Introduction to the Flavor description of Coffee growing in Hawaii Cafe Hawaii Ka'u producing area

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Over the years, Hawaii Big Island Cafu has been highly rated internationally, and the Annual Coffee Competition (Coffee of the Year) of the SCAA Coffee Show in the United States has been selected into the Top 10 position several times. Besides different climatic conditions, high altitude is one of the advantages of Hawaii Big Island-Kona. The Cafu Tibica series of raw beans are selected by Miguel Meza, who plays the role of both a well-known baker and a farmer counselor, from Tibica coffee grown by small farmers above 1200 meters above sea level, and undergo subsequent refined sun and washing treatment.

Miguel Meza is currently based in Hawaii and is responsible for tutoring Cafu and Kona farmers. With many years of experience, Miguel not only teaches small farmers about fruit harvesting, but also spends a considerable amount of time in different treatments to experiment with different treatments suitable for different varieties, as well as control techniques in washing fermentation ponds.

With these efforts, we can measure the floral and tea flavor of traditional Kafu Island in Miguel's Tibica series every year. At the same time, in addition to the traditional washing method, we also worked with Miguel in Oshima-Kafu and Oshima-Kona to make Tibica raw beans with exquisite sun treatment, creating a number of top Kona series from Hawaii.

Hawaiian Cafu Tibica washing Hawaii Ka'u Washed Typica

■ country: Hawaii, USA

■ producing area: Oshima-Kafu

■ altitude: 1200 m

■ treatment: washing

■ level: Fancy

■ variety: Tibica

■ flavor description: tea, flower, honey

Hawaii Cafu Tibica Sun Hawaii Ka'u Natural Typica

■ country: Hawaii, USA

■ producing area: Oshima-Kafu

■ altitude: 1200 m

■ treatment: insolation

■ level: Fancy

■ variety: Tibica

■ flavor description: wine meal, fermented fruit, passion fruit, dark chocolate, red wine, strong aroma, thick taste