Hawaiian Kona Coffee is a widespread name for the Coffea Arabica plant that is grown in the setting sun on the western facing slopes of the delightful volcanoes Hualalai and Mauna Loa on the Big Island of Hawaii. Even though the Hawaiian Kona Coffee Beans are only a meager percentage, about 1 %, of the world's coffee beans they are universially acknowledged as being some of the finest coffee beans on the planet. The main reasons Hawaiian Kona Coffee is so exclusive is because of the natural environment in which it grows and how they are amassed.
Native Habitat
The region the Hawaiian Kona Coffee Beans are grown is often referred to as the "Kona Districts" which is a region, of mostly small farms around 5 acres or less, approximately 1-2 miles wide and 30 miles long resting at average elevations between 500 - 3,000 feet . The coffee plants will grow in a wide range of circumstances in this area ranging from growing directly on top of the lava where the plant roots navigate their growth to the cracks in the lava where the high grade soil supports their growth to the consistent and rich humic and well drained soils that are found along the mountainside.
Wihtout a doubt the combination of the climate in this region and the abundant soils is responsible for the quality of the Hawaiian Knoa Coffee Beans. The district is considered a natural rain forest where consistent rains and clouds both supply water for the trees year-round and protect them from the intense afternoon sun. These circumstances along with the morning sun and calm evening temperatures creates an one of a kind natural environment that allows the cherries of the coffee plant to slowly mature, resulting in a denser, higher quality coffee bean than other coffee plants of the world that tend to mature more rapidly.
This recipe of natural factors allows each coffee tree to produce about 15 lbs. of some of the world's sweetest and high quality coffee berries which eventually turn into about 2 lbs. of coffee to supply to the public.
The Gathering Process
The harvesting process of the cherries is unique because of the steep slopes of the Hawaiian volcanoes where they are collected and the length of the harvesting season. Because of the steep grade of the slopes machines are not able to harvest the fruit from the coffee plants so instead they are hand selected which allows the growers to only harvest the ripest cherries and leave the rest until they are ready. The elevationsa and rain also contribute to an extended collecting season for the Hawaiian Knoa Coffee cherries. So the cherries my ripen at different times throughout the year and pickers can harvest them from 4 to 8 times a year resulting in more coffee beans per tree than other coffee farming environments.
After gathering the cherries are them put through a process to remove the outer skin and expose the coffee bean. Next they are sent through a drying process, milling and sorting and finally a roasting process that produces the final Hawaiian Kona Coffee.
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You can find out more about Hawaiian Kona Coffee Beans, or purchase some for yourself, by visiting http://coffeeforless.com which has a wonderful assortment of 100% Pure Hawaiian Knoa Coffee Beans.
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