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1.
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When the coffee is harvested, its true red surface is peeled off within 8 hours and
the flesh is removed.
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2. |
The beans are soaked for 8 to 12 hours to remove the slime to be flushed out. |
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3. |
The beans are sun dried for 6 hours. Just in case the weather is bad, the moisture
is adjusted.
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4. |
For a dry bean, the surface develops a parchment. The parchment is light brown in
color.
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5. |
To remove the parchment from the beans, it is placed in a machine. After the parchment
is removed, it is polished. |
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6. |
At this stage the green beans are finished. The beans are then placed on a screen
according to the grades. Please see the “Grades of Coffee” for details. |
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7. |
The beans are placed on a vibrating table to sort for measurement and distribution. They
are then selected and graded.
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8. |
The Hawaii State Farming Bureau inspects Kona Coffee. This is to ensure that
beans are maintained properly. It is analyzed by pound for its size, color, taste,
and smell.
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9. |
The fresh roast is complete only after a strict examination. |