Local Kona Coffee is a common name for the Coffea Arabica plant that is grown in the setting sun on the western facing slopes of the beautiful volcanoes Hualalai and Mauna Loa on the Big Island of Hawaii. While Hawaiian Coffee Beans only makes up about 1% if the world’s coffees it is appreciated by many people as one of the top gourmet espresso beans in the world. The main reasons Local Kona Coffee is so unique is due to environment in which it expands and exactly how they are collected. kona coffee beans
The spot the Hawaiian Kona Coffees are produced is also known as the “Kona Districts” the industry region, of mostly small farms around 5 miles or less, approximately 1-2 miles wide and 40 miles long resting at average elevations between five-hundred – 3, 000 foot. The sloped land of the area varies from regular mineral – rich, humic and well-drained soil to locations where the caffeine tress grow on revealed lavand the roots find their way to the cracks in the lava in which the abundant soil helps them.
It is the combo of the abundant volcanic soils and the unique climate of the “Kona Districts” that make the Hawaiian Kona Caffeine Beans so unique. The district is recognized as a natural rain forest where steady rains and clouds both supply water for the trees year-round and keep them safe from the powerful afternoon sun. These kinds of conditions combined with morning sunshine and mild evening temperature ranges creates an one of a kind natural environment that allows the cherries of the coffee vegetable to slowly mature, producing in a denser, higher quality fastened than other coffee plants on the planet that tend to mature quicker.
This recipe of natural factors allows each espresso tree to produce about 15 lbs. of some of the world’s nicest and high quality caffeine berries which eventually convert into about 2 lbs .. of coffee to provide to the public.
The harvesting process of the cherries is unique due to steep slopes of the Hawaiian volcanoes where they are harvested and the length of the mining season. These steep inclines do not let machines to harvest the fruits of the coffee herb so they are palm selected and therefore only the ripest cherries are chosen. The Hawaiian coffee cherries take advantage of an extend harvesting season credited to the elevations and rain patterns. So the cherries my ripen at different times throughout the year and pickers can harvest them from 4 to 8 times doze months resulting in more coffee beans per forest than other coffee harvesting environments.
Once the cherries are harvested they are processed to take out the external layers of the cherry wood and exposed the initial Hawaii Coffee Bean. Next they may be sent through a blow drying process, milling and searching and then a roasting process that produces the last Hawaiian Kona Coffee.