There are a number of good Kona's. I'm roasting green from Lion's gate....excellent stuff. I'll send links if you're interested.
So, I continue to hear about the decline in Kona quality. Our shop offers a Kona, but I am not fond of the roaster it comes from so I don't pass judgment on all Kona's based on the one we offer (which I don't think is anything special). I haven't tried any new ones recently to make my own statement on this. Any Kona Farmers care to chime in on this? Is there a weather related reason for all this talk? Is there any backing to these claims of declining quality? Aside from the "blending and calling it a Kona" issue (posted in this thread http://www.baristaexchange.com/forum/topics/should-kona-coffee-blen...) anyone want to chime in on why this is becoming a recurring theme? Hawaii is Americas only chance at putting our country's name on grown coffee. Surely we don't want to mess this up.