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CNN article dated September 10, 2010

You may soon find yourself paying more for your morning coffee – if you aren’t already.

Bad news has sent coffee futures soaring 44% since June, and companies such as Dunkin’ Donuts, Green Mountain and Maxwell House are passing on those costs.

Bad weather in South America is threatening crops. Brazil and top exporter Vietnam are talking about hoarding their stocks. And U.S. stockpiles are reportedly at 10-year lows.

That means higher prices for U.S. coffee companies, which, in turn, may mean higher prices for consumers.

Bagged coffee from Folgers, Dunkin’ Donuts and Millstone already costs 10% more. The three brands’ parent company, J.M. Smucker, cited “sustained increases in green coffee costs” in announcing the price hike last month.

Kraft Foods raised prices of Maxwell House Coffee and Yuban coffee products by about 9% last month as well. That translates into a price hike of 5 cents to 30 cents per pound of ground coffee and an increase of 2.5 cents per ounce for instant coffee.

And single-serve K-cups – sold as Tully’s Coffee, Timothy’s Coffee, Newman’s Own Organics, Caribou Coffee and other Green Mountain Coffee brands – will see prices rise 10% to 15%, starting Oct. 11. Sales of the brewing system and K-cups make up about 86% of Green Mountain Coffee Roasters Inc.’s business.

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“Like others in the coffee industry, we have been closely monitoring rising green coffee costs,” Scott McCreary, president of Green Mountain’s specialty coffee unit, said in a statement. “While we have the flexibility to absorb some short-term cost increases, the sustained nature of the increases we’ve experienced over the past three months led us to conclude it is necessary to adjust our pricing.”

The ripple effect: As retailers start paying more, the coffee you drop into your shopping cart may very soon start costing you more at the register.

Supermarket chain Publix said it has left some coffee prices unchanged to remain competitive. But the grocer has boosted prices on some brands, including a container of Folgers Classic Aroma Coffee, which used to cost $8.99 and is now being sold for $9.99.

One bright spot: While you may be paying more at the grocery store, your daily cup of Joe at the corner coffee shop may be spared because pricing decisions are made by each shop individually. Hawaiian Coffee from Coffees of Hawaii is holding their prices. Order now to save!

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“We may at various times increase or decrease prices on some items,” Starbucks said in a statement. “We continually review our food and beverage prices on a market by market basis taking the economic environment, customer demand, competition, cost of goods and labor costs, as well as other factors into consideration.”

Popular morning hot spot Dunkin’ Donuts said that it’s not yet raising prices at its locations.

“Dunkin’ Donuts restaurants are independently owned and operated by franchisees, who are responsible for making their own pricing decisions,” the company said in a statement. “While we are aware of J.M. Smucker Company’s recent price increase for grocery store coffee, it will not impact the cost of coffee in our restaurants.”

Supply crunch: With U.S. coffee stockpiles at multi-year lows and world coffee exports down 5.2% in July compared to a year earlier, worries about a supply crunch have driven prices higher.

“It’s the age-old principle of supply and demand,” said Hector Galvan, a senior trading adviser at RJO Futures. “The larger coffee-growing nations like Colombia and Brazil are having really significant issues getting good crop out to the market.”

And while a large crop is expected in Brazil next year, he said poor weather conditions could further cut production in Vietnam and Central American countries from 2010 to 2011.

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“The current behavior of prices reflects uncertainties concerning short-term coffee supplies,” Néstor Osorio, executive director of the International Coffee Organization, said in a statement.

As uncertainties persist, investors are placing significant bets on where prices are headed, said Galvan, with prices approaching the psychologically important $2-a-pound level.

“With all these supply fears, investors are jumping on the money train – even mom and pop investors want to jump on because of how evident the [production] issues have been over the last couple months,” he said.

Futures for December delivery settled at $1.95 a pound Thursday.

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Exotic locations and blends are well advertised because of the quality each possesses in the bean and oils. Places like Hawaii, Sumatra, Tanzania and Kenya are often seen on packaging that boasts rich smooth flavor.

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But no one can argue that Kona Coffee is labeled
one of the best varieties of coffee beans in the world.

What makes this Hawaiian coffee bean so special? Kona Coffee is harvested on the windy mountains of Hawaii. Mostly from the Hualalai and Mauna Loa mountains, these coffee beans are hailed to be the best tasting coffee world round. This is the only place where Kona Coffee is grown. They are harvested and processed into 100-pound bundle sacks and flown to places all around the globe.

These shiny green beans are left unroasted. This enables the bean to keep its flavor and aroma for the duration of the delivery. Often times, the Kona Coffee bean is blended with other lesser beans to enhance the overall flavor. This combination is known to be Kona Blend. Still delicious in flavor and texture, this Coffee Kona blend is only about 10% pure Kona bean. Although some coffee purists may cry out in vain, most people don’t mind the taste of this blend. In fact, most people seem to not care but just enjoy the coffee nonetheless. Only those who are willing to pay the premium for a 100% cup of Kona Coffee can enjoy it in all its glory. It will cost a fortune.

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The Secret to Kona Coffee

But in all honestly, how does the Kona Coffee Bean set itself apart from the rest of the coffee on the market? Sure, the processing is critical but the tropical climate and rich volcanic soil can Hawaiian Coffee have its distinct richness, unmatched by any other bean?

The body of Hawaiian Coffee is full with flavor and has minute subtle cues of win and spices. Despite the rise and fall of coffee through the years, Kona is still ranked and coveted by coffee lovers worldwide.

However, Hawaiian coffee buffs also know that the roasting plays just as important a role in the quality of the coffee made. It goes hand in hand with in the quest of the perfect cup of Kona coffee. Roasting is considered an art form. It can transform the bean into the embodiment of pure enjoyment for the taster. Growing the perfect coffee bean requires the same care and expertise as the roaster. Weather conditions and soil lay the foundation for it. This is the reason why the Kona Bean is seen as unmatched due to the ideal climate and fertile soil it’s farmed in.

Now you can understand why Kona Coffee is so praised by coffee lovers all around the world. If you haven’t considered enjoying a cup of Kona Coffee, why not start today? There are many delicious blends available at your local coffee shop and grocery store. You won’t regret it.

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Watch the processing of the Hawaiian Coffee Bean

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Hawaiian Coffee Beans Ready for Harvesting

The US mainland receives numerous farm exports from the islands of Hawaii. In 2008, Hawaii cattle exports topped the charts, followed by nursery exports, then sugar/molasses and finally seed exports. A lesser-known export from Hawaii includes Hawaiian coffee, more specifically, Kona coffee. In fact, Hawaii is the only US state that produces the most coffee.

According to the USDA, Hawaii coffee production for the 2009-2010 season is estimated at 8.00 million pounds (parchment basis). It is also reported that this estimated amount is down 8% from the previous year due to dry weather in Kona, insect damage and volcanic smoke.

Kona is located on the Big Island of Hawaii in the famous Kona Coffee Belt. The Big Island offers the most acreage of Hawaiian coffee farming although there is also acreage on other islands such as Kauai, Oahu and Maui. There are approximately 600 Hawaiian coffee farms on the Big Island. Most of the Kona production is prime or better. It is mainly cultivated and harvested by hand and the belt offers superior growing conditions for the beans.

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Hawaii’s coffee industry has actually been in existence since the 1800′s. According to the Hawaiian Coffee Association, coffee trees arrived in Hawaii in the early 1800s on a British warship. The trees originally came from Brazil. The industry has experienced ups and downs due to insects and economics, but in the last 10 years, it has really expanded. There are numerous farms that have become tourist attractions with tours of the plantations and operations to learn coffee how coffee is grown and prepared, from seed to cup.

The growing and cultivating of Kona coffee starts with the growing phase. The Kona coffee plant will begin to produce small white flowers usually in January. Those flowers will become coffee berries that start out green and then transform to red cherries in the fall. The red cherries are then harvested, or picked. The coffee pulper takes the husks off so there is only the pulp, which is stored for fermentation and then dried. There is a grading phase whereby the parchment is removed and then the coffee is sorted by size and density. Finally, the coffee is roasted and ready to be packaged!

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Hawaiian coffee is becoming more and more common but more often than not, coffee sold with Hawaiian beans are merely blends. Some blends only contain 10% Hawaiian coffee beans. Consumers must read the labels to determine the percentage of Hawaiian vs. other coffee beans. There are coffees with 100% Hawaiian coffee, or more specifically Kona coffee that may be a bit more expensive.

Coffee, including coffee from Hawaii, is believed to have some health benefits. Coffee is a great source of antioxidants which prevents or slows oxidative damage to our bodies. Coffee drinkers also have a lowered risk of developing certain illnesses such as diabetes or Parkinson’s. Hawaiian coffee can also stimulate the brain & nervous system while also providing relief from headaches.

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Here are 17 little known facts about Hawaiian Coffee:

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1. The term Hawaiian coffee refers to all beans grown in Hawaii. The term Hawaiian Kona coffee refers to the region of Hawaii’s ‘Big Island” known for producing the best of all Hawaii’s beans.

2. The first crop of Hawaii was produced in the year 1840 from Brazilian beans.

3. Hawaii is the only state in the US that produces and exports coffee.

4. Unlike other farmed beans which are machine picked, in Hawaii, the beans are hand-picked one by one. Therefore the prices and the demand for Kona beans have significantly increased in recent years.

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5. In Hawaii, the beans grow into a ripe red coffee cherry between August-January and harvested between November-April.

6. After picking by the hand one by one, the crop is separated from the pulp and left for fermentation overnight. This period may last 24 hours at a higher elevation or 12 hours at a low elevation.

7. It takes from 7 to 14 days to dry the crop to optimal moisture content that is between 10-13 percent (the law of Hawaiian Department of Agriculture shows 9.5-12.5%).

8. Unlike other coffees, Hawaiian coffee is neither bitter nor does it leave an aftertaste in the mouth of the drinker.

9. The Kona beans are cultivated only in a relatively small area about 2 miles wide by 20 miles long, where climate is ideal for growing a crop unlike anywhere else in the world.

10. You should brew the beans in a French Press coffee pot, if you want to taste the real flavor of the Hawaiian coffee bean.

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11. The high grades of Hawaiian coffee beans are Extra Fancy and Fancy. This high-quality product is sold to worldwide coffee lovers who highly value this crop grown in paradise.

12. The middle grade of Kona bean is ‘Number 1′ which is considered to be best quality hotel, resort, and restaurant beverage.

13. The low grade of this gourmet bean is known as Prime / Premium which is offered to tourist shops and grocery stores.

14. The lowest type is Hawaii Number 3. This bean is mostly suitable for espresso roasting, as dark roasting masks the low-quality.

15. According to Hawaiian law, a Kona Blend contains 10% Kona beans. But in case they are roasted outside the state, a Kona Blend may have only 3% original Kona beans!

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16. Of over a 100 private labels of Hawaiian coffee are known in the world; although most tourists and island residents alike know the more popular brands of Royal Kona Coffee, and Lion Coffee.

17. Due to the high price and rarity of the Kona beans, you can come across Kona blends in the marketplace. In fact, they are not a mix of various coffee beans from Kona; instead a combination of 10 percent Kona beans and 90 percent beans usually from Brazil or Columbia countries. Many casual coffee drinkers may not distinguish between pure 100% Kona coffee, and the extremely affordable 10% Kona coffee blend. Those who consider themselves the real gourmet coffee drinkers, will only buy and drink 100% Kona coffee.

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Without reserve, Hawaiian coffee is certainly one of nature’s best beverages. If you haven’t tried it, you’re missing one of the real pleasures of coffee drinking.

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Hawaiian coffee is the choice for most gourmet coffee drinkers. What exactly is gourmet coffee anyway? Gourmet coffee is an ordinary coffee with added flavors that actually enrich its coffee aroma and taste. But Hawaiian coffee from Coffees of Hawaii is 100% Kona or 100% Maui.

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With Coffees of Hawaii you can make this great tasting Hawaiian coffee right at home. If you are serious about your coffee you want to order the best.  Hawaiian coffee from Coffees of Hawaii is 100% Kona coffee or 100% Maui coffee.

When it comes to coffee, Hawaii has it all – everything from seed to cup. The islands are blessed with a combination of geographical and weather elements that are conducive to growing excellent coffee year. It’s no wonder that Hawaiian coffee is one of the best in the world.

Hawaiian coffee is often referred to when talking about the coffee which is grown in Hawaii. There are actually many different kinds and varieties of Hawaiian coffee. 100% Kona and 100% Maui coffee are the most favored.

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Hawaii is a volcanic island in the Pacific, it has soil rich in minerals and all the islands enjoy great weather almost all year round. Hawaiian coffee franchises are a growing trend in today’s society. Some companies that offer gourmet coffee franchising opportunities include: Bean Town, Bigby Coffee, and Barnie’s coffee. Owning a coffee franchise is a good investment, because people have to drink something. Gourmet coffee, especially Hawaiian coffee, is like second nature for many people, so owning a gourmet coffee franchise is generally a good investment.

Consumers still see coffee as an integral part of their everyday lives. Even if economic conditions cause some to alter their coffee choices, they are nonetheless continuing to enjoy coffee at levels, especially Hawaiian coffee, very much on par with recent years. The coffee industry as a whole doesn’t seem to be suffering at all. It seems to be recession resilient.

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Hawaiian coffee is a gift from the sun and the earth, born only under perfect environmental conditions in the mountainous regions. Hawaiian Coffee requires light, fertile volcanic soil, abundant rainfall, some cloud cover, warm temperatures, very little wind, sunny mornings, rainy afternoons and the purest air. But where on earth can these ideal conditions for Hawaiian coffee be found? How about Kona, Hawaii? At the base of volcanoes Mauna Loa and Hualalai, the view is bounded on one side by mountains of perpetual green and pacific blues on the other. The morning air is soft and balmy, yet pure and refreshing. There is no place more beautiful where one would desire to pass their allotted time on earth, nor is there any other place better suited for growing specialty coffee! This is the Kona Hawaiian Coffee Belt, a 20-mile long by 2-mile wide band, which rests 700 to 2,500 feet above sea level. Spanning between the slopes of two volcanoes, lush green hills are covered by small, family owned plantations made up of trees that are sometimes more than a hundred years old.

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It is commonly believed that the Governor of Oahu, Chief Boki, was the first to introduce coffee to the Hawaiian Islands in the year 1825. While on a British warship, he acquired the coffee plants from Rio de Janeiro. The first coffee plants were planted and flourished in the Manoa Valley in Oahu. Since then, the growth of coffee plants has spread all over the islands, including the Kona Coast, which now produces the world famous Hawaiian Coffee.

The perfect blend of all the six elements comprising of rich soil, proper elevation, cloud cover, sunshine, rain and a moderate slope helping in the drainage of the roots provided by the Hawaiian islands, have ensured an ideal environment to produce some of the richest Hawaiian coffee in the world. The season of growing Hawaiian coffee starts in January and continues until the month of June. Every year the coffee growers wait patiently for the blossoms after the early rains that eventually produce coffee berries.

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Each phase of coffee making is looked after meticulously, starting from roasting and flavoring to dry milling. The typical Hawaiian coffee is rich in its color, density, and acidity with a great flavor.

The Hawaiian Islands, being the only state growing coffee in the US, produce an average of seven million pounds of coffee every year. While the Kona coffee remains one of the most favored around the world, a majority of the other islands have also started growing coffee now. Apart from the Kona coffee, some of the top flavors of the Hawaiian coffee include Kauai’s coffee, Ka’anapali Maui coffee, Haleakala Maui coffee, Molokai’s coffee, Waialua coffee and Macadamia Cream to name a few.

Due to its taste and overwhelming popularity, Hawaiian coffee can be very expensive, although the experience of tasting a quality cup is worth the money.

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Hawaiian Coffee. If any individual was to be asked to provide a one word description in response to the word Hawaii, there would be a variety of answers. However, if the individual asked was a coffee drinker the chances would be great that they would respond with the word coffee. In particular, Hawaiian coffee, 100% Kona Coffee or 100% Maui Coffee. Therefore, in pursuing the subject of Hawaiian coffee it would be interesting to know the history of this coffee, how this Hawaiian coffee is grown and what makes this particular brand of Hawaiian coffee so flavorful.

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The History of Hawaiian Coffee

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The history of Hawaiian coffee begins in 1825 with the transplant of coffee trees from Argentina. This transplantation of coffee trees from Argentina was facilitated as the British warship, the HMS Blonde, left a few trees on the island as they sailed back to London.

These first coffee tree cuttings were planted by a missionary and because of the volcanic soil, that was extremely rich, this blend became a perfect match for the production of coffee beans. The Island of Kona is the primary locale for growing coffee beans and the first coffee produced was mentioned in the year 1840.

How Hawaiian Coffee from Kona Is Grown

There are a number of factors that blend together to make this Hawaiian coffee the flavorful coffee that it is. Those factors include the rich volcanic soil, the fairly moderate altitude at which the coffee bean is grown and the attention, pride and dedication that is given by coffee growers. This dedication is due to the fact that many of the coffee growers take pride in the fact that they lay claim to being 5th generation coffee growers.

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Another major factor that contributes to the flavor of 100% Kona coffee is the climate. The weather of Kona is generally found to be very sunny in the morning hours followed by rainy afternoons.

The Flavor and taste of this Hawaiian coffee can best be described in terms of being clean tasting, very

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flavorful and mild. Also, 100% Kona coffee is very aromatic. In addition, unlike other coffees, this coffee is not bitter nor does it leave an aftertaste in the mouth of the coffee drinker. In addition, 100% Kona coffee does not carry a robust flavor. In actuality, the flavor of this Hawaiian coffee is very mild and light in flavor.

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Hawaiian Coffee? When it comes to coffee, Hawaii has it all – everything from seed to cup. The islands are blessed with a combination of geographical and weather elements that are conducive to growing excellent coffee: year round warm, sunny weather, rolling hillsides, rich volcanic soil, ample rain, and tranquil trade winds – so it’s no wonder that Hawaiian Coffee is one of the best in the world.

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The perfect blend of all the six elements comprising of rich soil, proper elevation, cloud cover, sunshine, rain and a moderate slope helping in the drainage of the roots provided by the Hawaiian islands, have ensured an ideal environment to produce some of the richest Hawaiian Coffee in the world. The season of growing Hawaiian Coffee starts in January and continues until the month of June. Every year the coffee growers wait patiently for the blossoms after the early rains that eventually produce coffee berries. Under the close watch of the farmers, the coffee berries ripe in the trees before they are individually harvested. Each phase of coffee making is looked after meticulously, starting from roasting and flavoring to dry milling. The typical Hawaiian Coffee is rich in its color, density, and acidity with a great flavor.

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Hawaiian Coffee is harvested every year, with harvest season starting as early as July and finishing as late as January in some places although the months of September through December bear the bulk of Hawaii’s harvest. The annual production of Hawaiian Coffee is 7 million pounds, making it the biggest and only coffee-producing state in the United States.

Hawaiian Coffee is world renowned. Locally made fruit juices and even Hawaiian deep-sea drinking water are gaining in popularity. So how far behind can Hawaiian tea be?

If you have ever visited Hawaii then you already know how beautiful and picturesque these islands are. They offer fantastic food which can’t be matched anywhere in the world and the Hawaiian Coffee is another thing which is highly sought after worldwide. Hawaiian Coffee, also known as Kona Coffee, offers a rich flavor that is addictive to the discriminating coffee drinker.

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Coffee is the most popular beverage in the United States, but if you are looking for an American produced coffee blend, then you may have to keep looking for premium quality. Hawaiian Coffee is increasing in popularity as word gets out about the taste and quality. As it turns out, recent consumer reports reviewing 37 different types of coffee, both caffeinated and decaffeinated, showed that none of them weighed in as “Excellent” or “Very Good”. What is going on with coffee in America today?

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Because of a rise in coffee costs overall, many local roasters have begun using lesser quality beans instead of higher quality gourmet coffee beans for their blends. This allows them to use cheaper beans to substitute for more premium varieties to create coffee blends sold within the United States. Coffee blends are the best-selling choice of pre-ground coffee in the United States, and they normally combine coffee beans from a minimum of two coffee producing regions. All of the coffee blends consist of either Robusta or Arabica coffee beans, with Arabica being the more expensive and gourmet variety. Robusta beans often have a harsh or bitter taste, and they are used as a filler to cut costs by many companies all over the world.

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One of the only American blends that earned the moderate rating of “Good” was the House Blend from Starbucks. Obviously, Starbucks is a popular staple in the United States, but even this commercial powerhouse couldn’t produce an American coffee blend that was rated as “Excellent.” Furthermore, many of the larger commercial coffee producers rated even lower on the list, like Folgers and Maxwell House. The reason for this is that many large commercial coffee chains will use lesser quality coffee beans, like Robusta, to cut down on their roasting costs. On top of that, when coffee is pre-ground, it goes stale within 30 seconds, so all pre-ground coffee currently being sold is not as fresh or aromatic as it could be, directly impacting the quality of the flavor.

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Many of the decaffeinated American blends still received fair ratings, which is great news for those that prefer decaf coffee since the process of decaffeination can often impact the flavor of the coffee beans for the worse. The truth of the matter is that decaf coffee has come a long way in preserving the natural flavors of the essential oils of the coffee beans, so if you are looking for a premium choice in decaf coffee, it is best to look for a blend that is processed with the Swiss Water Process. This process does not use chemicals, and it is gentler in naturally removing the caffeine from the beans.

The bottom line is that the average American coffee drinker consumes roughly 3.3 cups on a daily

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basis, so it is important to put thought into the Java that you are drinking. For the best taste in your coffee, make sure to purchase whole beans and grind them yourself, and also consider purchasing coffee beans from a number of different countries that are 100% Arabica. This will guarantee the premium flavor that you are looking for in your cup of Joe!

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Hawaiian Coffee is preferred by discerning coffee drinkers for its smooth, full-bodied flavor. And Kona coffee is the most popular coffee and is cultivated on the Big Island of Hawaii in the famous Kona Coffee Belt. There are many Hawaiian Coffee blends on the market and many imitations called “kona blends”. These blends contain only 10 percent pure Kona beans. Experienced Kona growers control every step of the process, from the seed to the cup. Once you’ve tasted a cup of rich, 100-percent Kona, you’ll understand why roasting this delicate bean is truly considered an art form. And we sell only 100% Kona Hawaiian Coffee.

We sell other blends of Hawaiian coffee listed as follows but not limited to:

100% Molokai Coffee | 100% Maui Coffee | 100% Kona Coffee
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There’s also some health benefits from drinking Hawaiian Coffee:

Antioxidant Power: Studies indicate that each cup of Hawaiian coffee contains a variety of antioxidants, polyphenols and phyto-chemicals thought to enhance the immune system and reduce the occurrence of cancer.
Brain and Nervous System Stimulation: Caffeine can enhance alertness, athletic performance and overall endurance.
Lowered Diabetes and Parkinson’s Risk: Harvard researchers found that drinking several cups of coffee a day lowered diabetes risk in both men and women. In addition, several studies have found that regular coffee drinkers are up to 80 percent less likely to develop Parkinson’s-a debilitating auto-immune disease.
Natural Headache Relief: Kona coffee contains enough caffeine to constrict blood vessels, which may reduce headache pain or even eliminate it altogether.

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For those of us who do not have the pleasure of living on the Big Island, one of the only means of acquiring genuine Hawaiian coffee is to purchase it online.

There is high demand of coffee in the industry, many rare coffee variants found only in certain

places have found a niche market. A good example is Hawaiin Kona Coffee.

Aside from the gorgeous beaches, lush forests and warm people, another thing that Hawaiians are proud of is a coffee variant that is solely produced in their islands, which is Kona Hawaiian coffee.

Kona is a part of the Hawaiian archipelago where this special coffee variant is grown.

The word Kona literally means on the dry side of the land. Kona coffee is therefore grown on the dry side of Big Island, which is the largest among all the Hawaiian islands.

Hawaii is basically a group of islands formed by volcanic slopes. Kona Hawaiian coffee is grown along the rocky volcanic slopes of Mount Lona and Mount Hualalai.

Because of the tropical climate in Hawaii, the mornings are almost always warm and sunny. During the afternoon, there is a slight mist which befalls the islands, further nurturing the coffee plants.

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Most of the Hawaiian coffee farmers in Hawaii rely on the basic hand-picking method, ensuring the freshness of the freshly-gathered coffee cherries.

Some coffee producers use modern machinery to ensure fast harvesting when the coffee cherries are mature enough. However, a machine cannot give out the personal touch that farmers can give during harvesting.

A machine may not recognize overripe or immature coffee beans, and put them all together once harvested. This results in an impure coffee blend once the beans are processed.

We on the other hand-pick our Hawaiian coffee beans to assure 100 per cent quality. Kona coffee is also an Arabica blend, making it a truly premier coffee variant that Hawaiians can proudly offer to the world.

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The Beauty of Hawaii captured in Hawaiian Coffee

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