Kona coffee bean can be roasted in either fairly, roasted in full or dark roasting. Though they have (additional hints) different processing methods, they still share the same quality found in Kona coffee beans. During the light roasting process, kona beans are roasted until the first cracking is noticed. The taste of the lightly roasted bean is bean is usually bitter than the full roasted beans. But if you want something tastier with a considerable acidic content, the medium roasting should be sought. For the full roast, the beans are kept in the fire and roasted until they crack for the second time. The flavor of the full roasted bean is more pronounced and darker than the bean that is lightly roasted. But a more dominant flavor is produced when Kona coffee is roasted at a full length. No matter how you want your coffee served, you will always find the right Kona coffee taste you will enjoy. The light roasted Kona coffee bean is preferred if you want something stronger and bitter.
The processing method of kona is straightforward although takes a lot of time. Generally the basic method of processing Kona coffee is by fermenting the green beans. This process involves removing the pulp using the microbes found in the fresh kona beans. Experts say that the process of fermentation makes kona more highly valued. Apart from fermentation, the pulp of the beans can be extracted mechanically. This mechanical method makes the pulp available to be used as fertilizer on the farm. This is a very good source of nutrient for the farm as the fruit contains about 67% of nitrogen After the extraction, the beans are put on a plain surface to remove the moisture. The beans should be left to dry properly so as to preserve it for a log period. Its processing method is not a short one which makes the coffee more valuable.
You may want to know why there is so much fuss about the Hawaiian Kona Coffee. The special climate which it is grown and its richness in flavor (you can find out more) provides answers to this. The favorable weather conditions in Kona region have always made this possible. Also, the flavor of Hawaiian Kona coffee comes natural and you won't need to bother about adding cream or sugar. Most coffee consumers equally understand the important role its processing plays in determining its quality. Kona coffee bean should be roasted with ultimate care in order to preserve its natural quality. In fact, a true Kona coffee will not be looked at if the preparation and roasting is not done properly. However, Kona region has experienced farmers who know how to properly maintain this flavored bean. But in essence, there is no one factor that can explain the richness of this highly regarded coffee bean. There are so many reasons why Hawaiian Kona coffee beans is the most preferred choice for a lot of consumers.
So, what is the History of Hawaiian Kona coffee beans?
The Hawaiian coffee you now know as Kona coffee was first introduced to Hawaiians in 1828. Samuel Ruggles brought this special brand of coffee to the Hawaii region in that period. This coffee bean was originally referred to as the Arabica when it was first cultivated in Kona region. Later, it was then called Hawaiian Kona coffee after it grew so well in Kona region of Hawaii. Because of the favorable soil condition in the area, it became the main growing place for kona coffee. However, production and sales of the Coffee beans dropped as a result of World War II. But sales picked up again afterward and the demand for it has increased tremendously since then. Today, the production and consumption of Kona coffee bean has been increasing in geometric ratio. This is because the coffee bean is rich in flavor among other qualities that makes it the most sought after. It is not surprising that most coffee consumers would rather pay higher than have any other coffee brand.
