More Facts on Kona Organic Coffee
Many of you, who are avid coffee drinkers, may wonder what makes Kona organic coffee so delicious. A multitude of factors contribute to this one of a kind coffee bean. Chief amongst these is the climate, highly conducive to the Coffae Arabica tree, at certain elevations; one just need strew a handful of coffee fruit in the understory of an established grove. These miraculous beans, without so much as a breeze, germinate by themselves, growing rapidly and bearing fruit in a few short years. This is a natural progression of propagation, free from the hand of man. The mineral rich, acidic soil also plays a key role in the health and proliferation of this plant. An abundance of sunlight and the afternoon drenching rain, complete the Eden like conditions present in this growing region of Kona, Hawaii. At the higher range of this elevation the fruit attains a deep purple hue that signals the ideal ripeness, the beans of immense size are harvested and the processing begins.
Organic coffee processing is a rather straightforward, albeit time consuming endeavor. The method of many organic Kona coffee growers utilize is fermentation. This method uses the preexisting microbes; present naturally, to remove the fruity pulp surrounding the coffee bean, consuming the pulp leaving only the coffee bean and parchment, many believe that the fermentation process imparts certain complexities and enhancements to the already exquisite Kona Coffee. Another way to remove the pulp is mechanized removal, using a powered de-pulper. An innovative alternative example of this commitment to organic farming methods is Kanalani Ohana farm located in Honaunau, Hawaii, who in keeping with this low impact green philosophy, have modified an electric pulping machine, to run on human pedal power, quite remarkable. An added benefit to removing the pulp in this manner is using the fruit remnants as an excellent fertilizer, as the fruit is 60% nitrogen by weight
The beans are then spread evenly over a flat shaded surface and left to dry naturally. When they attain a rock hard consistency the beans are stored in a temperature controlled dehumidified area until roasted.
This commitment to excellence, exhibited by the Kona Organic Coffee farmers, assures the buying public of a consistently high quality product.