Many people all over the world can’t start their day without a cup of coffee.
I used to smell a distinctive coffee aroma in my neighborhood and I have to admit that I was really fascinated by that enchanting and persuasive smell. I was sure then that what I smelled was another kind of coffee but I can’t tell what it was.
I was a certified coffeeholic and I really felt bad when I wasn’t able to name the kind of coffee that usually fills the air within out neighborhood every morning or even at nights.
I enjoyed the scent of that coffee every morning and night until one day a neighbor stopped by the house and invited me for a coffee one morning. I was so excited that time and I immediately accepted the invitation with the hope that the coffee I often smell is will be the one which will be served for me.
I was delighted when from the neighbor’s kitchen I smelled that sweet aroma again. What’s the name of it? Kona Coffee – yes that is right.
At long last, I was able to unravel the identity of that sweet and inviting smell. From that day on, Kona coffee has become part of my kitchen and there is no way I can’t have a cup of it every now and then.
Did I mention that I was a new arrival in Hawaii? Actually, Kona coffee originates in Hawaii. Kona is geographically located in the western coast of Hawaii and has the business of producing coffee since the early 18th century. The sunny mornings and cloudy afternoons of Kona makes it ideal to grow coffee. Not to mention the excellent climate and the volcanic soil which is usually preferred by most coffee plants simply abound in the land of Kona. There is no wonder Hawaii has produced one of the world’s smoothest and high quality coffees – the Kona coffee.
This type of Hawaiian coffee is considered as the coffee that comes from the ‘heirloom’ coffee trees that are usually from 60 up to over a hundred years of age. Like any other fine grape wines in the world, age adds depth, body, and sophistication to coffee.
Kona coffee is usually harvested from their tree during the months of September through December. There is a need to handpick the berries of the trees several times din every season. Once the berries are gathered, they are immediately pulped and undergo processing to prevent spoilage.
The moment the coffees are milled, they are spread on a hoshidana drying rack for a matter of seven days. This will allow every single grain to seal itself and preserve its distinct and quality flavor.
Only the primary-sized coffee beans and anything bigger than that will be tagged as KONA. Whatever is left from the assortment is called HAWAIIAN.
Now, I usually enjoy my mornings and evenings in Hawaii in the company of Kona coffee. It’s actually a different experience sipping a cup of one of the world’s fine coffee ever – Kona coffee and I usually share it with friends and colleagues, too.