Coffee was introduced to the Kona District of the "Big Island", of Hawaii in 1828. In 1873 coffee from the Kona District got good reviews at the World's Fair in Vienna. However, it wasn't until 1892 when Guatemalan coffee root stock was introduced that coffee farming in Kona became a thriving concern.
The Guatemalan root stock, the rich volcanic soil and the wet warm climate proved the perfect match and thus began the Kona coffee story. During the late 1800's and early 1900's, the heart of the Kona Coffee industry was the small family farm. The early Kona Coffee farmers were often migrant workers brought to Hawaii to work on the sugar cane plantations who were seeking a better life These small family farms ranged in size from 2-6 acres, the size that a family could work. Today, while there are multiple larger produces the heart of Kona Coffee remains the small farm. The average Kona coffee farm is 4 acres. There are about 600 farms producing the majority of Kona Coffee.
Kona coffee is species Coffea arabica commonly referred as Kona typica. Kona typical has lower acidity and caffeine than the hardier Coffea conephora often referred to as Coffea robusta. Coffea robusta is grown extensively in Africa and Southeast Asia. Coffea arabica i.e Kona typica..requires nearly ideal environmental conditions and much nurturing. These ideal conditions are found in the "Kona coffee belt" a two-mile wide 20-mile long stretch of land on the western coast of the island of Hawaii.
Kona coffee begins to ripen in the late summer. Not all the coffee, known as "cherry" ripens at once. An individual tree continues to produce ripe cherry through out the fall and often into January or February. To ensure that only the ripest cherry, which produces the best coffee, is picked, Moki's Kona coffee is always hand picked.
Moki's Kona coffee is processed using the methods of the early Kona farmers. The thick skin of the coffee cherry is removed. This process is referred as "pulping". Pulping exposes the coffee bean which are covered with a clear mucilage. The mucilage is removed by fermenting the coffee for about 12-18 hours. After fermentation the beans are washed with pure Kona rainwater and dried on large drying beds in the warm Kona sun for about 14 days or until they reach a moisture content of 9-12%.
The dried coffee beans are nestled in a thin white cocoon, called parchment. The parchment is then milled, resulting in green bean coffee, the stage just prior to roasting. The closer to the roast, the more flavorful the coffee. Therefore Moki's Kona Coffee is not roasted until we receive your order. Our coffee is roasted in small batches. The Roast Master assures roast by the sight, sound and smell of the roasting coffee, not an automated process. Moki's Farm offers a full city roast which is just prior to the second crack or approximately 430 o F. The full city roast brings out the unique profile of Kona Coffee without allowing the sugars to burn. Your fresh roasted coffee is shipped to you within days of roasting.