Roasting Kona Coffee is a steady and quick process, with a roasting time that lasts around 12 to 18 minutes. However, it is a process of many chemical reactions that include a combination of skill, experience, and science. Coffee beans are roasted inside the heated rotating drums, which almost look like giant clothes dryer. Modern roasters are equipped with technology for accurate temperature monitoring, control, and data collection. Generally, most Kona coffee beans are medium-roasted. Some are ideal roasted as it allows some of the Kona bean’s intrinsic fruitiness to thrive, yet it is not dark enough to potentially cover up their unique subtleties. However, a medium is a wonderful way to enjoy the essence of Kona; as coffee roasting methods and tastes evolve, the distinctive ways to roast them are.

Captain’s Roast

Captain’s Roast is a different and unique blend of Kona coffee – a small batch and naturally dried blend. This involves the deep, smoky Roast impressively balancing the sweet, citrusy notes of the coffee beans making an exhilarating flavor befitting for the morning routine.

 Meridian Roast

If you are craving for something lighter and simple, you should try Meridian Roast. By inculcating traditional and natural drying methods, meridian Roast brings the bright, fruity acidity out as it balances against more rustic and earthy notes. This is perfectly befitting for a lazy Hawaiian Sunday morning.

Latitude

Generally, the process involved in the dry cycle is that growers use one of the traditional coffee drying methods. Then, coffee cherries are spread on a platform and allowed to air dry under the Hawaiian sunshine. After the drying process, the green beans are pulled by hand from the now-hardened pod and roasted into an intricate, nutty, sweet roast.

After that, the process involved is known as the “wet method,” which brings the difference in the taste of Kona Coffee flavor. Typically, a machine extracts and cleans the bean from the cherry. This is a traditional way because this is how most coffee is processed in Hawaii. Compared to the naturally processed latitude, the traditional Roast is delightful with more citrusy notes.

Peaberry

This is something different than others. When two halves of a coffee bean merge and become one round bean, it is called a peaberry or sometimes known as caracol, perla, or perle.

Peaberry Coffee in Hawaii is relatively rare than others and only produces about 3-5% of coffee beans. They also offer a different essence than your typical coffee bean, with deeper, full-bodied flavors and notes of citrus, caramel, and honey. This coffee is unique, with limited production from a particular coffee destination.

Final Verdict

Hence, these are some of the prominent Kona coffee roasts and their properties. Further, if you want to experience delicious and incomparable coffee, Kona coffee will not disappoint you. Several decades of coffee farming made the bushes grow in the top-tier Kona coffee belt, producing an impressive blend of flavors that is difficult to duplicate.