Roasting is arguably the leading factor
that distinguishes the individual flavors
of Kona coffee. Roasting brings out the
desired taste and is an art that requires
both skill and quality equipment. The
master roaster takes the roasting
temperature and time as well as
appearance, smell and even the sound
made by the beans into consideration.
After roasting for about 15 minutes, coffee beans literally “pop” as they
expand. The first pop roast is light and commonly referred to as an
American roast. The popular medium-dark roast is Vienna and the
very dark roasts, which undergo two “pops,” are called French, Italian
or Espresso roasts. The darker the roast, the less caffeine as the
roasting temperature is usually higher and the
process time longer.
Sample all roasts and grades to
determine your personal favorite.