Hawaii have a fantastic coffee gourmet “Kona Coffee”, it grown only on the island of Hawaii. The Kona Coffee cultivated on the slopes of Mount Hualalai and Mauna Loa in the North and South Kona Districts of the Huge Island of Hawaii. Kona coffee blooms in February and March. Small white flowers cover the tree and are known as Kona Snow. In April, green berries start to appear on the trees. By late August, red fruit, called “cherry” because of the resemblance of the ripe berry to a cherry fruit, start to ripen for picking. Each tree will be hand-picked several times between August and January, and provides around 20-30 pounds of cherry. Special care is taken throughout the process of making the Kona coffee bean. The sunny mornings, cloud-covered rainy afternoons and mild nights make an ideal growing condition for the best Kona coffee.
This hard-packed volcanic rock, the near-perfect weather conditions, and the absence of disease give the coffee trees in the Kona area the highest yield of coffee beans in the world. Naturally, these Hawaiian Kona coffee beans are of superior quality. The Kona coffee arabica tree, a relative of the gardenia, is characterized by glossy, dark green leaves and fragrant white blooms. The Hawaiian Kona bean has a very aromatic scent and a sweet taste that is quite noticeable from the bland coffees available in the supermarkets. Once brewed, Kona has a superb aroma with a light, mild body and a clear, sweet, mellow flavor. The superior quality of Kona coffee also makes a delightful summer refreshment when served as an iced coffee.
One of the most vital parts involved in making the coffee taste well is the harvesting and processing part of the job, that is where only the best Kona Coffee beans are picked and processed leaving only the finest to be sealed and shipped. A excellent roasting process can make a huge difference in taste. Roasting is referred to as an “art form” by many in the trade.Just after roasting the oxidation process starts and coffee is at its freshest.
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