The barista and his Kona coffee farmer friend were visiting a Kona mill and discussing the various stages of coffee processing. The mill was in full swing and the air had the fragrance of freshly squeezed coffee cherries, a delightful smell to coffee lovers.
They were near the drying decks and talked about the benefits of sun drying the coffee beans to preserve their taste. The coffee farmer added: it is very important to rake or shift the beans during the sun drying period to ensure thorough drying. Once they are dried, the parchment covers the shell around the coffee beans. This is a natural part of the coffee process that is critically important in other parts of the world where coffee beans need to be stored long-term and preserved properly. The barista asked: how important is that here in Kona? The coffee farmer replied: rarely necessary. Kona coffee is so high in the world marketplace that we do not need to store our beans for the long term. Also, as you know, our production is limited so we are fortunate in basically selling out fairly fast each year.
Let's go see the removal of the parchment and green staging, said the coffee farmer. This is interesting because, when the parchment is removed from the green bean, the coffee undergoes a grading system that classifies the beans according to size, weight and number of defects. The barista asked: is this where coffee farmers and buyers get really nervous? The coffee farmer replied, yes, this is obviously where financial losses or gains take place. Two different machines perform these steps. One screens for size and the other for weight on what we call the gravity table. It is part of an assurance process that maintains the integrity and quality of our Kona coffee.
The barista said: from my perspective, I am very thankful for this step. Defective beans are usually hollow, deformed or chipped. They weigh less than what a true bean should weigh. I have always heard that if these defective beans are not separated from the rest they can spoil a cup of coffee with bitterness and a sharp aftertaste on the tongue. The Kona coffee farmer said: you are absolutely correct. It is always important to know your grade of Kona coffee when purchasing. For example, purchasing known Kona Extra Fancy 'Certified' coffee from a specialty coffee seller ensures the best tasting experience cup after cup. Yes, it costs more than a blend or other grades but the taste is fantastic! And that is what matters to a connoisseur and gourmet coffee lover.
So, the barista asked: what are the primary grades of Kona coffee now? The Kona coffee farmer explained: Peaberry, Extra Fancy, Fancy, # 1 and Prime. Peaberry is the result of a single bean instead of the usual two beans in the cherry. It produces a different taste in the cup and that is why it has its own grade. Extra Fancy is the largest and heaviest of the grades. It is considered to have the best cupping characteristics of any bean grown in Kona. For anyone considering coffee as a very special gift, Kona Extra Fancy 'Certified' is what should be top of the list of choices! Fancy and # 1 grades yield excellent cups from a slightly smaller yet denser bean. Prime grade is the minimum grade of Kona legally allowed to be called Kona Coffee. Prime is usually bought by mainland coffee roasters and used for blends.
The barista and his Kona coffee friend then agreed it was time to head back to the farmhouse to get ready for a traditional Luau with family and friends. And, of course, there would be freshly brewed Kona coffee including a cup or two for the barista of Kona Extra Fancy 'Certified' as a special treat the coffee farmer's wife had purchased for the occasion.
So, are you ready for a cup o Kona Extra Fancy 'Certified' coffee?
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