Sold out. Kona Star is a single farm in Hawaii's famous coffee belt that only sells their output to wholesale companies. For that reason you will not find it entered into competitions such as that held at the annual Kona Festival, which requires a direct to consumer sales channel. This farm, located in the center of the Kona coffee district, occupies 35 acres of mountainside at 1700 to 2100 feet, the typical elevation of Kona. The farm aims at producing excellent coffee at reasonable prices (by Kona standards) and is extremely methodical in their growing and processing practices.  Coffee, raised from Typica seed, is harvested during the months of August through January, all by hand, picking just ripe cherry in successive passes through the farm. They start at the top of the farm and work their way lower, doing this 5 or 6 times. Each round takes 3 weeks to complete, so the harvesting spreads over these 5 or more months. From the fields the coffee is depulped (skin removed) and then it's on to a demucillage machine (aka aqua pulper), a machine showing up today on more and more farms. It's an effective, environmentally correct way to remove mucillage from the cherry by using forced water. It reduces water requirements as well as the runoff from the original, more water intense process of full fermentation. After aqua pulping some small residue of mucillage remains and a short 12 hour fermentation cycle removes what remains, while also imparting some tanginess to the coffee.
From the fermentation tanks the coffee moves on to decks for sun drying until residual moisture reaches 20%. A low heat vertical drier finishes the drying to 11%. At this point beans, still encased in their pergamino or husks, move to an air conditioned storage facility for at least two months of repose. This last step is highly unusual and keeps the coffee at a stable level of humidity. This period allows the coffee to mellow and flavors to marry. Why is Kona so expensive? Hawaiian coastal land with water view values and American labor rates. A unique environment for growing coffee. Cup Characteristics: Clean, sweet, crisp acidity. Aromatic, succulent with herbaceous mixture. Raspberry, chocolate notes. Mellow body. Roasting Notes: Kona is a sturdy bean that can be satisfying over a range of roast levels. Many Kona locals like it roasted pretty dark but our tastes run in the opposite direction and we would advise keeping it no darker than Full City, meaning start of second crack. A minute lighter will do this coffee more justice.
| Volume Price |
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| Pounds | Price LB |
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| 1-2 | $16.26 | | 3+ | $15.25 |
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