Kona Coffee Grading

Not all coffee grown in Kona can truly be called "Kona Coffee"

QUALITY is the key factor in determining which coffees in Kona can actually qualify to be called "Kona Coffee". Although grown within the 22-mile coffee belt, not all coffee grown in Kona can truly be called Kona Coffee. Specific "grading guidelines" must be met: based on not only size, but also perfection. Only a small percentage of 'imperfect" or damaged beans are allowed in order to truly be called "Kona Coffee". Kona Coffee is graded as:

Peaberry
Fancy and Extra Fancy (largest bean)
#1
Prime (smallest bean)
Estate (combination of Fancy, Extra-Fancy, #1 and Prime beans)

Batches that contain more imperfections than what is deemed 'acceptable' (no more than 15% defect) in any one batch or 'lot' cannot be called "Kona Coffee" and is downgraded to 'Hawaiian #3'.

Below this is "off-grade coffee" (which can qualify only being called "coffee"); or discarded as "Rubbish". The value of the Kona bean vs. the imperfect down-graded "3X bean" that didn't pass as 100% Kona (Hawaiian #3) is valued approximately 3:1. A huge incentive for the farmer to grow and maintain his crop well and produce that "100% Kona" coffee bean so highly prized.