Kona KarmaSu Estate Coffee

Kona KarmaSu Estate Coffee belongs to KarmaSu Coffee Estate Farm that we, Vix Life, are honored to offer in Hong Kong.

Where does Kona KarmaSu Estate Coffee come from?

Kona KarmaSu Estate Coffee is a fresh roasted 100% Kona coffee beans (Arabica) from Hawaii. It is one of the best known coffees in the world, and Kona is the only coffee producing region in the United States of America.

KarmaSu Coffee Estate Farm owns 10 acres of more than 3000 Kona Typica trees that flourish on the verdant slop of Hualalai volcano, overlooking beautiful Kona Coast. Brought to Hawaii from Guatemala in the early 1800’s, these plants have adapted for more than hundred years to Kona’s unique soil and climate, resulting in the smooth and robust flavor profile renowned worldwide as 100% Kona coffee.

Who is KarmaSu Coffee Estate Farm?

Family-owned, KarmaSu coffee Estate Farm owners are passionate about great coffee and dedicated to bring you the finest 100% Kona coffee available. They currently have about 10 acres in production. They are committed to sustainable farming practices. They believe in hard work to promote microbial life in the soil and wont poison their land with toxic chemicals to control weeds. They analyze the soil every season to determine the specific type of fertilizer to implement and only the needed amount. All these efforts to offer the best and healthiest Kona Coffee possible!

How is Kona KarmaSu Estate Coffee processed?

Picking: coffee harvesting is more labor intensive in Kona than most other coffee producing regions. Since cherries from the tree will ripen at different times, the farm selectively hands pick to ensure each cherry is at the peak of ripeness. With the steady rainfall and at our ideal 1600 ft. elevation, the picking season lasts from late August through January. Each tree will be picked multiple times throughout the season.

Pulping: hours after picking, cherries are sorted to remove any debris or unwanted fruit. Using the wet processing method, the coffee cherries are pulped to remove the outer skin.

Fermenting: after removing the pulp, beans are left to ferment overnight in clean water. This helps give the coffee its characteristic bright, clear flavor. After thoroughly washing, the beans are ready to be dried.

Drying: after fermentation, the beans are naturally sun dried on large decks for about 5 days. They are raked by hand to ensure even drying. This drying operation is critical since it affects the final quality of the green coffee. The beans are dried to a moisture content of about 12%. The beans now are called parchments. It is then bagged up and put in moisture controlled storage.

Milling: the parchment are rested in storage to develop its character, the bean are then milled as needed to remove the silver skin. After milling, the beans are sorted and graded to Hawaiis mandated standard for size and quality.

Roasting: roasting coffee is a simple process and as much of an art as a science. KarmaSu Coffee Estate Farm custom roasting profile is designed to bring out and enhance the character of KarmaSu estate coffee. They roast, cup and taste test regularly to find the perfect roast profile for this special coffee. Perfect roasting is dependent on timing, temperature, and other external factors that are specific to these beans and, of course a bit of intuition.

What can you expect from Kona KarmaSu Estate Coffee?

Kona KarmaSu Estate Coffee is 100% pure Kona coffee, and is medium-dark roast (stop just before the second crack).

Classic mellow Kona taste, rich nutty flavor with sweet fruity aroma and just the right balance of acidity, never bitter. Our Kona KarmaSu Estate Coffee will give you the perfect cup of coffee taste!