White Flower Farm:Kona and Coffee: A Match Made In Heaven!

Kona coffee and make a perfect match: the ideal conditions of rich volcanic soil of time and temperature, as well as ecological habitats of the coffee trees and wildlife love coffee. It was not always so. In fact, Kona coffee did not exist before the nineteenth century.So, how he came to the island? Coffee arrived in Honolulu around 1813 as an ornamental tree imported by King Kamehameha Spanish interpreter and physician Don Francisco de Paula y Marin. Around 1828, the missionary Samuel Ruggles brought plant cuttings Brazilian coffee. However, it took several years for coffee to grow and develop in Kona as another cash crop agriculture to compete with sugar.At first coffee is grown on large plantations of Japanese workers. As a result of falling world coffee market in 1899, landowners had to lease their land to their own employees. Due to economic constraints, lease workers from 5 to 12 hectares maximum. Who worked the land as a family business producing high quality coffee crops began to gain acceptance in the world of coffee. Farms remained small and are a trademark of Kona coffee farms. Mixed ethnic workers became more international, mainland workers, Filipino, Brazilian, Japanese and Europeans. In general, there are fewer than 700 farms.Kona coffee Kona coffee grows only in the districts of Kona, a 22 km long and 2 miles wide area is described as "Kona". This area is located on the slopes of Mount Hualalai in North and Mauna Loa in South Kona districts of the Big Island of Hawaii. Total Kona coffee acreage is less than 2,300 hectares with more than two million pounds of coffee production each year. This coffee is not much, by the standards worldwide. Precisely because of its scarcity and superb quality Kona coffee is one of the most popular and delicious cups available. The coffee flower is white and the spectacle of "Kona snow" in the Kona coffee trees in bloom during the time of February to March, is absolutely beautiful. Green berries begin to appear in the trees around April and it takes several months before beginning to turn red or become "cherries". Red berries are harvested by hand. It takes several rotations for many weeks to collect all the fruit of a tree. Hand-picking is a time consuming activity very intense and the work is essential to ensure high quality Kona coffee. The manual collection is carried out from August to January. Each tree produces about 20 kilos of coffee cherries. It takes 7 kilos of cherries to make one pound of coffee beans. How Kona coffee classified? The classification is according to the type of seed. Type I is two grains per cherry, flat on one side, oval on the other. Grain type II means that there is one round bean per cherry. There are additional degrees such as a function of grain size, moisture content, size, appearance of the grains, the purity of the type of grain, and other specific requirements of classification. The scores for Type 1 Kona coffee are Kona Extra luxury, Kona Fancy, Kona Number 1 and the first Kona. The scores for type 2 Peaberry Kona Coffee Peaberry Number 1 and Prime.Kona Want Extra is the highest grade of Kona coffee district. It has a complex balance of aroma, acidity, pleasant and satisfactory means of whole body and a flavor that is very appealing and satisfying to mixtures tongue.Kona are a blend of Kona and mixtures of Colombia or Brazil. By combining the right amount of Kona beans with other varieties of high quality specialty coffee, the result is a full flavor and powerful blend of complete and balanced body, which is always a great value and delicious.What around a extra cup of delicious Kona estate 'Certified' specialty coffee?