Kona Pele Hawaii uses only Traditional Organic Farming Methods in growing our 100% Pure Estate Grown Kona Coffee. No Herbicides, No pesticides, No GMO, No Chlorinated water in processing, No chemical fertilizers, Grown-processed and roasted on the farm to insure organic handling all the way to your cup. Farm Direct from paradise, with Aloha in every sip!
So what is it about Kona coffees that make them so special? They produce a smooth, rich, and mellow cup of coffee that is a delight. Balanced and smooth, with their first sip many coffee drinkers make Kona their number-one choice when it comes to coffee. It is safe to say that if you are drinking coffee that is 100% Kona, odds are you have never had a bad cup.
Kona Pele Hawaii is grown on a ten-acre Kona Coffee farm in Honaunau in the southern region of Kona Coffee Country on the western slopes of Mauna Loa volcano on the Big Island of Hawaii.
To Produce Kona Pele Hawaii, Old Hawaiian Coffee Farm uses organic coffee growing methods and use no herbicides, pesticides, chemical fertilizers, or GMO. A small herd of St Croix-Barbados short haired sheep help with weed control on the farm. Kona Pele Hawaii's Old Hawaiian Coffee Farm was originally called "The Peaberry Farm", until the name was changed in 1991. Coffee has been grown on this coffee farm since the 1830s.
All Kona Pele Hawaii coffee is processed and roasted on the farm, and we also process coffee for about twenty other Organic Kona coffee farms using filtered catchment water and separate soaking bins for each batch of coffee beans. Another unique process of Kona Pele Hawaii Coffee is that we use the farms own electric hot air coffee roaster that avoids the problem with a gas roaster which tends to put smelly agents, and carcinogens on the beans. Mylar bags are used for packaging, rather than plastic, to avoid BPA chemicals that may leach from plastics. Roasting is done daily .
Like fine vintage wines, 100% Kona coffee is distinguished from commercial blends by the tremendous extra care taken throughout every step of the process. The end result is a coffee that carries the unique stamp of the Kona region - delicate yet flavorful and with a rich aroma - a product that is famous among coffee drinking societies throughout the world. This excellent quality has made Kona coffee one of the most sought after coffees in the world. Kona Coffee is grown only in the Kona district on the West side of Hawai'i Island (the Big Island), where it has developed over 175 years. These heritage trees thrive in the unique combination of sunshine, rainfall, location, and volcanic soil - only available in Kona, to create our award-winning coffees.
• The Kona Region and its Ideal Climate - Grown on the mountain slopes of Hualalai and Mauna Loa volcanoes - Tropical sun-drenched mornings and misty afternoons
• The Care We Take with this Rare Commodity - Hand-picked - the pride of work of our farm.
• Our Special Processing - Wet-method processing and sun-drying insure a certified gourmet product
• Our History and Culture - From the early Polynesian settlers to the unique blend of peoples that have fashioned Kona's renaissance farmers
• The Terminology - How we describe Kona Coffee from cherry to roast
So what is it about Kona coffees that make them so special? They produce a smooth, rich, and mellow cup of coffee that is a delight. Balanced and smooth, with their first sip many coffee drinkers make Kona their number-one choice when it comes to coffee. It is safe to say that if you are drinking coffee that is 100% Kona, odds are you have never had a bad cup.
Kona Pele Hawaii is grown on a ten-acre Kona Coffee farm in Honaunau in the southern region of Kona Coffee Country on the western slopes of Mauna Loa volcano on the Big Island of Hawaii.
To Produce Kona Pele Hawaii, Old Hawaiian Coffee Farm uses organic coffee growing methods and use no herbicides, pesticides, chemical fertilizers, or GMO. A small herd of St Croix-Barbados short haired sheep help with weed control on the farm. Kona Pele Hawaii's Old Hawaiian Coffee Farm was originally called "The Peaberry Farm", until the name was changed in 1991. Coffee has been grown on this coffee farm since the 1830s.
All Kona Pele Hawaii coffee is processed and roasted on the farm, and we also process coffee for about twenty other Organic Kona coffee farms using filtered catchment water and separate soaking bins for each batch of coffee beans. Another unique process of Kona Pele Hawaii Coffee is that we use the farms own electric hot air coffee roaster that avoids the problem with a gas roaster which tends to put smelly agents, and carcinogens on the beans. Mylar bags are used for packaging, rather than plastic, to avoid BPA chemicals that may leach from plastics. Roasting is done daily .
Like fine vintage wines, 100% Kona coffee is distinguished from commercial blends by the tremendous extra care taken throughout every step of the process. The end result is a coffee that carries the unique stamp of the Kona region - delicate yet flavorful and with a rich aroma - a product that is famous among coffee drinking societies throughout the world. This excellent quality has made Kona coffee one of the most sought after coffees in the world. Kona Coffee is grown only in the Kona district on the West side of Hawai'i Island (the Big Island), where it has developed over 175 years. These heritage trees thrive in the unique combination of sunshine, rainfall, location, and volcanic soil - only available in Kona, to create our award-winning coffees.
• The Kona Region and its Ideal Climate - Grown on the mountain slopes of Hualalai and Mauna Loa volcanoes - Tropical sun-drenched mornings and misty afternoons
• The Care We Take with this Rare Commodity - Hand-picked - the pride of work of our farm.
• Our Special Processing - Wet-method processing and sun-drying insure a certified gourmet product
• Our History and Culture - From the early Polynesian settlers to the unique blend of peoples that have fashioned Kona's renaissance farmers
• The Terminology - How we describe Kona Coffee from cherry to roast
