Established 2009

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• ORIGIN:  United States of America
• Hawaii

DESCRIPTION:

• Medium body
• Bold flavor
• Mildly acidic
• Highly aromatic

HISTORY:

We used to think it was a crime to dark roast the Kona bean, because the Kona coffee has such subtle nuances and flavor.  The nuttiness picked up from the growing area, along with the uniquely delicious (although mild) flavor just did not seem like it would take well to a dark roast.

Instead of losing it's uniqueness, however, the bean takes on a flavor that is totally unlike anything else that we've tasted!  There is really no point in even trying to describe the flavor, because it's just not like anything else.  Once you try this bean, you can never go back!  Fair Warning . . . . It's that good!

The reason the dark roast costs more is simply that it takes more of the beans to make a pound.  As a coffee bean is roasted darker, more moisture is lost.  It will go from roughly 18% loss of weight (!!) in a regular roast to over 21%.  So, while you are getting the same weight when you order the bean, it takes more beans to make that weight.  Hence, the higher cost.
 

Revised: Tuesday February 21, 2012