Local Kona Coffee is a common name for the Coffea Arabica plant that is grown in the setting sun on the western facing slopes of the beautiful volcanoes Hualalai and Mauna Loa on the Big Island of Hawaii. While Hawaiian Coffee Beans only makes up about 1% if the world’s espresso beans it is appreciated by many people as one of the top gourmet caffeine beans in the world. The main reasons Local Kona Coffee is so unique is due to surrounding in which it develops and just how they are farmed.
The spot the Hawaiian Kona Espresso beans are expanded is also known as the “Kona Districts” the industry region, of mostly small farms around 5 massive areas or less, approximately 1-2 miles wide and 40 miles long resting at average elevations between five-hundred – 3, 000 ft. The sloped land with this area varies from regular mineral – rich, humic and well-drained soil to locations where the espresso tress grow on subjected lavand the roots find their way to the cracks in the lava where abundant soil facilitates them.
It is the combo of the wealthy volcanic soils and the unique climate of the “Kona Districts” that make the Hawaiian Kona Espresso Beans so unique. The district is regarded as a natural rain forest where steady rains and clouds both supply water for the trees year-round and keep them safe from the powerful afternoon sun. These types of conditions together with the morning sunlight and mild evening temperature ranges creates an one of a kind natural environment that allows the cherries of the coffee flower to slowly mature, causing in a denser, higher quality beans than other coffee plants on the planet that tend to mature quicker. kona coffee beans
This recipe of natural factors allows each espresso tree to produce about 15 lbs. of some of the world’s nicest and high quality espresso berries which eventually switch into about 2 pounds. of coffee to offer to the public.
The harvesting process of the cherries is unique due to steep slopes of the Hawaiian volcanoes where they are harvested and the length of the collection season. These steep ski slopes do not let machines to harvest the berry of the coffee flower so they are hands selected and therefore only the ripest cherries are chosen. The Hawaiian coffee cherries take advantage of an extend harvesting season scheduled to the elevations and rain patterns. So the cherries my ripen at different times throughout the year and pickers can harvest them from 4 to 8 times doze months resulting in more coffee beans per shrub than other coffee harvesting environments.
Once the cherries are harvested they are processed to eliminate the exterior layers of the cherry wood and exposed the initial Hawaii Coffee Bean. Next they can be sent through a drying out process, milling and selecting and lastly a roasting process that produces the last Hawaiian Kona Coffee.