Jerome's Hawaiian Coffee

kona coffee coffee is an annual crop that is harvested across several seasons. the higher the elevation, the later the crop ripens. the coffee cherry is ready to be picked when it is a bright red color. the processing begins when the coffee cherry is "pulped" where the outer skins are removed. the beans are then thoroughly cleaned and dried to a particular low level of moisture content. the coffee beans in this state are referred to as "parchment", so called after the remaining cellulose-like skin that covers the beans. as parchment coffee, the beans can be stored for a considerable length of time if stored in a climate-controlled environment. the last step before roasting is when the parchment coffee is "milled". this process removes the outer two skins, leaving the "green" coffee beans to be sorted for removing defects, and graded by size and type. although this step is optional, only the finest coffees are sorted and graded. hawai'i is the only coffee growing region in the world tha