Kona Coffee can only grow in one place, Kona. So this bean is actually very rare and makes up less than 1% of all the coffee grown in the world. Kona Coffee is primarily Guatemalan Typica beans, a strain of Arabica but today some farmers are starting to grow other varietals.
The Kona coffee belt is located on Hualalai and Mauna Loa Mountains in rich volcanic soil. But what makes volcanic soil so good? Volcanic soil is new, having just erupted into the earth’s surface and has a concentration of minerals and nutrients such as phosphates, nitrates, potassium and calcium all of which are needed for healthy growth of plants and therefore coffee trees.
In order to grow healthy and high yielding coffee trees you need a balance of sun and shade. This makes the western slopes of Kona the perfect place to grow coffee. Mornings are filled with sun and afternoons become more tempered, which provides shade and protection from the scorching sun. The Kona Coffee belt is between eight and nine degrees north equator which creates a mild tropical climate. Kona gets just the right about of rain and has well drained soil which allows our coffee trees to flourish.
Kona Coffee is also given extra care and attention. From hand picking each ripe cherries from the trees to milling. All of this care and pride creates the Kona Coffee you love one that is delicate with rich flavors and aromas. There is really no comparing hand picked Kona Coffee to the mass produced coffee beans harvested by machines.
Traditional Kona Coffee taste profile is light sweet and fruity of course different roasters do have slightly different flavor profiles. As Kona Coffee is roasted it first picks up sweetness and fruit, and as the roast advances the coffee develops body. Therefore, you can expect a lighter roast to --- and a dark roast to have more body.
The perfect alchemy to produce the perfect cup of coffee.