Most of those who try Kona coffee get hooked off their first sip. The unique balance of Hawaii’s best Kona coffee beans are simply unmatched. One of the most famous coffees in the world can be found growing on the northern mountain slopes of the state, including Mauna Loa and Mount Hualalai and also in many of the Kona districts of Oahu.
Purchasing fresh, gourmet Kona coffee will result in the best cup of coffee that’s ever hit your palate especially if it is made in a french press coffee maker. While Kona coffee’s are higher priced than other coffee blends, they are absolutely worth the price. After all, everybody around the world purchases this specific kind of coffee. The coffee gets its unique and flavorful due to the weather conditions that it is grown in.
These high-quality Kona coffee beans grow on plants whose cuttings came from Brazil. In the 1800s, Samuel Reverend Ruggles brought the first Kona tree to Hawaii. Discovering that the weather and soil in Hawaii produced great crops, farmers begin growing the beans on large plantations. Today, it is estimated that the area on which Kona coffee beans are grown is more than 2,300 acres. The cultivation of fresh, gourmet Kona coffee beans is so successful that some two million pounds are produced every year.
Every February through March, the Kona tree blooms. These blooms, called Kona snow, are visible as tiny white flowers. The green berries of the Spring turn to red fruit in the summertime that resembles cherries. After that, you will be able to pick your fruit. By hand-picking every coffee bean, the freshness of gourmet Kona coffee is ensured.
Within one day of harvesting the fruit, it is run through a special type of equipment to help separate the pulp from the bean. After that, the beans are allowed to ferment for 12 hours at low elevation and 24 hours at higher elevation. After the beans have been rinsed off lay them out on a drying apparatus to completely dry out which will take one to two weeks. You will have to be certain that your beans are dried and stored on parchment paper. Interesting enough, about eight pounds of fruit only produces one pound of Kona coffee’s freshest gourmet coffee.
Gourmet Kona coffee beans are categorized by seed type. To cite and example, the number of beans in one cherry or fruit for the Type I is two which has one flat side and another oval. The single, round bean found per cherry in some varieties is known as a Type II bean. Next, additional grading is assigned depending on multiple factors such as size, kind, moisture level, purity, etc. Buying fresh, gourmet Kona coffee means buying a high grade or satisfaction of the Kona bean.
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I agree that the combination of fantastic tasting Kona coffee beans freshly ground and brewed in an inexpensive French press will get you the best cup of joe around.
What can I do with the left over coffee I have everyday? Does anyone have a recipe or an idea to use left over coffee? Maybe in a meal once a week or in a drink? Thanks.
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