Ka Hua O'Kona Estate Coffee Farm, Estate grown 100% pure Kona Coffee
    Our farm, named Ka Hua O'Kona (the Fruit Of Kona) Estate Coffee Farm, rests at the ideal coffee growing elevation of 1500 feet in Honaunau located in the heart of the Kona coffee region. We hand-pick, process, and sun-dry on the farm. This Estate process (see Coffee Bean Process below) guarantees you top quality Kona coffee. No pesticides of any kind are used in our coffee orchards to assure you that our coffee maintains the natural, delicious Kona flavor. Ka Hua O'Kona Coffee Farm

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THE COFFEE BEAN PROCESS
Growing, Picking, Pulping, Drying, Milling, Roasting 

 

     Our coffee tree species is Coffea Arabica. This species provides the best quality and most distinctive flavor. The flavor and essences of the coffee are determined by rainfall received, soils they grow in and amount and intensity of natural light received during the day.      

     We grow our coffee trees on six acres of volcanic soil at the elevation of 1,500 feet with sunny mornings and cloudy afternoons. Our farm receives approximately 80 inches of rainfall a year.  These are the perfect combinations of elements for growing a most flavorful coffee.      

     The coffee tree blooms about eight different times during spring. Each bloom manifests itself into a red ripe cherry during harvest season, which runs four months in the fall of the year.      

DAY ONE in the processing life of a coffee bean…      

PICKING - Only the red, ripe cherries are picked from the branches. Our pickers can selectively pick approximately 250 to 300 pounds of coffee cherry a day.      

PULPING also known as wet milling - At the end of the day, the pickers bring their heavy burlap bags to our pulping mill where the bags are weighed in and the pulping of the cherry can begin. The pulped beans then rest, covered in pure rainwater to ferment overnight.

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Ka Hua O'Kona Coffee, hand picked, sun-dried and carefully roasted to perfection!DAY TWO in the processing life of a coffee bean…      

DRYING - Now it’s time for the wet beans to be dried. They are hand distributed upon the drying floor to be sun dried. This drying process takes from one to two weeks depending on the amount of sunny days available. During this drying time, the beans are raked many, many, many times to insure that they dry evenly.      

TWO WEEKS later in the processing life of a coffee bean…      

GREEN MILLING - The sun dried beans, now called parchment, are bagged and brought to the miller. The miller’s huge machine then removes the parchment and silver skin from each bean. This renders a green bean suitable for roasting.      

ROASTING - The green beans are brought to the master roaster as our customer’s orders are received. The roaster roasts the green beans to our specifications and the beans are then packaged and mailed to our customers.

As you can see, we definitely have quality control of our precious coffee crop and are able to control the processing of our coffee beans to provide the freshest, most tasteful 100% Kona coffee available.

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Ka Hua O`Kona Estate Coffee Farm - PO Box 825, Honaunau HI 96726
Phone 808-328-7484  Fax 808-328-0077 - Email orders@kahuaokonacoffee.com