Gourmet Kona Coffee Company

WORLD'S BEST KONA COFFEE, FRESH HAND PICKED FOR YOU . . .

Gourmet Kona Coffee is so good you'll be tempted to drive to Hawaii. Enjoy the Best Kona Coffee Beans shipped from Hawaii to your doorstep, no splash required.

 100% Kona Coffee is the world’s best mountain grown coffee.

 Shop the Kona district for your favorite 100% Kona Coffee.

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100% Kona Coffee is the world’s best mountain grown coffee.

The coffe plant was brought to the Kona district in 1828 by Samuel Reverend Ruggles from Brazilian cuttings then English merchant Henry Nicholas moved to the area and established Kona as a recognized brand later in the 19th century. The former store and Living History Farm have since become museums.

In other parts of the islands, it was grown on large plantations, but the 1899 world market crash caused plantation owners to lease land to their workers. Most were from Japan, brought to work on sugarcane plantations. They worked their leased parcels of between 5 and 12 acres (49,000 m2) as family concerns, producing large, quality crops.

The tradition of family farms continued throughout Kona. The Japanese-origin families have been joined by Filipinos, mainland Americans, and Europeans. There are approximately 800 farms, with an average size of less than 5 acres (20,000 m2). In 1997 the total area was 2,290 acres (9 km2) and Kona production just over two million pounds.

Growing and processing 100% Kona

Kona Coffee blooms in February and March. Small white flowers known as "Kona snow" cover the tree. Green berries appear in April. By late August, red fruit, called "cherry" because of resemblance to a cherry, start to ripen for picking. Each tree, hand-picked several times between August and January, provides around 15 pounds of cherry, which result in about two pounds of roasted.

Within 24 hours of picking, the cherries are run through a pulper. The beans are separated from the pulp and then placed overnight in a fermentation tank. The fermentation time is about 12 hours at low elevation or 24 at higher elevation. The seeds are rinsed and spread to dry on a hoshidana or drying rack. Traditional hoshidanas have a rolling roof to cover the beans in rain. It takes seven to 14 days to dry seeds to an optimal moisture level of between 10 and 13% (by Department of Agriculture regulations: 9.0-12.0%). From here, the java is stored as "pergamino" or parchment. The parchment is milled off the green bean prior to roasting.

100% Kona Farms

100% Kona Coffee is classified by law according to seed. Type 1 Kona consist of two seeds per pergamino, flat on one side, oval on the other. Type II Kona consist of one round bean in these cherries, otherwise known as peaberry. Further grading of these two types of Kona depends on size, moisture content, and purity of bean. The grades I of Kona is 'Extra Fancy', 'Fancy', '1st', Select', and 'Kona Prime'. The grades of II Kona are 'Peaberry '1st' and 'Peaberry Prime'. Also, a lower grade, called '3rd' (or 'Triple X') can not legally be labeled as "Kona" but as 'Hawaiian'. Not an official classification grade, but commonly used by Kona farmers, is the 'Estate' grade where the various grades are not being separated from each other. Only the 'Number 3' and 'Off-grade' is being sorted out.

We offer only the truly amazing Kona. We have brewed and enjoyed each of these Kona coffee brands. These are the Kona brands we believe you will love! Aloha Friends.