Hand-picked and processed, we take our coffee from tree to cup entirely at Lions Gate. Our small family farm takes pride in every step of the process.
Our Kona coffee is grown on "heirloom" trees that are from 60 to 100 years old. Like a fine wine grape, age adds body and depth to coffee.
Kona is ripe from September through December and each one of our 5,000 trees must be hand-picked several times during the season. Once picked, we pulp and process the coffee cherry and spread the wet beans out on a "hoshidana" drying rack for at least 7 days in the sun. This allows the beans to seal up and preserves the flavor. The drying coffee is called "parchment" or Kona Gold because there is a golden skin covering the bean.
Once dry, beans are milled to remove the parchment skin, and graded. Only beans which grade (primarily by size) as Prime and above can be called "Kona", the remainder is called "Hawaiian". Finally, green Kona ready to roast! It takes about 7 pounds of cherry to get to one pound of roast.
We roast all coffee in house, and are proud of the coffee we offer.
Taste paradise in a cup! Pure Kona Coffee is only grown on the Big Island of Hawaii. Our 15-acre family farm sits on the the slopes of Mauna Loa in the heart of the Kona farmbelt. We're proud to practice sustainable techniques and to be pesticide-free.
Taste paradise in a cup! Pure Kona Coffee is only grown on the Big Island of Hawaii. Our 15-acre family farm sits on the the slopes of Mauna Loa in the heart of the Kona farmbelt. We're proud to practice sustainable techniques and to be pesticide-free.
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