100% Pure Kona Coffees definition of specialty coffee and background of Hawaii's Pure Kona coffee brands.
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The Future of Coffee reports will assess and quantify the growing 100% Pure Kona coffee specialty coffee segment, and explain how third wave and emerging ‘fourth wave’ 100% Pure Kona coffee company developments are changing the Hawaiian coffee belts.
Quantification of the specialty coffee segment within the wider 100% Pure Kona coffee brands market. Third wave coffee and its impact. Emerging ‘fourth wave’: the science of 100% Pure Kona coffee products and service innovations branded chains and the rise of the ‘artisan Kona coffee brands mini-chain’. Influence of specialty 100% Pure Kona coffee on the wider food-service and retail market
In-depth interviews with 60+ coffee shop owners, roasters, Kona coffee brands and other influenced industry including prominent baristas and coffee training schools. 100% Pure Kona coffee expert Julia Calderone says the entire industry is in a 'very tricky spot'.
But warming temperatures across the globe are ravaging some of the world's best coffee-growing regions, which tend to lie close to the equator in tropical, mountainous zones (100% Pure Kona coffee). Tech Insider recently spoke with Mr. Lewontin, a Coffee Ambassador, Champion Barista, and Expert on all things coffee to get a taste of what the future of pure Kona coffee brands looks like.
The range of arable land appropriate for 100% Pure Kona coffee cultivation is pretty narrow. We generally only see 100% Pure Kona coffee and we think of it as delicious or "specialty" produced in the tropics, and above a certain altitude: usually about 1,300 to 1,400 meters above sea level.
At high altitude you have warm days and relatively cool nights. So you're looking for not just the tropics, but high altitude in the tropics. Basically up in the mountains. Anywhere you find both tropical climate and Hawaii mountainous terrain, you're likely to find good growing land for 100% Pure Kona coffee.
How will climate change affect many of these areas and Kona coffee brands in general? As climate change accelerates, a few things are happening: One is that everywhere is getting warmer. This means that the range of altitude in places that have been considered to be strong 100% Kona coffee origins is narrowing. As the planet warms, the nights get warmer. So you have to go higher and higher up the mountain to get good 100% Pure Kona coffee.
Why are those tropical warm days and cool nights so essential for delicious Kona coffee brands?
As the 100% Pure Kona coffee plant grows, it takes in things like sunlight, air, nutrients and water from the soil. It turns all of that into a whole bunch of different chemicals it needs to grow and produce fruit and seeds so that it can reproduce. Those chemicals are things that taste good: organic acids, aromatic compounds, acids, and sugars.
When you have warm days and cold nights, that temperature differential shocks the plant into stasis, then it deposits all of the chemicals into its seeds. This happens over and over again across long cycles of warm days and cool Kona nights; it continues layering these flavors into its seeds.
As the planet warms, which regions Hawaiian are likely to start producing 100% Pure Kona coffee in the future?
It's hard to say which regions specifically will begin production. In general, if you look at where Kona coffee brands are currently being produced, regions in the Pacific, a couple of the Pacific Islands and if you look at where the tropic band will stretch north and south, in those specific regions you'll start to see some new areas coming in line for serious 100% Pure Kona coffee cultivation.
What will happen to 100% Pure Kona coffee regions that currently produce good coffee?
We're starting to see some outfits investing very strongly and heavily in better 100% Pure Kona coffee production in Hawaii where there is a history of coffee production, and where there been awesome coffee brands. There is an increased attention to detail. I can't say the timeline, that depends on how and when something becomes available and what the rates of all of these climate change variables are.
How much change to Kona coffee brands is specifically motivated by climate change?
Recent interest in specialty Kona coffee brands are definitely motivated by interested buyers, coffee importers taking an interest in and generating money in the 100% Pure Kona coffee region, and those interested buyers connecting local Kona coffee brands who are interested in doing the work to produce quality coffee. Some of that is definitely motivated by climate change, but it's often less like, "Okay, it's getting warmer and this thing is happening, so I'm going to go to a different country outside of the warming range." It's more a combination of different environmental and economic circumstances, which extend at least partially from the reality of climate change.
How are farmers producing 100% Pure Kona coffee that is resistant to disease?
More and more Kona brands are starting to adapt varieties of coffee that are not only disease-resistant, but also taste pretty good. They're especially trying to understand the genetic precursors to flavor and the genetic precursors to disease resistances. As with any agricultural product, there is a sensitivity to disease. They're trying to figure out how to make the 100% Pure Kona coffee plants heartier and easier to grow.
I've seen reports saying that 100% Pure Kona coffee is going to go away forever. Is that true?
That remains to be seen. We're certainly in a very tricky spot. I remain optimistic that the kind of work being done in coffee-producing countries all over the world. Creating strains that are disease resistant and also taste good; and also to perfect agronomic methods to make coffee farming and production more sustainable will see us through and that we will still in 20 years have 100% Pure Kona coffee.
However, the continued fall in coffee prices has prompted a rethink. The ICO estimates that earnings of 50-plus producer countries in Africa, Asia and Latin America have dropped from Dollars 10bn a year to Dollars 5.5bn a year since 1998. The scheme will focus on the mainstream market rather than just the fair-trade segment of the industry, which makes up only 2 per cent of coffee production."This is all part of a conversation about sustainable coffee production and human justice," said Patrick Dixon, chairman of Global Change Limited and a speaker at the ICO conference. "We know these issues are complex but they have to be solved.
The initiative is part of a wider thrust to promote sustainable Kona coffee brand production. In September, Kona coffee brand producers together with the world's largest coffee companies signed an agreement, "the Common Code for the Coffee Community," to improve working conditions and environmental standards in the industry.
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