Discover Kona Coffee.
Kona coffee is special due to its unique growing found only in a small, 20-mile stretch on the slopes of Hualalai and Mauna Loa mountains. The rich volcanic soil is packed with minerals, providing optimal nutrition for the coffee plants, the region’s microclimate features sunny mornings and afternoon rain, resulting in a bold, sweet, and clean flavor. Additionally, most farms are less than 5 acres, adding to its exclusivity and the cherries are hand-picked and processed on same day, ensuring the highest quality. These meticulous practices, combined with the distinctive environment, make Kona coffee truly exceptional.
What Makes Kona Coffee Special.
Flavor Profile.
Kona coffee is known for its smooth and rich flavor profile, featuring balance of sweetness and acidity. It often has notes of chocolate, caramel, and fruit with a hint nuttiness. The coffee is typically medium-bodied, providing pleasant, lingering finish that makes it a favorite coffee enthusiasts. Overall, Kona coffee offers a unique and enjoyable tasting experience.
Rarity.
The primary coffee-growing region, the "Kona coffee belt," spans about 20 miles long and just 2 miles wide, with cultivation primarily between 700 and 2,000 feet elevation. There are less than 900 farms, with an average size of less than 5 acres, making generally them small and family-operated. The total production of the area accounts for less than 0.1% of the worlds coffee production.
Labor Practices.
Kona coffee production relies heavily on manual, labor-intensive methods, with handpicking being essential to ensure the best quality. The harvest season from August to November and only perfectly ripe cherries are selected, requiring multiple rounds of picking. At the end of the season, a final 'strip pick' ensures any overripe or underripe cherries are removed, helping to prevent pests and diseases future crops. And because Kona coffee is grown in the U.S., farms adhere to U.S. labor laws, which leads to higher wages compared to many international coffee regions.