Description of taste and flavor characteristics of Hawaiian Kona coffee beans

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Hawaii

Hawaii (Hawaii) after nearly two centuries of efforts to grow coffee, the term Kona is almost synonymous with "quality". Hawaii has superior geographical conditions for growing coffee, but historically, the road to growing coffee has been rugged since coffee trees were first introduced to the island in 1825. Even today, factors beyond human control tend to have an impact on the harvest in a coffee-growing area as successful as Hawaii.

The western and southern parts of the Kona region of Hawaii are famous for being rich in Kona coffee, which is located between 150 and 750 meters above sea level, which is the most suitable environment for coffee trees. As a result, the slopes of Horala and Mauna are covered with coffee trees.

Although Hawaii is often hit by tornadoes, the local climate is indeed very suitable for the development of coffee farming. It is warm and rainy all the year round, with plenty of Rain Water and sunshine, avoiding adverse climate factors such as frost. In addition, there is a wonderful natural phenomenon, which is called "shade" by local coffee growers. If there are no special circumstances, at about 02:00 in the afternoon almost every day, large white clouds will float in the blue sky, timely blocking the sun, which is precisely the shade that coffee trees need to grow.

The unique natural environment of Kona region gives birth to Arabica coffee, which promotes it to become the plantation with the highest coffee production in the world. Not only the quality is guaranteed, but also the coffee cultivated under the unique growth environment and climate is more fragrant. The coffee beans planted in Kona region are very good-looking, full in shape and bright in color, and are known as "the most beautiful coffee beans in the world". These coffee beans are uniform in size, sweet and sour in taste and smooth in taste. Most of the coffee trees in the Kona region grow on volcanoes and can absorb a lot of nutrients in the soil, coupled with artificial cultivation technology, so that every coffee bean here has a different appearance. The Kona coffee made from the grinding of this kind of coffee beans is silky, full-bodied, slightly nutty and moderately acidity, just like the colorful scenery on the island of Hawaii.

The aroma of coffee is everywhere in the Kona area, and to your surprise, Kona Coffee has an "aristocratic pedigree" and has a continuous relationship with the aforementioned Mantenin coffee. They all inherited the Arakabi coffee tree genes, and they brought the good qualities of their ancestors from the Ethiopian plateau to Sumatra and Hawaii. Kona Coffee is indeed a rare gourmet coffee. The top Kona coffee is divided into three grades: extra good coffee, good coffee and No. 1 coffee. These three grades of coffee are cultivated and wild. At present, the real Hawaiian Kona coffee you can buy tends to contain less than 5%. The Hawaiian coffee produced by Kaj Farm in the United States is of high quality and is a good choice for consumers. What's the taste of authentic Kona coffee in Hawaii? The biggest feature is its faint scorched fragrance, but also with slightly sweet, let people have a strange and freehand feeling, leading you to experience the mood of coffee.

If Blue Mountain Coffee is the king of coffee, then Kona Coffee (Kona Coffee) from Hawaii is the well-deserved second coffee. It is the only top coffee variety produced in 50 states in the United States, and it is also one of the three famous coffee beans in the world.

Kona coffee beans are collected from KONA coffee in the depths of active volcanoes in the Hawaiian Islands with high-quality Kona coffee beans, mellow and silky. Kona coffee beans are unusually full-bodied, glossy on the outside, and the rich aromatic taste is unique, with a hint of cinnamon and well-balanced acidity.