How Hawaiian Kona Coffee Is Grown

Complete and rich Kona flavor from the Hawaiian islands. Hawaiian Kona coffee is a delicious and full body. A rich coffee with a simple and sweet look. A sweet taste that is low in acid with a great aroma and a rich complex and gourmet flavor.

Growing Hawaiian Kona Coffee

Coffee is a fruit. Good coffee cultivation practice requires constant control of weeds in the orchards. It also needs mowing grass to control erosion between tree branches, In addition fertilization, crop rotation after harvest and aspiration continually. Removing young branch starts from the trunk and limbs. Kona Coffee is usually a variety of Kona Typica or other types of Coffea Arabica grown by over 900 farmers (mostly 3-7 hectares) to about 4500 acres in Kona County.

Collection and Processing of Hawaiian Kona Coffee

Kona Snow flowers or shoots begin to develop at the beginning of the rainy season. Grain coffee grows during the spring season and ripens to maturity during the fall/winter months. The mature grain is called “cherry.” It is a soft, delicious fruit that surrounds two coffee beans or one peaberry bean. Coffee is usually collected from September to February. Since all cherries do not coalesce at the same time, harvesting season usually lasts four to six picking. The selector manually selects the fruit of red cherries with coffee. The production selector can collect 400 pounds of cherries in one day. Some collectors manage up to 1200 pounds a day, all hand-made, bean by beans. Cherry bags are weighing (usually 100 pounds).

Within 24 hours of harvest, cherry must be processed, usually by a wet mill process that removes celery from beans. Mechanical demulsifiers or fermentation are used to remove a large part of the inner sweet mucus from the inner lid of the beans. The cereals are then dried on parchment in the drying floor (hosidanas) and/or mechanical dryers. When the moisture content of the grain is reduced to no more than 12%, the parchment can safely be stored in a burlap bags in a cool vault (65% humidity and 65 °F) for long periods.

Selling Hawaiian Kona Coffee

When a farmer is ready to sell his coffee, he takes parchment in a dry mill. This is where parchment and silver skin are removed from the green grain. Cereals are classified by size and defect (assorted) and bags for final evaluation and certification by the Hawaiian Ministry of Agriculture. AG representatives take samples from their laboratory where they are viewing the beans for defects such as obesity, cleansing, mildew, moisture content, CBB damage, nicks and broken beans. Also, a cup of coffee to test the flavor and taste is made. Ag inspector then confirms each bag of green beans as to grade. The state certificate is not prescribed by law, but it is recommended that a farmer or processor sells green beans outside the Kona district. Only beans raised in Kona County can be sold as Kona coffee. State certification ensures that you get a legitimate Kona coffee.

Buy Hawaiian Kona Coffee

Hawaiian Kona CoffeeTry Hawaiian Kona coffee today and buy a bag of Hawaiian Kona Coffee from Hazz Coffee today.

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