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| 1. On the island of Hawaii, an active volcano, Mauna Loa, rises 13,680 feet above sea level while the inactive volcano, Mauna Kea, measures 13,796 feet in height. |
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| 2. On the western slopes of these volcanic mountains where coffee from the Kona district has been grown commercially since 1828. |
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| 3. These lofty mountains keep back northeast trade winds enabling the Kona Coast to receive gentle offshore breezes in place of violent windy blasts of air. |
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| 4. The Hawaiians of days gone by referred to the Kona coastal region as Kaimalino o Kona. |
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| 5. Which means "the calm waters of Kona." |
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| 6. Working as a journalist for the Sacramento Union in 1866, the celebrated author Mark Twain was very impressed by the Kona region. |
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| 7. Having taken a horseback ride from Kona to Kealakekua Bay which took him through Kona's famous coffee plantations. |
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| 8. Among the observations he made in his book,Letters from Hawaii, are those taken from entries dated July, 1866. |
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| 9. "I think Kona coffee has a richer flavor than any other, be it grown where it may and call it by what name you please." |
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| 10. A coffee plant needs protection from too much wind and sun, in fact, weak plants, subject to plant diseases and stunted growth, can result from dry spells or continual sun exposure. |
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| 11. The successful growing of Kona's coffee trees is the result of a rather curious weather condition the high volcanic mountains, which catch the morning clouds, insure bright sunny Kona mornings. |
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| 12. Whereas by midday, clouds slip past Mauna Loa. |
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| 13. To form a cloud cover above the western slopes of the mountain, providing just the right amount of afternoon rain. |
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| 14. Thus, it can be seen that the coffee plantation's excellent yield is due to just the right amount of sun exposure, rainfall, and the island's rich volcanic soil. |
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| 15. Let's take a look at the origins of your morning cup of coffee. |
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| 16. Beginning with a look at a typical coffee tree farm. |
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| 17. The coffee tree first produces clusters of white coffee blossoms. |
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| 18. That give off a subtle fragrance which is not surprising since the gardenia is also a member of the coffee family. |
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| 19. A mature coffee fruit is small and bright red in appearance, after it has been handpicked to insure ripeness, it is taken to the coffee mill. |
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| 20. Where the outside pulp is removed. |
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| 21. Leaving two tiny beans that are sometimes naturally dried by the sun although they can also be dried by machine. |
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| 22. When the coffee beans have been dried, a small membrane, that surrounds the seed, is removed. |
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| 23. After which the coffee beans are ready to be graded by weight and by size. |
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| 24. Following the milling process, the coffee beans are referred to as green beans they are then ready for a final roasting process. |
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| 25. After that, they are commercially ground or left whole and packaged which is how they appear in your local supermarket ready for use. |
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