Preparing the Factories Best Kona Coffee
In the Hawaii Kona Coffee Factory wet method, 80% pulp is separated “usually to be dried and used as Arabica tree mulch” from the Kona coffee cherry after harvesting and the Kona coffee is dried with only the parchment skin left on. The Kona coffee pulp is not fully washed away with Island spring water. Leaving 20% pulp on requires constant turning but the results for our coffee fans is it has a sweeter, smoother almost velvet flavor. The coffee is separated by weight as they are conveyed through water channels, the lighter one’s floating to the top, while the heavier, big ripe coffee beans sink to the bottom. Their are several actual steps involved and then they are ready for island sun drying.
World’s Finest Kona Factory Coffee
The beans must now be dried to approximately 12 percent moisture to assure premium flavor. Our coffee, with 20% pulp and still encased inside the parchment envelope (the endocarp), are Hawaii sun dried by spreading them on drying tables inside under 20% sunshade cloth that is rolled back in the warm days. Gently turned day and night to maintain even temperature. We take a lot more time and add a little more Aloha to create the world finest John Jackson coffee.
HAWAII COFFEE FACTORY BLENDS
Our Kona Factory Coffee Flavors are Prized
Before being packaged, our coffee is even more precisely sorted by size and weight. They are also closely evaluated for color flaws or other imperfections. Coffee seeds are sized by being passed through a series of different screens. Next defective beans are removed. Though this process is accomplished by sophisticated machines, in many countries, the coffee factory does it all by hand. Beans of unsatisfactory size, color, or that is otherwise unacceptable, are removed. This process is done by hand, insuring that only the finest quality beans are delivered to your Ohana.
100% Kona Factory Coffee Expert Tasting
At every stage, the Hawaii Kona coffee factory repeatedly tests for quality and taste. This process is referred to as ‘cupping’ and takes place in a room next to the coffee sorting room specifically designed to facilitate the process. First, the coffee taster, usually called a “cupper” carefully evaluates the coffee for it’s overall visual quality. Our flavored coffee’s are not only analyzed this way for their inherent characteristics and flaws, but also for the purpose of blending different coffees and determining the proper roast. Our expert cuppers can taste many samples of flavored Kona all day and still taste the subtle differences between them.
This is the coffee process in which any silver skin that remains on the coffee after hulling is removed in a polishing machine. While polished coffees are considered superior to unpolished ones, in reality there is little difference between the two coffee types.