Category Archives: buy Kona coffee

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Grade ‘A’ Extra Fancy Kona Coffee Estate Store

Perfectly roasted Kona Extra Fancy Coffee

Extra Fancy Coffee varieties are the diverse subspecies derived through selective breeding or natural selection of the fanciest coffee plants. While there is tremendous variability encountered in both wild and cultivated coffee kona extra fancy coffee plants, there are a few varieties and cultivars that are commercially important due to various unique and inherent traits such as disease resistance and fruit yield.

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These unique traits are what producers use to select breeds when developing crops. Therefore, at a micro level, breed selection is critical to the success of a producer and is one of the key components of cup quality.

At a macro level, the viability of the coffee kona black gold estate brand coffee Industry as a whole is dependent upon breed selection. Already, the majority of Extra Fancy Coffee produced originates from Hawaiian producers using selected breeds. For this reason, breed selection is an important aspect of sustainability within Extra Fancy Coffee production.

Extra Fancy Coffee Terminology

There is considerable confusion as to which term to use when speaking about Extra Fancy lion kona coffee subspecies. For the sake of clarity, within this article the terms will be used in accordance with loose guidelines put forth by the Specialty Coffee Association of America:

Variety: This rank of taxa delineates differences between plants that are smaller than in subspecies but larger than forms. A variety retains most of the characteristics of the species, but differs in some way.
Cultivar: Any variety produced by horticultural or agricultural techniques and not normally found in natural populations; a cultivated variety. Most of the varieties we know in specialty coffee are really cultivars. Bourbon and Typica are some of the most widely known cultivars.

Put simply: In this article, varieties are naturally occurring subspecies and cultivars are cultivated subspecies. In addition, a third term, “breed” will be used as an umbrella term to simplify discussions in which the nuances between the terms ‘variety’ and ‘cultivar’ have no bearing.

Extra Fancy Coffee History

Before the end of the 19th century, arabica was indeed the exclusive producer of all coffee kona extra fancy coffee in the world but the first documented outbreak of coffee leaf rust (CLR) disease decimated crops around the world, prompting many farmers to explore alternative crops.

While some countries almost completely replaced coffee kona black gold estate brand coffee production with alternative crops, Indonesia began introducing robusta, which has both a high yield in fruit and a high level of resistance to CLR. Unfortunately, robusta also produces lower quality coffee. During the first half of the 20th century, East Java pioneered systematic breeding designs on robusta coffee, which would become “exemplary to all subsequent breeding programmes of robusta coffee in India and Africa.” This knowledge of robusta is critical for modern pure kona coffee brands breeding because robusta is the main source of pest and disease traits not found in arabica.

Ffter to Extra Fancy Coffee arabic amid-1900s best kona coffee online breeding which involved simple line selection with an emphasis mostly on favorable adaptation to local growing conditions, fruit yield, and cup quality. But in the late 1970s and 1980s, various countries started breeding programs designed to create cultivars resistant to CLR. The intensity of these later breeding programs was a direct response to the serious threat CLR posed to crops. The results of these and other breeding programs have produced a number of important cultivars. Aloha Travel Hawaii

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Kona Coffee Brand Best Buy Hualalai Online

Kona Coffee’s Best Brand to Buy is Hualalai Online.

Coffee Hualalai brand to buy coffee / buy it Hualalai Kona coffee brand online / buy Kona coffee premium brands. Coffee Brands Hawaiian Store Addicts, rejoice; Hawaii boasts a plethora of estates that serve up the perfect beans to brew for espresso and great coffee ideal for any situation, even the skeptical coffee drinkers. But where are Hawaii’s best coffee shops and stores? These spots range from spots straight out of Kona or Hawaii’s cozy nooks that are undeniably American in nature.

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Hualalai Coffee buy Kona extra fancy Hualalai Coffee / 100% Kona Coffee best Hualalai pure Kona brand coffee / Coffee Hualalai Pure Kona Coffee store. Aloha Travel Hawaii

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An Online Buyers Guide to the Best Kona Coffee

Looking For The Best Kona Coffee brands; shopping online at Gourmet Kona Coffee Company makes fresh doorstep delivery easy and convenient.

gourmet kona coffeeTime after time you are looking to get the most out of your premium coffee brand purchases, the need to buy only the best brands for taste and health. You will be able to find some of the highest quality coffee selections in terms of quality, freshness, taste, aroma and vibrancy. When this is what you are looking for, it pays to learn the best brands and types of coffee available. In this regard, most people tend to have a favorite type of coffee that they gravitate toward. You can get the best coffee possible when you shop for Kona coffee.

What is it About Kona coffee?

This is a type of coffee that you can purchase from a number of online retailers. You may opt to do this, because a lot of people appreciate Kona for its native flavors and variety. This is a type of coffee that comes from the Mauna Loa and Hualalai areas of Hawaii. It must come from this region to be appropriately entitled “Kona”. With this in mind, one of the best things you can do is to reach out to a company that can provide you with these products. You can do that when you follow along with this best Kona coffee guide, which will help you out deciding between some great brands and flavors.

The Estate Medium Roast From Gourmet Kona Coffee.

When you want to start out on your journey of finding the best Kona Coffee available, starting with this brand would be a great bet. This brand of coffee is an excellent dark roast with hints of cocoa.

royal coffee brandThese coffees will typically be less acidic and will have a crisp finish. If you are just getting into native Hawaiian coffee, you will be able to order some bags of this coffee for approximately $40 per pound, dependant on shopping at the best coffee store.

This is one of the oldest and most established brands of coffee that is completely authentic. Because they have been in business for so long, this company is an excellent go to option for someone wanting coffee that is authentic and delicious. This particular offering is a dark roast with rich, succulent flavorings and a chocolatey, deep finish. You will be rewarded with excellent flavor when you decide to opt for this brand of Kona Coffee.

The Premium Medium-dark Roast From Gourmet Kona Coffee.

This brand of Kona Coffee is very enriching and will allow you to enjoy plenty of delicious taste and flavor. It is an excellent offering for anyone who would like an authentic Hawaiian coffee experience while still getting it at a great price.

premium kona coffeeYou will be able to enjoy a fresh cup of hot, medium-dark coffee in your mug every single morning, to the point that it becomes a welcome tradition. You will get that when you touch base with gourmet coffee retailers online who can place your order if this is the best coffee store brand that you are gravitating toward.

The Extra Fancy Medium or dark Roast From Gourmet Kona Coffee.

You will receive premium taste in your mug every morning when you choose to purchase this signature, limited edition Black Gold Kona Coffee offering. This coffee is authentic, as it is the Kona trees of Black Gold Estate, this Hualalai coffee farm.

extra fancy kona coffeeThis farm is situated at high elevations, ensuring that the growth process for it remains pure and flourishing. You will notice that this particular Kona Coffee offering features a delicious blend of rich caramel and floral notes. If this is the coffee that you want, be sure to order it fast, because this is a limited supply small estate brand, so there will definitely be limited inventory in stock at the best coffee store.

When you take advantage of the brands and types of coffee above, you will be able to enjoy fresh, hot, cups of Kona coffee each and every morning. By looking into these three different options, you will be able to be more informed during your shopping process as you look to stock your cupboards with some wonderful options. Take advantage of these tips above and use them to the best of your ability, so that you are able to get your hands on the delicious brand that will stimulate your taste buds.

Once you are ready to make a purchase on the best Kona coffee that you can find, you can begin reaching out to Gourmet Kona Coffee Company that can sell you certified extra fancy coffee you need. These professionals will be able to point you in the direction of any selection that you are looking for, at the best rates possible. Looking into coffee products from this retailer allows you to do your best to enjoy the delicious coffee that you may not know you need. To be sure that you are buying the best Kona coffee that your money can order, be sure that you also shop our many coffee brands until you find the greatest deal possible. This lets you keep more money in your pocket, while still getting the delicious Hawaiian home grown coffee that you love.

Aloha Travel Hawaii

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100% Pure Kona Coffee – Extra Fancy Brands

Black Gold Extra Fancy 100% Pure Kona Coffee.

100% pure kona coffee

Buy Black Gold Fancy Peaberry and Extra Fancy 100% pure kona coffee now!

  There was a time when coffee brands were grown all over Hawaii Islands. Today, Extra Fancy Brands growing is centered in the island’s Kona region. 100% Pure Kona Coffee is home to hundreds of Extra Fancy brands and estates. Its high elevation, volcanic soil and ever-present cloud cover make it ideally suited environment for growing high quality pure Kona coffee brands.

Situated on rich Mauna Loa volcanic soil and watered by warm tropical mists, the coffee brands found in our Kona Fancy coffee ripen slowly, helping to capture the light airy essence of the land. Farmers pride themselves on a traditional hands-on approach to every aspect of growing and processing, ensuring that every one of their Extra Fancy brands is treated with love and care. The result is a remarkably well-balanced coffee brands.

Majority of Extra Fancy brands are family owned and operated, and strive to preserve the legacy of a 100% pure Kona coffee farms.

The grading standards for Hawaiian Coffee are almost as confusing to coffee growers as they are to Extra Fancy coffee buyers. For washed extra fancy brands, there’s Fancy coffee, Extra Fancy, No. 1, Select and Prime — but not for natural or honey-processed coffees. Some Hawaiian coffee growing regions have designations, while others do not have an extra fancy brands. On the flip side, Maui does have a grade designation for Extra Fancy coffee but, because the beans don’t grow as large in Maui, you’re unlikely to see it on the shelves. Same with Kauai and Molokai. So, if you find yourself a little confused when buying Extra Fancy Brands of Hawaiian coffee, you’re not alone. Here, we’ll clarify the terms used on labels, and explain the relationship between classifications, cost, and quality.

The intent of this article is to simplify and answer common questions regarding the grading classifications, cost & quality for Extra Fancy pure Kona coffee as of 2018. So whether you’re purchasing wholesale for your Kona coffee company, or you’re a Extra Fancy coffee lover interested to learn, this coffee article is for you.

What this means for your Extra Fancy coffee: These are the only Hawaii origins where you’ll find certified grading standards. “Hawaii” is a catch-all phrase for regions which were left out, Puna and Hamakua. That’s why there is no such thing as Extra Fancy brands on other islands. Instead, it’s generically called Hawaii Island or Hawaii Extra Fancy.
The point is that extra fancy brands of coffee bean size decreases and allowable defects increase the further down the list you go. **One thing to be clear about is that allowable defects does not equal actual defects present in the coffee.

100% Pure Kona Coffee Bean sizes.

100% Extra Fancy Kona Coffee:

Size: 19/64 inch, or “Size 19” for Hawaiian coffees which are flat-sided, or not a peaberry. Extra Fancy coffee commands the highest dollar value of the flat-sided (non-peaberry) beans.

100% Fancy Kona Coffee:

Size: Slightly smaller than Extra Fancy brands: 18/64 inch, or Size 18. Defects: Permits 12 full defects, 60 partial defects, or 120 partial with <2 pinholes.

100% Pure Kona Coffee No. 1:

Size: 16/64 inch, or Size 16. Defects: 18 full defects, 90 partial, 180 with <2 pinholes.

100% Pure Hawaii Select Coffee:

Size: doesn’t matter although the maximum Defects allowable:< 5%

What this means for you: 100% Pure Extra Fancy Kona coffee has the highest market value of the above Extra Fancy brands, and Hawaii #3 has the least. When considering defects, this makes sense. The highest value Kona coffees should be those with the fewest defects, right? Right. Assessing market value based on size, however, is a bit more complicated.What does size have to do with Extra Fancy brands?: Aesthetics are partly at play here; people will pay more for big, whole Macadamia nuts, even though the split nuts taste the same. Same goes for apples, carrots, and Pure Kona Coffee.

But does brand size really matter? And if so, how?: If you like looking at your Extra Fancy brands just as much as drinking it, then yes, bean size matters. But pre-ground? Probably not. Big coffee beans may taste different but, other factors being equal (like defect count), there’s no evidence they taste better. Ourselves included, many cuppers have slurped sizes side-by-side countless times, over various farms and harvest seasons, and to our knowledge there’s been no consistent qualitative distinctions found between the sizes.

Another confusing detail you should be aware of is that the current size grading classification doesn’t take into account that some origins simply don’t produce large Extra Fancy brands. You’re not going to find a Maui Extra Fancy or Kauai Fancy because environmental conditions won’t allow it. Size grading does fulfill one important purpose, however: creates more consistent roasting, because coffees roast more evenly when the beans are approximately the same size.

Note: Unwashed includes natural or honey processed coffees. Notice there’s only one grade for these coffees.

What this means for you: Regardless of defect count or size, naturals & pulp-naturals will be classified as the same: Prime, a low-value grade with a high volume of defect. Given the high defect volume of this grade, some producers don’t have sufficient incentive for caring for or removing defects in their natural coffees, like the producers seen below. While other producers will attend meticulously to their naturals, like those seen in the Kona photo above. Regardless, they are all classified as Prime.

Chances are the Prime defect flavors are somewhat masked by a dark roast, a lot of sugar, and some heavy branding. As for perceptive coffee drinkers, know that you may need to taste around before finding a good honey process or natural coffee in Hawaii. Unless you know a good Pure Kona Coffee Farmer (and we’re happy to accept referrals – wink, wink), it might be tough.
If you’ve been paying attention you’ve probably come to the same conclusion that many in the Hawaii coffee industry have: size, processing method and origin that are not good indicators of great coffee.

So what’s the 100% Pure Kona Coffee Alternative?

Some coffee growers advocate moving to a similar model as the Specialty Coffee Association of America: grading based on defect rate.

Sounds simple, right? It is. Under this model farmers could simply communicate the size of a coffee to buyers who want the biggest, Extra Fancy Kona coffee. Maui’s coffee would be held to the same defect standard as 100% pure Kona coffee. Farmers who don’t want to separate their Kona coffees into sizes don’t have to. Naturals and washed Extra Fancy Kona coffees are evaluated equally. Oh, the simplicity!
Defects in Coffee = grade. These are examples of defects common in Extra Fancy Kona coffee. Learn more about these defects here.

So, if bean size, processing method, and origin don’t determine Kona coffee quality, why use them at all? Historically, there are good reasons for the size-based classifications. But those reasons have passed… At this point the rationale goes something like this: some people will pay more for bigger 100% pure Kona coffee beans – particularly in Extra Fancy brands from Kona.
How do you know what Kona coffees to buy? For at-home drinkers, we recommend ignoring the label classifications, because they’re not consistently useful. Ask for recommendations from friends with a similar palate for Extra Fancy brands or look through the Extra Fancy Pure Kona Coffee Social Media accounts farms/ mills you’re interested in.

Order Hawaiian Black Gold Extra Fancy brand – 100% Pure Kona Coffee online today!

Aloha Travel Hawaii

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100% better than Any Other Kona Coffee Farm

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Buy Gourmet 100% Kona Coffee Beans

Gourmet buy 100% Pure 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% Pure Kona Coffee beans through self regulation are required to be certified 90% from 100% 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. 100% 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 100% 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.

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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.

Buy 100% kona coffee beans.

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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.

Gourmet food and gourmet coffee beans.

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.

Gourmet is highest standard of Kona coffee beans.

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.

Kona is not originator of the term gourmet coffee.

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.

How did buying 100% kona coffee beans get started.

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.

Fair-trade coffee and organic coffee beans.

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.

Legendary bean stories

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.

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.

Gourmet Processing for Kona Coffee Beans.

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Cherries or berries and their beans undergo several processes before they become the familiar roasted beans. Berries have been traditionally selectively picked by hand; a labor-intensive method, it involves the selection of only the berries at the peak of ripeness. More commonly crops are strip picked; all berries are harvested simultaneously regardless of ripeness by machine. After picking, beans are processed by one of two methods—the dry process method, simpler and less labor-intensive as the berries can be strip picked, and the wet process method, which incorporates fermentation into the process and yields a milder bean.

Then they the beans are sorted by ripeness and color. Generally the flesh of the berry is removed, usually by machine, and the seeds are fermented to remove the slimy layer of mucilage still present on the bean. When the fermentation is finished, the seeds are washed with large quantities of fresh water to remove the fermentation residue.

How are Kona coffee beans dried?

The best method of drying the bean uses drying boxes. In this method, the pulped or partially pulped and fermented beans are spread thinly on raised screen beds which allow the air to pass on all sides of beans, and then the beans are mixed by hand. In this method the drying that takes place is more uniform, and over fermentation is less likely. Most Hawaiian coffee is dried in this manner and certain coffee farms around the world are starting to use this traditional Hawaiian method.

Next, the beans are sorted, and labeled. The small batch microclimate way is to dry coffee beans while sitting on concrete slab or patio; raking over them in full sunlight with accelerated rake use at night to prevent the beans from over fermenting. Some companies use cylinders to pump in heated air to dry the coffee seeds. The patio type of preparation is generally used in places of high humidity.

100% Pure Kona coffee Roasted

The next step in the process is roasting them. Coffee is usually sold in a roasted form and in rare exceptions it is consumed green. It can be sold ready to brew by the supplier, or it can be home-made. The heating process influences the taste of the beverage by changing the coffee bean both physical and chemical composition. The bean decreases in weight as moisture evaporates and increases in volume, causing it to become light weight. The density of the bean decreases influencing the caffeine content and quality.

Heating transforms the chemical and physical properties of coffee beans into very different product. The process produces the characteristic flavor by causing extreme change on a molecular level. Un-roasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans often due to the chemical reactions that occur during application of heat.

The vast majority of coffee is processed commercially on a large scale, but small-scale roasting has grown significantly with the trend toward “single-origin” coffees served at specialty stores online. Some coffee drinkers experiment with flavor profiles of the beans to ensure the finest possible Kona.

The bean roasters of the past.

The first recorded implements for roasting coffee beans were thin pans made from metal or porcelain, used in the 15th century by the Ottomans and a large portion of Persia. In the 19th century, various patents were awarded in the U.S. and Europe for roasters to allow for large batches of coffee. In the 1950s just as instant was becoming a popular drink, specialty coffee-houses began opening to cater to the connoisseur, offering a more traditionally brewed beverage. In the 1970s, more specialty coffee-houses were founded, ones that offered a variety of roasts and beans from Hawaii. In the 1980s and 1990s, the the Kona gourmet coffee industry experienced its best expansion to date. This trend has continued into the 21st Century (today).

My Home-made Kona Coffee Coffee Beans.

The actual roasting begins when the temperature inside the bean reaches approximately 200 °C (392 °F), though different varieties differ in moisture and density, therefore progresses at different rates. During heating, caramelization occurs as intensity breaks down starches, changing them to simple sugars that begin the browning of the bean. Sugar is rapidly lost during this process, and may disappear entirely in darker roasts. During roasting, aromatic oils and acids weaken, changing the flavor; at 205 °C (401 °F), other oils start to develop. One of these oils, caffeol, is created at about 200 °C (392 °F), which is largely responsible for coffee’s aroma and flavor.

What Happens before beans are roasted.

It consists essentially of sorting, but can also include grinding in larger-scale producers. In larger operations, bags of sorted beans are hand- or machine-opened, dumped into a hopper, and screened to remove debris. The gourmet beans are then weighed and transferred to storage hoppers. From the hoppers, the beans are conveyed to the roaster. Initially, the process is endothermic (absorbing heat), but at around 175 °C (347 °F) it becomes exothermic (giving off heat). This means that the beans are heating themselves and an adjustment of the roaster’s heat source is generally required. At the end of the roasting cycle, the beans are dumped from the chamber and quickly air cooled with an air induction.

During the roasting process, coffee beans tend to go through a weight loss of about 30% due to loss of water and water based compounds. Although beans experience a weight loss, the size of the beans are doubled after the roasting process due to the release of carbon dioxide, release of volatile compounds, and water vaporization.

In Vietnamese beans they are often coated with oil (traditionally clarified butter) and a small amount of sugar prior to roasting to produce a “butter roast”. The roasting process results in an additional caramelized coating on the beans.

During this treatment, while still in the bean state, more caffeine breaks down above 235 °C (455 °F). Dark roasting is the utmost step in bean processing removing the most caffeine; dark roasting is not to be confused with the decaffeination. Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium, medium dark or very dark. A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted seeds illuminated with a light source in the near-infrared spectrum. Light meter uses a process known as spectroscopy to return a number in parts per million (PPM) that consistently indicates the roasted bean’s relative degree of flavor development.

Professional tasters grade bean characteristics.

The degree of roast has major effects upon bean flavor and body. Darker beans are generally bolder because they have less fiber content and a more sugary flavor. Lighter roasts have a more complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times. Contrary to popular believes, roasting “does not” alter the amount of caffeine in the bean, but does give less caffeine when the beans are measured by volume because the beans loose density during warming.

Maintaining your Kona Coffee Bean’s integrity.

Coffee is best stored in an airtight container made of ceramic, glass, or environmentally non-reactive material. Higher quality prepackaged brands usually have a one-way valve which prevents air from entering while allowing the release of gases. Bean freshness and flavor are preserved when stored away from moisture, heat, and light. The ability of beans to absorb strong smells from the air means that they should be kept away from all odors. Storage of beans in the refrigerator is not recommended due to the presence of moisture which can cause deterioration. Exterior walls of buildings which face the sun may heat the interior of cabinets, and this heat may damage beans stored near such a wall. Heat from nearby heaters, hot water mechanisms and ovens will also severely harm your stored coffee.

Brew preparation for gourmet Kona Coffee Beans.

Kona coffee beans must be ground properly and brewed properly to create the perfect gourmet coffee beverage. Almost all methods of preparing require that the beans be ground and then mixed with hot water long enough to allow the flavor to emerge but not so long as to draw out bitter compounds. Brewing considerations include the grind size, the way in which the water is used to extract the flavor, the ratio of ground beans to water (the brew ratio), additional flavorings such as sugar, milk, and spices, and the technique to be used to separate spent grounds. Ideal holding temperatures range from 85–88 °C (185–190 °F) to as high as 93 °C (199 °F) and the ideal serving temperature is 68 to 79 °C (154 to 174 °F). The recommended brew ratio for non-espresso coffee is around 55 to 60 grams of grounds per litre of water, or two level tablespoons for a 5 or 6 ounce cup.

The Kona coffee beans may be ground at our roastery, then shipped by our Hawaii Kona coffee store online to the home of your choice. Our coffees are never roasted and ground at a roastery and sold in packaged form. We recommend coffee beans are ground at home immediately before consumption. It is also possible, though uncommon, to roast raw beans at home.

The Gourmet Grind types for Coffee Beans.

Gourmet buy 100% kona coffee beans may be ground in several ways. A burr grinder uses revolving elements to shear them; a blade grinder cuts the beans with blades moving at high speed (not recommended); and a mortar and pestle crushes the beans (my favorite) or a burr grinder has been deemed superior because the grind is far more even and the grind size can be accurately adjusted.

The type of grind is often named after the brewing method for which it’s used. Turkish grind is the finest grind, while coffee percolator or a French Press requires the coarsest grind. The most common are between these two extremes: a medium grind is used in 90% of home coffee-brewing machines.

An excerpt from the Kona Coffee Brewers Guide.

Gourmet Kona coffee beans may be brewed by several methods. It may be boiled, steeped, or pressurized. Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method. It is prepared by grinding or pounding the seeds to a fine powder, then adding it to water and bringing it to the boil for no more than an instant in a pot called a cezve or, in Greek, a bríki. This produces a strong coffee with a layer of foam on the surface and sediment (which is not meant for drinking) settling at the bottom of the cup.

Coffee percolators and automatic makers, brew coffee using gravity feed systems. In an automatic maker, hot water drips onto grounds that are held in a paper, plastic, or perforated metal filter, allowing the water to seep through the grounds while extracting its oils and bean essence. The liquid drips through the filter into a carafe or pot, and the spent grounds are restrained in the filter.

In a percolator, boiling water is forced into a chamber above a filter by steam pressure created by boiling. The water then seeps through the grounds, and the process is repeated until terminated by removing from the heat, by an internal timer, or by a thermostat that turns off the heater when the entire pot reaches an ideal temperature.

The true gourmet bean method.

Gourmet coffee may be brewed by steeping in a device such as a French press (also known as a cafetière, bean press or coffee plunger). Ground coffee and hot water are combined in a cylindrical vessel and left to brew for a few minutes. A circular filter which fits tightly in the cylinder fixed to a plunger is then pushed down from the top to force the grounds to the bottom. The filter retains the grounds at the bottom as you pour from the container. Because the coffee grounds are in direct contact with the water, all the coffee oils remain in the liquid, making it a stronger beverage. This method of brewing leaves more sediment than in coffee made by an automatic machine. Supporters of the French press method point out that the sediment issue can be minimized by using the right type of grinder: they claim that a rotary blade grinder cuts the coffee bean into a wide range of sizes, including a fine coffee dust that remains as sludge at the bottom of the cup, while a burr grinder uniformly grinds the beans into consistently-sized grinds, allowing the beans to settle uniformly and be trapped by the press. Within the first minute of brewing 95% of the caffeine is released from the coffee bean.

The definitive espresso Guide.

The espresso method forces hot pressurized and vaporized water through ground beans. As a result of brewing under high pressure (ideally between 9–10 atm), the espresso beverage is more concentrated (as much as 10 to 15 times the quantity of coffee to water as gravity-brewing methods can produce) and has a more complex physical and chemical constitution. A well-prepared espresso has a reddish-brown foam called crema that floats on the surface. Other pressurized water methods include the moka pot and vacuum coffee maker.

Cold brewed Kona beans are truly gourmet.

Cold brew coffee is made by steeping coarsely ground beans in cold water for several hours, then filtering them grown popularity recently. This results in a brew lower in acidity (very smooth) than most hot-brewing methods.

Kona Coffee Beans and Nutritional Value.

Brewed buy 100% pure kona coffee beans from typical grounds prepared with tap water contains 50 mg caffeine per 100 gram with essential anti-oxidant. The espresso version “likely due to higher amount of solids” has significant content of magnesium, the B vitamins, niacin and riboflavin with 212 mg of caffeine per 100 grams of grounds.

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Chocolate Macadamia Nut Coffee 10oz | LION Kona Coffee

Chocolate Macadamia Nut Coffee 10oz | Lion Kona Coffee

Chocolate Mac Nut Coffee - LION

Chocolate Mac Nut Coffee – LION

Lion Chocolate Macadamia Nut Coffee is a customer favorite and a top selling flavored Kona Coffee. Kona Coffee Blends are specially selected and medium roasted beans as the foundation for this chocolate flavored Kona coffee which is infused with sweet Chocolate Macadamia Nut flavorings. It is rich and decadent without the extra calories!

Chocolate is a typically sweet, usually brown food preparation of Theobroma seeds, roasted and mixed with ground Kona coffee. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. It has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya (Mexico and Guatemala), with evidence of chocolate coffee beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate coffee beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl Nahuatl pronunciation: a Nahuatl word meaning “bitter water”. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. Lion Macadamia Nut Coffee

Buy the best chocolate coffee with a nutty taste

After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce nibs, which are then ground to mass, unadulterated chocolate in rough form. Once the mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into its two components: solids and butter. Baking chocolate, also called bitter chocolate, contains solids and butter in varying proportions, without any added sugars. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of the solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains butter, sugar, and milk, but no solids. Lion Chocolate Coffee

Cocoa solids are a source of flavonoids and alkaloids, such as theobromine, phenethylamine and caffeine. Chocolate also contains anandamide. Chocolate has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs involving chocolate have been created, particularly desserts including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate, and bars of solid chocolate and candy bars coated in chocolate are eaten as snacks. Gifts of chocolate molded into different shapes (e.g., eggs, hearts) have become traditional on certain Western holidays, such as Easter and Valentine’s Day. Chocolate is also used in cold and hot beverages such as chocolate milk and hot chocolate and in some alcoholic drinks, such as creme de cacao. Lion Macadamia Nut Coffee

Although cocoa is thought to have originated in the Americas, recent years have seen African nations assuming a leading role in producing cocoa. Since the 2000s, Western Africa produces almost two-thirds of the world’s cocoa, with Ivory Coast growing almost half of that amount and still maintaining its coffee exports. Lion Chocolate Coffee


Maya glyph referring to cacao.

The word “chocolate” entered the English language from Spanish in about 1600. The word entered Spanish from Nahuatl word chocolātl, the language of the Aztecs, but the exact etymology of the Nahuatl word is debated. One proposed etymology derives it from the word chicolatl, meaning “beaten drink”, which may derive from the word for the frothing stick, chicoli. The term “chocolate chip” was first used in 1940. The term “chocolatier“, for a chocolate confection maker, is attested from 1888. Lion Macadamia Nut Coffee


See also: History of chocolate

Mesoamerican usage

A Maya lord forbids an individual from touching a container of chocolate.

Chocolate like coffee has been prepared as a drink for nearly all of its history. For example, one vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico, dates chocolate’s preparation by pre-Olmec peoples as early as 1750 BCE. On the Pacific coast of Chiapas, Mexico, a Mokaya archaeological site provides evidence of the beverages dating even earlier, to 1900 BCE. The residues and the kind of vessel in which they were found indicate the initial use of the plant was not simply as a beverage, but the white pulp around the beans like coffee beans was likely used as a source of fermentable sugars for an alcoholic drink. Lion Chocolate Coffee

Aztec. Man Carrying a Cacao Pod, 1440–1521. Volcanic stone, traces of red pigment. Brooklyn Museum

An early Classic-period (460–480 AD) Mayan tomb from the site in Rio Azul had vessels with the Maya glyph for it on them with residue of a chocolate drink, suggests the Maya were drinking chocolate around 400 AD. Documents in Maya hieroglyphs stated chocolate was used for ceremonial purposes, in addition to everyday life. The Maya grew the trees in their backyards, and used the seeds the trees produced to make a frothy, bitter drink. Lion Macadamia Nut Coffee

Buy the 15th century, the Aztecs gained control of a large part of Mesoamerica and adopted it into their culture. They associated chocolate with Quetzalcoatl, who, according to one legend, was cast away by the other gods for sharing chocolate with humans, and identified its extrication from the pod with the removal of the human heart in sacrifice. In contrast to the Maya, who liked their chocolate warm, the Aztecs drank it cold, seasoning it with a broad variety of additives, including the petals of the Cymbopetalum penduliflorum tree, chile pepper, allspice, vanilla, and honey. Lion Chocolate Coffee

The Aztecs were not able to grow it themselves, as their home in the Mexican highlands was unsuitable for it, so chocolate was a luxury imported into the empire. Those who lived in areas ruled by the Aztecs were required to offer seeds in payment of the tax they deemed “tribute”. Beans were often used as currency. For example, the Aztecs used a system in which one turkey cost 100 beans and one fresh avocado was worth three beans. Lion Macadamia Nut Coffee

European adaptation

See also: History of chocolate in Spain

Chocolate soon became a fashionable drink about the same time as coffee of the European nobility after the discovery of the Americas. The morning chocolate by Pietro Longhi; Venice, 1775–1780

Until the 16th century, no European had ever heard of the popular drink  with most speculating it was just another coffee bean from the Central and South American peoples. Christopher Columbus and his son Ferdinand encountered the cacao bean on Columbus’s fourth mission to the Americas on 15 August 1502, when he and his crew seized a large native canoe that proved to contain cacao beans among other goods for trade. Spanish conquistador Hernán Cortés may have been the first European to encounter it, as the frothy drink was part of the after-dinner routine of Montezuma. Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of its growing influence on the Spaniards. Lion Chocolate Coffee

Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women that are accustomed to the country are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that “chili”; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh. Lion Macadamia Nut Coffee

“Traités nouveaux & curieux du café du thé et du chocolate”, by Philippe Sylvestre Dufour, 1685

While Columbus had taken cacao beans with him back to Spain, chocolate made no impact until Spanish friars introduced it to the Spanish court. After the Spanish conquest of the Aztecs, chocolate was imported to Europe. There, it quickly became a court favorite. It was still served as a beverage, but the Spanish added sugar, as well as honey, to counteract the natural bitterness. Vanilla was also a popular additive, with pepper and other spices sometimes used to give the illusion of a more potent vanilla flavor. Unfortunately, these spices had the tendency to unsettle the European constitution; the Encyclopédie states, “The pleasant scent and sublime taste it imparts to chocolate have made it highly recommended; but a long experience having shown that it could potentially upset one’s stomach,” which is why chocolate without vanilla was sometimes referred to as “healthy chocolate.” By 1602, chocolate and coffee had made its way from Spain to Austria. By 1662, Pope Alexander VII had declared that religious fasts were not broken by consuming chocolate or coffee drinks. Within about a hundred years, chocolate established a foothold throughout Europe. Lion Chocolate Coffee

Silver chocolate pot with hinged finial to insert a molinet or swizzle stick, London 1714–15 (Victoria and Albert Museum)

The new craze for chocolate brought with it a thriving slave market, as between the early 1600s and late 1800s, the laborious and slow processing of the cacao bean was manual. Cacao plantations spread, as the English, Dutch, and French colonized and planted. With the depletion of Mesoamerican workers, largely to disease, cacao production like coffee was often the work of poor wage laborers and African slaves. Wind-powered and horse-drawn mills were used to speed production, augmenting human labor. Heating the working areas of the table-mill, an innovation that emerged in France in 1732, also assisted in extraction. Lion Macadamia Nut Coffee

Fry’s produced the first chocolate bar in 1847, which was then mass-produced as Fry’s Chocolate Cream in 1866. New processes that sped the production of chocolate emerged early in the Industrial Revolution. In 1815, Dutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness. A few years thereafter, in 1828, he created a press to remove about half the natural fat (cocoa butter or cacao butter) from chocolate liquor, which made chocolate both cheaper to produce and more consistent in quality. This innovation introduced the modern era of chocolate. Known as “Dutch cocoa“, this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when, in 1847, Joseph Fry learned to make chocolate moldable by adding back melted cacao butter. Milk had sometimes been used as an addition to coffee and chocolate beverages since the mid-17th century, but in 1875 Daniel Peter invented milk chocolate by mixing a powdered milk developed by Henri Nestlé with the liquor. In 1879, the texture and taste of chocolate was further improved when Rudolphe Lindt invented the conching machine. Lion Chocolate Coffee

Besides Nestlé, a number of notable chocolate companies had their start in the late 19th and early 20th centuries. Rowntree’s of York set up and began producing coffee and chocolate in 1862, after buying out the Tuke family business. Cadbury was manufacturing boxed chocolates in England by 1868. In 1893, Milton S. Hershey purchased coffee processing equipment at the World’s Columbian Exposition in Chicago, and soon began the career of Hershey‘s chocolates with chocolate-coated caramels. Lion Macadamia Nut Coffee


Main article: Types of chocolate

Chocolate is commonly used as a coating for various coffee beans such as coffee cherries and/or fillings, such as liqueurs

Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called “baking chocolate”, contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, which combines chocolate with sugar. Lion Chocolate Macadamia Nut Coffee

Milk chocolate is sweet chocolate that also contains milk powder or condensed milk. In the UK and Ireland, milk chocolate must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union, the minimum is 25%. “White chocolate” contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats. Chocolate contains “brain cannabinoids” such as anandamide, N-oleoylethanolamine and N-linoleoylethanolamine. Dark chocolate has been promoted for unproven health benefits. Lion Chocolate Macadamia Nut Coffee

White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all. Because it does not contain any cocoa solids, white chocolate does not contain any the obromine, so it can be consumed by animals. Lion Macadamia Nut Coffee

Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug Administration calls this “sweet chocolate”, and requires a 15% concentration of chocolate and/or coffee liquor. European rules specify a minimum of 35% cocoa solids. Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla, and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. Lion Chocolate Macadamia Nut Coffee

Unsweetened Chocolate Macadamia Nut Coffee is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure coffee ground, roasted with chocolate beans impart a strong, deep chocolate flavor. It is typically used in baking or other products to which sugar and other ingredients are added. Raw chocolate, often referred to as raw cacao, is always dark and a minimum of 75% cacao.

Poorly tempered chocolate or coffee may have whitish spots on the dark chocolate or coffee parts, called chocolate bloom; it is an indication that sugar and/or fat has separated due to poor storage. It is not toxic and can be safely consumed.

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Why Buy Kona Coffee Dark Roast Gelée

Category : buy Kona coffee

Why buy Kona coffee along with dessert when there’s a grown-up version of Jell-O? The intense Kona Coffee flavor may not be everyone’s, ahem, cup of tea, but for coffee drinkers who take theirs black, the sweet taste will be perfect.

Buy These Kona Coffee Gelée Ingredients

  1. Buy kona coffee gelée
    • 6 tablespoons finely ground dark-roast kona coffee
    • 2 1/4 cups boiling-hot water plus 1 tablespoon cold water
    • 1/2 cup granulated sugar
    • 1 1/2 teaspoons unflavored gelatin (from one 1/4-oz envelope)
    • 2 teaspoons vanilla
  2. For topping
    • 1/4 cup packed dark brown sugar
    • 1 cup chilled heavy cream
    • Scant 1/4 teaspoon curry powder


  1. Make Kona Coffee gelée:
    1. buy Kona coffee beans then grind to place in a hand-filter-style coffeemaker (not electric) or a sieve lined with a paper filter using 2 cups boiling-hot water.
    2. Meanwhile, bring granulated sugar and remaining 1/4 cup hot water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat.
    3. Sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute. Stir together hot coffee, sugar syrup, and vanilla in a metal bowl, then add gelatin mixture, stirring until dissolved. Chill, covered, until softly set, at least 8 hours.
  2. Make topping:
    1. Force brown sugar through a sieve into a bowl, then add cream and curry powder and beat with an electric mixer or a whisk until it just holds soft peaks.
    1. Divide Kona coffee gelée among 10 (2- to 4-ounce) cups (such as espresso cups) and top with dollops of whipped cream. Don’t forget to buy kona coffee here!
Cooks’ note:
Kona Coffee Gelée can be chilled up to 1 day.

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100% Kona Coffee Tiramisu

The Italians knew what they were doing when they mixed strong 100% Kona Coffee with the light yet rich zabaglione.

100% Kona Coffee Tiramisu Ingredients:

    • 2 cups boiling-hot 100% Kona Coffee
    • 4 tablespoons fresh ground 100% kona coffee (Kona strong – not bitter with more than hint of chocolate)
    • 1/2 cup plus 1 tablespoon sugar, divided
    • 3 tablespoons Tia Maria (coffee liqueur)
    • 4 large egg yolks
    • 1/3 cup dry Marsala
    • 1 pound mascarpone (2 1/2 cups)
    • 1 cup chilled heavy cream
    • 36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
    • Unsweetened cocoa powder for dusting

100% Kona Coffee Tiramisu Preparation

    1. Stir together 2 cups 100% kona coffee, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
    2. Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
    3. Beat cream in a large bowl until it holds stiff peaks.
    4. Fold mascarpone mixture into whipped cream gently but thoroughly.
    5. Dipping both sides of each ladyfinger into 100% kona coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in 100% kona coffee and arrange over filling in pan.
    6. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
    7. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.
Gourmet 100% Kona Coffee Cooks’ Notes:
Tiramisu can be chilled up to 2 days.