When buying 100% Kona Coffee Beans
“gourmet” or “premium” coffee beans are not the same as specialty coffee beans. In fact they are only be interchangeable if the gourmet coffee bean’s rating is 80 percent or above. Buy 100% kona coffee beans through self regulation are required to be certified 90% from Gourmet Kona Coffee Companies with their lowest Kona bean rating at 92 points and Gourmet’s Hawaii coffee beans have the very high rating minimum of 87 percentile. Gourmet Kona coffee sets the standard In Hawaii according to (SCAA) the Specialty Coffee Association of America; coffee which scores 80 points or above on a 100-point scale is graded as specialty. Therefore all coffees offered at Gourmet Kona Coffee are specialty coffees grown in special Hawaii climate and are distinctive because of their full bold taste and very little defects. The unique hints within flavors and tastes are a result of the special characteristics and composition of the volcanic soil and tropical climate in which they are produced. Note: Aged volcanic soils are best suited for specialty coffee production.
The specialty coffee farm is the most rapidly growing portion of the coffee industry. In Hawaii, specialty beans have increased its market share from 1% to 20% in the last 25 years. To promote and self-regulate the Hawaii industry, growers, exporters, roasters, retailers and equipment suppliers have established trade associations. These associations now exist in both bean consuming and bean producing nations.
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Gourmet is a cultural ideal sometimes associated with specialty coffee and the culinary arts of fine food and the associated coffee drink, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals of several contrasting, often quite rich courses followed by gourmet coffee. The term and its associated practices are usually used positively to describe people of refined taste and passion. Gourmet food and coffee tends to be served in more expensive portions.
The term gourmet can refer to a person with refined or discriminating taste who is knowledgeable in the craft and art of food and coffee preparation. Gourmet carries additional connotations of one who simply enjoys food or coffee in great quantities. A gourmet chef is a chef of particularly high caliber talent and skill.
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Gourmet may describe a class of restaurant, cuisine or coffee of high quality and of special presentation, or high sophistication. Gourmet is an industry classification for high-quality premium coffees in the United States. In the 21st century there has been an accelerating increase in the American gourmet market, due in part to rising income, globalization of taste, and knowledge of health and nutritional benefits. Individual food and beverage categories, such as coffee, are often divided between a standard commercial and a smaller “gourmet” sub-market.
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Certain events such as wine tastings cater to people who consider themselves gourmets. Television programs (such as those on the Food Network) and publications such as Gourmet magazine often serve gourmets with food columns and featured coffees. Gourmet tourism is a niche industry catering to people who travel to food, wine or coffee tastings, restaurants, or food, wine and coffee production regions for leisure.
The word gourmet is from the French. Originally the term was used for a wine broker or taste-vin employed by a wine dealer. Friand was formerly the reputable name for a connoisseur of delicious things that were not eaten primarily for nourishment. The coffee plant was exported from Africa to countries around the world, primarily to equatorial regions of the Americas, Southeast Asia and India. Once ripe, coffee cherries are picked, processed and dried. Dried coffee beans are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with near-boiling water to produce the bean as a gourmet beverage.
Beans can have a stimulating effect on humans because of caffeine content. Coffee is one of the most popular drinks from Kona. It can be prepared and presented in a variety of ways but it is usually served hot, although iced coffee has increased in popularity recently. Clinical studies indicate that moderate coffee consumption is beneficial in healthy adults, with continuing research on whether long-term consumption inhibits cognitive decline during aging or lowers the risk of some forms of cancer.
The earliest credible evidence of bean consumption appears in the early-middle of the 15th century in the Sufi shrines of Yemen. It was here in Arabia that beans were first roasted and brewed in a similar way to modern preparation. Beans were first exported from East Africa to Yemen, as a plant is thought to have been indigenous to the former. Yemeni traders took beans back to their homeland and began to cultivate them. By the 16th century, it had reached Persia, Turkey, and North Africa. From there, it spread to Europe and Kona, Hawaii.
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Coffee is a major export commodity of Hawaii: it is the top agricultural export for Kauai and is among the world’s largest legal agricultural exports for many. Consequently, the markets for fair trade beans and organic beans are expanding.
The word “coffee” entered the English language in 1500’s from the Turkish word kahve; which was borrowed from the Arabic qahwah. It has also been proposed that the source may be the Proto-Central Semitic root q-h-h meaning “dark”. According to legend, ancestors of today’s Oromo people in a region of Kaffa in Ethiopia were believed to have been the first to recognize the energizing effect of the coffee plant, though no direct evidence has been found indicating where in Africa coffee grew or who among the native populations might have used it as a stimulant or even known about it, earlier than the 17th century. The story of Kaldi, the 9th-century Ethiopian goatherd who discovered coffee when he noticed how excited his goats became after eating the beans from a coffee plant, did not appear in writing until 1671 and is probably apocryphal.
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Other accounts attribute the discovery of the beans to Sheikh Omar. According to an ancient chronicle (preserved in the Abd-Al-Kadir manuscript), Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mocha in Yemen to a desert. Starving, Omar chewed berries from nearby shrubbery, but found them to be bitter. He tried roasting the seeds to improve the flavor, but they became hard. He then tried boiling them to soften the seed, which resulted in a fragrant brown liquid. Upon drinking the liquid Omar was revitalized and sustained for days. As stories of this “miracle drug” reached Mocha, Omar was asked to return and was made a saint. From Ethiopia, the coffee plant was introduced into the Arab World through Egypt and Yemen.