Kona Coffee And Why It Is So Well-liked

Each morning when you start your day, enjoying a great cup of coffee is high on many people's list and Kona coffee is a sure winner in terms of coffee. Many people all over the world daily enjoy a good cup of joe.

Coffee beans can come from all over the world. Coffee beans come from two key types of coffee plants: the Robusta in addition to Arabica. A higher caffeinated drink will come from the Robusta plant if compared to the Arabica however, because of its roasting qualities the Arabica beans constitutes 99% of the coffee production presently.

First introduced in the 1800s, Kona beans are harvested in Hawaii and the encompassing islands. During those years, coffee production took off and American and European investors helped the industry explode with significant, commercial plantations.

The coffee production labor force where mostly of Japanese decent, those immigrants that were brought over to labor on sugar plantations. Many migrated to Kona as a result of severe conditions and instantly become coffee pickers. The immigrants were hard workers and they saved their money which would pay off handsomely in the long run. Eventually, these very same coffee pickers would turn into coffee owners and would help save the coffee industry in Kona.

In 1899, because of an oversupply of coffee, the coffee sector crashed. Simultaneously, world sugar prices skyrocketed and investment in coffee production changed to the production of cane sugar. With over 6,000 acres of land being used for making coffee in Hawaii, big coffee plantation owners needed to find out what to do with their land. Because a lot of the land used was teeply terraced and water was in short supply, it was not able to be used for larger scaled sugar production so it was determined the best way to utilize that land was to rent out smaller plots to the Japanese immigrants in Kona.

The transition ended up conserving the industry in the Hawaiian islands and the Japanese worker blossomed in their endeavor. In Kona today, that tradition still carries on. Kona coffee is produced out a small area of earth along side the slopes of Mauna Loa and Mt. Hualalai, a set of volcanoes. The land is carved out into modest farms ranging from just 3 acres to some that are over 50 acres, but the total production of coffee from Kona each year reaches more than two million pounds.

Because of the care and husbandry of the coffee plants and the meticulous way in which the farmers pulp, dry, mill and grade the beans and the land, you will find the taste from a cup of coffee from Kona to be a superior artisan product. The coffee trees on Kona flourish in the volcanic soil that is dark and rich. With all the bright sunlight, natural cloud cover and the sufficient rainfall throughout the day, it is hard to argue there is a much better location in which to grow coffee beans than in Kona, which is some of the very best in the world. With the local farmers carefully hand-picking the beans, processing them and custom-roasting them, the taste of the rich aromatic flavor of Kona is unique.