Most people who get their first sip of French press coffee specially brewed with this great bean are forever hooked. The unique balance of Hawaii’s best Kona coffee is simply unmatched. Kona coffee, one of the most exquisite and luxurious coffees known to man, is grown on the slopes of Mauna Loa and Mount Hualalai, in the northern part of Hawaii, as well as many districts found on Oahu.
Purchasing fresh, gourmet Kona coffee will result in the best cup of coffee that’s ever hit your palate. You pay more for Kona coffee but the quality and taste is worth a few extra bucks. This coffee is bought by people from everywhere, including other countries. The climate, which is made up of beautiful bright mornings and humid afternoons, is perfect for growing unique flavorful coffee.
The tree on which fresh, gourmet Kona coffee beans grow actually came from cuttings out of Brazil. In the 1800’s, Hawaii saw Samuel Reverend Ruggles bring the first try of it’s kind to the island. When they learned that the weather and soil in Hawaii was excellent for growing coffee, farmers started large plantations where they could grow the beans. The best estimate is that 2,300 acres of land are now devoted to the growing of Kona coffee beans. Two million pounds of fresh, gourmet Kona coffee beans are produced every year, which is considered a highly successful crop.
Every February through March, the Kona tree blooms. These blooms, called Kona snow, are visible as tiny white flowers. Then small green berries pop up by early spring; However, by mid-summer they have already turned to a ruby red fruit and exhibit similar qualities to ripe cherries. At that time, the “fruit” is ready to be harvested. One of the things that make fresh, gourmet Kona coffee so exceptional is that each bean is carefully, hand-picked.
Twenty four hours after the fruit is collected, it is run through a machine that makes sure the bean is separate from the pulp. This is followed by carefully-controlled fermentation of the beans, for 12 hours at lower elevations and for 24 hours at higher elevations. The beans are soaked and then placed on a special rack where they naturally dry during the next week or two. You will have to be certain that your beans are dried and stored on parchment paper. You’ll need eight pounds of fruit to make one fresh pound of Kona gourmet coffee.
Knowing the categorization of coffee beans is significant while choosing fresh gourmet Kona coffee. For example, Type I contains two beans for each cherry or fruit, one edge is flat and the other edge is oval. The single, round bean found per cherry in some varieties is known as a Type II bean. Next, additional grading is assigned depending on multiple factors such as size, kind, moisture level, purity, etc. Fresh, gourmet Kona coffee is made of a higher-quality bean.
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