ROYAL KONA COFFEE

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Russell Siu's 3660 On the Rise Kona Coffee Blend

Chef Russell Siu is internationally renouned for his award winning cusine served at the legendary 3660 ON THE RISE restaurant in Honolulu. Chef Siu selected a Kona blend for his restaurant that is a medium dark roast distinguished by its smooth full body and rich dramatic finish. Available in APG =All Purpose Grind. 10% Kona Coffee Blend.

French Roast Kona Coffee Blend DARK

A dark roast Kona Blend. This 10% Kona blend is our most intense roast in terms of dark, deep roasted flavor and smokiness. An instant favorite for those who like a dark roast with strong character. 10% Kona Coffee Blend.

KONA PEABERRY COFFEE

Peaberry Coffee is the rarest of the rare in Kona Hawaiian

Coffee. Peaberry Kona Coffee beans comprise less than

5% of the yearly harvest of 100% Kona Coffee. The small,

cylindrical Peaberry coffee beans roast particularly well and

uniformly due to their compact shape. When brewed our

Peaberry Coffee has an intense, concentrated yet classic

Kona Coffee taste. Truly a gourmet coffee experience.

100% Kona Peaberry

The ultimate indulgence. A uniquely small round coffee bean that produces an intense flavor. Only 3-5% of the entire Kona coffee crop each year are Peaberry beans. Wonderfully balanced cup of coffee. Aromatic and smooth. WB=Whole Bean.

ROYAL KONA COFFEE

About ROYAL KONA COFFEE

Hawaii's Royal Kona Coffee, established in 1969, brings more than four decades of Kona Coffee roasting expertise to every cup. Our Kona Coffee Beans are certified 100% Pure Hawaiian Kona Coffee by the State of Hawaii. We offer a large selection of roasted 100% Kona Coffees, 100% Peaberry Kona Coffee, flavored Kona Coffee blends, Whole Kona Coffee beans, and gourmet drip grind coffees. Our Famous Chef Series coffees are exceptional Kona Coffee blends served in Hawaii's best restaurants. FREE SHIPPING when you join our coffee club and you will also receive club discount pricing. Vacuum packaging is an extra step we take because we care about the quality of your Royal Kona Coffee experience. Aloha!

PURE

Hawaii State Certified

100% KONA COFFEE

100% of the green Kona Coffee beans we roast are inspected and certified for Quality, Condition and Origin by the State of Hawaii. State of Hawaii Certification ensures that coffee beans sold as Kona are genuine and meet regulatory quality and grading standards. Make sure the coffee you purchase is 100% State of Hawaii certified Kona Coffee.

100% Royal Kona Estate Coffee

Purchased from a high elevation, single estate farm, this “extra fancy” Kona coffee boasts a custom roast profile. A slightly lighter than normal roast for our 100% Kona produces a very lively yet clean tasting coffee

FLAVORED KONA COFFEE BLENDS

You will find great aroma and satisfying taste in our Royal Kona selection of flavored Kona Coffee blends. Flavors that we find pair well with our coffees include Vanilla. Hazelnut, Caramel, Chocolate and Hawaiian favorites Macadamia and Toasted Coconut. Decaf Vanilla Macadamia is also a popular selection. You will notice that some coffees are offered in a smaller 1.75 oz. bag. This size is designed to make one single pot of coffee. With these smaller 1.75 oz. bags you open and unseal only the amount of coffee you need, keeping freshness in your other unopened 1.75 oz. bags.

Quality coffee and flavoring is essential. We use a special blender that gently tumbles the coffee and spray mists liquid flavoring onto the coffee. We use freshly ground coffee to make our flavored Kona Coffee blends. We find that ground coffee absorbs and retains flavor much better than whole bean. Our Kona blends contain a minimum of 10% Kona Coffee blended with other quality coffees from Hawaii and other locations. We personally cup and approve each coffee we blend, as well as every flavored roast.

White Chocolate Strawberry Truffle Kona Coffee Blend

ROYAL KONA "Special Edition" A medium light roast Kona blend flavored with creamy cappuccino with a hint of cinnamon and Hazelnut. 10% Kona Coffee Blend.

Vanilla Creme Brulee Kona Coffee Blend

LIMITED EDITION: A 10% Kona coffee blend featuring the taste of a classic French dessert combined with rich vanilla flavor. A true pleasure for the sophisticated palate. While Supply Last!

Creme Caramel Kona Coffee Blend

Limited Edition Flavor. A 10% Kona Coffee blend. A most flavorful blend of the finest French and English Caramel sauces are lightly toasted to bring out its long lasting flavor, then stirred in freshly wipped cream notes. Delightful. Available only while supply lasts.

White Chocolate Cappuccino Kona Coffee Blend

ROYAL KONA "Special Edition" A medium light roast Kona blend flavored with creamy cappuccino with a hint of cinnamon and Hazelnut. 10% Kona Coffee Blend

Mocha Latte Kona Coffee Blend

A Medium light Kona blend. Rich and creamy yet with a hint of cinnamon spiciness, this light medium roast 10% Kona coffee blend is a chocolate lover's fantasy. Regular Auto Drip Grind only. 10% Kona Coffee Blend. Royal Kona contains no less than 10% Kona beans.

Honey Macadamia Kona Coffee Blend

A Medium light Kona blend. Enhanced with the sweetness of honey and the flavor of macadamia nut. 10% Kona Coffee Blend. Regular Auto Drip Grind only.

Hazelnut Kona Coffee Blend

Sweet, buttery, rich taste of golden hazelnuts wash over your palate. This 10% Kona coffee blend, roasted to a light medium finish, is a wonderful way to start your day. 10% Kona Coffee Blend.

Toasted Coconut Kona Coffee Blend

A Medium light Kona blend. With each sip you will appreciate the incredible combination of a rich 10% Kona coffee blend and the buttery sweet flavor of toasted coconuts. Very popular with tourist and locals alike. 10% Kona Coffee Blend. APG=All Purpose Grind Royal Kona contains no less than 10% Kona beans

Chocolate Macadamia Kona Coffee Blend

A Medium light Kona blend. With the richness of milk chocolate and the exotic flavor of macadamia nut. Regular Auto Drip Grind only. 10% Kona Coffee Blend. Royal Kona contains no less than 10% Kona beans.

Vanilla Macadamia Kona Coffee Blend

A Medium light Kona blend. Flavored with Vanilla and Macadamia Nut. 10% Kona Coffee Blend. Royal Kona contains no less than 10% Kona beans.

KONA DECAF COFFEE

How our Coffee Beans are Decaffeinated.

Our unroasted ‘green’ Kona Coffee beans are decaffeinated using a 100% chemical free decaffeination method. Caffeine molecules are water soluble. By immersing the green Kona Coffee beans in pure water that is saturated with soluble coffee components the caffeine is gently removed by diffusion from the beans into the water until the coffee beans are 99.9% caffeine free. Next the caffeine is filtered out of the solution using a carbon filtering process and the coffee beans are then gently dried and finished. This water decaffeination process does not compromise the unique flavor, body and aroma characteristics of the Kona Coffee beans.

Coffee beans not of Kona origin used in our coffee blends are decaffeinated using a blanching method. The unroasted coffee beans are treated with steam to soften the bean & render the caffeine soluble. A naturally occurring decaffeinating agent made of compounds that are found in wine & bananas, are added in between blanching cycles. This process follows strict standards and repeats until the caffeine content is 99.9% caffeine free.The coffee is then dried to the appropriate moisture content and prepared for roasting

Royal Kona Private Reserve -- Decaf 100% Kona

A full-bodied, medium roast, superbly aromatic and smooth. Recently judged “superior” by the American Academy of Taste. Certified 100% pure Hawaiian Kona Coffee

Vanilla Macadamia Decaf Kona Blend

A medium light Kona blend. Flavored with Vanilla and Macadamia Nut. 10% Kona Coffee Blend. Royal Kona contains no less than 10% Kona beans.

Mountain Roast Decaf Kona Blend --

For those who like to the "super size", our new 5 pound bag of Mountain Roast Kona Coffee blend, which contains not less than 10% Kona coffee, is the answer! MOUNTAIN Roast is a medium roast, and it is the coffee of choice for Hawaii's most popular hotels and restaurants. Whole bean only availble in 5 pound bags. Mountain Roast is also available in all purpose grind 8 oz. bags.

Roy Yamaguchi's Pacific Roast Kona Blend

Served in Roy's award winning restaurants. A dark Vienna roast Kona Blend with vibrant flavor and rich, full-bodied character. Roy's custom roast. 10% Kona Coffee Blend. WB = Whole Bean. Hawai'i Chef Series Coffees - Proprietary blends created by Hawaii's legendary Chefs and served exclusively in their restaurants. Now available for your own dinner guests! Royal Kona contains no less than 10% Kona beans.

Sam Choy's Volcano Roast Kona Blend

Served in Sam's award winning restaurants. Sam's signature medium dark custom roast served exclusively at his highly esteemed restaurants. 10% Kona Coffee Blend. WB = Whole Bean. Hawai'i Chef Series Coffees - Proprietary blends created by Hawaii's legendary Chefs and served exclusively in their restaurants. Now available for your own dinner guests! Royal Kona contains no less than 10% Kona beans.

100% KONA COFFEE

Our pure 100% Kona Coffees are consistently great tasting and interesting in their aroma and flavor characteristics. The Kona Coffee beans are produced from typica, one of the great traditional cultivars of the Arabica coffee plant. Also, Kona Coffee growers on their small farms do a remarkable job tending and harvesting their coffees. Although Kona Coffees are Island grown they are not low-altitude coffees. Because Hawaii’s latitude is farther north than most other coffee growing regions, and perhaps to the cooling impact of the trade wind patterns in Kona, Hawaii, a Kona Coffee grown at 2,000 feet is equivalent in cup character to Central America coffees grown at 4,000 feet.

Kona Peaberry Coffee is the premier Kona whole bean coffee. It differs from the majority of coffee beans in that it is a smaller more rounded coffee bean and does not divide into two parts. During roasting the spherical Peaberry coffee bean tumbles evenly and creates an extremely even and flavorful roast. Try our Royal Kona 100% Kona Peaberry Coffee.

Royal Kona Coffee's Awarded Gold Medals

Two of Royal Kona's coffees have been judged superior by the American Academy of Taste. These 2008/2009 Award winning coffees are Royal Kona¹s 100% Kona and 100% Kona Peaberry.

The American Academy of Taste, founded by Jesse Sartain - Master of Taste & Chef du Jury for over 20 years, is made up of top Chefs throughout the United States. These working Chefs of top restaurants and hotels have well trained palates with exemplary palate memories.

They have vast amounts of experience in tasting and judging food products as they have often been asked to participate in daily cuttings throughout their careers.

The judging process is never swayed by packaging as no labels are present during the judging. Every single product is assigned a number, which is used to identify an individual product. At no time do any of the Chef Judges know the source of any of the products, they only know the product category definition and the numbers of each product.

Scoring of various criteria is based on a number scale from one to ten. The overall score is the basis for whether a product can be judged superior, excellent, adequate, or poor. A superior product must receive an average score of at least a nine or ten. Royal Kona's 100% Kona and 100% Kona Peaberry were awarded scores judged superior.

Sample these award winning coffees and judge for yourself whether you agree with the Chefs from the American Academy of Taste. We are confident you will enjoy not only our award winning coffees, but all of our coffees and teas. Bon Appetit!

LEARN WHY KONA COFFEE IS SPECIAL

THE KONA COFFEE NAME

Kona Coffee beans make up only 1% of all the coffee grown in the world. The name "Kona Coffee" can only be applied to coffee beans grown in North and South Kona region, on the western side of the Big Island of Hawaii. This relatively small area, only two miles wide and about 25 miles long makes Kona Coffee rare and unique. Coffee grown elsewhere in Hawaii cannot be called Kona Coffee.

You know the old saying “if it sounds too good to be true, it probably is.” When you see a bag of 100% Kona Coffee selling for under $10.00, you can be sure there is a reason why, and most likely it’s not good. If indeed it really is 100% Kona Coffee, it may be old (from the previous season) or it possibly wasn’t graded after picking. Either way, you get what you pay for. The Hawaii Coffee Company, the largest buyer, roaster and seller of Kona Coffee, uses only top quality, fresh Kona Coffee that has been inspected and certified by the State of Hawaii. When you purchase a bag of our 100% Pure Kona Coffee, you can be sure you are getting a quality product.

WHAT MAKES KONA SO SPECIAL?

The Kona Coffee growing region, which has been growing coffee since 1828, is situated on the mountainous slopes of two volcanoes, Hualalai and Mauna Loa. The elevations, ranging from 500 to 2,500 feet, offer ideal growing conditions. With its balance of acidity, mineral content and water retention, the nutrient-rich volcanic soil of Kona is particularly suited for coffee production.

Adding to this ideal soil is Kona' s climate. Hawaii’s famous bright morning sunlight helps the coffee trees thrive, and the humid afternoon clouds roll over the mountains into Kona shading and protecting the coffee trees. This unique micro climate, with dependable afternoon cloud cover makes the Kona growing region comparable to the conditions of other quality shade grown coffees of the world.

The mountainous terrain in the Kona region requires hand picking of the mature coffee cherries, which contain the prized Kona Coffee beans. Hand harvesting allows precise selection of only the ripe coffee cherries that are ready to be picked. The unripened coffee cherries are left on the tree for harvesting on other days when they are ripe. The Kona Coffee trees are monitored daily and reharvested when ready. Harvesting Kona Coffee is strenuous, manual labor, and intensive work, to which the Kona Coffee farmers are dedicated. Kona Coffee farmers take great pride in the coffee beans they produce.

PROCESSING KONA COFFEE

The Kona Coffee harvesting season stretches from August to April. Late winter and early summer rains bring the water that produces the blossoms or "flowers" on the Kona Coffee tree which eventually turn into coffee cherries.

After six to seven months, the green coffee cherries turn red. When they become solid red, they are harvested by hand -- a meticulous process which ensures that only cherries at their peak of maturity will be harvested. Only using fully ripe, hand picked coffee cherries ensure a Kona Coffee’s signature qualities: superbly smooth, aromatic, delicate balance and lively finish. Since coffee cherries do not ripen at the same time, each tree may be picked as many as seven or eight times during the coffee season.

The coffee cherry is a sweet, pulpy fruit that surrounds two coffee seeds. Approximately seven bags of ripe coffee cherries yield just one bag of roasted Kona Coffee. A good coffee picker can fill a 100-pound bag with coffee cherries in a day. In rich harvest seasons, experienced pickers have been known to pick as many as three bags per day.

Wet-method Processed

Once the ripe coffee cherries have been picked, they are delivered to our processing mill. Once there, the coffee cherries are fed into a pulper machine which removes the outer layers of the coffee cherries and exposes the coffee beans inside (or single bean as in the Peaberry coffee). The pulper machine uses rotating discs to remove the pulp (outer skin) by squeezing the cherry until the skin splits. The machine skillfully separates the beans and the pulp while still preserving the parchment (a thin protective membrane protecting the bean).

Drying

The coffee beans, after being removed from the coffee cherry, are brought out onto a drying deck to be sun dried. They are spread out on a flat platform known by its Japanese name, hoshidana, and exposed to the sun. The beans are then shifted and raked often for uniform drying by the sun. When the beans are dried and attain the perfect moisture content (12%), the coffee is called "parchment coffee", due to their stiff, white parchment-like skin.

Dry Milling

The next step in the process is called dry milling. At this stage, the parchment is removed, leaving the Kona Coffee beans without any other protective coating. The beans are now called "green beans."

The Hawaii Coffee Company utilizes several machines during the dry milling process to go from parchment coffee to green bean. First, the “huller” is the machine that removes the parchment skin from the actual beans. Next, the green beans are placed in the sorter to be sized. This process separates the beans into different grades of Kona Coffee. The primary grades of Kona Coffee are Extra Fancy, Fancy, Number 1, Peaberry and Prime. Next, the beans of each specific grade/size are placed on the gravity table. Density is essential to the quality of the bean. The gravity machine separates the denser beans, allowing them to rise to the top of the table while the lower denser beans fall to the bottom. This allows us to offer only the best Kona Coffee to our customers. The green beans are then packed in one hundred pound bags to be certified by the state.

How 100% Pure Kona Coffee makes the graded

Hawaii is the only coffee growing area in the world that requires continual testing and certification for its coffee. Kona Coffee is graded by the Hawaii Department of Agriculture, based on a strict system that takes into account the size, shape, and the number of defects each coffee bean contains.

Although time-consuming and an additional cost, the grading process ensures the integrity and quality of the Kona Coffee that reaches our customers.

The five primary grades of Kona Coffee are:

1. Extra Fancy

2. Fancy

3. Number 1

4. Peaberry

5. Prime.

The Extra Fancy bean is the largest and has the fewest defects, followed by Fancy, Number 1, and Prime.

The rare Peaberry bean represents only 3 to 5% of the total Kona Coffee crop. Shaped differently than other coffee beans, the Peaberry bean is rounded and oblong in nature, whereas a typical coffee bean is flat on one side and curved on the other. This rare Peaberry bean makes a more intense flavored cup of Kona Coffee-to understand and appreciate it, you will have to taste it.

Quality Control -- Royal Kona Coffee from Hawaii

At Royal Kona Coffee, quality control is all about the science of coffee, but the science cannot be implemented without People who truly care. The President of Royal Kona Coffee from Hawaii tastes a sample from every batch of coffee packed from the previous day’s production at 10:00 am sharp every day. It’s ingrained into the organization that we will not settle on anything but the best for our customers. This is an accepted fact by the top chefs in Hawaii who use Royal Kona Gourmet Coffee. Famous chefs like Sam Choy, Roy Yamaguchi and Russell Siu have their own Signature Blend of Royal Kona Coffee. You can purchase these same signature Chef Series coffees here.

Our coffee quality program is built around a premise that says, “If we buy great green coffee, blend it to the correct recipe, roast it to perfection and then pack it in a, “Stay Fresh” Oxygen free environment, then and only then will our customers be satisfied. Given these goals, our quality program for Royal Kona Coffee from Hawaii utilizes a series of checks and balances throughout our manufacturing process to make this become a reality.

Purchasing of Green Coffee

When we purchase green coffee we bring in samples from farms located all over the globe and cup them under professional cupping standards for quality. Only the best coffees are selected for Royal Kona Gourmet Coffee. Once the approved coffees have been ordered, the original cupping sample is saved to be compared and cupped side by side when the order is received. This ensures we are receiving the same high quality coffee that was ordered.

Storage of Green Coffee

The green coffee used by Royal Kona Coffees from Hawaii is stored under optimum environmental conditions where the temperature is maintained at 70 degrees F and 70% humidity. It is critical that the coffee maintain moisture content of 12%.

Blending Royal Kona Gourmet Coffee for Roasting

We have one associate who is responsible for preparing our coffee blends for roasting. Regardless of how good the coffee is, it will not have the correct taste profile if it is not blended to the correct recipe. The Blendmaster starts with a computer generated roast chart. Each ingredient bean is charted by weight as it is added to the blend. The burlap sacks from each bag of coffee are saved until the end of the roasting shift. These bags are then counted and reconciled to a computer report which indicates how many bags of each coffee should have been used to correctly blend the day’s roasts. Our check and balance is that our Green Coffee Manager completes this daily audit of the green coffee used to be sure our recipes are followed to the letter.

Roasting to Perfection

Our coffee is roasted in two state of the art computer controlled roasters. Every batch of coffee is roasted to an exact standard for Royal Kona Coffee from Hawaii. The standard is controlled by a computer program called a roasting profile. Each type of roast has its own unique profile. The roasting profile determines the exact temperature in the roasting drum and the time in which it is roasted to an exact standard. The roaster is so sophisticated that the temperature can also be radically varied by use of exhaust fans and dampers to achieve results that the average coffee company just cannot achieve. The coffee comes out perfect with a great flavor and a uniquely sweet finish for every single batch.

After roasting each batch of Royal Kona Gourmet Coffee, we test for roast color and chemical composition in an analyzer called an Agtron. Our Roastmaster finely grinds a small sample of coffee which is placed inside of the Agtron analyzer. Light is reflected off of the coffee. The amount of light reflected is inversely proportional to a numeric value pre-assigned to each roast profile.

The Agtron test is so important that it is spot checked by our Quality Control Manager to make sure the values are correct. A coffee blend roasted just slightly lighter or darker than our standard will taste significantly different than the desired profile.

Royal Kona Visitor Center

Find out how our fine coffee is produced - visit the Royal Kona Visitor Center located in the heart of Kona Coffee country in Captain Cook, Hawaii. The address of the Royal Kona Visitor Center is:

83-5427 Mamalahoa Highway

Captain Cook, Hawaii 96704

At the Royal Kona Visitor Center, you can see where the Kona coffee farmers bring their coffee "cherries" for processing into our delicious Royal Kona coffee. The Kona coffee cherries are separated from their pulp, dried, graded and packed here within view from the Visitor Center's balcony. Take it all in while you gaze at Kealakekua Bay in the distance and savor a delicious cup of our coffee

Vacuuming Packaging Coffee

Vacuuming Packaging Coffee in an Oxygen Free Environment

All of our efforts to bring you the most aromatic and best tasting Kona Coffees would be spoiled if the coffee was not preserved for later use an Oxygen free environment.

What Does Vacuum Packaging Mean?

Vacuum packing Royal Kona gourmet coffee from Hawaii means that the packaging machine extracts all of the air (Oxygen) out of the package before the package is sealed. The Oxygen content of a finished bag of Coffee is less than 2.5% compared to the air we breathe contains 20% Oxygen. The packaging material used needs to be of a high quality that will form an impervious barrier and therefore does not permit the passage of air into the bag.

How Does the Vacuum Packaging Machine Work

The Vacuum packaging machine at Royal Kona Coffee from Hawaii takes a roll of packaging material, forms it into a coffee bag, applies a one way valve onto the bag (the purpose of a one way valve: The valve allows gasses formed inside the coffee during roasting to escape out of the package through the valve but the valve does not permit Oxygen to come into the package. Without the valve, the gasses escaping from the coffee would cause the package to get puffy and bloat). After application of the valve the package is filled with the proper weight of coffee, the Oxygen is extracted in a vacuum chamber and the finished bag of Oxygen free Royal Kona Gourmet Coffee is ready to be shipped to you as fresh as when it came out of the roaster.

All Royal Kona Coffee from Hawaii is Vacuum Packaged for Freshness

All Royal Kona gourmet coffee from Hawaii is VACUUM PACKAGED for freshness at our facility in Honolulu Hawaii. Why don’t other coffee companies talk about their vacuum packaging practices. The reason they don’t talk about it is because they don’t do it. The equipment required to perform vacuum packaging is very expensive. At Royal Kona Coffee we spare no expense in getting the job done right.

The Royal Kona Coffee - Pledge of Quality

All Royal Kona Coffee from Hawaii is vacuum packaged for freshness, uses only the highest quality ingredients, utilizes 'Best Practices' in its manufacturing facility and provides its valuable employees with a safe and ethical workplace. "We guarantee your unconditional satisfaction with our products. If you are disappointed for any reason we will refund your money or replace the product FREE OF CHARGE. You have my word" Jim Wayman, President

Common Packaging Practice by Many Roasters Guarantees Stale Coffee

It is a common practice for many coffee roasters to pack roasted coffee in premade coffee bags in a full Oxygen environment. This will not suspend the Oxidation process that causes staling. Why purchase expensive gourmet coffee only to have the flavor ruined by being stale? Many coffee roasting companies rationalize this practice by thinking that because they put fresh roasted coffee in a coffee bag with a one-way valve that the gasses expelled by the coffee will push the Oxygen out of the package and keep it fresh. This rationale is not supported by the scientific data which follows in this article. If a coffee company does not specifically state that their product is vacuum packaged, then it is probably stale unless of course it was roasted within the previous few days.

What Does Vacuum Packaging Mean?

Vacuum packing Royal Kona gourmet coffee from Hawaii means that the packaging machine extracts all of the air (Oxygen) out of the package before the package is sealed. The Oxygen content of a finished bag of Royal Kona Coffee less than 2.5% compared to the air we breathe which contains 20% Oxygen. The packaging material needs to be of a quality that will form an impervious barrier and not permit the passage of air into the bag.

How Does the Vacuum Packaging Machine Work

The packaging machine at Royal Kona Coffee from Hawaii takes a roll of packaging material, forms it into a coffee bag, applies a one way valve onto the bag (the purpose of a one way valve: The valve allows gasses formed inside the coffee during roasting to escape out of the package through the valve but the valve does not permit Oxygen to come into the package. Without the valve the gasses escaping from the coffee would cause the package to get puffy and bloat). After application of the one way valve the bag is filled with the proper weight of coffee, the Oxygen is extracted in a vacuum chamber and the finished bag of Oxygen free coffee is ready to be shipped to you as fresh as when it came out of the roaster.

What is the Process That Causes Coffee to Stale?

Staling involves the emission of the gasses from the coffee after roasting. As the roasting gasses are emitted they are replaced with Oxygen from the air we breath. Oxygen is one of the key elements of our life but it is the killer of fine coffee. As the Oxygen is absorbed into the coffee it interacts with more than 1,500 different molecules created during coffee roasting. When molecules are exposed to air, oxidation rapidly breaks down the aromatics into dull, unpleasant woody flavors. With dark roasts it gets worse, since the oils, bleeding to the surface of the coffee, become rancid. Staling accelerates with each day of exposure to Oxygen. Fresh ground coffee should be consumed within 5 to 7 days from exposure to the air. Whole bean coffee will remain relatively fresh for up to two weeks. Quality goes rapidly downhill from there. Ground coffee will begin to lose aromatics within 24 hours if it is not in an Oxygen free environment.

Vacuum Packaging Saves the Day

The way Royal Kona Coffee from Hawaii maintains its high quality aromatics and flavor is by making sure that fresh roasted coffee is packaged quickly after roasting. Once in a vacuum packaged environment there is no Oxygen in the package to attack the Coffee. Oxidation cannot take place so the coffee remains fresh.

Storage of Vacuum Packaged Coffee After the Package has Been Opened

This is a controversial subject with many opinions. I prefer freezing the coffee after opening the package. The scientific standard is that for every ten degrees that you lower the temperature for stored coffee the shelf life will be doubled. If the shelf life is one week at eighty degrees that life would be increased significantly in the freezer. The trick is not to let it thaw and then be refrozen. To do so will cause freezer burn and ruin the coffee. A good methodology is to take a weeks worth of coffee out of the freezer at a time. Store the one week’s worth of coffee in an air tight jar or container and keep it out of bright sunlight. Replace the still frozen coffee back in the freezer immediately to avoid freezer burn. I am a professional coffee cupper and I practice this storage technique myself at home and always enjoy great coffee from my French Press brewer.

The Royal Kona Coffee - Pledge of Quality

All Royal Kona Gourmet Coffee from Hawaii is vacuum packaged for freshness, uses only the highest quality ingredients, utilizes “Best Practices” in its manufacturing facility and treats its valuable employees to a safe and ethical workplace. We guarantee your unconditional satisfaction with our products. If you are disappointed for any reason we will refund your money or replace the product FREE OF CHARGE.

You have my word: Jim Wayman, President of Royal Kona Coffee

Support Documents

The following article by Coffee Enterprises located in Vermont is an excellent reference article. The staff at Coffee Enterprises are some of the foremost coffee experts in the world.

Oxygen and Packaging

http://www.coffeeanalysts.com/testing/packaging.php

Article by:

Coffee Enterprises

32 Lakeside Avenue

Burlington, VT

05401-8319 USA

info@coffee-ent.com

Coffee Package Testing

Freshness is a major determinant of roasted coffee quality and consumer satisfaction. The rate of coffee staling will depend upon the amount of contact with oxygen. Conditions of heat and added moisture will accelerate staling. Moisture-resistant sealed packaging with a minimum of oxygen content is the key to coffee shelf life.

Staling

Staling of coffee occurs gradually as the result of numerous chemical processes affecting the coffee at different rates. The actual amount of time in which these processes take place will depend upon the state of the coffee (whole bean or ground) and conditions of storage (amount of oxygen contact, heat, moisture, and light).

Two basic processes take place during staling:

• The coffee loses desirable flavors

• The coffee gains undesirable flavors

In the graph below, downward lines represent the flavors that are being lost, while upward lines represent undesirable stale flavors. The time indicated is under normal ambient conditions:

Coffee Staling Characteristics Oxygen at 20% (Oxygen content of the air we breathe is 20%)

Comment by Jim Wayman of Royal Kona gourmet coffee from Hawaii: You can see from the graph above that loss of aroma begins within 24 hours of roasting and is completely lost after ten days. A stale aroma replaces the original “fresh coffee” aroma after 3 to 10 days. A stale flavor becomes predominant in 10 to 14 days. After 14 days the coffee is dead!

Types of Packaging and Shelf Life

One-way Valve Bag

Any amount of oxygen absorbed by coffee eventually leads to staleness. However, as the result of sugar browning reactions during roasting, freshly roasted coffee exudes carbon dioxide for up to a week in its whole bean form. For this reason, the highest quality coffees are typically packaged as soon as possible after roasting in a moisture-proof laminated bag containing a one-way valve. This valve allows the carbon dioxide to escape without “ballooning” or rupturing the bag, but does not allow oxygen to enter.

Comment by Jim Wayman of Royal Kona Coffee from Hawaii: As the coffee ages it emits carbon dioxide gas which was built up during roasting. As the carbon dioxide vacates the coffee it is replaced by Oxygen. This is when the staling begins

Other Valve Type Bags

Other types of valves allow carbon dioxide to be expelled through a plastic covered pinhole. This prevents carbon dioxide buildup within the package, but once the carbon dioxide is no longer creating a positive pressure on the coffee side, oxygen can leak into the bag. This is a good solution if the product will move through a system quickly.

No Valves

If the coffee is to be packaged using no valves (including fractionally packaged ground coffee), the coffee must rest (“degas”) before it is packaged. It will pick up some oxygen during the degassing process which will limit shelf life, but otherwise the bag will balloon and possibly rupture, exposing the coffee to ambient levels of oxygen.

Packaging material: Coffee is packaged in materials ranging from paper bags to heavy foil laminates and cans. The packaging type also plays a marketing role. In terms of coffee shelf life, the type should be sealed easily (usually by heat) and moisture-proof.

Oxygen content of no more than 3% in the package is suggested. To ensure freshness at the brew stage, a “use by” date printed on the bags as well as the Julian calendar number printed on the case for the benefit of the retailer might be desirable. If ground coffee is packaged for an individual serving, the weight of coffee per package can be measured (see “Water to Coffee Ratio” in the “Brewing” section following). The actual “use-by” date depends upon the standards of the manufacturer.

Comment by Jim Wayman of Royal Kona Coffee Company: Our Freshness standard is 2.5% Oxygen or less for all packaged coffee.

Testing for Shelf Life

Packaging and the maintenance of packaging equipment is one of the biggest challenges in the roasting facility. Coffee Analysts has designed shelf–life tests so that several samples from a batch are tested at once. Especially in the case of packaging, only testing one bag will not give adequate information about the packaging system.

Use of the leak detector: When excessive oxygen is found, it is important to determine the source. If the equipment is not sealing the bag properly, pinhole leaks can develop that allow small amounts of oxygen into the package over time (immediately after manufacture, no oxygen will be detected). By isolating the location of these leaks, the equipment can be adjusted as necessary.

Often, no leaks are detected in a package with excessive oxygen. This can be a sign that the bags are not being fully flushed with nitrogen, possibly as the result of the line moving too fast.

Comment by Jim Wayman of Royal Kona Coffee Company: Each packaging run is randomly sampled in a leak detector tank like the one above to make sure your Royal Kona Coffee from Hawaii is FRESH.

Valve Bags

For packages with valves, testing for both carbon dioxide and oxygen is recommended. If the coffee was packaged soon after roasting the carbon dioxide level can be as high as 80% after a week. If no carbon dioxide is found in a plastic-covered pinhole valve, the shelf life of the product may be limited.

Fractionally Packaged Coffee

For serving size roasted ground coffee, it is suggested that a random case of product be sent for analysis. All bags are quickly checked for leaks and 20% of the total are tested for oxygen and leaks.

Other Shelf Life Issues

Shelf life samples compared

Where oxygen is the main fuel for staling, excessive moisture absorption accelerates the staling process. For this reason, water activity, the ratio of free water to bound water, is also measured. Work done at the University of Minnesota by Dr. Ted Labuza show that when the water activity is raised to 0.35, the rate of staling increases dramatically. A more ideal level for a medium–roast coffee is 0.20–0.22. Excessive water activity indicates that the coffee was in contact with humid conditions for an extended period of time before packaging or that the package material is an inadequate moisture barrier.

Note from Jim Wayman of Royal Kona Coffee: Each roast or Royal Kona gourmet coffee from Hawaii is tested for moisture content to make sure this is not a problem.

Royal Kona Coffee and the History of the Kona Coffee Industry

Royal Kona Coffee has deep roots in Kona that go back 40 years. Our company has a pulping mill in Kona and purchases coffee cherry directly from more than 150 small coffee farms in Kona. We have a great respect for our Kona coffee farmers so for each 1,000 pounds of coffee cherry the company purchases it also gives each farmer 100 pounds of fertilizer for their coffee plants. This ensures the quality of future Kona coffee crops.

Our Kona mill uses the wet method to process coffee cherry and expertly dries every batch into green coffee beans ready for roasting. Roasting of the green Kona coffee beans is expertly done at our Honolulu roasting facility where each roast is individually monitored for consistency and quality.

Royal Kona Coffee from Hawaii – Truly one of the great specialty gourmet coffees of the world.

Kona coffee can be described as having a fine aroma, full-bodied flavor with distinctive “winey” notes. One of our customers referred to our Royal Kona Coffee as rich, smooth, bright; another described our Kona coffee as sweet, smooth, and fruity. Author and humorist Mark Twain visited the Hawaiian Islands in 1866 and said “Kona coffee has a richer flavor than any other, be it grown where it may and call it by what name you please.”

Specialty Gourmet Coffee

"A term that describes coffee beans of the best flavor which are produced in special microclimates." -Wikipedia

Kona Hawaii’s Microclimate – The Kona district on Hawaii’s Big Island forms a two mile wide by twenty mile long belt stretching along the western slopes of the 13,000 foot high Mauna Loa volcano. Sheltered from the prevailing northeast trade winds by the towering volcano, the Kona district is calm, fanned only by the wispy off-shore breezes. The mountain’s long western flanks descend gradually until they drop off into the blue Pacific Ocean. Somewhat dry at lower elevations the slopes above the 1,000 foot level are green with lush vegetation, porous volcanic soil and ample water. Kona coffee is grown at elevations up to 3,000 feet.

It is no wonder that for more than 170 years coffee has been grown in Kona. This microclimate above 1,000 feet is unique. The high volcanic mountains not only shelter the Kona district from the prevailing winds, but also halt the morning clouds at the mountain tops to make mornings in Kona generally bright and sunny, and allowing the clouds to slip over the mountains by mid-day to shade the region. This unique combination of shelter, volcanic soil, ample rainfall, and proper elevation makes the Kona region perfect coffee country.

Birth of Kona Coffee: The Early Days (1828-1898)

In 1828, ten years after coffee plants were first brought to the Hawaiian Islands, Samuel Ruggles acquired seedlings from coffee plants growing in Manoa Valley on the island of Oahu and planted these in Kona. The parent plants from which Ruggles took seedlings had arrived in Hawaii from Brazil three years earlier. This initial planting in Kona was for private gardens, the coffee beans to be used only for private consumption; this was not an attempt to establish a commercial coffee industry.

The first commercial coffee venture in the islands was in the Hanalei Valley of Kauai in 1842. The venture failed due to less than ideal growing conditions, drought, blight, and a labor shortage caused by the California gold rush. By 1858 the Kauai coffee industry was dead.

It was only after the Hawaiian Great Mehele of 1848 that certain lands of the Hawaiian Monarchy were available for private ownership by non-Hawaiians. This was an important stimulus for investment in Hawaii agricultural industries.

Hawaiian Great Mehele

Mehele literally means "division". Proclaimed in 1848 after the death of King Kamehameha the Great this act included drafting a constitution, Bill of Rights and redistribution of Crown lands among the King, Chiefs and commoners. The Great Mehele ended the previous semi-feudal system and allowed Hawaiian commoners to claim title to land. Eventually much of the land that went into private hawaiian hands ended up being sold or leased to foreigners

By the 1850’s commercial coffee growing ventures had begun in Kona. The model was the plantation style with Haole owners and planters, and Chinese, Japanese and Filipino laborers.

Haole – A Hawaiian word that literally means "foreigner" and originally used to denote a non-Hawaiian from Western cultures regardless of race. In more modern times the word has become a euphemism for Caucasian.

Destructive to the Hawaii coffee industry in the 1850’s was a serious infestation of coffee plants by white stem borer insects. This blight was known as “white scale” and injured many coffee plants throughout the islands making coffee growing uneconomical and eventually led to the decline of coffee yields on may of the island’s coffee plantations. Only in Kona, the most ideal coffee growing region in the islands, did the coffee business survive to any meaningful degree. (Not until the 1890’s, with the introduction of the Australian Ladybird Beetle, that White Scale was brought under control.)

Much of the Kona coffee plantings fell on hard time during the 1860’s and 1870’s due to declining coffee prices. Henry M. Whitney, editor of the Hawaiian Gazette reported in 1875, “Most [Kona coffee] now gathered grows wild in the woods, very little attention paid to its systematic cultivation.” The careless and slipshod methods of growing and processing coffee in Kona at that time were detrimental to the fragile reputation Kona coffee had begun to enjoy.

H.N. Greenwell was an exceptional early Kona coffee producer during this period of coffee decline. He took great pains to select and dry the Kona coffee beans he sold, and his coffee was superior. At the 1873 World’s Fair in Vienna, Austria, Greenwell was honored for his excellent Kona coffee.

Praise for Kona Coffee

"Kona coffee has a richer flavor than any other, be it grown where it may and call it by what name you please." -Mark Twain, 1866

"Respecting coffee we may say that there is no more delicious coffee in the world than that grown in Kona, Hawaii, when properly cured." -Hawaiian Guide Book, 1875

"Kona district…It’s reputation is well and favorably known throughout the Oregon and California markets and many parts of the Eastern states as equal to the celebrated 'mocha', and in fact testimonials have been received here of being preferred by even 'mocha' drinkers." -Hawaiian Annual, 1876

By the early 1890’s the White Scale blight was under control due to the introduction of the Australian Ladybird Beetle and coffee prices were again on the rise causing more plantation coffee production in Kona and throughout Hawaii. During the mid 1890’s there was a coffee boom in Kona caused a sharp rise in coffee prices in world markets. Haole businessmen invested heavily in coffee plantations in the Kona District. Chinese, Japanese and Portuguese laborers came to the area and were paid low wages for agricultural work on the coffee plantations. The high coffee prices coincide with the 1893 overthrow of the Hawaiian Monarchy which allowed more land to become available for coffee growing. All was rosy for the Hawaii coffee industry until 1899 when coffee prices fell steeply, causing investors to turn away from the coffee industry. Kona remained one of the few places in the islands were the coffee industry survived, though it experienced a significant transformation from large coffee plantations to small coffee farms.

Small Family Coffee Farms (1899-1960's)

By the time the United States annexed the Hawaiian Islands in 1898, Kona’s coffee plantations were experiencing a period of decline due to low prices and a worldwide coffee glut. Many businessmen and investors turned their attention from coffee to sugar. The coffee plantation system dissolved in Kona and the coffee industry was near collapse. The land in Kona was steep and water was not plentiful enough for large-scale sugar production. Many Chinese and Portuguese farmers left the area to seek work elsewhere.

A new model for coffee production soon developed in Kona, the rise of small Japanese-American family coffee farms. That system of small family owned farms exists yet today and is the source of the coffee used by Royal Kona Gourmet Coffee. It was a Haole coffee planter, W.W. Brunner, who initiated the change by subdividing his former coffee plantation into five acre parcels which he leased to tenant farmers, most of whom were Japanese. Bruner agreed to furnish housing and other necessities to his tenant farmers with the understanding that he was to received one-third of each coffee crop as rent. Other coffee plantation owners in Kona soon followed Bruner’s example. The small family-run farms revolutionized the Kona coffee industry and kept it alive.

Many Japan born immigrants (the Issei) came to Hawaii in the 19th Century as contract plantation laborers indentured to work for private sugar and pineapple companies for a prescribed period of time. It was the second generation Japanese who were born in Hawaii (the Nisei), and later the third generation (the Sansei) who were instrumental in furthering the development of the modern Kona Coffee Industry. The ancestors of those initial farmers form the core of the Kona coffee farming industry today.

Coffee farmers of Japanese descent were the dominant ethnic group growing coffee during this period in Kona, though other ethnic groups were also represented in Kona and farming coffee during this time, including Hawaiians, Haole, Chinese, Portuguese, and Filipinos.

In 1900 the Organic Act, which ended indentured contract labor, was passed by the United States Congress. Japanese and other plantation workers were free to leave the plantations and many saw opportunity and moved from other places in the islands to Kona where coffee farming was seen as a lifestyle of self-sufficiency and freedom. In Kona the Japanese population jumped from 8 to 1,718 in ten years. By 1910, Japanese coffee farmers were 80% of the total coffee farming population in Kona.

The coffee cherry, after it was grown and harvested, had to be properly processed. Coffee mills of two companies came to dominate the coffee industry in Kona, the Captain Cook Coffee Company and H. Hackfeld and Co., Ltd (later renamed American Factors). The company mills possessed the machinery, expertise and capital necessary to process the coffee cherry into dry unroasted “green” coffee beans, which could later be roasted. Both companies acquired large tracts of land in Kona’s coffee belt and began to lease small acreages of the coffee farmland to tenant coffee farmers. Together these two companies controlled 70% of the total acreage of coffee farms in Kona. The lease agreements required tenant farmers to sell their entire coffee crop to the two mills, and none to outsiders. American factors advanced the farmers food and necessary items through affiliate stores, under condition that the debt was to be repaid in coffee cherry.

Small Japanese owned coffee mills did spring up, and by 1934 there were nine coffee mills operated by Japanese in Kona. For these mills, obtaining coffee cherry from the tenant farmers was difficult since these farmers were obligated to deliver their entire crop to Captain Cook Coffee Company or American Factors.

Midnight Coffee -- "We knew we had to sell all the coffee to American Factors because that's where our credit was. But to get cash money we would sell on the black market. We would start hauling the coffee at around four o'clock in the morning, yet dark. We would put out the first maybe ten bags or something. We would sell it for cash to somebody else. Everybody used to do that. We'd sell mostly to Japanese guys who had the milling facilities" -Yash Deguchi, Nisei

The Kona tenant coffee farmers lived simple and self-sufficient lifestyles. Everyone worked together to fertilize and cultivate, prune the coffee trees, pick the coffee cherry, sort, pack and transport the coffee on the backs of donkeys. Until the end of World War II, donkeys were used in Kona to transport the coffee cherry to the pulping mills. The donkeys were known as Kona Nightingales because of the sound of their bray (cry). Today the donkeys have been replaced by Jeeps and pick up trucks which still haul coffee cherry to the mills daily.

The coffee harvest was from August through November with some cherry from high elevations still coming in as late as July. The coffee cherry was hand picked only when ripe and the coffee trees had to be revisited time after time to remove only the ripened coffee cherry. Picking coffee cherry was an affair for the entire family, including women and children. A good picker could harvest 100 to 400 pounds of cherry in a day. It is this hand picking which still to this day separates Kona coffee from other coffees in the world.

The public schools in Kona arranged the school year around the coffee harvest and instead of taking a summer vacation the children were dismissed from school for an annual “coffee vacation.” This practice started in 1932 and was not discontinued in the Kona public schools until 1969.

The Coffee Plant Kona Typica -- By 1920 an Arabica variety of coffee plant from Guatemala, which we now call Kona Typica, had become the standard coffee variety for coffee planting in the Kona Region. The Gourmet Kona Coffee we enjoy today is from Kona Typica coffee bean. Royal Kona Coffee from Hawaii uses the Kona Typica variety.

In the early 1920’s American Factors added a coffee roaster in Honolulu and began marketing Kona Coffee in the islands under the name Mayflower Coffee, and also private labeled the coffee for Kamigaki Roasters of Kona. This coffee was popular in the islands for a quarter century.

During the great depression era of the 1930’s world coffee prices slumped creating economic hardship for the Kona coffee farmers. During this time Kona coffee was loosing its special identity because the bulk of the annual Kona crop was being shipped from Hawaii to San Francisco where it was blended without identity into national and regional coffee brands. It is ironic that Kona coffee was unknown for its quality and considered to be a cheap blending bean during this time frame. During this period intensive scientific research on Kona coffee was conducted by the University of Hawaii’s Agricultural Extension Service working in conjunction with the Kona coffee farmers. Important advances in farming techniques were made that greatly improved the growing practices and quality of Kona coffee. The University Of Hawaii College Of Tropical Agriculture is still active today in working with farmers to improve the quality of our Kona coffee.

World War II brought an increased demand for coffee that the Kona farmers benefited from, though green Kona coffee beans were still being shipped to the mainland and blended with other coffees without labeling recognition of the Kona origin and quality of these beans. By the 1950’s continued unprofitability led American Factors to sell its roasting and packaging operations though it retained its milling operations in Kona until the mid-1960’s.

The Magic of Kona Coffee Beans

Kona coffee beans, when blended with coffees from other origins at a ratio of 10% Kona or more will transform the blend into a coffee with special character. Royal Kona Gourmet Coffee has created many unique and interesting coffee blends that are outstanding and are used by the finest restaurants in Hawaii.

Kona’s coffee industry prospered for more than a decade after World War II despite American Factors financial problems and retreat from the coffee industry. Worldwide coffee prices peaked in 1957 and then again began to decline. Kona coffee was still primarily being shipped to coffee rosters outside for blending into other coffees.

Royal Kona Coffee from Hawaii: Brand Emergence (1960's to Present)

A Tradition of Excellence

Royal Kona Coffee, with its award winning 100% Kona Peaberry, 100% Kona Estates and gourmet Kona blends sprang from developments in Hawaii’s coffee industry over the past 40 years. Royal Kona Coffee’s parent, Hawaii Coffee Company owns a 5 acre milling site in Kona and purchases Kona coffee cherry every day during the Kona coffee harvest season from more than 150 Kona coffee farmers. Hawaii Coffee Company and the Royal Kona Coffee brand are proud of its long-standing direct relationship with the coffee farmers in Kona.

Royal Kona - Superior Coffee Hawaii (1969-Present)

In 1968 Superior Coffee and Tea Company of Chicago, Illinois, purchased a small San Francisco Coffee roaster, Caswell Coffee Company, and discovered that Kona coffee beans were being used in some of Caswell’s retail coffee blends. Superior executives investigated, and were intrigued to find out what Kona coffee was all about.

The more Superior executives learned about coffee from Kona Hawaii the greater potential they saw in marketing Kona coffee nationwide. Soon after, the Royal Kona Coffee brand was born. Superior registered in Hawaii under the name Superior Coffee Hawaii and decided to make a tremendous investment in Kona Coffee under its new brand, Royal Kona Coffee. Superior’s involvement in Kona coffee meant brand identity and recognition for Kona coffee with national marketing and distribution.

Royal Kona – Superior Coffee Hawaii introduced a line of canned Kona Coffee Blended products featuring the KONA COFFEE name so no longer was Kona coffee to be relegated the status of an anonymous blending bean. The Kona Coffee name became the headliner in an effort to build Kona Coffee as a world class gourmet coffee.

Coffee beans from Kona, a sleepy little region on Hawaii’s Big Island, were soon becoming recognized for their superb flavor by the many new visitors to the islands. Soon the demand for Kona Coffee began to outstrip supply to the delight of Japanese-American farmers who had been growing this coffee in Kona for decades. The price began to rise and in the ensuing 40 years the farm gate value of Kona Coffee has risen 2000%.

In the late 1960’s Hawaii was the new state in the union and airlines made travel to the islands fast and affordable. Airlines eclipsed ocean liners as the preferred way of travel to the Islands. The Waikiki skyline was dominated by construction cranes building the great resort hotels. Vacationing in Hawaii was in vogue. Travelers from all over the world were coming to Hawaii and discovering the magnificent taste of Royal Kona Gourmet Coffee with its award winning Peaberry.

Royal Kona Coffee became the link between coffee farmers in Kona and the newly emerging restaurant and hotel outlets for Kona coffee. Beginning in 1969 Superior Coffee Hawaii was able to greatly assist farmers at a time when prices for Kona coffee were low and when some Kona farmers were questioning whether to continue growing Kona coffee or to attempt to diversify with more profitable crops. For the next twenty years, from 1969 until 1990 Royal Kona - Superior Coffee Hawaii bought almost the entire Kona coffee crop for its Royal Kona Coffee brand, and paid farmers five cents per pound more than Kona Coffee beans sold for on the open market. What it could not sell through its Royal Kona brand was sold by Superior Coffee to roasters around the world. Vacuum packing of Kona coffee in cans to preserve freshness was introduced and was “state of the art” at the time. This allowed for Kona coffee to be shipped all over the world as fresh great tasting coffee.

The Kona coffee farmer-Royal Kona Coffee relationship helped supply the increasing demand for Hawaii’s quality Kona coffee. It was Hawaii’s hotels and restaurants using Royal Kona Coffee from Hawaii that built the Kona Coffee name by serving the fine coffee to its guests. Until 1969 when Royal Kona Coffee appeared, Hawaii restaurants were serving Central & South American coffee blends with no mention of the Kona Coffee name. Tourists went home remembering the fine taste of Royal Kona Coffee.

In Kona the Farmer’s Cooperative provided the Kona green Coffee Beans and Royal Kona Coffee developed the roasting expertise and marketing expertise to bring out the best in these coffee beans. Royal Kona Coffee has maintained this tradition of cooperation with Kona coffee farmers and a knack for roasting excellence over the years. Still to this day after 40 years of serving the Hawaii restaurant and hotel community, Royal Kona coffee is the number one brand. We were the coffee of choice for McDonald’s restaurants 40 years ago and they continue to use our Royal Kona brand today. We are the only coffee in the world featured by brand name on the menu of McDonald’s.

Royal Kona Coffee (1990-2000)

For a time in the 1990’s Hawaii’s C. Brewer Company owned the Royal Kona Coffee brand, which it purchased from Superior Coffee 1990. Royal Kona was marketed under C. Brewer’s Mauna Loa Macadamia Nut division and the coffee’s slogan was “All the goodness of Hawaii.”

Royal Kona Coffee from Hawaii and Hawaii Coffee Company (2000-Present)

In the year 2000 Royal Kona Coffee and Hawaii’s famous LION Coffee merged under the banner of the Hawaii Coffee Company, making it the largest coffee company in Hawaii. Royal Kona Coffee and LION Coffee have different histories, blends, ingredients, roast profiles and each maintains its own unique identity. LION Coffee was developed to bring the fine world of gourmet coffee to Hawaii while Royal Kona was developed to take our fantastic Kona Coffee out to the world! We are proud of the two brands we can provide for your gourmet coffee enjoyment.

The Royal Kona Coffee - Pledge of Quality

All Royal Kona Coffee from Hawaii is vacuum packaged for freshness, uses only the highest quality ingredients, utilizes “Best Practices” in its manufacturing facility and treats its valuable employees to a safe and ethical workplace. We guarantee your unconditional satisfaction with our products. If you are disappointed for any reason we will refund your money or replace the product FREE OF CHARGE. "You have my word" Jim Wayman, President of Royal Kona Coffee

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