The Kona Decaf Coffee remains one of the most expensive agriculture harvests in the world. It is expensive due to the superb quality control and they are very rare. Kona coffee makes up only 1% of the world’s coffee trades. This true gourmet coffee originates from Kona, a small area situated between volcanoes on the big island of Hawaii. Coffee plants are grown on slopes along Mauna Loa at the altitude of 800 to 2500 feet elevation.

The entire Kona region of a 30-mile stretch has the perfect climate to grow coffee plants. Soil surrounding volcanoes are rich in minerals and have good water retention to nurture the best coffee of the world. Coffee beans produced are mildly acidic.

To harvest the coffee beans, the farms still apply the hand-picking method for Kona Decaf Coffee. By hand-picking, harvesters get to determine and harvest beans that are matured enough for processing. That shows that good quality control ensures finest products. Every coffee bean is inspected to see if it meets the requirements before harvesting. Trees are checked repeatedly in August and January for matured fruits instead of seasonal harvesting. The maintenance of every tree secures continuous production of good coffee beans. Coffee beans are graded according to their weight, size and shape.

Harvested beans must be processed within 24 hours in order to produce coffee with the finest quality. Coffee beans are then sun dried and roasted according to different types of end products. By roasting these beans at a higher temperature, it produces coffee with stronger flavor. Kona Decaf Coffee is produced by using the Swiss Water decaffeination process where beans are soaked in hot water, rinsed and filtered repeatedly to expel caffeine from the beans. Most of the decaf coffees are insulated with other flavors as the loss of caffeine content in the coffee beans results in the lack of flavor.

Caffeine-free coffee beans are roasted in ovens and immediately chilled once it is out of the oven. Then flavorings are pressurized and sprayed onto the coffee beans in a large mixer. The process is repeated so that every bean is evenly coated with the flavor oils. Flavor oils are added to decaf coffee beans before grinding to balance up the lack of coffee flavor after decaffeinating. The unique taste of the decaf coffee can be described as nutty and mild acidic, without the stimulating kick of caffeine. It is a healthier choice to enjoy the beverage without caffeine.