Lion Kona Coffee Flavors Taste the Best

LION Coffee – Taste the Coffee Bean Flavors

As part of the Kona 19th Annual Conference and Trade Show, the public was invited to tour award-winning Kona estates. Our guide gave a brief history of Kona, which began in the 1800s with Guatemalan beans, now known locally as Kona typica, and has evolved to include a number of different varieties and hybrids. The average kona coffee farm is about five acres, but the Kona coffee trees featured on the tour had significantly larger beans .

vanilla macadamia nut coffee – Kona Blends

             

chocolate macadamia nut coffee – Kona Blends

Lion Estates

The estates of lion kona coffee, currently produces coffee on about 85 acres. The Lion of Kona demonstrated how arabica coffee plants are grafted onto liberica root stocks to produce plants that are resistant to the nematodes that plague the area’s coffee beans while maintaining the exceptional taste one expects from Kona coffee beans.

Best of Lion Kona Beans

After taking a look at Lion Kona beans processing equipment and drying porch, the tour moved to farming land in Hawaii is leased from the school district, which was granted ownership of more than 365,000 acres of land in 1883 as part of a bequest from Princess Bernice Pauahi, the last royal descendant of the Kamehameha line.

Not surprisingly, a scientific approach to farming, focusing heavily on experimentation, documentation and assessment in nearly every aspect of the operation. Discussed a number of different methods they’re testing to achieve cost and energy efficiency while producing consistently high-quality Kona coffee beans.

Toasted Coconut Coffee – LION

Lion Kona Ground

A quick stop at lion Kona featured the shade of some macadamia nut trees, a common companion to coffee trees on Kona mountain side.

While the basic growing and processing techniques are similar from farm to farm, each provides a remarkably unique view of coffee farming in Kona. Planting, pruning, weeding, milling and drying methods vary with each operation, and each farmer has his or her own style.

Lion Kona Coffee starts with the largest coffee beans

If you enjoy a great cup of LION coffee, touring a coffee plantation is a wonderful way to broaden your knowledge and gain a newfound appreciation for all the hard work and thoughtfulness that goes into creating each exceptional cup.

100% Kona Coffee Beans Barbecue Sauce

100% Kona Coffee Beans Barbecue Ingredients:

best kona coffee

  1. Chicken:
    • 1 1/2 pounds skinless boneless thighs
    • Olive oil
  2. Your favorite BBQ sauce. Add 1/2 cup brown sugar, 1/2 cup molasses and 2 tbs fine ground kona coffee beans to each bottle of your favorite brand.
  1. Hoecakes:
    • 1 cup yellow cornmeal
    • 1/2 cup all purpose flour
    • 2 teaspoons sugar
    • 1 fine ground Habanero hot pepper
    • 1 teaspoon baking powder
    • 3/4 teaspoon salt
    • 1 cup water
    • 2 tablespoons (1/4 stick) butter, melted, plus additional for griddle
    • 3/4 cup coarsely grated sharp cheddar cheese
    • Special equipment: 2 cups wood chips (such as hickory, apple, or cherry), soaked in 2 cups water for 1 hour, then drained; 13x9x1-inch disposable aluminum foil baking pan

100% Kona Coffee Beans BBQ Chicken Preparation:

  1. For chicken:
    1. Prepare 100% Kona coffee bean barbecue (medium-high heat). Spread drained wood chips in disposable foil pan. Remove grill racks from your Kona barbecue. Place foil pan with wood chips directly atop hot coals (for charcoal barbecue) or over flames (for gas barbecue). Return grill rack to kona BBQ. Brush pieces with oil; sprinkle with salt and pepper. When wood chips begin to smoke, place pieces only ( no Kona Coffee Beans sauce on grill rack above pan with wood chips. Cover grill and smoke chicken until cooked through, turning occasionally, about 18 minutes. Transfer to large bowl and cool slightly. Shred chicken into bite-size strips; place in same bowl. Mix 2 1/2 cups Kona coffee sauce into chicken. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm chicken in 100% Kona coffee bean drippings over medium-low heat before using, adding more coffee beans BBQ mixture to moisten, as needed.
  2. For hoecakes:
    1. Preheat oven to 300°F. Mix first 5 ingredients in medium bowl. Add 1 cup water and melted butter and whisk until well blended. Heat griddle or large nonstick skillet over medium-high heat. Brush with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Using back of spoon, immediately spread batter for each cake into oval shape about 4×21/2 inches; cook until bottom is golden brown, about 2 minutes. Turn cakes over and cook until bottoms are golden brown, 1 to 2 minutes longer. Place hoecakes on baking sheet and transfer to oven to keep warm while making remaining cakes. Place 2 hoecakes on each of 6 plates; sprinkle 1 tablespoon cheddar cheese over each cake. Top each with warm chicken in barbecue Kona coffee bean sauce.

100% Kona Coffee Beans Tiramisu

Kona Coffee beans

The Italians knew what they were doing when they mixed strong 100% kona coffee with the light yet rich zabaglione.

Kona Coffee Tiramisu Ingredients:

    • 2 cups boiling-hot Kona Coffee
    • 4 tablespoons fresh ground 100% kona coffee (Kona strong – not bitter with more than hint of chocolate)
    • 1/2 cup plus 1 tablespoon sugar, divided
    • 3 tablespoons Tia Maria (coffee liqueur)
    • 4 large egg yolks
    • 1/3 cup dry Marsala
    • 1 pound mascarpone (2 1/2 cups)
    • 1 cup chilled heavy cream
    • 36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
    • Unsweetened cocoa powder for dusting

Kona Coffee Tiramisu Preparation

    1. Stir together 2 cups 100% kona coffee, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
    2. Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
    3. Beat cream in a large bowl until it holds stiff peaks.
    4. Fold mascarpone mixture into whipped cream gently but thoroughly.
    5. Dipping both sides of each ladyfinger into 100% kona coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in 100% kona coffee and arrange over filling in pan.
    6. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
    7. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.
Gourmet Cooks’ Note
Tiramisu can be chilled up to 2 days.

100% Kona Coffee

100% Kona Coffee Beans