Single Origin Hawai Konakai


The Kona coffee is grown on the slopes of Mount Hualalai and Mauna Loa in the Kona district on the largest island of the Hawaiian archipelago.

This coffee enjoys the wheter and the wonderful island: sunny in the morning, wet afternoon and balmy nights. The coffee plant was brought for the first time in the nineteenth century by the Reverend Samuel Ruggles, production grew very quickly, but a collapse of the market forced the owners to sell many plantations.

The period in which small white flowers covers the trees is known as snow of Kona. The first fruits appear in April, in August are ripe and ready to be harvested. Picking fruits for each plant, it can be harvested several times between August and January producing from 9 to 12 kg of coffee cherries. Within 24 hours of harvesting the cherries are passed in the pulper and left to ferment in the tanks. The fermentation time depends on the outside temperature and altitude of the plantation, it still has to be from 12 to 24 hours. The beans are then washed and left to dry on the racks that traditionally can be covered in case of rain. The drying takes about 7-14 days to reach an optimal level of humidity of approximately 10-13%. At the end of the processing for a pound of roasted coffee will serve about four pounds of cherries.

The Hawaii Kona coffee is not easy to find in Italy, pratically it can be bought only in a few “coffee sanctuaries“.

The Hawaii has always been considered the finest coffee in the world, earning the reputation of being one of the most expensive on the market that does not make it commercially very welcome to roasters. Balanced, with deep notes, has a peculiar richness, a complex aroma, fragrance, rich and evolving taste and low acidity. You may recognize a walnut note, some tasters will even recognize a hint of cinnamon. A cup of Hawaiian coffee evokes the delicacy of a light tropical breeze.

WORKING PROCESS: picking, washed and left to dry on the racks that are covered in case of rain. The drying takes 7/14 days to reach an optimal level of moisture.

BLOOM: February and March.

HARVEST: from August to January.

TIP: experience not to be missed for a true coffee lover.