The characteristics of Hawaiian coffee beans and the way Hawaiian kau coffee is processed.

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On the island of Kona on the southwest coast of Hawaii, there is one of the most famous and traditional Hawaiian coffee ─ & # 39; Hawaiian Kona Hawaiian Kona'. This kind of coffee beans grows only on the island of Kona. It is also the only coffee produced in the United States. But the volcanic rock and soil of the coast breeds this fragrant, mellow coffee. Grade & # 39; but Kona & # 39; with a slight wine aroma in its moderate acidity, it has a very rich taste and irresistible aroma.

Hawaii is the only state in the United States that grows coffee, which is grown on the five major islands of the Hawaiian Islands: Oahu, Hawaii, Maui, Kauai and Moroca. Coffee from different islands also has its own characteristics, such as Kauai coffee with soft lubrication, Muroka coffee with high alcohol and low acidity, and Maui coffee with medium acidity but the strongest flavor. Hawaiians are extremely proud of the Arabica coffee beans they grow 100% home-grown.

Due to the high cost of production, hundreds of specialty coffee industry roasters have a large demand for Kona' beans, which makes the market price of Kona HawaiianKona' in Hawaii catch up with the price of Blue Mountain Jamaica Blue Mountain' in Jamaica. The real Kona' coffee beans are also getting harder and harder to get.

Features: mellow and delicate taste, sweet and smooth fragrance, with a hint of cinnamon.

Hawaiian Cafe Coffee

Hawaiian kau coffee is carefully cultivated, processed and tanned, and this coffee combines complete washing and honey treatment (that is, removing the peel and pulp and retaining pectin) to give this coffee its unique sweetness and nutty flavor.

What is honey treatment?

Honey treatment is generally common in Central and South America, especially in Costa Rica, which is complicated and time-consuming. The general procedure is as follows:

1: manually pick and pick fertile ripe fruits

2: use the buoyancy of washing method to screen and eliminate bad beans.

3: peel off the peel with a special pulp planer according to the weather conditions and under the requirement of keeping as much pulp as possible.

4: expose the coffee beans to remove part of the pulp on the off-ground grid, and turn the wet coffee every hour to avoid fermentation

5: when the water content of coffee beans is reduced to 11.12%, the dried and hardened pulp and endocarp will be removed by machine.

6: polishing to remove the silver skin

Kau and Kona are adjacent to each other and have been producing coffee for 20 years. Although it is still very young as a coffee growing area, it is recognized as one of the places where boutique coffee is produced. This coffee won the 2011 American Fine Coffee Association's "Coffee of the year Award". Between 2007 and 2012, Coffee Coffee has won the title of "Coffee of the year" eight times.