Processing Kona Coffee Beans

Drying coffee on a hoshidana

Processing

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.
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