Hawaiian Kona Coffee is very flavorful and full-bodied, a rich coffee with a mellow straightforward character accented by a Medium Roast. A delicious taste that is low in acid with a heady aroma and a complex rich and winy taste. Taxonomically classified as "species Arabica sub-species Typica", or more commonly known as Arabica Typica, Kona coffee is world-renowned as a top-quality coffee. A Kona coffee bean appears with a waxy, bluish-green color in its unroasted state. Roasted, the beans are enjoyably smooth to the palate, having a mildly acidic flavor.The Kona region provides an ideal environment for coffee cultivation. The region where most of the coffee farms are concentrated is commonly referred to as the "coffee belt," which runs along Mamalahoa Highway. This highway cuts across the slopes of Hualalai and Mauna Loa from 300 to 800 meters above sea level. The Kona coffee belt lies on rich, uncultivated lands greatly influenced by the volcanoes that created the islands. Here, the soil contains nutrients necessary for the growth of coffee. In addition, the calm winds, moderate temperature, favorable amount of precipitation, and the temperature differences between night and day create an ideal environment for coffee cultivation.