Pure Kona Coffee
To make perfect Kona coffee, Cornwell Estate beans
are depulped and soaked for 12-20 hours after picking. This slight fermentation
is vital for the rich aroma and taste. Then, they are washed to remove
all debris and substandard beans. The beans are then dried on sun decks
while being turned again and again for thoroughness. The parchment and
silver-skin are removed and they are sorted by size, weight and shape.
Kona coffee, except for the rare peaberry bean, is graded on size of
the bean, and uniformity. The grades are “extra fancy,” “fancy,” ”#1” and “prime”.
The care taken in processing is also telling; the cup is ripe, sweet
and flawless, with an especially clean and sweet finish. Overall, this
coffee has excellent balance, low-to-medium acidity and a long finish.
It is available in your choice of three roasts.