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Alii Marketplace 75-6129 Alii Drive
Kailua-Kona, HI, 96740
United States

800-288-1542 or 808-331-0868

Coffee grown in Kona, Hawaii is one of the most desired beans by coffee connoisseur around the world.  Ferrari Coffee Company has been growing and roasting the best Kona coffee since 1981.

What makes Ferrari Kona Coffee so good

Ferrari Coffee-Hawaiian Mountain Gold, Kona’s original gourmet coffee.

Ferrari Kona Coffee Plantation from the heart of Kona Coffee Country…Blessed with the perfect growing climate of warm pacific sun, and cool mountain rains, our world famous Kona Coffee flourishes on volcanic slopes high above Hawaii’s pristine Kona Coast. We invite you to discover this unique gift to the world. A bag of Aloha hand picked and expertly roasted from a real 100-year-old family plantation. Written up in travel guides, and newspaper publications. “Enjoy the coffee that made me a famous This Week Magazine Hawaii Covergirl.” Mahalo and Aloha, Nikki Ferrari

Storage Suggestions: Short Term Storage - Store at room temperature in airtight container. Long Term Storage: Refrigerate unopened bag or store in airtight container.

Brewing Suggestions: HOT - 2 level tablespoons (10.0 g) per cup 6 oz.) of water. ICED - Use your drip coffee maker! Fill reservoir 1/2 full (6) cups water. Fill carafe with ice. Measure (10) level tablespoons coffee and brew. When finished remove from heat source and serve. Add milk, cream, sweetener and extra ice to your liking!

 KONA COFFEE FROM CHERRY TO ROAST.

  1. Kona Snow: White sweet-smelling blossoms that cover the trees at interval form January through May.

  2. Cherry: the fruit of the coffee tree, starts as green berries, turning through yellow to orange and picked when deep red.

  3. Beam: The two flat seeds formed within the normal cherry.

  4. Peaberry: When coffee cherries produce only one round seed - a rare bean grown on tip of the branch, only 2% of crop.

  5. Pulping: Separating the beans from the outer red skin.

  6. Processing: (wet-method) The beans are fermented from 12-24 hours, and then washed in fresh water.

  7. Drying: The washed beans are laid out on decks and sun-dried to a moisture level between 9-12.2%. Some mechanical drying but most Kona beans are sun-dried.

  8. Parchment: The dried seeds covered with a stiff white skin, called parchment.

  9. Milling: Removal of stiff parchment skin and the thin silver skin below it.

  10. Green: Coffee beans milled and ready for roasting.

  11. Roast: Cooking the green coffee to the roasted bean desired taste.

  12. Guaranteed fresh to you!  Freshly roasted and packed in our "valve bags" locks out air and seals in freshness.  Protects from moisture and oxygen. Enjoy!