Kona Joe Coffee

Kona Joe trains its Arabica trees along a patented wire trellis system borrowed from viticulture, which opens the canopy for uniform sun exposure and even ripening of the cherries. The farm uses no herbicides or pesticides and applies organic practices whenever possible. Cherries are hand-picked only at optimum maturity, determined scientifically by monitoring pH, sugar concentration, and titratable acid through refractometry and titration. After picking, cherries are hand-sorted for quality, then dried using mechanical and sun drying. Reserve coffees go through five sorting steps, and only Fancy and Extra-Fancy grades reach reserve status. The estate sits at 1,000 to 1,400 feet in the Kainaliu appellation of the Kona Coffee Gold Belt, where volcanic soil and a daily cycle of morning sun and afternoon cloud shade shape the fruit's flavor. Harvest runs September through December.