Simple flavor, usually light, delicate and mild, Kona coffee is clean and well-balanced with medium to full body, cheerful acidity, and a great aftertaste/finish.
Kona district on the western side of the Big Island of Hawai‘i, the southernmost Hawaiian Island. This prime coffee-growing area is known as the “Kona Coffee Belt” and is about 1 mile wide by 30 miles long at elevations ranging from about 500 feet to 2,500 feet along the cool and fertile western slopes of the volcanoes Hualalai and Mauna Loa.
CoffeeMan Dan says, “Kona’s coffee farms and mills are mostly all family-owned ventures. One century ago, in the early years of Kona coffee farming, Japanese immigrants were the most numerous farmers—at one point four out of five Kona coffee farmers were Japanese.”
Today many Kona coffee farmers are fifth generation descendants of these original Kona coffee farmers. Kona Coffee is a great example of how premium gourmet coffee is nurtured From Soil To Sip.