100% Kona Coffee
We feature 100% Pure Kona Coffee, grown exclusively in the region of Kona, Hawaii.
Kona coffee beans make up just 1% of the world's coffee. Our amazing coffee farm produces coffee that is hands-on from seed to cup.
This award-winning coffee is rated as one of the top two coffees in the world, grown and roasted on an organic farm, then shipped the following day.
We roast our Kona to order in small batches to ensure you will enjoy the purest, freshest coffee available.
Kona "Snow" what we call the trees while they're blossoming
Each ripe red Kona cherry is hand picked.
Perfectly ripe red coffee cherries, ready for husking and drying
Within 24 hours of picking, the cherry is run through a pulper, the beans are separated from the pulp. This photo shows what the bean looks like after being squeezed from the cherry. The leftover pulp is composted back into the coffee orchard.
The beans are naturally dried out on the drying deck in the Hawaiian sunshine
Our roasting is done in Hawaii every week.
Our 100% Kona Coffee is roasted in 10 lb. batches and shipped to us each week bringing you the purest, freshest roast you can find anywhere.
dark roast (left) and medium roast ready to package
The coffee trees are pruned by machete at the end of each season. The branches are then chipped and spread back out into the orchard.
Why is Kona Coffee so special? Kona Coffee is grown solely in the districts of North Kona and South Kona on the big Island of Hawaii, mostly grown on the slopes of Hualalai and Mauna Loa, two dormant volcanoes, and it is grown between approximately 700 feet and 3,000 feet of elevation. The dark, rich volcanic soil, temperate climate, morning sun, and afternoon showers make a wonderful environment for growing coffee.
Kona Coffee is from Tree to Cup! Kona Coffee is from the Arabica coffee tree family. The coffee process really begins with “Kona Snow.” The “ Kona Snow” is the flowering of the coffee trees, usually in January to March of each year. Each flower will eventually become coffee cherry. The harvest season starts in July and ends in February, with October, November, and December being the busiest months with the most coffee cherry produced. Kona coffee is handpicked when the coffee cherry is a deep red colour, meaning the beans have fully developed. Once picked, coffee must be processed within 24 hours, as the high sugar content in the fruit begins to ferment, which can ruin the coffee.The process takes time and, like any fine art, cannot be rushed...
So to answer the question “Why is Kona coffee so special?” It is special because Kona coffee makes up less than 1% of all the coffee grown in the world. It grows in exotic, volcanic soil, it’s delicious to the palette and once the crop is gone… it’s gone for the season. The Coffee is a favourite among many coffee aficionados because of its full-bodied flavour, with low acidity.
When buying your Kona Coffee, it is very important to note that the coffee reads
"100% Kona Coffee" only coffee with this seal is the real deal!