Young lateral branches of the K7 cultivar are distinguished by their spreading habit while older primary branches are known to droop, and the plant’s young shoot-tips turn a bronze color.
KALOSSI COFFEE (Indonesia Sulawesi Toraja Kalossi Coffee; Celebes Toraja Coffee) – See Sulawesi Toraja Coffee.
KAYUMAS COFFEE ESTATE – One of the five largest Dutch colonial estates on the eastern end of the island of Java in Indonesia. The finest Java coffee comes from these large plantation estates established by the Dutch government in the 18th century when Java was part of the Dutch East Indies.
Together these large estates – Kayumas, Tugosari, Blawan, Pancoer, and Jampit – encompass more than 4,000 hectares of coffee tree plantings.
K COFFEE CUPS (K-Cups Coffee; K Cups Coffee; Coffee K Cups; Coffee K-Cups; Coffee K Cup; KCups; K-Cups; K Cup Coffee; K Coffee Cups; KCups; K Cups for Coffee) – See Coffee K-Cups.
K-CUPS COFFEE (K Cups Coffee; K Coffee Cups; Coffee K Cups; Coffee K-Cups; Coffee K Cup; KCups; K Cup Coffee; K Cups for Coffee; K Cups Coffee; KCups) – See Coffee K-Cups.
KENYA AA COFFEE (Kenyan AA Coffee) – See Kenya AA Coffee.
KENYA AB COFFEE BEANS (Kenyan AB Coffee Beans) – A grade of Kenya coffee beans consisting of both A and B coffee beans. The A grade is sorted using a 6.8 mm screen while the B grade is suited using a 6.2 mm screen. These two types of beans, A and B, are mixed together to form the grade AB.
Though not as highly-valued as Kenya AA, Kenya AB is also popular and rates as a premium gourmet coffee. Typically the AB grade is the most plentiful in a particular consignment, and also serves as a representation of that consignment’s other grades.
Specifications for Kenya AB: Screen 18; retained on 17; diameter 6.35 mm. Also see Kenya Coffee.
KENYA BLUE MOUNTAIN COFFEE (Kenyan Blue Mountain Coffee) – The Blue Mountain coffee plant varietal (Coffea arabica var. blue mountain), when grown in the proper conditions and also harvested and processed properly, is known to produce a full-bodied and sophisticated coffee.
Traditionally grown in Jamaica’s Blue Mountain region, Blue Mountain coffees tend to be smooth and well-balanced, with a full body and a classic mild taste. The slightly sweet, rich flavor may be almost creamy and quite complex, perhaps chocolaty.
KENYA C COFFEE BEANS (Kenyan C Coffee Beans) – A grade of Kenya coffee beans consisting of thin beans from Kenya B grade. Specifications for Kenya C grade: Screen 16; retained on 10; diameter 3.96 mm. Also see Kenya Coffee.
KENYA COFFEE (Kenyan Coffee) – See Kenya Coffee.
KENYA COFFEE GRADING (Kenyan Coffee Grading) – See Kenya Coffee Grading.
KENYA COFFEE RESEARCH FOUNDATION (Kenyan Coffee Research Foundation) – See Coffee Associations, Organizations, and Boards.
KENYA COFFEE RESEARCH STATION (Kenyan Coffee Research Station; Ruiri Coffee Research Station) – The Ruiri Coffee Research Station was established near Ruiri in 1944 at the Jacaranda Estate as the headquarters of the Coffee Research Foundation (CRF), which was incorporated in 1964 as a State Corporation under the Ministry of Agriculture.
Substations serve several other districts including the Kisii Station for the Kisii District, the Kitale substation for the Tran-Nzoia District, and the Mariene substation for the Meru Central District, and a demonstration plot located in the Bungoma District at Namwela. Various other sites are located in other Kenya coffee growing regions.
The Foundation promotes coffee research from agricultural methods to coffee plant varietals. The Foundation also works to improve the general welfare of coffee growers and create new jobs in the coffee industry by improving quality and productivity as well as efficiency.
Commercial coffee cultivars produced by the Coffee Research Foundation include the varietals: Ruiri 11, which grows well at all elevations and is resistant to coffee berry disease as well as coffee leaf rust; SL34, which grows well at higher elevations with ample rainfall; SL28, which grows well at high to medium elevations where coffee leaf rust is not a significant problem; and Kent, which grows well at lower elevation areas that are also vulnerable to coffee leaf rust.
These Kenya E grade coffee beans are taken from coffee fruit (cherry) in which two coffee seeds are joined in one cherry (this is a genetic defect). When these seeds part during handling there is a noticeable “ear” on each seed.
Specifications for Kenya E (Elephant Grade): Retained on 21; diameter 8.3 mm. Also see Kenya Coffee.
KENYA MH/ML COFFEE BEANS (Kenyan MH/ML Coffee Beans) – A grade of Kenya coffee beans consisting of the portion of the coffee crop (approximately 7%) that either falls from the coffee plant on its own subsequent to ripening or is simply not picked.
These MH/ML coffee beans are noticeably sour and sell for a significantly lower price. This grade is not wet processed (washed) as are the other grades.
Also see Kenya Coffee.
KENYA NATIONAL AGRICULTURAL LABORATORIES (Kenyan National Agricultural Laboratories; NARL) – Previously called Scott Laboratories, the Kenya National Agricultural Laboratories is located in Kabete, Kenya and is known for its pioneering coffee plant varietal development both in Kenya and Tanzania.
Scott Laboratories gathered coffee plant varietals from throughout Central Africa and East Africa from 1935 to 1939, and worthy varietals were selected (not cross-pollinated) and then numbered. Also see Kenya SL34; Kenya SL28.
KENYA PEABERRY COFFEE (Kenyan Peaberry Coffee) – A grade of Kenya coffee beans that consists of peaberry coffee beans, which come from coffee cherry (fruit) that have one whole coffee bean rather than two half-beans. About 10% of Kenya coffee beans are peaberry.
Specifications for Kenya PB: Screen 17; retained on 12; diameter 4.76 mm. Also see Kenya Coffee.
KENYA PB Coffee Beans (Kenyan PB Coffee Beans) – A grade of Kenya coffee beans consisting of peaberry coffee beans, with one single coffee bean within the cherry rather than the usual two half-beans. Approximately 10% of Kenya coffee beans are peaberry.
Specifications for Kenya PB: Screen 17; retained on 12; diameter 4.76 mm. Also see Kenya Coffee.
KENYA RUIRI 11 COFFEE (Kenyan Ruiri 11 Coffee) – A Coffea arabica coffee plant varietal (dwarf hybrid; Coffea arabica var. ruiri 11). Ruiri 11 is valued for its high yield and can be planted at the twice the density of other coffees.
KENYA SL28 (Kenyan SL28; Kenya SL-28; Kenyan SL-28) – A coffee plant cultivar developed (selected) in Kabete, Kenya at Scott Laboratories (thus the SL in the varietal name), which is now called National Agricultural Laboratories (NARL).
The SL28 varietal is known to have a fine flavor with a distinct blackcurrant acidity, and grows well at both high and medium elevations. SL28 was derived from the Tanganyika Drought Resistant coffee plant varietal which itself was selected in 1931 in Tanzania. Also see Kenya Coffee.
KENYA SL34 (Kenya SL34; Kenya SL-34; Kenyan SL34) – A coffee plant cultivar developed (selected) in Kabete, Kenya at Scott Laboratories (thus the SL in the varietal name), which is now called National Agricultural Laboratories (NARL). SL34 produces relatively high yields and though the flavor is not as respected as SL28 it is still highly regarded.
SL34 was developed (selected) as a mutant of the French Mission Bourbon varietal, a coffee plant that itself was first cultivated in East Africa in 1897 and later in Kenya, originating with the Bourbon varietal (Coffea arabica var. bourbon).
SL34 is distinguished by its semi-erect laterals drooping (decumbent) on older primaries and its bronze shoot tipped plants (some strains are green). SL34 grows well at higher elevations where there is ample rain though it is vulnerable to certain coffee diseases such as coffee leaf rust (Hemileia vastatrix) and coffee berry disease (Colletotrichum coffeanum). Also see Kenya Coffee.
KENYA T COFFEE BEANS (Kenyan T Coffee Beans) – A grade of Kenya coffee beans consisting of broken, faulty, thin, and small coffee beans or chips of coffee beans from the Kenya C grade. Specifications for Kenya T grade: Diameter 2.9 mm. Also see Kenya Coffee.
KENYA TT COFFEE BEANS (Kenyan TT Coffee Beans) – A grade of Kenya coffee beans that is the result of using air extraction to sort out the light density coffee beans from the grades Kenya E, Kenya AB, and Kenya AA coffee beans. Also see Kenya Coffee.
KEURIG – See coffee companies.
KEURIG K-CUPS – See Coffee K-Cups.
KIMEL COFFEE – See New Guinea Kimel Coffee.
KNOCKBOX – Used as part of the espresso brewing process to dispense of the spent coffee grounds (e.g., spent puck). A typical knockbox is comprised of a wooden or rubber bar spanning an opening in a small box or bin so that the espresso machine portafilter can be knocked (tapped, rapped) against the bar causing the coffee grinds to fall into the box.
KOBOT – A wooden tray that is used during the Ethiopian Coffee Ceremony to hold the sini, the tiny, handleless porcelain cups. During the ceremony the kobot is placed upon a ceremonial carpet. Also see Ethiopian Coffee.
KONA BLEND COFFEE – See Hawaii Kona Blend Coffee.
KONA BLUE MOUNTAIN COFFEE – The Blue Mountain coffee plant varietal (Coffea arabica var. blue mountain), when cultivated in the proper conditions and also harvested and processed properly, produces a full-bodied, sophisticated coffee, silky smooth and well-balanced, with an excellent full body.
The Blue Mountain varietal is known to exhibit a refined and classic mild taste with a slightly sweet flavor that is often very rich, even creamy, and with a complex taste that can be almost chocolaty.
A good Blue Mountain coffee displays a bright and vibrant yet smooth acidity, a clean taste with little to no bitterness. The aroma is bold and sparkling with a profusion of floral notes and sweet herbal and nutty overtones.
While these general qualities are present in a fine Blue Mountain coffee, it remains to be seen whether the Kona region can duplicate these qualities in the unique growing region of Kona. Also see Jamaica Blue Mountain Coffee.
KONA COFFEE – See Hawaii Kona Coffee.
The Kona Coffee Belt is a verdant area located in both the north and south Kona districts of the island along the cool, fertile western slopes of the volcanoes of Hualalai and Mauna Loa between 500 feet and 2,500 feet above sea level.
Measuring only about 30 miles long and only about one and one-half miles wide, the Kona Coffee Belt sits at elevations ranging from 2,500 feet down to about 500 feet above sea level. Only coffee grown in the Kona Coffee Belt is allowed to be called Kona coffee.
KONA COFFEE BLEND – See Hawaii Kona Blend Coffee.
KONA COFFEE COUNCIL – See Coffee Associations, Organizations, and Boards.
KONA COFFEE CULTURAL FESTIVAL – This 10-day festival in Kona Coffee Country and the surrounding area of Kailua-Kona town on the Big Island of Hawaii every November (next year is the 40th annual) includes an array of entertaining and also educational activities related to Hawaii Kona Coffee.
There are coffee farm and mill tours, coffee workshops, gourmet coffee tasting events, a scholarship beauty pageant, and even a coffee-picking contest – about 50 events in all.
The Kona Coffee Cultural Festival features a variety of food and music venues provided by local talent. One of the nicest events is the delightful Coffee Tasting & Art Stroll highlighting the Kona lifestyle.
Also featured are educational workshops, tributes to the Kona coffee farmers, and even a coffee-picking contest.
The Kona Coffee Cultural Festival is the United States’ only coffee festival, and also the oldest food festival in Hawaii. A recurring theme is the unique cultural heritage of Kona including the Kona Coffee Belt where the Hawaii Kona Coffee is grown along the volcanic slopes of Hualalai at elevations ranging from 500 to 2,500 feet above sea level.
Perfect sunlight and soil, rainfall and temperature, along with extensive care given by the farmers – not only in cultivating but also in the harvesting and processing including fermentation, drying, milling and roasting, producing a truly fine cup of coffee.
The whole Kona region celebrates the rich 175-year heritage of Kona coffee and Kona coffee farmers at the Kona Coffee Cultural Festival, and all cultures are celebrated at this unique event, from the pioneering Japanese Kona coffee farmers to the native Hawaiians who have also worked the fields and farms and mills, and who have deep connections to this unique coffee growing region.
A ten-day extravaganza of coffee-related events that are both entertaining and educational, the Kona Coffee Cultural Festival is a wonderful and charming series of events, and whether you are a coffee drinker or not this is a great festival to plan your vacation around.
Kona Coffee Cultural Festival events take place in a long list of locations including the farms in Kona coffee country, historic Honuaino Square at Kealakekua, Keauhou Beach Resort, Makaeo County Pavilion, Kona Hongwanji, and more. The Kona Coffee Cupping Competition takes place at Keauhou Beach Resort and features a panel of international judges.
Events at the 2009 Kona Coffee Cultural Festival included:
Best of Taste Coffee Tastings, Coffee Cupping Competitions, and Tastings of past winners.
Miss Kona Coffee Scholarship Pageant (crowning Miss Aloha Hawaii)
Kona Coffee Picking Contest – a timed competition, cash prizes
Kona Coffee Recipe Contest and Big Island Showcase – cooking demonstration, food samples, displays, door prizes, apprentice and professional chefs participating.
Kona Coffee Living History Farm Tour by the Kona Historical Society
Kona Coffee Label & Website Display
Kona Coffee Council Farm & Mill Tour at various Kona Coffee Farms in north and south Kona.
Chances to meet Kona farmers, many of whom are fifth-generation descendants of early Kona coffee farm pioneers.
Kona Coffee Workshops at the University of Hawaii CTAHR Extension
Kona Coffee Art Exhibit –Vote for People’s Choice Award for art that reflects the Kona lifestyle.
Kona Coffee Quilt Contest & Show
Hawaiiana Culture Workshops
Kona Coffee Showcase
Kona Coffee Story along Hawaii Belt Road
Hawaiian Quilt Workshop/Children’s Quilting Class
Hawaiian Master Drum Maker and Wood Carver
Kona Coffee Festival Buffet Dinner – Featuring important members of the Kona coffee industry, silent auction, and live entertainment.
Coffee roasting, coffee tastings, and craft demonstrations.
Kona Coffee Talent Night
Little Miss Kona Coffee Berry Pageant
Hula and Hawaiian music.
International Lantern Parade from the Pier along Alii Drive to Hale Halawai.
Cultural Program at Hale Halawai/Coffee Tastings, Food, Bon Dance
The Kona Coffee Grand Parade from Royal Kona Resort to Makaeo County Pavilion – Colorful floral floats and marching bands, and a Kona Coffee Concert in the Park
Floral displays, lauhala weaving workshop, festival of artists, Kona Lei contest.
Pioneer Farmer’s Luncheon to honor the farmers.
Kona Bowl Scholarship Bowling Tournament
The Kona Coffee Cultural Festival ends ten days after it starts with the Kamehameha Schools Kona Coffee Grand Parade and Kona Coffee Concert in the Park.
KONA COFFEE FARMERS ASSOCIATION – See Coffee Associations, Organizations, and Boards.
KONA EXTRA FANCY COFFEE – A grade of Type I Kona coffee beans. The primary grades of Type I Hawaii Kona Coffee beans are: Prime (the lowest grade); Kona #1, a mid-grade coffee bean often sold in bulk and used in many restaurants; Fancy (also a high grade); and Extra Fancy (the highest grade).
The grade Kona Extra Fancy describes Kona coffee beans that have the following specifications: won’t go through a 19/64-inch round hole; 10 or fewer defects (full imperfections) in each pound of beans; and 50 or fewer other grade of coffee beans per pound, with no more than 10% of the coffee’s weight being comprised of undersize coffee beans. The moisture content is from 9% to 12%.
Type II Hawaii Kona coffee beans have just one whole round bean per coffee cherry and are known as Peaberry. Grades of Type II Kona coffee (peaberry Kona coffee) are Kona #1, Peaberry (the highest grade) and Kona Peaberry Prime (the lowest Type II grade).
Also see Hawaii Kona Coffee.
KONA FANCY COFFEE – A grade of Type I Kona coffee beans. The grade Kona Fancy describes Hawaii Kona coffee bean that have the following specifications: won’t go through a 18/64-inch round hole; 16 or fewer defects (full imperfections) in each pound of beans; and 50 or fewer other grade of coffee beans per pound, with no more than 10% of the coffee’s weight being comprised of undersize coffee beans. The moisture content is from 9% to 12%. Also see Also see Hawaii Coffee; Hawaii Kona Coffee.
KONA HISTORICAL SOCIETY – See Coffee Associations, Organizations, and Boards.
The grade Kona Number One describes Kona coffee beans that have the following specifications: won’t go through a 16/64-inch round hole; 20 or fewer defects (full imperfections) in each pound of beans; and 50 or fewer other grade of coffee beans per pound, with no more than 10% of the coffee’s weight being comprised of undersize coffee beans. The moisture content is from 9% to 12%. Also see Hawaii Coffee; Hawaii Kona Coffee.
KONA PEABERRY COFFEE – See Hawaii Kona Peaberry Coffee.
KONA PEABERRY NUMBER ONE COFFEE (Kona #1, Peaberry; Kona Number One, Peaberry; Kona Peaberry #1, Kona Peaberry, #1) – A grade of Type II Kona coffee beans.
In the Kona coffee grading system, all Kona Peaberry coffee beans (one bean per cherry) are classified as Type II, which is then divided into the grades Kona #1, Peaberry (the highest grade) and Kona Peaberry Prime (the lowest Type II grade).
Valued for their robust flavor, Kona Peaberry are the rarest type of coffee beans and have a higher density than Type I Hawaii Kona Coffee beans. Coffee brewed from Kona Peaberry is known to have a smooth consistency and rich aroma.
From one to eight percent of any crop are peaberry coffee beans, and they are said to have a higher density as well as more concentrated, robust flavor, rich aroma and with a distinct acidity – brighter yet lighter – than non-peaberry coffee beans from the same crop. This may be due to the peaberry’s ability to get more nutrients from the coffee tree while developing within the coffee cherry.
All Kona Peaberry coffee beans are classified as Type II, and these are in turn divided into the grades Kona Peaberry Prime (the lowest Type II grade) and Kona #1, Peaberry (the highest grade).
Only from one to eight percent of any crop are peaberry coffee beans, and they are known to display a concentrated, robust flavor with a distinct acidity that is brighter yet lighter than non-peaberry coffee beans from the same crop. Some attribute these qualities to the peaberry’s ability to get more nutrients from the coffee tree while developing within the coffee cherry (fruit).
The grade Kona Prime describes Kona coffee beans that have the following specifications: 25% by weight defective beans, including 5% or less by weight black beans or sour beans. The moisture content is from 9% to 12%. Also see Hawaii Coffee; Hawaii Kona Coffee.
KONA SNOW – The small, white flowers produced by Hawaiian Kona coffee plants. These fragrant blossoms begin appearing in January and are seen as late as May. The flowers give way to the coffee’s fruit, or cherry. Also see Hawaii Coffee; Hawaii Kona Coffee.
KONA STYLE COFFEE – A coffee blend mixing Kona coffee beans with with less-respected coffee beans in an attempt to present the flavor of Kona coffee but at a lower price to the consumer. Also see Hawaii Coffee; Hawaii Kona Coffee; Hawaii Kona Blend Coffee.
KONA TYPICA COFFEE – Kona Typica is a coffee plant varietal (Coffea arabica var. typica) grown in many countries throughout the world including the Kona district on the Big Island of Hawaii, where it is the predominant coffee plant varietal grown along with a relatively small amount of the varietal Blue Mountain (Coffea arabica var. blue mountain).
Typica coffee plants, like other varietal coffee plants that are derived from Typica, tend to grow in a conical shape with secondary varietal s growing in a slight slant (e.g., 60 degrees) off the vertical trunk. Typica is a relatively tall coffee plant that may grow to about 3.75 meters in height, though it is usually trimmed to a lower height.
Typica is not a very productive varietal, however, averaging about 25% less productive than, for example, Bourbon (Coffea arabica var. bourbon). Nevertheless it is generally agreed that the Typica varietal (Coffea arabica var. typica) produces one of the very finest cups of brewed coffee, and thus farmers cultivate it despite the lower yield per plant.
All Typica plants today are virtually the same genetic variety as the plants given to the French King Louis XIV in the 17th century (see World’s Best History of Coffee), though slight mutations have occurred in the different locations where the varietal is grown, including the Kona region of Hawaii.
KOPI LUWAK – See Kopi Luwak.
KRAFT FOODS – See coffee companies.
KRUPS (Krups Espresso Machine) – See coffee companies.