Kona Coffee Sucks & Is Over-Rated

If you tried Kona coffee from Hawaii before and you think it sucks, more than likely you drank a Kona coffee blend. Companies cash in on the hard earned reputation of pure Kona Coffee by using the name Kona and selling it as a blend with only 10% Kona coffee beans, and 90% mystery (cheap imported) beans.

Adding the 10% disclaimer label doesn't always protect the kona coffee name as some restaurants and hotels serve a blended kona coffee but call it kona coffee.

The hardworking Hawaii coffee farmers in Kona are trying to change this with current legislation that in order to sell a Kona coffee blend, it has to be at least 75% kona instead of the current 10%. This would support the Hawaiian coffee farmers and Kona's reputation.

This has been an ongoing battle between the people farming as a way of life, versus companies who have a vested interest in the production of blended products. Using less kona coffee while using the kona name means higher profits for the companies but at the consumer's expense. Get what you think you are paying for.

To support the farmers and find out more information visit the Kona Coffee Farmers Association

And if you are in need of some good PURE Kona Coffee, try our Farmer's Choice brand at Hawaii Vacation Gifts.

Comments

[kLuka]

I tottaly agree, when you try the real deal... there is no turning back;)

[Sheila]

I'm glad to hear about this. It seems a little

decietful to have been able to label coffee as

Kona coffee when it only had 10% Kona in it.

[DoubleBrush]

Kona coffee is a great product and the farmers deserve to have everyone's support!

[Kapuhi]

Hawaii's isolation and lush growing season make it near impossible to grow a profitable agricultural product.

As for isolation: shipping costs inflate monthly because of rising fuel costs. This is a direct hit to the bottom line.

As for lush growing season: yes, everything grows here! However, that's the problem. Everything grows here! Weeds and other plants do their best to move into the soil you've prepared and fertilized so carefully. Growing in the desert is actually much more economical: no other plants are going to spring up in your desert, and your only expense is water and fertilizer.

These are the main reasons Hawaii no longer provides the world with pineapple or sugar cane.

The only thing left is niche markets, like coffee, noni, and so on. Coffee grown on the Kona coast is exceptional, but it costs a LOT to grow and ship. If the growers couldn't sell at such a premium, because of their quality, they couldn't grow at all.

Ten percent Kona blends are good business. They price the coffee down to something people are more willing to pay for, and the seller gets to claim "Kona" on the package. However, it's not good for anyone BUT the middleman. The growers lose out (and that can mean having to give up growing at all) and the buyers are not getting REAL Kona coffee. There is definitely a difference! :)

Real Kona coffee costs about $15 per pound to produce, and sells for about $17 per pound in the stores. I mean, approximately. It is WORTH that price, and if the growers can't get that price, we won't have Kona coffee, just like we no longer have Dole pineapples or CH pure cane sugar.

For those who care about coffee.. as DB says, please read the label! 100% Kona coffee will reward you like none other, and anything less hurts the industry.

Aloha!

[Kapuhi]

P.S. Wow, I typed a novel, sorry! :)

-- Steph

[DoubleBrush]

Don't be sorry Steph, insightful and intelligent comments are always welcome! Keep those comments coming!!

[Geli R.]

i tried all 100% kona from hawaii and it was bitter and nasty. i'll stick to my colombian junk.