What Makes Kona Coffee Unique

Is it the climate? The rich volcanic soil? The ocean? Or is it the perfect harmony in which they all come to a optimal synthesis? Only 1 spot in the world do the circumstances combine to provide the perfect nurturing environment to develop the elite coffee beans that go into each cup of Kona coffee. The writer Mark Twain said it so well, “Kona Coffee has a richer flavor than any other, be it grown exactly where it may perhaps and call it by what name you please.” ~ 1866, Letters from Hawaii.

The legacy of Kona coffee can be traced back to about 1825 when John Wilkinson introduced a handful of seedlings to Oahu from Brazil, and in 1828 missionary Rev. Samuel Ruggles traveling to Kona brought a couple of small trees to his new property in West Hawaii to plant as ornamentals. They flourished in the favorable climate and today’s coffee market was born.rn.

Coffee needs a rather distinct combination of sunshine, dirt, and water. It is effectively grown in only a limited amount of locations round the globe. The Kona coast delivers just the proper mixture of the 3. The magical daily cycle of vibrant sunny mornings, humid rainy afternoons, and mild nights develop excellent growing circumstances for exotic plants to flourish. The trees thrive on the volcanic rocky land, and mild frost-zero cost temperatures.

For centuries Kona has been revered by the elite and high quality seekers of quintessential coffees. The Kona coffee growing region is only about two miles wide by twenty miles long, a fairly tiny location compared to other coffee growing districts. The Kona area contains approximately six hundred independent coffee farms. Most are small, frequently 3 to 7 acres in size. Historically, as with many small estates, they are a family members treasure. The comparatively modest yearly harvest only serves to raise the desire for coffees from the Kona area.

In addition to the relatively modest quantity of coffee, a big part of what creates Kona coffee special is the tremendous added care taken in growing, harvesting, processing, roasting and grading of the beans. Even a single defective bean can taint the taste of an complete pot or pound of coffee, so repeated careful sorting, each by machine and by hand, is put to use to guarantee optimal flavor in every cup.

Damian Hines is a student of 100% pure Kona coffee and its history on the Big Island of Hawaii.