Kona grows superb coffee for several reasons. Geographically the district comprises the long western slopes of the lofty volcanoes Mauna Kea (13,796 feet) and Mauna Loa (13,680 feet). Sheltered by these mountains from the prevailing northeast trade winds, Kona is usually calm, fanned by wispy off - shore breezes rather than gusty blasts. The old Hawaiians called the ocean off the Kona coast Kaimalino O Kona . . . the calm waters of Kona . . . and this condition gives the district a character all its own, a tranquil, timeless, tropical serenity. The areas near the shoreline tend to be dry, but above the 1,200 foot elevation, the land turns lush with vegetation and here is where coffee has flourished. Kona's secret lies in the coffee plant's need for protection from wind and sun. Continual exposure to the sun produces a weak plant, easily stunted by dry spells and plant diseases. The high mountains not only protect Kona from the prevailing winds, but also cause a curious weather condition. They catch the morning clouds, so Kona mornings are generally bright and sunny. About mid - day the clouds slip by Mauna Loa and form a long cover over the western slopes, making a natural umbrella from the mid - day sun. Thus the unique combination of shelter, rich volcanic, soil and ample rainfall makes perfect coffee country.

Genuine Kona coffee is highly prized throughout the world for its robust, rich, flavor and pleasing aroma.

Hawaii is the only place in the U.S.A. where coffee is grown commercially.

Kona coffee is sun dried, then custom roasted using the best processes and processors at numerous farms and coffee mills along the big island of Hawaii's Kona Coffee Belt.

Before being graded, Kona coffee is hand picked, pulped, dried, hulled and sorted by machinery at the coffee mill. Different grades are made according to size and shape.

Peaberry is the top of the line, our cream of the crop. A peaberry bean is formed when one side of the flower dies leaving only one, small round bean in the coffee cherry. Normally there's two flat beans together side by side in a coffee cherry. This unusual growth gives the peaberry a more concentrated flavor and makes up only about 2 - 3% of the total Kona Coffee harvest. The peaberry crop is rare, but the very finest, and produces the utmost satin taste. Top grades (in descending order) include extra fancy, fancy, No.1 and prime. Bad Ass Coffee is always premium select, Extra Fancy grade beans. The different grades will distinguish the different qualities on the market which will reflect on the price. Generally speaking, the higher the grade, the richer and smoother the coffee. The higher grades have a lower acidity thus resulting in your smoother flavor, the lower grades (which are least expensive) have a higher acidity thus resulting in a more bitter flavor. Always guaranteed fresh, growers suggest buying in whole bean form and grinding just before brewing each pot. Air tight containers and storing in a cool place (away from the extreme heat or cold) will optimize freshness.

Pick the type of Bad Ass Coffee that has been roasted and/or flavored to fit your taste. If you have a grinder, buy whole beans, store in a cool place and grind only what you need. We offer you a wide selection of coffee roasts and flavors. Three roasts are available: American, Full City, and French. Please refer to the Coffee section for roasts and descriptions.

Use the proper grind for the particular coffee brewer. Follow manufacturer's directions. The finer grinds present more surface area so that the flavor is extracted more quickly, thus resulting in a stronger, heartier taste. Coffees that are over - extracted will taste bitter.