100% Pure Kona Coffee Brands and Beans

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100% Pure Kona Coffee Brands and Beans

100% Pure Kona Coffee Beans and Brand types / 

Fresh: 100% Pure Kona Coffee Beans :Brand / Buys on 100% Pure Kona Coffee Brands

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pure kona coffee

Processing of Pure Kona Coffee Brands.

When the pure Kona coffee fruit is ripe, it is almost always handpicked, using either “selective picking”, where only the ripe fruit is gathered, or “strip-picking”, where all of the fruit is removed from a limb all at once. This selective picking gives the growers reason to give their hand picking a certain specification called “operation red cherry” (ORC).

Two methods are primarily used to process berries. The first, “wet” or “washed” process has historically usually been carried out in pure Kona coffee and areas of Hawaii. The flesh of the cherries is separated from the seeds and then the seeds are fermented – soaked in water for about two days. This softens the mucilage which is a sticky pulp residue that is still attached to the seeds. Then this mucilage is washed off with water.

The “dry processing” method, cheaper and simpler, was historically used for lower-quality seeds in Brazil and much of Africa, but now brings a premium when done well. Twigs and other foreign objects are separated from the berries and the fruit is then spread out in the sun on concrete, bricks or raise beds for 2–3 weeks, turned regularly for even drying.

The Green Pure Kona Coffee Brands

The term “green coffee bean” refers to unroasted mature or immature Pure Kona Coffee beans. These have been processed by wet or dry methods for removing the outer pulp and mucilage and have an intact wax layer on the outer surface. When immature, they are green. When ready to hand pick, they have a reddish color and typically weigh 300 to 330 mg per dried bean. Nonvolatile and volatile compounds in green coffee, such as caffeine, deter many insects and animals from eating them. Further, both nonvolatile and volatile compounds contribute to the flavor of the bean when it is roasted. Nonvolatile nitrogenous compounds (including alkaloids, trigonelline, proteins, and free amino acids) and carbohydrates are of major importance in producing the full aroma of roasting and for its biological action. Since the mid 2000s, green seed extract has been sold as a nutritional supplement and has been clinically studied for its chlorogenic acid content and for its lipolytic and weight-loss properties.


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