nkope BLOG

People ask this question because coffee grown in the Kona region of the big island of Hawaii is so well known. First, not all Hawaiian coffee is grown in Kona.  On the "Big Island," coffee grows in other regions, Puna, for example.  Coffee is also grown on the islands of Kauai, Maui, Oahu and Molokai and I'll bet somebody even has coffee trees on Niihau! Second, if you give the very same green coffee beans to 3 different roasters, odds are, you'll get 3 very different coffees.  The beans are really important, but so is the roasting technique. With nkope, we were after two key things:  Sometimes even the best smelling and tasting coffee has a "sour" or acidic after taste.  It can linger in your mouth and actually taste bad -- especially if it stays on your tongue too long.  That's why

Each Hawaiian island has a very different climate, producing coffee beans with a wide range of flavors.  Some are rich and earthy.  Others have flavors of cinnamon, chocolate and nutmeg.  Each type of nkope coffee bean from Oahu, Maui, Hawaii and Kauai is roasted at just the right time and temperature to bring out the best flavors from each type.  Some beans are roasted twice to bring out even more flavor.  Blending the roasted beans brings all those flavors together in each cup of nkope, for a rich, complex beverage that has no "bitter" after taste.  You can think of nkope as the Petrus Pomerol of coffees.

We wanted a company name as unique as our coffee with just a little Hawaiian twist.  In Hawaiian, the word "na" means the, and "kope" means coffee.  We shortened it to nkope which means, simply, the coffee.  Just like our 100% Hawaiian coffee, it's pure and simple.  We begin  by choosing the best beans from the finest growers in Hawaii.  We roast the 4-5 varieties of beans separately.   We  blend them after roasting to create a wonderful melange of dark, medium and light roasts with undertones of cherries, berries, chocolate, cinnamon  and our rich Hawaiian earth in every cup.  It's not just any coffee.  It's THE coffee.  And our name says it all.

From Tree to Cup. From the time coffee berries are plucked from the tree until being packed for sale, they undergo typically 10 and as many as 12 processing steps. Machines are often facilitate mass harvesting and production, used in every step from agitating trees to harvest berries to speed drying beans after pulping.

The degree of roast has an effect upon coffee flavor and body. Darker roasts 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. 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 expand during roasting.

The next step in the process is the roasting of the green coffee. Coffee is usually sold in a roasted state, and with rare exceptions all coffee is roasted before it is consumed. It can be sold roasted by the supplier, or it can be home roasted. The roasting process influences the taste of the beverage by changing the coffee bean both physically and chemically. The bean decreases in weight as moisture is lost and increases in volume, causing it to become less dense. The density of the bean also influences the strength of the coffee and requirements for packaging.

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