BEHIND THE CRAFT
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Coffee Craft: Harvesting the Cherries

It takes approximately 3 or 4 years for new coffee trees to begin to bear fruit. The fruit, called the coffee cherry, turns a deep and bright red when ripe and ready to be harvested by the farmer.  In most countries, the coffee crop is picked by hand, a labour-intensive and arduous process. Picking is done in one of two ways:

Strip Picking - the entire crop is harvested at one time, either by machine or by hand.  In either case, all the cherries are stripped off the branch in one go.

Selective Picking - only the ripest cherries are picked individually by hand. Pickers rotate amongst the trees every 8 - 10 days, picking the cherries only at their peak ripeness. Because this kind of harvest is labour intensive and therefore more costly, it is used to harvest the finer Arabica beans.

FGCO12110

Hawaiian Kona Roasted Coffee Beans 250g

Net Weight: 250g

This highly prized large, dense medium roasted bean, grown on the Kona Family Estate of the Big Island in Hawaii, creates a cup with a creamy smoothness and deep flavour of roasted Macadamia.

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Only coffee from the Kona Districts on the slopes of Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii may be called “Kona”.

Kona is one of the most outstanding coffees of the world, due to the perfect growing conditions: Porous, mineral-rich volcanic soil combined with the ideal weather conditions of sunny mornings, cloud and rain in the afternoon, an absence of wind and mild nights.

It started when the Reverend Samuel Ruggles first brought Brazilian cuttings to Hawaii in 1828 and then English merchant Henry Greenwell later established Kona coffee as a recognized brand later in the 19th century.

The 1899 world coffee market crash caused the larger plantation owners to lease land back to their workers. Many were from Japan, who had arrived to work on sugarcane plantations. They worked their leased parcels of between 5 and 12 acres (49,000 m2) as small family concerns, producing high quality crops.

The wonderful tradition of family farms has continued. Japanese-origin families have been joined by Filipinos, Americans, and Europeans and there are now about 800 Kona coffee farms, with an average size of less than 5 acres (20,000 m2).

Kona coffee blooms in February and March. Small white flowers known as "Kona snow" cover the tree. Green berries arrive in April and the red ‘cherries’ in August, ripe for handpicking, several times between August and January. The beans are processed by the ‘Wet Method’ prior to export. Each tree ultimately yields about one kilogram of roasted coffee.
Kona is traditionally sweet and medium bodied with just the right amount of acidity and lights up the taste buds up immediately. The specific roasting reduces the fruit notes and nutty undertones develop, often equated to those of Macademia, delivering a full and slightly buttery flavour on the palate.
Medium-roasted Kona pairs well with pork and beef dishes. A cup of Kona with syrup pancakes also makes a fine breakfast.
The following guidance assumes the use of a cafetiere – we can provide other grinds if you prefer.

Freshly ground Kona coffee to a course grind.

Use 2 tablespoons of ground coffee per 220ml [an average mug or large cup size].

Filtered water is best, poured on the coffee just under the boiling point.

Brew for 3 to 5 minutes.
If you would like you coffee beans to be freshly ground by our team, please add your requirement at the checkout.

Grind level options are:

1: Extra Fine - for Turkish
3: Fine - for Espresso Machine
5: Medium - for Drip
7: Medium-Course - for Home Coffee Maker
9: Course - for Cafetiere
Origin: Hawaii

Bean: 100% Kona Arabica

Body: 3/5

Acidity: 4/5

Roast: Medium/Dark Roast
We are happy to grind your beans for you of course - your ground coffee will remain at its best for a few weeks once opened. If you plan to use over an extended period, we recommend buying whole beans and to then grind only the exact amount required for each drinking occasion. Using a 'burr' grinder avoids heating up the beans as regular blade grinders do.

Store your beans or your ground coffee in an airtight container, in a cool [not refrigerated], dark place, away from other flavours. This will best preserve your coffee’s freshness and flavours.

Stories

The Story of the French Press

A little like the tea bag, what came to be known as the French Press was probably invented by accident.

Legend has it that an unnamed Frenchmen was preparing a pot of coffee on an open fire in the 1850s, when he realised he forgotten to add the coffee first. Adding it later meant the coffee grounds sat on the surface and wouldn’t brew properly. So, with a metal stick, he pushed a small piece of metal screen to the bottom, carrying with it the coffee grounds. Expecting the worst, the coffee was the best he had ever had. A new way of brewing coffee was invented.
Maybe that’s what happened.

What is true is the first patent issued for a coffee making device that closely resembles the modern French Press was by Attilio Callimani in 1929, an Italian from Milan, by which time Italian’s referred to it as a Cafetiere.

Nowadays, cafetieres are generally made with Borosilicate glass, which is very strong, together with stainless steel. It’s a cost effective and easy way of making an outstanding cup of coffee.

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  • FAQ

    What is the difference between Robusta beans and Arabica beans?
    Robusta and Arabica are simply the 2 main species of the coffee plant. Arabica is thought to be indigenous to Arabia and grows best at higher altitudes with shade and rainfall required, thus tending to be a little more expensive than the easier to grow Robusta. Arabica now accounts for the majority of coffee consumed, because the flavour is smooth and has a natural sweetness, with chocolate and berry undertones, whereas robusta can be quite bitter with a slightly burnt after taste - but is higher in caffeine and produces a better crema in an espresso.

    What sort of grind should I buy – I know there are different grades. Or should I buy beans?
    If you are an occasional coffee drinker then you probably don’t have a coffee bean grinder, in which case, the grind to buy depends on how you intend to brew your coffee. A French Press or Cafetiere requires a course grind and a longer brew, whilst making in the Turkish style means extra fine is required for this distinctive very strong brew. Do make sure you keep your ground coffee in a cool, dark place, well wrapped up. A coffee grinder can be good investment that allows you to buy beans which stay fresher for longer.

  • Delivery & Returns

    UK Standard Delivery: £3.95
    UK Next Day Delivery (mainland UK only): £9.95 (Order before 12pm)
    International Delivery is available, please see our delivery page for details. For more information and Terms & Conditions, please see our Delivery page.

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