kona coffee

Kona Coffee

Aloha and welcome to Kona Luna, the most trusted online store for kona coffee. Experience the distinction of fresh top grade coffee from our small family owned farm, shipped just moments after roasting directly to your home. Send the world's purest gourmet coffee directly to family or friends as a gift that is genuinely thoughtful, memorable, and classy. Our prices are among the least expensive, and we offer free shipping on orders over $70. Read More

Why Kona Coffee

The world's most sought after coffee comes from the Kona district on the Big Island of Hawaii. Hawaiian labeling laws require that beans be grown within this agricultural area to legally display the term "Kona Coffee" on the label. Our certified coffee is assured by membership in the Kona Coffee Council, and its seal on the bags of our 100% Konacoffee.

The kama'aina who care for the plantations growing on the golden kona coast are generations of families who have learned over time how best to grow hualalai's most precious harvest.

Grades

Kona coffee is graded by the Hawaii Department of Agriculture into various standards, including:

Peaberry

The fruit of the coffee tree (coffea arabica) is a small red berry known as a "cherry." The majority of cherries produce two beans, with the flat side of each bean in the middle. The rare peaberry is an exception, a small cherry containing a single oval bean. Peaberry beans are small, dense, robust and have a uniform shape. They must be painstakingly sorted by hand, but the result of this effort is a coffee with unparalleled taste and a perfectly consistent roast.

Extra Fancy

These large coffee beans are the top grade for beans derived from normal cherries. Our Private Reserve consists only of 100% pure kona extra fancy beans, roasted to true perfection.

Preparation

Our coffee is processed according to a time honored method. After the cherries ripen, they are handpicked and put through the pulper. They are then placed in a fermentation tank to remove the outer fruit. The beans are allowed to dry on the hoshidana drying rack under a covering which keeps the rain out. The green coffee is now ready for roasting. The beans are roasted at a very specific temperature for a narrow window of time which toasts the green beans into the final product.

History

Imagine that it is late February, and you are on the north coast of the Big Island with the shadow of Mauna Loa and the morning sun setting the scene. The aroma from the sea of small white flowers on the coffee trees, known as Kona snow, gives way to misty afternoon rain on this volcanic paradise - the ideal growing condition for coffee.

More than 170 years ago, the missionary Reverend Samuel Ruggles planted the first Hawaiian coffee tree from a Brazilian cutting. It flourished in what would end up being the perfect climate to grow the world's best coffee, kona coffee. The rich, fertile volcanic soil combined with abundant rainfall and plenty of sunshine has produced a coffee with a reputation not found anywhere else.

Original hawaiian kona coffee is world renowned and eagerly sought after by coffee aficionados. Kona coffee best flourishes on the steep cultivated slopes of two volcanoes: Mauna Loa and Mt. Hualalai. The plants sprawl 2,000 acres along the hillsides of the Kona district of Hawaii, which host coffee trees from 500 to 3,000 feet elevation.

While a few coffee farms exist away from the Kona district and even on other Hawaiian islands, most of the coffee grown in Hawaii is grown in the Kona district. This area is known for the superiority of its coffee and also is the birthplace of the infamous, coveted Hawaiian peaberry coffee. This special bean comprises only about 5 percent of the Kona harvest. Its unique pea shape is conducive to even roasting as it rolls around the roasting chamber. This leads to a unique, even roast and consequently a smooth, rich flavor.

From the beginning, real kona coffee beans were handpicked. At first native Hawaiians, Japanese, and Filipino laborers worked the large plantation farms. After the first coffee was planted, production on The Big Island soared. But by around 1850, the market ran into trouble with pests such as the Kona nematode, drought and difficulty finding laborers. Within about 10 years, most of the coffee farms had disappeared, replaced by sugar cane plantations. It took another 40 years for farmers to begin focusing their efforts on coffee production. But then, the Hawaiian coffee market almost came to another halt during the 1899 worldwide market crash of coffee.

Large coffee plantations were split up and leased. Originally Japanese families were the largest group farming these 3 to 5 acre parcels. On some Hawaiian coffee farms, kama'aina are working the same farms their great, great, great grandparents started. Today, people from around the world live in Kona and run these small farms. Because coffee grown in this district is so special, federal regulations prohibit using the term "Kona coffee" unless the coffee is grown in this region. Despite the volatile history of Hawaiian coffee farms, its existence today shows that the perseverance of these small family farmers who put their heart and soul into growing the perfect coffee - inspecting each bean for ripeness before it is handpicked. When you place your order, you can be assured that you will only be getting this great coffee.

kona coffee