As most of you know, in order to be called Kona Coffee, the coffee must be grown in the Kona district of the big island. It’s similar to how champagne can only be called champagne, if grown in the Champagne region of France. Since the coffee trees are grown on the rocky slopes, as well as the different times of ripening, the coffee cherries must be hand picked. Each coffee has it’s own character depending on the origin of the bean. Kona is a rich, medium bodied coffee that is only slightly acidic. Coffee companies have lead people to believe that coffee should have a strong, long lasting finish. By dark roasting the coffee, they are masking the bad flavors of the bad coffee beans as well as trying to mask the bitterness of old, stale coffee.
In order for coffee to be imported into Hawaii, it must first be fumigated by the department of agriculture. Title 4 Department of Agriculture, subtitle 6 Division of Plant Industry, chapter 70 Plant and non-domestic animal quarentine and plant import rules state:
s4-70-19 Permit for seeds for roasting. Upon written request a permit may be issued by the chief,authorizing the introduction of unroasted coffee seeds (beans) for roasting purposes on condition that:
- The seed is, prior to shipment, subjected to approved treatment as stipulated on the permit;
- Each shipment be accompanied by a phytosanitary certificate or certificate of treatment indicating the treatment procedure; and
All bags or containers be disposed of by burning or subjected to treatment approved by the chief
see the rules at :
http://www.hawaii.gov/hdoa/pi/pq/AR-70.pdf
Blending is a way for roasters to make a lot of money by using the KONA name. Roasters only need to put the amount of Kona Coffee beans (10% MINIMUM) onto the bag. The other 90% is a mystery.
To learn more about 100% Kona Coffee and what makes it unique visit the Kona Coffee Council Web page
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