Selectively picked Gourmet Hawaiian Kona Beans; only the ripe cherries are harvested and we pick them individually by hand. Rotating among the Kona coffee trees every 12-14 days, choosing only the Kona coffee cherries which are at the peak of ripeness. This kind of special attention to the Hawaiian or Kona coffee harvest is labor intensive, and thus more costly, it is the primary method to harvest gourmet Hawaiian Kona Coffee beans.
Preparing Hawaiian Coffee Beans for Roasting
In our wet method, pulp is removed from the Hawaiian Kona coffee cherry after harvesting and the bean is dried with only the parchment skin left on. The pulp is washed away with Hawaiian water, usually to be dried and used as mulch. The beans are separated by weight as they are conveyed through water channels, the lighter beans floating to the top, while the heavier, ripe Hawaiian Kona Coffee beans sink to the bottom. Theirs several actual steps involved, and then they are ready for Hawaiian sun drying.
Kona Beans air Drying in the Hawaiian Sun
The beans must now be dried to approximately 12 percent moisture to assure premium Hawaiian flavor. Our beans, still encased inside the parchment envelope (the endocarp), are sun dried by spreading them on drying tables inside under 20% sunshade. Gently turned to maintain even temperature. We take a little more time and add a little more Hawaiian Aloha to create the world finest Hawaiian Kona Coffee.
Gourmet Polishing Hawaiian Kona Beans
This is a process in which any silver skin that remains on the beans after hulling is removed in a polishing machine. While polished Hawaiian Kona Coffee Beans are considered superior to unpolished ones, in reality there is little difference between the two.
Hawaiian Grading and Gourmet Kona Beans
Before being packaged, our Hawaiian Kona Coffee Beans are even more precisely sorted by size and weight. They are also closely evaluated for color flaws or other imperfections. Beans are sized by being passed through a series of different sized screens. Next defective beans are removed. Though this process is accomplished by sophisticated machines, in many countries, we do it by hand. Beans of unsatisfactory size, color, or that are otherwise unacceptable, are removed. This process is done by hand, insuring that only the finest quality Hawaiian Kona Coffee Beans are delivered to your Ohana.
Tasting 'Cupping' Gourmet Hawaiian Kona Coffee
At every stage, our coffee is repeatedly tested for quality and taste. This process is referred to as 'cupping' and takes place in a room specifically designed to facilitate the process. First, the taster "usually called the cupper" carefully evaluates the Hawaiian Kona Coffee Beans for their overall visual quality. Our Hawaiian Kona coffee's are not only analyzed this way for their inherent characteristics and flaws, but also for the purpose of blending different Hawaiian Kona Coffee beans and determining the proper roast. Our expert cupper can taste hundreds of samples of Hawaiian Kona Coffee a day and still taste the subtle differences between them.
Gourmet Hawaiian Kona Coffee Industry Standard
While we would like to say this fantastic Hawaiian way of preparing our coffee belongs to us alone; we cannot make that claim as it is the Hawaiian and Kona industry standard. We take great care to assure delivery of the freshest Hawaiian Coffee for each cherished Ohana.