Kona Coffee Best tasting Healthy coffee in America

Coffee is full of Antioxidants

Chemicals, you get from food, drink, sunlight and your body internal processes (free-radicals) need to be controlled. Antioxidants needed for this can be found in coffee and tea. while coffee contains more antioxidants than tea it also contains more caffeine. The main active ingredient in coffee and tea is caffeine which stimulates the central nervous system giving you a quick wakeup call after chugging a mug of coffee. Generally only people with heart disease, or pregnant women are warned to stay away from coffee. Studies show that coffee drinkers have a much lower risk from getting serious disease. Coffee may reduce liver disease by 40%, improve your energy level, help you burn fat, lower risk of type 2 diabetes and lower your risk of getting Alzheimer's and dementia.

Genuine Kona Coffee is highly prized for its full bodied flavor and pleasant aroma.

What most people do not realize is that every major Hawaiian island has a coffee growing region. The region where coffee grows affects flavor, body and aroma. Sun, rain and soil all shape the character of coffee. The Kona region is one of the most ideal coffee growing areas in the world. Hawaii state law protects Hawaiian coffees from being misrepresented as some corporations and individuals have capitalized by taking the Kona name and using it to sell coffee that isn't Kona Coffee. Only coffee from the Kona Districts can be labeled and marketed as Kona coffee. To be considered authentic Kona coffee Hawaiian state labeling laws require the prominent display of the words (100% Kona Coffee) or if it is a blend must be at-least the required 10% Kona Coffee content and labeled as such.

Why is Kona Coffee a world class coffee

The Kona coffee belt is situated on the slopes of 2 volcanoes, Hualalai and Mauna Loa. The growing belt is approximately 1 mile wide and 30 miles long in rich fertile volcanic tropical soil ranging in altitude from 500 feet to 3000 feet. The moderate altitude generates cooler nights which in turn ripens the coffee cherry slower. With the slower ripening of the Kona coffee bean it generates a larger bean that translates into a extraordinary coffee with rich full flavor and aroma. Unlike most of Hawaii, the Kona coffee belt receives its sunshine in the morning followed with afternoon cloud cover from higher altitudes which brings the much needed rains and cooler temperatures. To much sunlight and heat can burn the trees and coffee cherries degrading the flavor, unlike other vegetation coffee trees only need the morning sun to grow strong.

Kona coffee blooms in February and March. Small white flowers known as "Kona snow" cover the tree. Green berries appear in April. By late August, red fruit, called "cherry" because of resemblance to a cherry, start to ripen for picking. Each tree, hand-picked several times between August and January. Kona Coffee beans are hand picked coffee cherries and not mechanically harvested eliminating over ripe or unripe berries. Picking perfectly ripe cherries is the only way to guarantee the world renowned coffee obtains the full rich flavor and fresh aroma it is known for. If a coffee cherry is picked to soon it will lack the optimal sugar level and over ripe cherries will have a decline in sugar levels resulting in coffee lacking in full body flavor. Kona coffee pickers will revisit coffee trees several times a season to pick just the optimal berries for Kona Coffee. When you drink