Lovely Kona is on the menu..
Though coffee farms are found throughout the Hawaiian Islands, it is Kona Coffee, from the largest island of Hawaii, that is best known and always in high demand. Here, nature provides just the right environment for the coffee trees on the slopes of the active Mauna Loa Volcano.
Young trees are planted in black, volcanic soil so new that it often seems the farms growing seedlings in rock. Afternoon shade from tropical clouds form a natural canopy over the trees to protect them from intense sun, and frequent island showers give the plants just the right amount of rain.
Kona Coffee is carefully processed to create a deliciously rich, aromatic, cup of medium body. Kona coffee blooms in February and March. Every bean/cherry is carefully handpicked by pickers. Small white flowers known as "Kona snow" cover the tree. Green berries appear in April. By late August, red fruit, called "cherry" because of resemblance to a cherry, start to ripen for picking. Each tree, hand-picked several times between August and January, provides around 15 pounds of cherry, which result in about two pounds of roasted coffee.
Kona coffee is the market name for coffee (coffee arabica) cultivated on the slopes of Hualalai and Mauna Loa in the North and South Kona Districts of Big Island It is one of the most exclusive and expensive coffees in the world. Only coffee from the Kona Districts can be described as "Kona". It consists of a stretch of land on the Big Island of Hawai’i that is only 30 miles long. The weather of sunny mornings, cloud or rain in the afternoon, little wind, and mild nights combined with porous, mineral-rich volcanic soil create favorable coffee growing conditions. The loanword for coffee in the Hawaiian language is kope.
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