The Hawaiian department of agriculture uses a grading system for it's kona coffee that takes in several factors, such as size, shape, and even the number of defects the beans have. Before being graded, Kona coffee is hand picked, pulped, dried and hulled. Then the system divides them into six categories, Extra Fancy, Fancy, Number 1, Peabody, Select, and Prime.
The Extra Fancy is the largest and has the least flaws. Followed by Fancy, No. 1, Select, and then Prime. The final category is the Peabody kona coffee bean. The top of the crop. Which is a tiny fraction of the kona coffee crop. The Peabody bean is rounded and oblong in nature whereas the rest of beans are flat on one side and curved on the other, making the Peabody kona coffee bean somewhat harder to find. You will find the Peabody delivers a more concentrated flavor.
Hawaiian kona coffee is known throughout the world for its full-bodied flavor and wonderful pleasing aroma. The only true kona coffee is brought to us from the cool volcanic mountainous slopes of Hualalai and Mauna Loa. The coffee trees bloom after the dry winters of kona, and are harvested in the autumn.
Kona Coffee is sun dried, then personally roasted depending on preferred results and contrast in moisture of the beans. When you have roasting down to a fine art. Remember airtight containers are the best for keeping your kona coffee fresh, to enjoy down to your last cup.
About the author:
Mike Yeager
Publisher
http://www.my-coffee-4me.com/
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