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.