Kona Coffee - Arabica Beans At Their Finest!
Posted: Monday, December 28, 2009
by Richard Young
Kona Coffee is one of Hawaii's prized resources and a rare commodity in the world of coffee. At prices that more than double or triple the cost of "regular" coffee there must be something that makes this Hawaiian treat so special, special enough to be considered by many coffee connoisseurs as the best coffee in the world!
A PERFECT COMBINATION OF WEATHER, ELEVATION & SOIL
Although the reasons behind Kona coffee's unique qualities are really theories, the contributing factors are apparently tied to the area's volcanic-origin soil, a tropical climate, and an elevation between 800 and 2,500 feet which makes for an unusually small growing region of under 2,500 acres!
GETTING THE REAL "KONA"
Fortunately, to assure us coffee-lovers that we're getting the "real mccoy", the State of Hawaii requires strict grading (size, moisture content, etc.) and accurate labeling of all coffees bearing "Kona Coffee" on their labels.
The two types of Kona's main source of pride are, Type I Beans (two beans per cherry) and Type II Beans (one bean per cherry). Type I beans are graded: Extra Fancy, Fancy, Number 1, and Prime while Type II beans are graded: Peaberry Number 1 and Peaberry Prime. Whichever of these you get (although my favorite is the Peaberry) will no doubt satisfy the coffee connoisseur in you and you'd be wise to "treat" yourself to some 100% Kona.
BLENDS - "KONA" FOR THE MASSES
As you shop the "brew" shelves in Hawaii, or many other places for that matter, you'll notice a lot of blends, such as "10% Kona," that generally means the prized beans plus a percentage of beans from other regions outside of Kona... or even Hawaii.
Although the Kona blends are not bad - that's what we drink all the time... the real deal is nothing short of 100% Kona beans... all coming from those select acres of the Big Island's southwest region with a price you'd expect for having the best. But it's worth it for those moments when you can sit, sip, and savor the experience. For all those other times, the Kona blends... like Kona Macadamia, Kona Hazlenut, etc. are just fine, as well as affordable for us common folk!
CHOOSING THE RIGHT "KONA"
The bulk of Kona coffee growers are family-owned plantations many of which will also process and distribute their harvests. So individual processing styles and the location of the plantations will greatly affect the coffee's characteristics. Fortunately, the interest in the Big Island's most renown export attracts world class attention and the expert discernment that comes with a knowledgeable following.
It's easy to find which plantations have been recognized for their coffee and roasting techniques making it quite easy to find a reputable Kona Coffee product. Growers that don't specify the grades or present their product as simply Kona Coffee are likely not the ones you'd want to patronize for the real Kona experience!
So do your homework when seeking Hawaii's best coffee and you'll find out just what it takes to be the world's best coffee!
The author, Richard Young, is a Hawaii real estate professional and the creator of Hawaiibeachcombers.com, a site about Hawaii ocean recreational activities and other attractions of the islands such as Hawaii's wold renown Kona Coffee.
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Top-level comments on this article: (2 total)Mmmm.....Kona coffee. Keep writing.Thanks, Gregory! Hope you are, or will be, enjoying some "Kona" wherever you are!Much aloha!
As a coffee lover, your article was informative. I have never tried Kona coffee, but I will now.Thanks, Mel! Please let me know how you like it!
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