Hawaiian Kona coffee beans are subdivided into five levels.

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Kona coffee beans are actually subdivided into five levels, and the first three levels are more common, followed by Extrafancy, Fancy, No.1, Primary and Peaberry (round beans, commonly known as male beans, because some coffee lovers love, especially pick out higher prices, about 5% of Kona coffee beans are Peaberry type.) Except for the special selection of Peaberry, the other four grades are graded according to the size, weight and defect ratio of beans. Kona raw beans are labelled in sacks before they are exported, indicating that they have been certified by the Hawaiian Department of Agriculture with an identified official seal, so they are more expensive. Kona Kona coffee is second only to Blue Mountain Coffee. Kona coffee from sowing, picking to receive washing treatment, sun and polishing, all rely on manual labor, so the limited production and manual treatment in the United States, it appears to be high-quality and expensive. At present, Hawaiian 100%Kona Coffee and Blue Mountain Coffee are synonymous with premium coffee.

Hawaii is the largest island in the Hawaiian archipelago, so it is also known as the BigIsland. Kona coffee is produced in the west and south of the Kona region of Hawaii. Coffee trees are scattered on the slopes of Hualalai and MaunaLoa, which is 150m to 750m above sea level, which is suitable for coffee growth. The excellent quality of Kona coffee benefits from the suitable geographical location and climate. Coffee trees grow on the slopes of volcanoes, and their geographical location ensures the altitude needed for coffee growth; the dark volcanic ash soil provides the minerals needed for coffee growth. The climatic conditions are very suitable. In the morning, the sun gently passes through the air full of water vapor. In the afternoon, the mountains will become more humid and foggy, and the white clouds surging in the air are natural umbrellas for coffee trees. And the evening will become sunny and cool, but there is no Frosts Descent. Because of the suitable natural conditions, the average yield of Kona coffee is very high, reaching 2240 kg per hectare, while in Latin America, the yield of coffee per hectare is only 600kg ~ 900kg.

The real Hawaiian Kona coffee gives people a unique pleasure, which comes entirely from the oldest Arabica coffee tree.

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. Kauai coffee is soft and smooth, Muroca coffee is high in mellow and low acidity, and Maui coffee is moderately acidic but has the strongest flavor. Hawaiians are extremely proud of the Arabica coffee beans they grow 100% home-grown.

Kona coffee has always been grown at home. At first, only men were allowed to work in the coffee garden, and later women joined in. This kind of family production of Hawaiians preferred to rely on the efforts of their families rather than hiring workers to work, so it was normal for Hawaiians to have eight or nine children at that time. Since then, new immigrants from the Philippines, the United States and Europe have come to Hawaii to engage in the coffee industry. Over time, Hawaii has formed a social atmosphere that centers on family culture and is easy to absorb foreign cultures. and make it a major feature of Hawaii.

With the development of tourism in Hawaii, tourists can visit coffee farms, see or participate in various processes such as coffee harvest, coffee bean processing, baking and grinding, and make a cup of coffee that really belongs to them. In the Kona region, there are about 600 independent coffee farms, most of which are small family farms, usually between 18 and 42 acres. Kona Coffee earns more than $10 million a year for these coffee farms.