THE NEW JEWEL OF KONA

COFFEE

SUPPORT THE COMMON HERITAGE

Coffee needs to grow in a wet area during the growing season and a dry area during the harvest season. This is why Kona on the Big Island of Hawaii, is an ideal place- farmers can grow the coffee at the nearby high elevation where it is wet most of the year due to orographic rainfall, and then dry it at the low elevations that are dry for most of the year.

Our garden allows the farmer to reduce the drying time of his coffee by more than half. The farmer slow-dries his coffee for the first day or so to dry off the original moisture, then he brings it to us. It usually takes 7 to 10 days to completely dry, but here in our farm we dry it in only 2 to 3 days. What the market wants is sun-dried coffee, not tumble-dried. Our facility, because of the intense heat of the coastal desert, makes it easy to process coffee all over the island.

This process has nothing to do in particular with the ColdAg process, but it does rely upon a coastal desert setting for the drying.


Check out our other miracle crops or return to the Common Heritage Corp page or the Common Heritage Page.