Artisan coffee roasting is an art. While many roasters are now nothing more than glorified button-pushers on machines that have have pre-set roasting settings, artisan coffee roasters apply creativity and art to the roasting process.
Continue reading Artisan Coffee Roasting – creativity in roasting
Occasionally people ask “If Peaberry coffee beans are so rare, why don’t you plant more peaberry coffee trees?” Unfortunately, that is not how it works.
Like all 100% pure Kona coffees, peaberry beans are grown in Kona on the Big Island of Hawaii (also known as Hawaii island). In most cases, the berry, or red fruit of coffee plant, develop two halves of a bean. But in very rare instances, some berries only have one “pea” shaped bean. Peaberry beans get their name from this shape . Albeit peaberry beans are a little more oval than round.
Continue reading What are Kona Peaberry Coffee Beans?
Proper storage of your coffee will extend your shelf life and insure it does not get stale. Kona coffee from us comes in a resealable bag. This coffee packaging has a one way degassing valve. The valve allows the release of the natural C02 gases formed when roasting. It also keeps oxygen out.
As with most food products exposure to air and moisture will spoil it. If you expose your coffee to air, eventually it will lose it’s true flavor. Valved coffee bags changed Kona coffee packaging significantly. Materials such as metalized films, aluminum foil laminations, high barrier packaging materials and custom blended barrier films, with degassing valves ensure your Kona coffee has a longer shelf life and stays fresh! We only use resealable zipper lock closures with gas release valves.
After opening your Kona coffee, we recommend you reseal the zipper lock. First squeeze the air out. Then seal the zipper lock and finally press any remaining air out through the degassing valve. Your Kona coffee will stay fresh and remain the best cup of coffee in the world!
While many tourists flock to Kona to drink its coffee from its source, care must be taken to preserve its taste over time.
We typically roast and package within days or a week of shipping to insure freshness.
The Kona Coffee Council is an organization of Hawai’i farmers, processors and retailers who grow, process and sell the World’s Best coffee! In this case over 175 years of development. Particularly to legally be labeled Kona, the coffee beans must be grown only in the North or South Kona districts. Located on the west side of Hawai’i Island (the Big Island). These heritage trees thrive in the unique combination of sunshine, rainfall, location, and volcanic soil . In fact this combination is only available in Kona, Hawaii. The combination of these unique elements create our award-winning coffees.
Are you fan of the French press? We are. If you’re looking to brew your Kona coffee using this method, it is important to pay attention to the details.
Continue reading How to make your own French press Coffee
Coffee harvest season runs from August to December. The coffee beans are hand picked. The cherries, or the fruit of the coffee tree containing coffee beans, are then run through a machine called a pulper which removes the red, fleshy berry, extracting the bean from the pulp. Rollers in the pulpers get the coffee beans ready for drying by removing the mucilage and removing it from the cherry. When the beans are extracted, they are rinsed in clean, fresh water.
Continue reading Coffee Harvest Season in Kona, Hawaii
Some know it as the berry borer beetle or the coffee borer beetle. However, this African pest is now invading Kona and is a real threat to its coffee. This pest is about 1.5 mm long. Females can fly short distances but the males do not have wings. The beetle costs the coffee industry over $500 million each year. Due to Kona’s small harvest, a coffee borer beetle infestation would be devastating.
Continue reading Java Lovers, Beware of the Coffee Borer Beetle!
Processing Kona coffee beans, from harvesting the cherries on the trees to roasting the beans, is an extremely labor-intensive process. Coffee cherries, red when they’re at the peak of their maturity, are picked by hand from the months of late August to January. The cherries are fermented and washed in clean, fresh water. Then wet milling separates the beans from the outer skin. The beans are then dried. Next they are dry milled to separate the parchment skin from the green beans. And finally the green beans are roasted and bagged.
Continue reading Processing Kona Coffee Beans
