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Here is the secret of Kona Joe Coffee.
Here is the secret of Kona Joe Coffee. We grow our 100% pure Kona Coffee on a trellis
using the same techniques as the world's finest vineyards.
The coffee tree is trained to grow along the wires of the trellis.
This training requires years of meticulous pruning and tying to open the tree over the
trellis system. The result is a coffee tree which grows sideways and upwards.
Why go to all this trouble, you ask.
Because the tree develops with more uniform sun exposure resulting in more even ripening
of the coffee cherry. Dissolved sugars in the coffee bean and cherry are enhanced.
Overall flavors are richer with better texture.
Sun exposed fruit is always superior, and coffee cherries are no different. Harvesting by
hand is facilitated because the ripe cherries all develop within easy reach of our pickers.
Our pioneering efforts trellising coffee have even prompted a personal visit by the
Jamaican Blue Mountain Growers Chief Minister. Dr. Goodridge proclaimed our coffee
trellis the single biggest advancement in coffee growing in the last 100 years.
Our coffee trellis is a patented creation of Kona Joe Coffee.
Read about our patented trellis grown coffee; see our patent & photos
Why Kona Joe Coffee is exceptionally smooth!
Most farmers pick their coffee when the cherries turn red. Unripe cherry is green and
overripe cherry is brown.
In between, the coffee cherry gradually changes from green to
various shades of red. What is happening during these color changes is physiologic growth
and maturity of the coffee fruit.
Harvesting the coffee when the cherry turns red
is, at best, haphazard. During ripening the sugar content of the cherry is increasing and
the acid is decreasing.
We test our coffee cherry for pH level and titrateable acid.
We also test for sugar concentration. We harvest the coffee cherry when the combination
of acid and dissolved sugars reach ideal levels.
The perfect balance of acid and sugars
make Kona Joe Coffee exceptionally smooth.
Learn more about us;
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