Made in Hawaii: Our Farm-to-Cup Kona Coffee Will Keep You Coming Back For More

by Honolulu Coffee
November 21, 2014

Coffee from Hawaii has gained a reputation to be some of the world's finest. Coffee enthusiasts can't get enough of our 100% Kona coffee, which we provide to you directly from our Kona coffee farm located on the Big Island of Hawaii.

Our Kona coffee is grown on the slopes of the beautiful Mauna Loa volcano. The nutrient-rich volcanic soil, tropical rain showers and natural shade provided by our Ohia forest preserve, creates the perfect growing conditions for one of the rarest coffees in the world. After three years of hard work and cultivation, the trees yield their first harvest. Our skillful farmers select and hand pick only the ripest deep red cherries. These beautiful cherries are transferred to the wet mill, which helps to remove any defective beans. Next, the outer cherry layer is removed, leaving only the beans to dry and seal in the delicious Kona flavor.

During the next 9 to 12 days, the drying process takes place. Each bean is turned every 30 minutes to ensure even drying. Once at the right moisture level, beans are stored for 2 months to age. Then at the dry mill, the outer layer of each bean is removed after which the beans are sorted to eliminate all broken and defective beans, only to leave the high density beans required to create a clean, sweet and well-balanced coffee. With coffee, the denser the beans, the more complex and sweeter they will be in your cup.

Once the beans are carefully sorted and selected, they are roasted under strict specifications to bring out their sweet and natural fruit like flavors unique to our Kona coffee. These freshly roasted coffee beans are then delivered to our cafes, which skilled baristas use to create the perfect cup of coffee. When visiting Hawaii, visit one of our cafes to experience our Kona coffee that will keep you coming back for more.

 To learn more about our coffee grown in Hawaii, visit Honolulu Coffee today.


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