Buddha's Cup Kona Coffee - our man on the Ground
Buddhas Cup is a Kona Coffee producer in Hawaii consisting of 5 Estates situated in over 80 acres of lush tropical land. They specialise in producing High Mountain Hawaiian grown Kona Coffee from seed to cup. 
At Cafe Rico Coffee Wholesalers we pride ourselves on our great relationships with our suppliers and part of the process of onboarding a new supplier is ensuring that their standards and ethics meet our own expectations. We sent our man, Max, to check out the processes involved in growing, harvesting and roasting Kona Coffee Beans and we are pleased to see that Buddha’s Sanctuary is committed to a healthy bio-diverse ecosystem from seed to cup which fits perfectly with our own commitments to bio-diversity.
Kona Coffee is the market name for Coffee Beans that have been grown since 1828 on the slopes of Hualalai and Mauna Loa in the South Kona district of Hawaii’s main island. The unique combination of sunny mornings, cloud and rain in the afternoon and mild nights combined with the mineral-rich soil creates favourable coffee growing conditions. While “Kona Blends” are sold, only authentic Kona Coffee from this region can be labelled using the trademarked “100% Kona” label. The Kona Peaberry is particularly sort after as it typically makes up only 5% of the harvest. In late August, the “Cherries”, so called due to their resemblance to the humble Cherry, are ripe enough to be picked from the Tree. The Cherries are run through a Pulper within 24 hours of being picked which separates the Cherry pulp from the bean. The Beans are left to ferment for a further 24 hours and then spread out on a drying rack for up to two weeks or until the moisture level is down to between 9 and 12%. Depending on requirements, the Kona Beans often roasted.
At Cafe Rico Coffee Wholesalers we pride ourselves on our great relationships with our suppliers and part of the process of onboarding a new supplier is ensuring that their standards and ethics meet our own expectations. We sent our man, Max, to check out the processes involved in growing, harvesting and roasting Kona Coffee Beans and we are pleased to see that Buddha’s Sanctuary is committed to a healthy bio-diverse ecosystem from seed to cup which fits perfectly with our own commitments to bio-diversity.
Kona Coffee is the market name for Coffee Beans that have been grown since 1828 on the slopes of Hualalai and Mauna Loa in the South Kona district of Hawaii’s main island. The unique combination of sunny mornings, cloud and rain in the afternoon and mild nights combined with the mineral-rich soil creates favourable coffee growing conditions. While “Kona Blends” are sold, only authentic Kona Coffee from this region can be labelled using the trademarked “100% Kona” label. The Kona Peaberry is particularly sort after as it typically makes up only 5% of the harvest. In late August, the “Cherries”, so called due to their resemblance to the humble Cherry, are ripe enough to be picked from the Tree. The Cherries are run through a Pulper within 24 hours of being picked which separates the Cherry pulp from the bean. The Beans are left to ferment for a further 24 hours and then spread out on a drying rack for up to two weeks or until the moisture level is down to between 9 and 12%. Depending on requirements, the Kona Beans often roasted.