A history of Kona Coffee

Many people start their day with nothing but a cup of coffee.

Well, we here in Kona coffee usually start our day with a cup of coffee with breakfast.

Our gourmet coffee comes directly from Kona.

Kona on the west coast of Hawaii, and has produced coffee since early 1800. Kona sunny mornings and cloudy afternoons offer the ideal climate prefer the coffee plant. Climaterich volcanic soil and the incredible amount of manual work and care to help produce one of the softest premium coffee in the world.

Our Kona coffee is grown on a 'heritage trees, 6-10 years.

Like a good wine grape, age adds body and depth to your coffee.

Kona has to come from September to December 3000 and each of our trees must be harvested by hand several times during the season. Once selected, the noodles and the process of coffee cherriesimmediately to avoid a deterioration

Once on the ground, spread the beans stewed hoshidana "drying chamber for at least 7 days. This allows the beads seal and preserve the flavor. Drying, the parchment coffee as" "Because now Kona Gold is a golden skin That the grain shell.

After drying, the beans are ground to remove the parchment and classification.

Only beans that level (in particular the size) as the first and can be called before "Kona", the rest is like"Hawaii." Finally, the green Kona ready to grill! It takes about seven pounds cherries for a pound of roast beef.

There is only one way to Hawaii for the best gourmet coffee in the world with the true taste of Kona coffee and Kona will be.

There are many brands on the market that offer links, but a mixture is more than many coffee beans in the world not to join, too cheap to give the unique flavor and offer veryType of coffee.

This cheaper version is often bitter burnt taste and flavor.