How Kona Coffee is Made

So you’re interested in learning how Kona coffee is made. Here’s an introduction: harvesting, processing, fermentation, roasting, and more. The following section will explore how this unique beverage is consumed. And if you’re curious about the process, consider buying a box of Kona beans. You’ll love the taste and quality and can even get it as a gourmet gift.

Harvesting

Harvesting Kona coffee begins when the cherries are ripe and red. This is a critical step in producing quality coffee. Unlike most coffees, Kona coffee is picked by hand. Unlike other coffees, this process requires meticulous attention to detail, including picking cherries without disturbing the unripe ones. Coffee farms in Kona use false pitched roofs that slide back and forth on rollers to catch the sun’s rays.

The picking season for Kona coffee starts in late August and lasts until January. Each Kona tree bears about 15 pounds of red cherry fruit, producing about two pounds of roasted coffee. In addition to this, each tree grows numerous cropping cycles throughout the year. To maximize production, farmers choose coffee trees with several harvesting cycles. The average Kona tree can be harvested at least three times a year, bringing the total yield per tree to around two pounds.

Most Kona farms are family-run businesses that use traditional methods of farming coffee. Though some new technologies are available in other coffee-growing areas, many farmers on the Big Island still use the same techniques. Harvesting, drying, and roasting Kona coffee are still done by hand, often by a single family. In addition to the coffee’s rich culture and traditions, it also comes with a labor-intensive process that involves hundreds of miles.

Processing

When you buy a cup of specialty Kona coffee, you can be sure it is grown with care and is of the highest quality possible. The process of developing a coffee tree is complex, but it all begins with the picking of cherries. The first sign of coffee picking season is the appearance of red cherry fruit. The trees are harvested several times yearly, yielding up to fifteen pounds of fruit and two pounds of roasted coffee.

Once harvested, Kona coffee is custom roasted. The roasting process differs depending on the desired taste and the amount of moisture in the beans. Roasting is considered an art form, and it is done to produce the best coffee. Dark roasts are espresso, French, and Italian coffee, while medium roasts are Full City and Vienna. After roasting, flavored coffee is added or powdered. The beans remain fresh for several months before roasting.

When preparing Kona coffee, the cherries are handpicked. Since cherries ripen at different rates, it is not possible to pick them by machine. Instead, pickers select the ripe cherries and leave the unripe ones. This process is labor-intensive but results in a higher-quality coffee bean. Once the cherries are picked, they are dried to a moisture level of nine to twelve percent, depending on their size. Some beans are mechanically dried.

Fermentation

When Kona Coffee is processed, it is a relatively straightforward process. It is soaked in water, fermented, and dried naturally. The fermentation softens the beans and allows for easy removal of the pulp. Fermented coffee is a valuable fertilizer for farmers because it contains 67% nitrogen. After that, the coffee beans are dried naturally in the sun. Fermented Kona coffee is more expensive than its roasted counterpart, but it is well worth the price.

The culture of processing Kona coffee is one of pride, hard work, and self-sufficiency. Early twentieth-century pioneers worked the fields and sought to learn from others. Those early pioneers continue to contribute to the culture of Kona coffee today. They believe the roasted coffee’s taste and quality can be found in the resulting crema and steamed milk. The Kona community is dedicated to this craft and has made it its mission to make the highest-quality coffee in the world.

The steep volcanic terrain of Kona Island creates the ideal micro-climate for coffee growing. This rich volcanic soil produces coffee with a high aroma and low bitterness. Real Kona coffee is a flavor experience that many consumers appreciate. There are some unique ways to make Kona coffee. To begin with, it must be hand-picked. This process is more labor intensive than conventional coffee, but the result is pure gourmet coffee.

Roasting

Roasting Kona coffee can help create its distinctive flavor signature. This Hawaiian coffee is grown for 12 minutes per pound and burned between medium and dark brown. The roasting time depends on several factors, including the coffee’s grade, moisture content, and weather conditions. A single-origin Kona bean will yield a slightly different flavor than one roasted by another method.

The coffee cherries that produce Kona coffee are cultivated on the Big Island of Hawaii. They grow in mineral-rich volcanic soil and at high altitudes. Although Kona Coffee beans vary from grower to grower, their flavor profile is consistently high. Depending on the roast level and skill of the roastmaster, different flavors may emerge. The following steps are used to roast Kona coffee. Once the beans have reached this stage, the process of roasting begins.

The roasting process is one of the most critical aspects of Kona coffee. Depending on the roasting process, there are many methods and temperatures. The more the roasting process is complete, the less the natural flavor of the coffee will become apparent. In addition to the roasting process, other factors impact the coffee’s final flavor. Generally, light roasts are best for experiencing the pure, natural taste of Kona coffee.

Quality

The best way to find authentic Kona coffee is to look for the seal of approval. This award-winning coffee comes from Hawaii and is grown under the shade of a unique tree called the Macadamia nut. The Hawaiian Agricultural Society rates Kona coffee as Extra Fancy. Its roasted beans have notes of fruit and crisp, clean flavors without a bitter taste. It is a delicacy cultivated and harvested by artisan coffee farmers.

Growing and harvesting Kona coffee begins with picking the cherry fruit. Harvesters choose the cherries based on color, firmness, and size. After picking, the cherries undergo a series of steps that result in the coffee beans’ final quality. Next, they experience a fermentation process that takes between 12 and 24 hours. After this, the cherries are spread out in the sun to dry. Moisture levels are high, between nine and 12.2%. Once processed, Kona coffee is known for its rich and clean flavor, medium body, and intense aroma.

To find authentic Kona coffee, you will need to know where to find it. This island has been known to produce some of the world’s best coffee. Many famous coffee companies have been founded in the past, including KOA Coffee, Hawaii Coffee Company, and Maui Mountain Coffee. In addition to these renowned brands, you can also find small, family-owned businesses. Some of them even ship their coffee directly to your home.

Cost

The cost of Kona coffee is a hot topic in specialty coffee. Its growing popularity in Hawaii has led to a price surge, ultimately hurting consumers. Those living in Hawaii cannot afford to pay the high price for 100% Kona, so they opt for cheaper, 51% or 10% versions. Still, even these options aren’t affordable. The rising costs and lack of availability for the average consumer make it difficult for Hawaii coffee lovers to afford it.

One of the reasons Kona coffee costs so much more than conventional store-bought coffee is the quality of the product. Unlike coffee grown in the Third World, Kona coffee is harvested using fair-wage labor and a unique climate. Farmers must carry hundreds of pounds of coffee cherries in Hawaii daily. Then, the cherries are pulped, washed, and left to soak overnight before being picked. During the drying process, the cherries are spread out over large decks. Raking daily helps ensure even drying.

The production process of Kona coffee is very labor-intensive. It takes three years for the coffee tree to bear fruit. The real pro takes 12 months, and the cost of one pound of beans can reach $14-15—other costs incpricestransportation, utilities, supplies, and taxes. In addition to the high cost of Kpricecoffee, you also have to factor in the shipping price. You’ve decided on the coffee brand to buy; you’ll have to pay more.

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