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Kona is the very special coffee grown on the dark volcanic lava rock slopes of Kona, with enviable consistent quality. Kona coffee is a deliciously rich, medium-bodied and slightly acidic coffee with a heady aroma and complex, winey, spicy taste.
"Kona coffee has a richer flavor than any other, be it grown where it may and call it by what name you please." ~Mark Twain, 1866
Origin and what makes KONA coffee special
To call yourself 100% Kona you must grow your coffee within the Kona Coffee Growing Region also known as the Kona Coffee Belt. The Kona growing region is about 2 miles long and ranges in altitude from 600 ft. to 2500 ft.
Genuine Kona Coffee is highly prized throughout the world for its full bodied flavor and pleasing aroma. Coffee trees thrive on the cool slopes of the Hualalai and Mauna Loa Mountains in rich volcanic soil and afternoon cloud cover. ... Coffee trees typically bloom after Kona's dry winters and are harvested in autumn.
Why Does Kona Coffee Taste so Good? What gives Kona Coffee its unique taste prized all over the world? The rich volcanic soil, high elevation, ideal temperatures, and cloud coverage from Hualalai and Mauna Loa Mountains make Kona region the best place to grow coffee beans.
There are many tropical places, including other parts of Hawaii, that produce wonderful coffee, but what makes Kona coffee extra special is its unique microclimate. Located at 1,000 to 3,500 feet above sea level on the leeward side of a volcano, this unique pocket of land provides a magical blend of conditions for growing delicious coffee. The Kona Coffee Belt has:
∙ Morning sun
∙ Afternoon clouds and showers
∙ Rich, well-drained volcanic soil
∙ Perfect tropical temperatures
Hawaii Island has a rich history of farming coffee, and the coveted Kona coffee is its crown jewel. This coffee is so highly-regarded, in fact, that the state has laws in place to ensure customers buying 100% Kona coffee are getting the real deal.
When lightly roasted it features a delicate smooth texture with a slightly sweet taste. The various flavor profiles include fruity (tamarind fruit and lemon zest), nutty (almond and coconut) and chocolatey undertones. The flavors will vary depending on the region they're from, but some common tastes are a combination of darker and more caramel notes, along with lighter notes like tropical fruits and berries. The flavor of Honduran coffee has also been described as having notes of apricot, and chocolate.
∙ Known for its consistently rich flavor along with a deep, wine-like acidity and pleasant aroma, Kenyan coffee beans have distinctly bright taste with complex tones of fruit and berry.
∙ Kenyan Coffee is One of the World's Five Best Coffees
Many people list Kenyan coffee among the five best in the world. With its rich body, high acidity, intense flavor, and delightful aroma, it should be no wonder. Kenyan coffee is known for its in-your-face acidity and berry undertones.
∙ Coffee beans from Kenya grow st elevations anywhere from 1,400 to 2,000 meters high. This elevation means Kenya coffee beans qualify for Strictly High Grown (SHG) / Strictly Hard Bean (SHB) Status. It means the coffee beans are grown at high elevations, which allows beans to develop slowly and with more nutrients than lower grown beans.
∙ Kenya coffee beans are Arabica beans that come in five different varieties SL28, SL34, K7, Ruiru11 and Batian and in eight different grades.
∙ This central region has an altitude of 1 – 1.5km, there isn’t a ton of variance of growing altitudes in Honduras compared to some of the other coffee regions around the world that we’ve looked at. Light acidity, sweetness, citrus, these are all flavors you can expect to taste.