona coffee tree to strengthen them and to encourage a larger production and facilitate harvesting. The pruned branches become the mulch, which helps hold moisture and deter weeds, thereby protecting the Kona coffee trees.
Of equal importance, three to four times a year they fertilize using a combination of traditional methods and the Kona coffee cherry skins, a by-product of the wet-milling process, to naturally fertilize and nourish the trees. Likewise, the husks (a by-product of dry-milling) are used around the Kona coffee trees that also provide nutrients to the soil as well as deter weed growth.
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Hand-picking the Kona Coffee Beans
Each Kona coffee cherry is selectively hand-harvested at their peak of ripeness. With handpicking, only the ripe cherries are choosed and the trees are not damaged in any way. Not only does handpicking make coffee cultivation more labor intensive in Kona than in most other coffee growing regions in the world but also because coffee blossoms appear over a several month period due Kona's steady rainfall and different elevations. That is, Kona coffee cherries ripen at varying times causing the typical Kona harvest season to extend from August to April. The Kona coffee plantation continually explores the farms seeking ripe cherries up to eight times in a season to allow the beans to mature before picking.
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Wet-method Processed
Once the Kona coffee cherries have been picked, they must undergo processing to remove the outer layers of the skin and expose the coffee beans inside. When the Kona coffee cherries arrive at the mill, they are always inspected for freshness and color before being sent into the cherry pulper, processing occurs within hours of their arrival. The pulper machine has rotating discs that remove the pulp (outer skin) by squeezing the Kona coffee cherry until the skin splits. The machine separates the beans and the pulp and protects the parchment (a thin protective membrane protecting the bean). It is these outer skins that are used to fertilize our trees. In 2002, the Kona coffee plantation became the first farm in Kona to use a revolutionary wet-processing system from Columbia that is ecologically and environmentally efficient by lessening water usage (average of 80%) and contamination of our water supply. It is our belief that this new process contributed to the winning of the 2002 Kona Cupping Contest for the outstanding Kona coffee that comes from this plantation.
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Drying
After the wet-mill process, a new and sophisticated combination drying system is used to insure quality and enhance the Kona coffee bean flavor. First, the beans are carted out onto our drying deck to be sun dried. Specifically, Kona coffee beans are spread out on a flat platform known by its Japanese name, hoshidana, and exposed to the sun. The Kona coffee beans are shifted and raked often for uniform drying by the sun. Since Kona experiences many cloudy days, which could alter the profile of the Kona coffee bean, special mechanical dryers from Central and South America are employed. When the Kona coffee beans are dried and reach certain moisture content (11.5%-12%), the Kona coffee is called "parchment coffee", due to their stiff, white parchment-like skin.
Dry Milling The next step in the milling process after drying is called dry milling. At this stage, the parchment and silver-skin are removed, leaving the Kona coffee beans without any other protective coating called "green beans." The dry mill utilizes several machines that take the Kona coffee from parchment to green bean. First, the huller is the machine that removes the parchment skin from the actual beans. Next, the Kona coffee green beans are placed in the sorter to be sized. This process separates the beans into different grades of Kona coffee. The primary grades of Kona coffee are Peaberry, Extra Fancy, Fancy, #1, Select and Prime. Next, the beans of each specific grade/size are placed on the gravity table (See Kona Coffee Grading). Density is directly proportional to the quality of the bean. The gravity machine ensures that the denser beans rise to the top of the table while the lower denser beans fall to the bottom. This allows the gems in the Kona coffee to be found and offer the best to our customers. The beans are then packaged in one hundred pound bags to be state certified (See Kona Coffee Grading). |
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Storage Both the parchment and Kona coffee green bean are stored in temperature and humidity controlled rooms. This preserves the ideal flavor profile of the green coffees. It has been found that Kona coffee stored outside of climate and humidity control rooms begin to fade in color, lose its acidity, flatten out and lose its original flavor profile. |
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Roasting Roasting is one of the factors that distinguishes the individual characteristics of Kona Coffee. Our 100% pure Kona Coffee is meticulously roasted and packaged while still warm from the oven in protective foil bags which are specifically designed to prevent the entrance of air and moisture. We roast to order so that your Kona coffee arrives within just days of being roasted. When you open a bag of Kona Coffee from the plantation, our hope is that you experience the taste and aroma that Prize winning Kona coffee is known for and you will be back again and again.
Kona Coffee is renowned for its rich flavor, exceptional aroma, smooth taste and delicate acidity. To achieve this, the preferred roast is a Full City Roast. The Kona coffee beans are roasted more deeply than a medium roast to bring out the maximum body without roasting out the specific characteristics inherent from the microclimate from where it is grown.
The Kona coffee roast is stopped at the beginning of the second crack to produce beans that are chestnut brown with a slight shimmer of oils on the surface. We also offer custom roasts, recognizing the distinguished coffee palates of our customers.
With our passion for Kona coffee excellence, we offer you award winning Kona coffee that is consistently smooth with a rich, well-balanced flavor - the Finest Coffee in the World.
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Private Reserve Kona
