An introduction to the characteristic flavor producing areas of Hawaiian coffee beans

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Taste characteristics: strong acid, mellow, all have tropical flavor. Fragrant, similar to Blue Mountain Coffee, but with a little bitterness in the mouth, giving people a feeling of vicissitudes and maturity, suitable for drinking alone at dusk.

Flavor: smooth, fragrant, with attractive nutty aromas

Materials:

A cup of hot coffee with the right amount of whipped cream and a little light wine

Practice:

A cup of hot coffee is about 8 cents full, whirled with a layer of whipped cream and sprinkled with a little liqueur.

Bake:

Suggested baking method: mild to moderate baking.

Features:

The refreshing feeling of peppermint wine will make the dryness and heat disappear, and drinking hot coffee through the cold whipped cream will feel unique, just like being in the Gulf of Hawaii.

Drink:

Suitable time to drink: afternoon or after meal.

Feeling:

Kona coffee is indeed a treasure in the world and is not easy to find. The real Hawaiian Kona coffee has the sweetness of caramel, which makes people enjoy the unique pleasure and leads you slowly into the detached state of tasting coffee.

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.

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.