Hawaiian Kona Extra Fancy Coffee
The Hawaiian Extra Fancy Kona Coffee is very flavorful and full-bodied, with a mellow straightforward character. This coffee has a delicious, lively, floral-fruity taste that consists of jasmine, bright citrus, tart cherries and sweeter caramel. This specific Kona Coffee is extra fancy-grade, 100% Pure Kona Coffee grown in minimal supply on Aloha Farms.
- Kosher Certified
- State of Hawaii Certified
Flavor Notes: Floral-Fruits, Jasmine, Bright Citrus, Tart Cherry, and Sweet Caramel
Processing: Washed Process
Roast: Medium Roast
- Extra Fancy (The Highest Kona Grade)- Premium Blue Velvet Bag included with 16 oz bags (5 lb. bag option will come as 5x individual 16 oz bags and 5x blue velvet bags)
- Farm: Aloha Farms
- pH: 5.2
- Single Origin Coffee
- Shade Grown
Certifying Authenticity for Hawaiian Kona CoffeeKona Coffee is one of the most sought out coffees in the world. Coffee cultivated in the North and South districts of Kona on the Big Island of Hawaii is the only crop that can truly be called Kona Coffee. Most Kona coffees sold in today’s global markets are not 100% Pure Hawaiian Kona Coffee but are actually Kona blends. Kona coffee blends can contain as little as 1-10% pure Kona coffee beans. Most of the Hawaiian Kona coffee sold is actually a blend with mystery beans from Africa, Central or South America, or Southeast Asia. State and Federal labeling laws demand full disclosure of origin, but this is often ignored. Most Kona coffee drinkers worldwide have no idea that what they are drinking is a coffee containing 95% or more of something other than pure Kona coffee. To ensure that consumers purchase 100% Authentic Kona Coffee, they should only buy their beans from reputable suppliers with direct connections to actual Hawaiian Kona coffee farms. Volcanica Hawaiian Kona Extra Fancy Coffee is 100% pure without any added blends and is sourced from Aloha Farms located in Hawaii.
Kona Coffee Extra Fancy Beans:What are “Extra Fancy” coffee beans? Extra Fancy coffee beans are unique and have a special designation as they are the highest quality beans from Hawaii. There are 8 different classifications, and the grading of these categories is determined by qualities such as the bean's rarity and size. “Extra Fancy” is the highest-rated classification, “Fancy” is second, “No. 1” is third, and “Select” is fourth. Any grade below the third should be avoided due to the high defect rate and lower quality of coffee. Extra Fancy beans are celebrated for their large size, low bean defect rates, uniform color, and superior taste.
History and Processing of Kona Coffee:Hawaiian Kona Coffee is made up of vibrantly tasting gourmet coffee beans. This coffee is grown on the dark volcanic lava rock slopes of Kona, the district from which the beans get their name, located on the west coast of the Big Island of Hawaii. The island’s coffee trees are protected from strong winds and excessive sun by two volcanoes, the active Mauna Loa volcano, and the neighboring extinct Mauna Kea volcano. Located on the Kona Hawaiian coast, at an ideal 1,500 to 2,000 feet above sea level, Kona coffee growers recognize this area of the islands as having pristine growing conditions for gourmet coffee beans. Coffee grown in Kona is unique due to the diurnal cycle of bright sunny mornings, humid rainy afternoons with cool rolling mist from the seas, and mild nights that create perfect growing conditions for exotic plants to prosper. The coffee trees thrive on the volcanic rocky land and flourish in mild frost-free temperatures. The soil actually consists of broken chunks of well-packed volcanic lava and drains water more efficiently than other soils. This allows the process of feeding the coffee trees to be highly effective without excessively soaking them. The unique growing conditions not only provide rich flavors for this fine gourmet coffee but also, for unexplained scientific reasons, maintain the Hawaiian Kona coffee plants free of disease. As the crops mature, the yield per acre is much greater than other coffee-growing areas. Though the amount of acreage devoted to coffee production is small, the yield per acre is three to four times the amount of coffee beans produced on Latin American coffee farms. Coffee trees in the Kona Region typically bloom after the dry winters and are harvested in autumn. Produced on family-run farms since the turn of the century, Kona coffee beans are handpicked and sorted to ensure their superior tastes and unique quality. With such a mild tropical year-round climate, ideal soil demographics, and plentiful shade covering from hot afternoon sunlight, the favorable surroundings of the island in conjunction with the ample care towards the crops, produce sweet flavors in the coffee that are low in bitter acids and consistently delight those who consume it.