Frequently Asked Questions
About Kona Coffee

Brewing     Roasting     Kona Coffee Blends     Hawaiian Coffee
    Grades of Kona Coffee     Processing Steps


Brewing
 
For brewing Kona coffee, we highly recommend cone-system drip coffee makers. French presses also make an excellent cup of Kona Coffee.
 
One rounded teaspoon should be used per six-ounce cup of spring or purified water (using more coffee makes a stronger brew).Our high quality beans can be brewed strong without bitterness.


Roasting
 
While there are no local, national, or international standards for coffee roasts, the following lists common titles given:
 
Dark-French, Italian, or Espresso
 
Medium Dark-Vienna
 
Medium-Full City
 
Light Medium-City
 
Light-American
 
Our popular Kona Coffees are typically medium dark or Vienna,
producing a balanced roast with good body and acidity.

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Kona Coffee Blends   
BEWARE
 
"Kona Blends" legally need to contain only 10 percent Kona Coffee. Blends are usually made by large roasters who primarily market inferior coffees from Brazil, Indonesia, Africa, and Central America, boasting "Kona" quality in Hawaii and throughout the world. Kona Blends are not the same as Kona Coffee and are not to be confused as a product of the Kona Coffee industry.
 
Green (raw) Kona Coffee costs about 600 percent more than foreign coffees. When roasted, Kona Coffee sells for approximately 30 percent more than roasted foreign coffees including "Kona Blends". This amounts to a profit margin of about 570% for selling inferior "Kona Blends" compared to marketing 100 percent Pure Kona Coffee.
 
Support Kona Coffee farmers and spread the word: "Be sure it's Pure!"


Hawaiian Coffee   
BEWARE
 
Coffee is now grown in large quantities on Kauai, Molokai, and Maui by large corporations. By State definition and cupping quality, these mechanically-harvested, low-elevation, force-ripened, arificially-irrigated, sun-scorched, small-bean, high-number-of-defects per pound coffees, are NOT Kona Coffee. They are NOT mountain grown under conditions native to Kona and certainly do not produce a superb coffee.
 
Missing, are the rich taste and intense aroma typical with Kona Coffee for the last 150 years. Don't be fooled with exotic Hawaiian names and flashy packaging. Demand Sugai 100% Pure Kona Coffee!

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Grades of Kona Coffee
 
The State of Hawaii Dept. of Agriculture has established different grades for Kona Coffee. They are listed here in order of quality with Sugai's roasting preferences for each grade.
 
 
Peaberry (Dark Roast)
 
Extremely rare, small round (one bean per cherry) beans with the highest density, Peaberry coffee possesses a powerful, heavy, robust flavor and smooth consistency. It is medium bodied with a smoky, rich aroma.
 
Extra Fancy (Medium Dark Roast)
 
Rare, extra large beans with a sweet, mild flavor, medium body and smooth consistency. It's aroma is most intense with buttery overtones.
 
Fancy (Medium Dark Roast)
 
Large beans with a mild flavor and a hint of fruitiness. It is medium bodied with a smooth consistency; it's aroma is superbly rich.
 
Kona Grove - No. 1( Medium Roast)
 
Medium sized beans with a mild but snappy flavor. It is medium bodied with a smooth consistency. It's aroma is rich with nutty overtones.
 
Emporium - Prime (Medium Roast)
 
Small beans. It has a light body on the palate with a smooth consistency. It's aroma is rich with nutty overtones.
 
No.3
 
By Dept. of Agriculture definition,
this grade does not qualify as Kona Coffee.
 
Off grade
 
By Dept. of Agriculture definition,
this grade does not qualify as Kona Coffee.

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Processing Steps
 
Sugai Products, Inc. produces and processes only 100% Pure Kona Coffee beans from our farm or other reputable Kona Coffee farmers.
 
    1. Within eight hours of handpicking, we pulp coffee cherries to remove the red fruit's outer skin.
 
    2. We then soak and rinse the pulped cherries in fresh water for 8-12 hours to remove the fleshy mucilage that surrounds the coffee beans.
 
    3. Next, we sun-dry the beans for approximately 6 days. If weather does not permit this, the beans are mechanically dried to achieve the proper moisture content.
 
    4. At this point, we have parchment beans.This term refers to the thin, brittle golden colored skin called parchment, that surrounds the coffee beans.
 
    5. During milling, we place the beans through two hullers to remove the parchment and polish the beans.
 
    6. We now have green coffee beans. They are then separated according to size through screens with graduated hole sizing. Please refer to the
Grades of Kona Coffee section for more information on this.
 
    7. Our vibrating air table then separates and grades the beans by density.
 
    8. Our beans are now ready for inspection by the Hawaii State Department of Agriculture to ensure they meet the high standards of a specialty Kona Coffee. The inspectors test for bean size, color, aroma, and the number of defective beans per pound.
 
    9. Finally, we hand-sort and roast the green coffee beans daily to give you the freshest Kona Coffee.

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"And now bring the firstfruits of the soil that you, O Lord,
have given me. Place the basket before the Lord your God
and bow down before him."

Deut 26:10


2003-2011 Sugai Kona Coffee Farms. All rights reserved.

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