Kona Coffee

Genuine Kona is one of the most highly prized coffees in the world because of its pleasant aroma and full bodied flavor. However, its development to such a high current status in the industry has been a long arduous path.

This region in Hawaii is nearly the farthest point on the globe from the plant's ancestral origins in the mountains of Ethiopia. It then took hundreds of years to reach Hawaii which became the only coffee producing region of the United States. To be authentic it must be cultivated in the north and south districts of Kona on the island of Hawaii but was originally introduced from plantings brought from the Manoa Valley on Ohau.

Although Don Francisco de Pula Marin initially introduced these plants on Oahu in 1813 they eventually failed. However, in 1825 Chief Boki , then governor of Oahu, was able to bring more trees acquired in Rio de Janeiro to Hawaii aboard the H.M.S. Blonde, a British warship returning the bodies of King Kamehameha II and queen Kamamalu , who had died of measles during a state visit to London. These were planted in the Manoa Valley of Oahu and eventually introduced to other parts of Oahu as well as to the neighboring islands. Three years later in 1828, the Reverend Samuel Ruggles planted Manoa trees on the coast of what was then known as the Naole area above Kealakeua Bay of the big island of Hawaii.

The Manoa Valley trees thrived at this elevation (ranging from 500' to 3000') in the rich volcanic soil with the perfect climate of consistent cloud canopy offering protection during the hottest parts of the day and the right amount of rainfall at the needed times throughout the growth cycle. Thus, as acreages increased, an entire culture was formed around cultivation of these trees and production of the beans into this special beverage. At the time Hawaii's economy was based on provisioning whaling and trading vessels which provided a ready market for this drink among the visiting mariners. However, even though it was earning a superior reputation beyond the islands, it still had to travel a long road to achieve its current notoriety. The collapse of the whaling industry in the 1860's destroyed Hawaii's primary market for these beans allowing sugar to become Hawaii's major cash crop in the 1870's.

It wasn't until nearly the end of the 19th century with the opening of land in this district and efforts to establish plantations that investment and interest in Kona coffee resurged. However, these efforts were thwarted by industry economics and small farms operated by former plantation laborers replaced the plantations. During the 20th century the industry evolved into small private farms averaging 5 acres in size as a result of world market fluctuations as well as local environmental and social factors. In addition the Hawaii Agricultural Extension Service worked hard throughout this period to improve product quality so that it not only maintained but actually increased its reputation as one of the greatest in the world. Hawaii particularly added to its reputation in the 1930's by improving cultivation methods.

Even today these special beans are carefully grown, hand picked in limited quantities, pulped, dried and hulled before being graded. Milling machines sort beans into the various grades based on size and shape. The peaberry bean, which is formed by one side of the flower fusing with the other leaving a single bean in the cherry, is the top of the line. The peaberry bean with its more highly concentrated flavor makes up just 5% to 10% of the whole harvest. The top grades are, in descending order, extra fancy, fancy, No. 1 and prime.

The beans are then sun dried and custom roasted according to desired results and depending on moisture of the beans. A good roasting process and the experience of the roaster are vital ingredients in successfully achieving the final desired product. To be sure coffee is 100% Kona coffee check the label. Blends may contain as little as 10% authentic beans mixed with beans from Africa, Brazil, Central America and Indonesia.

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