The journey of a Kona Coffee & Tea coffee bean starts as a seed. Once planted in the rich volcanic soil of Hualalai, this sprout is nurtured by the sunny mornings, afternoon clouds, and regular rainfall. Located in the crown of the “Kona Coffee Belt”, our farm provides ideal growing conditions for the Arabica Typica coffee varietal, at 2,000 ft. above the sandy beaches of Kona. Our coffee is “single-estate”, which means it comes only from our farm where we can trace the origin of every bean.
Three years after planting, delicate white flowers emerge between January and May. These sweet-smelling blooms are affectionately known as “Kona snow”. As the “Kona snow” vanish, a bright green cherry develops, holding our precious coffee bean inside. Then once the summer sun ripens the cherry to red, our pickers meticulously look for only the perfect fruit to pick by hand, coming back to the same tree numerous times before the end of a harvest.
ARTFUL MILLING & ROASTING
From our fields, the bright coffee cherry travels ten minutes down a windy country road in Holualoa to our mill. The ripe cherry is then hulled, polished, cleaned, and graded by our wet and dry mill. Milled and dried green coffee beans are then roasted at our roasting facility. In small batches, Lani, our Master Roaster, expertly transforms the different grades of green beans into the chocolate-hued Kona coffee beans we know and love. While crafting light, medium, full city, or dark roasts, she tests each batch to ensure the perfect taste, smell, and color. This journey ends for our prized coffee bean in a cup of velvety flavor. The roasted Kona Coffee & Tea beans are exclusively brewed and served in our café and are also available for purchase in our online shop.
There are very few Kona Coffee farms that grow, mill, and roast their own beans. And even fewer that can say, “From Our Farm to Your Cup”. But that’s exactly what takes place at The Kona Coffee and Tea Company.