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Our story began with a dream to own a coffee farm in Kona Hawaii. We have always appreciated a fine cup of coffee and our love for Hawaii made this seem like an achievable goal. Back in the spring of 1997 during a visit to the Big Island, we started looking at farms to purchase. We could not find a farm to meet our expectations, so the next step was to look for undeveloped land. We fell in love with the Honomalino district of South Kona and found three parcels of land at 1,800-2,400 feet of elevation that were perfect. They had great location, great neighbors, and great soil. Work started immediately with bulldozing, clearing and laying out the rows for planting. We planted seeds in a nursery and raised the plants there until they were large enough to plant in the fields. Irrigation lines were laid, multiple 55,000 gallon water tanks installed and our planting was completed.
Coffee takes about 3 years to start producing a crop and another two years to be considered mature. If taken care of well the trees can live over 100 years. With our first crop in the year 2000, and steadily increasing yields since then, Kona Cloud Coffee Estates currently has 21 acres of mature Kona Coffee trees. We put our roaster online in late 2002 and have been adding to the Kona Cloud family since that time. We offer a unique blend of seed to cup expertise and a family approach to our business. Please take time to browse our site and give us a call if you have any further questions or just want to “talk story”. Thank you for you interest.
James Ameika
Owner, Kona Cloud Coffee Estates, Inc.
Our estates are located in South Kona on the Big Island of Hawaii. We are about 30 miles south of the town of Kailua. Our coffee plantings are between 1,800 and 2,300 feet of elevation on the slopes of the Mauna Loa volcano (summit @ 13,680 feet above sea level). This is about 4,100 miles from our roaster in Jonesboro, Arkansas. In the Kona microclimate, coffee grows best in the elevation range between 1,500 and 3,000 feet. Any lower, and the warmer temperatures ripen the fruit earlier in the growth cycle than is desirable, any higher and the temperature is too cool to fully develop the bean. Kona Clouds' elevation is just right.
Estate Coffee refers to Kona coffee which is grown on a discrete parcel of land and is not mixed with coffee from other farms. This allows us to control the quality and assure you that Kona Cloud Coffee is the finest available. Our coffee is a mix of all the usual grades of Kona Coffee including the sought after "peaberry" coffee.
Our name is derived from the daily afternoon cloud cover and the "mauka" (mountain) showers. You can see this on our pics page. The average coffee farm in Kona is less than five acres. Kona Cloud Coffee Estates currently has 21 acres in cultivation. This is fully irrigated with a rainwater collection system and individual per plant irrigation nozzles. We have created an optimal growing environment for our quality estate Kona Coffee.
A common question we are asked is "What is the connection between Arkansas and Hawaii?". The answer is that we have roots in both states. Karin was born in Hawaii and The Ameikas' spent time in Honolulu during part of Jim's 13 years as a U.S. Army surgeon. Currently Jim is a Cardiothoracic and Vascular Surgeon in Jonesboro, Arkansas.
We are the only Kona coffee growers located in the Mid South. This unique situation allows Kona Cloud Coffee to roast and ship our product directly to our customers more economically than shipping directly from Hawaii.
Like fine vintage wines, 100% Kona coffee is distinguished from commercial blends by the tremendous care taken throughout every step of the process. The end result is a coffee that carries the unique stamp of the Kona region
Hand-picking
Coffee cultivation is more labor intensive in Kona than other regions around the world. In Kona, coffee is selectively hand picked to insure each coffee cherry is at the peak of ripeness. With Kona’s steady rainfall and varying elevations a typical picking season can last from late August through April. Since the cherries do not ripen at the same time, each tree will be picked several times throughout the season. As difficult as it may be, hand picking our coffee insures outstanding quality in the cup.
Wet-method Processed
Once the coffee cherries have been picked, they must undergo processing to remove the outer layers of skin and expose the coffee beans inside. We use the wet processing method, which is superior to other processing techniques used in other parts of the world. With the development of new technologies the wet method has also become more environmentally friendly.
Within hours of arriving at the mill, the cherries are sorted to remove any debris or unwanted fruit. Then the coffee cherry is pulped to remove the outer flesh. Rather than discarding this outer layer of the coffee cherry, we recycle it to fertilize the coffee trees. After removing the pulp the beans are carefully fermented, which helps give the coffee its characteristic bright, clear flavor. After thoroughly washing the beans are ready to be dried.
Drying
After our wet-mill process, the coffee is then naturally sun dried on large decks known by their Japanese name, hoshidanas. As the cherries dry, they are raked or turned by hand to ensure even drying and prevent mildew. Because of weather related conditions making sun drying impractical we also employ special mechanical dryers to speed up the process.
The drying operation is a critical stage in the process, since it affects the final quality of the green coffee. Over dried beans will become brittle and produce broken beans, which are considered defective beans. Coffee that has not been dried sufficiently is prone to rapid deterioration and mold.
Once the beans reach the correct moisture content, it is referred to as "parchment coffee" due to the stiff, white paper like skin. At this point the coffee can be bagged and stored until it is sent to the dry mill where hulling, sorting, grading takes place.
Dry Milling
The next step after drying is called dry milling. At this stage a hulling machine is used to remove the last layers of the dry skin to expose the green bean. After hulling the beans are sorted and graded. We place them in one hundred pound sacks for grading by the State of Hawaii Department of Agriculture. Once they are certified, we ship the green coffee to our storage and roasting facility in Jonesboro, Arkansas.
Storage
Storage of green coffee is critical to the maintaining ideal flavor profile of the green coffees. The lack of proper storage facilities is a major issue in many parts of the world. Poor storage will forever negatively affect the quality of the coffee. We keep all of our green and parchment coffee in a temperature and humidity controlled environment. This preserves the ideal flavor profile of the green coffees. We have found that coffee stored outside of climate and humidity control rooms begin to fade in color, lose its acidity, flatten out and lose its original flavor profile.
Roasting
Roasting coffee is a complex yet rewarding affair, more of an art than a science, requiring the perfect balance of timing and intuition. The coffee roaster performs one of the most critical and essential steps in creating great coffee. The roasting process is responsible for developing and bringing out the special characteristics of Kona coffee. It takes a tremendous amount of experience to achieve a consistent, quality product during the roasting process. A master roaster is truly an artisan.
Our roast master practices his craft using a state of the art Diedrich coffee roaster. The owner of Diedrich Coffee Roaster, Steven Diedrich, has been on the forefront of roaster technology for many years. He pioneered computerized controls and has refined this technique. While leveraging revolutionary technology, Diedrich has also stayed environmentally conscious. Designing machines that require less fuel and energy to operate while at the same time reducing air pollution.
These technologies allow us to roast in small batches, so that your coffee is always fresh. Recognizing the distinguished coffee palates of our customers, we also offer custom roasts for larger orders, should one of our customers have a specific set of parameters they would like to have in their Kona Cloud Coffee.
This attention to detail is practiced throughout the “seed to cup” journey your Kona Cloud Coffee takes.
Kona Coffee is graded according to the Hawaii Department of Agriculture standards. These standards are based on color, bean size, shape, moisture content and number of defects it contains. These rigorous standard, unique to Hawaii, ensures the integrity and quality of all Kona coffee leaving Hawaii.
The five major grading types of Kona coffee are:
Type I Beans
Type II Beans
Type I Beans: Consisting of Two Beans Per Cherry
Extra Fancy
Color: Uniformly good green
Size: Larger than 19/64"
Moisture Content: 9% to 12.2%
Defects: 8 full imperfections per 300 grams
Other Beans: One Type: not > 3% other type beans
Undersize: No more than 10% by weight
Fancy
Color: Uniformly good green
Size: Larger than 18/64"
Moisture Content: 9% to 12.2%
Defects: 12 full imperfections per 300 grams
Other Beans: One Type: not > 3% other type beans
Undersize: No more than 10% by weight
Number 1
Color: Uniformly good green
Size: Larger than 16/64"
Moisture Content: 9% to 12.2%
Defects: 18 full imperfections per 300 grams
Other Beans: One Type: not > 3% other type beans
Undersize: No more than 10% by weight
Select or Estate
Size: Optional (May be specified)
Moisture Content: 9% to 12.2%
Defects: 5% defective beans incl. not > 2% full sour, stinker, black or moldy
Included therein no more than 5% by weight sour or black beans.
Prime
Size: Optional (May be specified)
Moisture Content: 9% to 12.2%
Defects: 15% defective beans incl. not > 2% full sour, stinker, black or moldy
Included therein no more than 5% by weight sour or black beans.
Type II Beans: Consisting of One Bean Per Cherry
The Peaberry bean is rare make up less than 5% of our total Kona coffee crop. Normally the fruit of the coffee plant develops as two halves of a bean within a single cherry, but sometimes only one of the two seeds gets fertilized so there is nothing to flatten it. This oval (or pea-shaped) bean is known as Peaberry.
Peaberry
Color: Uniformly good green
Size: Optional (May be specified)
Moisture Content: 9% to 12.2%
Defects: 18 full imperfections per 300 grams
Other Beans: One Type: not > 3% other type beans
Undersize: No more than 10% by weight
Brewing the perfect cup of coffee
Regardless of your brewing method, there are a few fundamental brewing factors to making good cup of coffee.
#1 Freshness
A good cup of coffee starts with fresh roasted beans. It is unfortunate the amount of stale, bitter coffee that sits on retailer’s shelves being sold as “fresh coffee”. Most people have never experienced the difference in taste of truly fresh roasted coffee.
Coffee is best consumed within two weeks of being roasted. After this timethe coffee flavor will begin to deteriorate. For this reason, our coffee is roasted and shipped daily to deliver the freshest possible coffee to our customers.
#2 Clean Water
A cup of coffee is primarily made up of water so it is extremely important to use good clean water. We do not recommend soft or distilled water. Soft water can make all coffee taste dull, effectively muting the good bright flavors in a cup. The ideal brewing water is bottled spring water. Not only will it give you the best tasting cup, it will also keep you brewing equipment working properly and free of corrosion.
#3 Clean Brewing Equipment
No matter what brewing method you are using you should always keep it clean. The buildup in your coffee-making equipment will sour the taste of your coffee. With espresso or electric coffee makers lime scale can buildup on the heating coil, over time reducing water temperature. If your coffee starts to deteriorate, the first thing you should do is to check that all your equipment is clean.
To clean your equipment follow the directions recommended by the manufacturer.
#4 Grinding
For maximum freshness buy whole bean coffee and only grind as much coffee as you plan on using that day. Adjust grind to the brewing method you are using. For instance, if using a French press use a courser grind so you do not get over extraction. With drip coffee makers grind fine enough to slow the flow of water through the grinds but not so fine that the filter clogs and the water pools.
#5 Use Enough Coffee
The rule is 2 level tablespoons for a 5-6 ounce cup. However, I always tell people to use your own judgment when deciding how much coffee to use. Personally I only use one scoop per 6 ounces. If you coffee has a bitter taste it is probably because you are not using enough coffee and the grinds are being over extracted. If you find it is still too strong for you taste, add a little hot water. You will get a much better cup of coffee this way.
#6 Brewing Methods
There are hundreds of ways to make a cup of coffee; each one special in its own way. There is no right or wrong way to brew coffee. Use the method you like the best.
To brew a cup, simply follow the directions for your particular machine. Once your coffee is finished, remove it from heat. Coffee left sitting on a burner starts to deteriorate in about 10 to 20 minutes. Insulated coffee carafes are perfect to either brew into or to keep your freshly brewed Kona Cloud coffee in prior to enjoying.
The enemies of roasted coffee are moisture, air, light, and heat. Storing your coffee away from them will keep it fresher longer. Therefore, an airtight container stored in a cool, dry, dark place is the best environment for your coffee.
There are several vacuum seal containers on the market that work very well for storing coffee. Storing them in this way will keep the coffee fresher longer because no oxygen is left in the container.
If you want to store your coffee for long periods of time the freezer can be acceptable. Once you take it out of the freezer however, it should never go back in. The constant changes in temperature will wreak havoc on your coffee. The frozen moisture on your coffee will melt and be absorbed into the bean.
If you do not open the bag the coffee comes in you can simply place it in the freezer and it will remain fresh for a prolonged time. Try to avoid taking the coffee in and out of the freezer and do not put it in the refrigerator. Coffee can absorb the odors of other foods in the refrigerator making this site a poor choice for storage.
There are several theories regarding migration to Hawaii. The earliest known settlements to Hawaii were made by Polynesians, probably from the Marquesas Islands. They traveled to Hawaii using large double-hulled canoes. They brought with them taro, ti, sugarcane, ginger, gourd, yams, bamboo, turmeric, arrowroot, and the breadfruit tree. They also brought small pigs, dogs, and jungle fowl. They established a rigid and controlled society, rich in oral and music traditions. Religion consisted of the worship of many gods and goddesses, representing things such as war, life, death and harvests. Many of these old traditions are still practiced today by the native Hawaiian people.
For many generations hereditary chiefs controlled the islands. Their people paid taxes and served for them as soldiers. Many wars were fought between the chiefs until the islands were united under a single ruler, Kamehameha I, in 1810.
The first Europeans arrived on January 18, 1778. Captain James Cook and his crew discovered Hawaii by accident while attempting to discover the fabled Northwest Passage. Following its European discovery, Hawai'i became an important stopping place on one of the world's major trading routes.
Around 1820 missionaries began arriving. Their religious beliefs quickly overcame the old system of kapu. Many of the churches they established still exist today. It was the American Missionary, Samuel Reverend Ruggle, who brought the first coffee plants to Hawaii. However, it was not until much later in that century that it became a consistent and worthwhile crop.
Although coffee grows all over the Hawaiian Islands, the Kona region on the Big Island has the perfect environment for growing coffee. A combination of elevation, rich volcanic soil, moderate temperature and gentle afternoon rain showers creates some of the best growing conditions anywhere in the world.
Small family run farms became the norm for Kona. Many ethnic groups have contributed to the history of the Kona coffee industry: Hawaiians, Japanese, Filipinos, Portuguese, Chinese, Americans, Europeans, Koreans, and Puerto Ricans. Of these groups the Japanese have been the vast majority of coffee growers.
Though much has changed over the years, the tradition of family run farms still persists. This family orientation has produced a close sense of community, with care and compassion to spare, and a friendly welcome for all who come to visit.
Acidity: Acidity in coffee is considered a positive attribute. It is what gives coffee its sparkle and pop in your mouth.
Aroma: The fragrance produced by hot, freshly brewed coffee.
Bean: Two flat seeds formed with the normal cherry (Type I).
Body: The sensation of heaviness, richness, or thickness and associated texture when one tastes coffee.
Cherry: The fruit of the coffee tree, starts as green berries, turning through yellow to orange and picked when deep red.
Drying: The washed beans are laid out on decks and sun-dried to a moisture level between 10-13%. Some mechanical drying may be used, but most Kona beans are sun-dried.
Green: This is the stage after dry milling. At this point the beans are ready to be roasted.
Kona Snow: White, sweet-smelling blossoms that cover the coffee trees at intervals from January through May.
Milling: Removal of the stiff parchment skin and the thin silverskin below it. At this time, the coffee is graded and ready for state-certification.
Parchment: The stage in which the dried seeds covered in a stiff white skin is called parchment.
Peaberry: When coffee cherries produce only one round seed instead of two flat ones (Type II)
Processing (wet-method): Beans are fermented from 12-24 hours,and then washed in fresh water.
Pulping: Separating the beans from the outer red skin.
Roast: Transforming ofthe green beans to a desired color and taste by careful heating.
Arkansas Democrat-Gazette; February 22, 2009
Surgeon knows beans about Hawaii coffee
>Read Full Article
Midsouth Magazine/Delightful Discoveries; May 2008
Arkansas says “Aloha” to Coffee Roasting
>Read Full Article
Press Information
Aloha and thank you for your interest in our company. Here you will find news articles, press releases and other related information.
For your convenience, our press releases are available in html as well as print quality pdf format. For additional information feel free to contact us anytime. You can reach us at 870-802-3220 or by entering you information below.
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