Kona Coffee grows
on the cool green slopes of Kona in an area that is roughly one mile by thirty
miles. It lays on rocky volcanic land between 500 feet and 2500 feet above sea
level along the south-western coast of the Big Island of Hawaii. This small
area provides the perfect climate and soil for growing coffee. Shaded by
afternoon clouds and quenched by seasonal, tropical rains, this gourmet coffee
is smooth, full bodied, richly flavored and robust.
The Kona coast of
the Big Island of Hawaii is the ONLY place on earth that
produces the rich, uniquely flavored coffee known as "Kona Coffee." We thank
you for supporting the coffee farmers of Kona, the backbone of the Kona Coffee
industry.
Most of the Kona coffee crop is
processed and bagged in 100 lb. sacks to be sold on the world coffee market.
This bulk coffee is in the form of green, unroasted beans. It is often used to
flavor coffees grown in other areas of the planet. The resulting mixtures are
usually sold as a "Kona blend." A Kona blend may legally have as little as one
Kona bean in it to carry the label (in Hawaii it must be at least 10%.) It is
difficult to find a premium quality, 100% Kona coffee if you are not in Kona.
A few Kona coffee farmers and local coffee companies reserve the
finest of the crop for roasting and packaging in small quantities under private
label here in Kona. Touch on South Kona and take a
virtual tour along Mamalahoa highway and up some of the steep, rough, 4-wheel drive trails into the coffee growing regions
of the Kona coast the Big Island of Hawaii.
A brief history of Kona
Coffee starts when coffee plants were first brought to the island in the
last century.
Enjoy an
explanation of the cycle of coffee production, from
the flowering of "Kona Snow"
blossoms to the roasting of the green coffee.
