You may have noticed our on our site or in the recent newsletter that we’ve acquired some of the famous Kona coffee beans.
And then if you’ve checked the prices, and thought, “Whoa! That’s expensive coffee!”, you’d be right.
So what makes this coffee so good and high priced?
Let’s start with the growing location.
Kona coffee is cultivated in both the north and south Kona districts on the Big Island of Hawaii. This coffee-growing region, known as the “Kona Coffee Belt”, is located along the cool, fertile, and green western slopes of the volcanoes Hualalai and Mauna Loa.
This prime coffee-growing area is small: only about 1 mile wide by 30 miles long at elevations ranging from about 500 feet – 2,500 feet, and receives about 60 inches of rain during the rainy season. Only coffee grown in this region may be called Kona Coffee.
Yeah, yeah, so it’s grown in a wet place. Big deal, right?
Well, kinda. That, coupled with mild year-round temps, good drainage in the porous dark volcanic soil, low PH (slightly acidic) and high nitrogen conditions, few diseases and pests that can harm the coffee trees AND extremely great care taken in hand-picking produce something special!
So what is the exquisite flavor?
Roasting provides variations but here’s the basics.
Aroma: classified as floral, fruity, nutty, caramel-like, or chocolaty (depending on the roasting process)
Taste: considered sweet, and may have various subtleties such as being mellow or piquant (pleasantly pungent or tart in taste, spicy)
Acidity: generally considered bright and vibrant, yet mild. Gives coffee the needed bite, as well as the Body, which is noticed in the lingering aftertaste (also somewhat dependent upon the roast)
Body: full, even buttery, on the palate
Sound intriguing? It should. Give it a try while you have the chance! Kona is in stock and 10% for a limited time!