Kona Coffee is the original Taste of Aloha! Grown in Hawaii, in the Kona Coffee belt, 2500 feet up the side of Mauna Loa, the world’s largest active
volcano. This tiny strip of land is barely 1 mile wide and less than 30 miles long. The combination of rich volcanic soil and Hawaiian sunshine produces one of the best coffees in the world!
This is the Kona Coffee Forbes called “Best in America”
Koa Coffee started as a small family business. A true “Mom & Pop” with a little boy and his dog running and playing in the Hawaiian sunshine as they tended their precious Kona coffee beans. GO HERE for all the selections
Harvesting by hand, picking every Kona cherry by hand only when it was ripe. It was then was roasted with care, cupping every roast to make sure it tasted just right. And it was and still is shipped out daily, from Hawaii to your door with much Aloha.
Blue Ribbons and Buzz…
Over the years, the Team’s hand-picked Kona Coffee has won the coveted Gevalia Cupping Competition, PCCA Coffee of the Year, they were featured in Forbes “Top 10 Coffees of the World” and made Forbes’ “50 of America’s Best” as the “Best in America.”
Only the most flavorfull beans are selected because not all beans are the same. Only the most flavorful Kona Beans are used in Koa Coffee. We only sell the top grades of Kona and the very rare Peaberry Kona, the best of the best. With no inferior beans, no blends, and with a Kona Coffee this pure it is easy to see why Forbes said, “Koa Coffee is the real thing.”
Some of the best coffees in the world are from Africa, Hawaii, and South America.
Some things will never change…
The weather of sunny mornings, cloud or rain in the afternoon, little wind, and mild nights combined with porous, mineral-rich volcanic soil create the favorable growing conditions for the bean. Kona coffee blooms in February and March. 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.
The beans are still picked by hand, harvesting only when they are cherry red. There is no mechanical harvesting that would mix bitter green beans in with the
red. Real people are roasting your coffee and real people are packing every order so our coffee smells just as fresh as when you open the bag as it did when it was sealed.
With much Mahalo (Thank You) to their friends and many loyal customers, Koa Coffee has grown and continues to grow. The staff who bring their friendly smiles also bring the Aloha spirit to the Koa Coffee.
“At Koa Coffee, we have always been dedicated to offering our customers the finest Kona Coffee experience, while also sharing the beauty and Aloha of the Hawaiian Islands. That’s who we are, and that’s who we will always will be. Much, much Aloha to you!”
