Hand Picking Our staff personally attends to the growing, processing and roasting of all of Kona Farms 100% Kona Coffee. With great care, the coffee beans are handpicked at their peak of ripeness. With handpicking, you know every bean is ripened to perfection.
Pulping and Fermentation After the coffee cherry fruits are washed, they are “pulped”, separating the bean from the skin. The bean is then fermented for 12-24 hours, rinsed again and sent to the initial drying deck.
Drying On the drying decks, the coffee is raked every half hour for the first day. And then for 7-10 days every hour during the sunny parts of the day. This method of open deck drying allows the coffee to dry naturally by the baking heat of the tropical sun.
Full Sun Drying The coffee takes 7-10 days of full sun drying, to reach the proper moisture content of 11.5%. The coffee is then put into burlap bags and placed in a special storage area for aging, which takes no less than 2 months.
Roast to You After the aging and removal of the last two skins, the coffee is separated into grades before it is roasted. See our Roast Section for the specific types. The coffee is roasted in small batches, which GUARANTEES you receive the finest 100% Kona Coffee available.
