When finding the best Kona coffee, 4 eyes are better than 2. Our Kona artistry extends to finding the very best Kona, we cannot expect our Kona to be the taste of perfection it is without first picking the perfect bean.
We are professional artisan Kona coffee roasters with over 32 years of pure Kona roasting experience times two. Our Kona satisfies even the most experienced Kona connoisseurs.
The Kona still has the same great Kona coffee roasters aroma you have come to expect, only now we drive a few miles to Kona, making our Kona truly fresh from the farm.
Kona coffee has the Best Roast Flavor, Dad would say.
Maybe you have heard of Amigos Cafe? Don't be surprised if not. It served Kona to a small neighborhood just east of Los Angeles.
Our Father opened the doors in 1951. He prepared it in a simple wok back then like the best coffee roasters did. We watched till we were drafted. Dad enjoyed a good conversation so after a few years we became the secret best coffee roasters most of the Kona. A lot of pressure for a preteen because even then Kona was the most expensive.
Kona Extends Aloha, Welcoming the new Kona Coffee Roasters
The best coffee roasters can amplify the sweet natural tropical hints of chocolate in Kona berries every time. The trick Dad would say is to find the largest Kona seeds as it generally means they were picked when the Kona cherries were red ripe and plump.
My brother and I assumed operation in 1984 with a few changes. We have roasted Kona 32 years with the last year on island. You see because of attempts to limit species interaction from around the world, all green, unroasted from the island "which includes Kona" are under quarantine and only roasted Kona can be shipped off the islands.
A Starducks on every corner and no source for the best coffee roasters high quality tropical Kona; it was an easy decision. So we loaded up the truck and shipped it to the Big Island.
We want everyone to enjoy the sweet savory taste of slow roasted Kona Coffee.
We have been roasting the best Kona all these years. You want the finest Kona. We are standing by to perfectly roast your Kona right now!
The "Kona coffee belt" in Kailua, Kona is arguably two miles wide and even more controversial is the level at which it starts and stops with these numbers offered as a close proximity; 700 feet to 2,000 feet elevation. Furthermore the place where it begins to the north of Kona and its greatest point south of Kona are in full dispute. Besides the "Kona Belt" districts where coffee is grown other belts include Kaʻū in the far south, Puna in the southeast, and Hāmākua coast in the northeast.
Kona Coffee Roasters from the heart of the Kona Belt (not San Francisco). Furthermore coffee can be harvested year-round in each of the four corners of Mauna Kea and Mauna Loa with the highest production beginning in late summer and extending to early spring. There are about 800 coffee farms on the mountains and at least 40 on other islands. Average yield was equivalent to 1400 pounds of parchment per acre. A total of about 7,800 acres (3,200 ha) are planted with coffee throughout the state. A little over half the planted acres are outside the island of Hawaii, in particular on the island of Kauai, indicating that farms on other islands are larger in average size compared to those in the Kona Coffee Belt. Although total production increased from 2007 to about 8.6 million pounds, farm prices actually dropped, so the dollar value decreased by about 8%.
Kona Coffee is humbly prepared by family farms
Kona Coffee production is for the most part a family operation of converting the raw fruit, the coffee cherry into the finished Kona coffee. Kona coffee does not require much that would be considered a process. It’s what one would call a specially prepared product.
The Kona cherry has the fruit or pulp removed leaving the seed or bean which is then pacific tropical salt air sun dried. While all green coffee is processed, the method that is used varies and can have a significant effect on the flavor of roasted and brewed Kona. Awarded Kona coffee roasters and Estate Kona Coffee generally has an extra step by which 20% of the pulp is left intact with the cherries being fermented 24 hours or longer creating a(less bitter) sweeter or Extra Fancy Kona. Coffee production is a major source of income for Kona Estates, especially for the larger farmers co-op coffee growers. Processing the Kona coffee locally, Kona farmers and other volcanic growers have added quality increasing value with a current upward trend for 2017 yearly tax revenue claims from coffee.