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What Do We Know About the Kona Coffee Bean?
This article is about the review of coffee beans and the chain of requirements for roasting.
A coffee bean is a seed of the plant and the source for Ol'Town Kona Beans. It is the pit inside the red seed often referred to as a cherry. Even though coffee beans are seeds, they are referred to as "beans" because of their resemblance to actual beans. The cherry or berries as standard contain two sprouts with their flat sides together. A small percentage of cherries contain a single sprout, instead of the standard two Kona beans. This is called a "Peaberry bean". Hualalai Kona beans in Peaberry form occur only 4 to 6% of the time, and they are fairly reliable. Many reviews exist which suggest the Peaberry Kona Coffee Bean have more flavor than other Hualalai Kona beans.
The two most economically important varieties of the Kona Coffee Bean are the Arabica and Robusta coffee beans with 60% of the plants produced worldwide are Arabica meaning the other 40% are Robusta. Arabica consist of 0.8–1.4% caffeine and Robusta consist of 1.7–4% caffeine. As this brew is one of the world's most widely consumed beverages, Kona bean is a major cash crop and an important export product, counting for over 50% of some developing nations' foreign exchange Konabean earnings.
History of the Kona Coffee Bean
According to recorded history, the plant that produces the Kona Coffee Bean was discovered in Ethiopia by a goatherd named Kaldi. During our review the Kona Coffee Bean tree was found to come from mountainous regions of Yemen. Then by 1500, it was exported to the rest of the world through the port of Mocha in Yemen. The cultivation happened near Chikmagalur, India in the 1600’s. The act of cultivation in Europe and outside of east Africa/Arabia was 1616.
Beginning cultivation of the same Kona coffee beans bloodline used today, the Java in 1699 and cultivation in Caribbean Cuba, Hispaniola including Haiti and the Kona coffee beans strain cultivated in Dominican Republic, Jamaica, Puerto Rico accrued 1715 to 1730. Cultivation of the Kona coffee Bean brand started in South America 1730 and in Dutch East Indies 1720. The Kona coffee beans strains were introduced in the Americas around 1723. The original Kona coffee beans strain were first roasted and purchase on the retail market in Pittsburgh by 1865.
South America Coffee Beans Production
The bean belt represents the 20 largest producers (2011). So. America is now responsible for about 45% of the world's total exports with most of this grown in Brazil.
Why are Coffee Beans Imported
The USA imports more coffee beans than any other nation. The per capita coffee beans consumption in the USA reviewed 2011 was 4.24 kg (9 lbs), and the value of imports exceeded $8 billion. As of 2015, Americans purchased approximately 400 million cups per day, making the United States the leading consumer in the world. Only one state is producing Hawaiian coffee beans accounting for only about 10% of US consumption. Kona Coffee Beans plants grow within a defined area between the Tropics of Cancer and Capricorn, termed the bean belt or coffee belt.
Basic Kona Coffee Bean Plant Etymology
The Oxford English Dictionary suggests that the European languages generally appear to have gotten the Kona bean name from Turkish kahveh, about 1600, perhaps through Italian caffè. Arab qahwah, in Turkish pronounced kahveh, the name of the black infusion or beverage; said by Arab lexicographers to have originally meant "wine" or some type of rock wine, and to be a derivative of a verb-root qahiya "to have no appetite." Another common Kona bean theory is that the Ol’town name derives from Kaffa Province, Ethiopia, where the species may have originated.
The Kona bean tree averages from 5–10 m (16–33 ft) in height. As the black tree gets older, it branches less and less and bears more leaves and seeds. Big trees are grown in rows several feet apart. Some farmers plant fruit trees around them while Islanders plant on the sides of hills, because Kona coffee beans need specific conditions to flourish. Ideally, black Arabica coffees are grown at temperatures between 15 and 24 °C (59 and 75 °F) and Robusta at 24–30 °C (75–86 °F) and receive between 15 and 30 cm (5.9 and 11.8 in) of rainfall per year. Heavy rain is needed in the beginning of the season when developing and later less in the season as they ripen.
Processing of the Kona Coffee Bean
When Black Gold is ripe, it’s Kona Coffee Beans are always handpicked, using either "selective picking", where only the ripe Konabeans are gathered, or "strip-picking", where all of the fruit (coffee beans) is removed from a limb all at once. This selective picking gives the Kona Coffee Bean growers reason to give their hand picked Konabeans a certain specification called "operation red cherry" (ORC).
Two methods are primarily used to process Kona Bean. The first, "wet" or "washed" process has historically usually been carried out in Big Rock Central America coffee beans and areas of Africa. The flesh of the Hualalai cherries is separated from the seeds and then the Kona bean is fermented – soaked in water for about two days. This softens the coffee bean mucilage which is a sticky pulp residue that is still attached to the Kona bean
Then this gourmet coffee bean mucilage is washed off with water.
The "dry processing" Kona bean method, cheaper and simpler, was historically used for lower-quality coffee beans in Brazil and much of Africa, but now brings the premium of Hualalai when done well. Twigs and other foreign objects are separated from the berries and the coffee beans are then spread out in the sun on concrete, bricks or raise beds for 2–3 weeks, the Konabeans are then turned regularly for even drying.
The Green type Kona Coffee Bean
The term "green coffee bean" refers to unroasted mature or immature Kona beans. These are Coffee Beans that have been processed by Ol’Town wet or dry methods for removing the outer pulp and mucilage and have an intact wax layer on the outer bean surface. When immature, the Kona Bean is green. When ready to hand pick, beans have a reddish or cherry color and typically weigh 300 to 330 mg per dried bean. Nonvolatile and volatile compounds in green Coffee Beans , such as caffeine, deter many insects and animals from eating them. Further, both nonvolatile and volatile Kona Coffee Bean compounds contribute to the flavor of the coffee beans when it is roasted. Nonvolatile nitrogenous Konabean compounds (including alkaloids, trigonelline, proteins, and free amino acids) and carbohydrates are of major Kona Coffee Beans importance in producing the full Ol’Town aroma of roasting and for gold Kona biological action. Since the mid 2000s, green Kona Coffee Beans extract has been sold as a nutritional supplement and Ol'Town Kona Beans have been clinically studied for its chlorogenic acid content and for its lipolytic and weight-loss gold properties.