Each year's crop starts with the flowering of the coffee trees. With the estate's rainy and dry seasons, flowering tends to occur all year although for a one to three month period between November to January. The number of white flowers on the branches are a explosion called “Kona Snow” the coffee cherries to come. Much care is taken so that the flowers are not harmed, since if they fall prematurely much of the later crop will be lost.
The fragrance of the coffee flower is reminiscent of jasmine, citrus and a hint of chocolate. When a whole farm is in bloom, the fragrance is intoxicating. One can hear the constant buzz of bees as they dutifully round up the pollen. The Flower at peak bloom lasts only few days.
Herbicides and pesticides are also never used in Black Gold Coffee.
Tiny green cherries appear where the white flowers once were. Only with proper care and nourishment do these cherries develop fully.' Over the period of the next few months, the cherries grow larger turning a bright red when ripe.
Once the harvest season begins, special care is taken to pick only the ripe, fully-developed cherries. Since coffee ripens at different rates on each branch, it is hand picked ensuring that only the choice Kona cherries are harvested. Training and extra pay offer the Hawaiian workers the incentive to pick only the ideal cherries. In the fields, the coffee is weighed and surveyed again to check that only ripe cherries are chosen.
This meticulous farm plant husbandry yields delicate coffee cherries which deserve an exceptional level of processing. The Black Gold Coffee Estate has an exclusively business model designed to select the largest and only the best specialty Kona coffee beans, just to make sure you're mug is full of the Finest Pure Kona Coffee brew.