Overlooking the Kaanapali Coffee Plantation on Maui. With views like
this, how can coffee help but feel good!
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If you were a coffee tree wouldn't you love living here? Happy trees
make great coffee. |
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Kona's famous Typica variety awaiting the harvest.
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A ripe branch of Kaanapali's Red Catuai. |
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Ripening occurs at different stages so several pickings are required
to get only the best fruit.
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Kona coffee is hand picked to insure only the red ripe cherries make
it to the pulper.
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Here are those carefully picked cherries ready for pulping.
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Removal of the skin and mucilage is done at the pulping process.
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The pulped beans are sun dried or patio dried and turned regularly to
avoid wet spots. Roller roofs are drawn over the coffee to protect it from
rain and morning dew during the drying process.
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Proper us of the gravity table provides uniformity in grading.
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The gravity table helps keep low-end number 3's from high quality
Fancy. Grading is an important stage to maintain flavor consistency.
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Kona coffee farmers bring their cherry to a processor to be pulped and
dried. Then they pick up their finished green product.
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Next it's the roaster's turn to work his magic and draw those
wonderful flavors out.
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Proper packaging is important to keep moisture and oxygen out, but allow
the build up of gases to escape through a uniquely designed one-way valve.
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At last! The finished product! Judged on its merit by Master Cupper ,
Willie Pettersson of Gevalia, at the Kona Coffee Cupping Competition.
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