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Kona

Hawaii is the only state in the U.S. to grow coffee commercially, and its most famous and sought-after coffee is Kona. Kona coffee is grown only in a very small area of Hawaii’s Big Island. Known as one of the world’s most balanced coffees, Kona has a velvety body and round acidity. We’ve been buying our Kona Extra Fancy coffee — Hawaii’s highest grade of coffee — from the same farm for more than ten years. Once you try it and experience the exquisite flavor and mouth feel, you’ll understand why.

If you’re looking for a taste of Kona coffee at a lower price, try our Kona Blend in our Signature Blends section. It’s made up of our top grade Kona coffee beans blended with other high quality coffees we selected specifically for their unique ability to accentuate and complement the Kona coffee.

About Kona coffee
Kona is a region of the western part of Hawaii’s Big Island. Volcanoes to the east shield Kona from the northeasterly trade winds. Because of this mountain barrier, Kona has less rainfall than the eastern side of the island, and it enjoys ample sunshine almost all year long. The combination of sunny days, mild nighttime temperatures, and rich volcanic soil create a perfect place for growing coffee on the western slopes of the Hualalai and Mauna Loa volcanoes.

Coffee has been cultivated in Kona for more than 175 years. Coffee first arrived in Kona in 1828, when Reverend Samuel Ruggles brought cuttings from Brazilian coffee trees that had been transplanted on the neighboring island of Oahu. By the late 1800s coffee was a successful crop grown on large estates in Kona.

Riding the highs and lows of the world coffee market, the coffee industry in Kona has since transformed into a collection of many small farms. About 600 independent farms are now producing Kona coffee on a small strip of land about 20 miles long by 2 miles wide. Kona coffee growers reflect Hawaii’s cultural diversity and include farmers of Japanese, Filipino, and European heritage, in addition to native Hawaiians and mainland Americans.

Kona Harvest and production
Coffee harvest time in Kona lasts from August through January. All Kona coffee is picked by hand to ensure each coffee cherry is harvested at exactly the right time — just when it’s ripe.

The outer skin and pulp, or fruit, are removed from the coffee cherry, leaving the seeds (the coffee beans) sheathed in their thin silver skin and parchment, a papery layer surrounding each bean.

The beans are then fermented, washed, and set out to dry in the sun on large platforms with rolling roofs, called hoshidanas. Once dry, the parchment and skin are removed from the beans mechanically.

The beans at this point are referred to as green beans, meaning they’re ready for roasting. The green beans are sorted by size and shape into grades; the very best grade is called Extra Fancy, followed by Fancy, No. 1, and Prime. The Roasterie buys only the top grade of green Kona beans, Extra Fancy, and we air-roast them to perfection at our facility in Kansas City.

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  • Kona Fancy

    Kona Fancy

    Kona Fancy

    This award-winning Kona has a light and crisp body and acidity, balanced with a full and rich mouth feel. The wonderfully sweet nutty aftertaste perfectly complements this even-toned coffee.

    $49.38

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