Hawaii Kona Coffee Hawaii 100% Kona Coffee beans Kona Coffee Brand

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Learn first-hand about the coffee making process and various Hawaiian delicacies at Greenwell Farm in Kona Coffee area.

Hawaii is a beautiful island. It began to grow coffee in the 18th century. Most of the coffee was grown on Kauai Island and the Big Island of Hawaii. It has a very ideal climate and soil. The process is extremely careful, and the appearance of coffee beans is very perfect. But the limited acreage and high wages in the United States are all the reasons why Kona beans are expensive. But Kona coffee, which is perfectly clean and full of unique tropical fruit aroma, cannot be replaced by any other coffee.

Coffee experts often compare the Kona coffee produced in Hawaii with the Blue Mountain coffee produced in Jamaica, both have mild and suitable acidity and the sweetness of delicate fruits, but the strict quality control of Kona coffee makes Kona coffee without bad evaluation to maintain a high level of quality, unlike the occasional poor evaluation murmur of Blue Mountain coffee.

The picture above shows a close-up shot of Hawaii Kona beans. The size of raw beans is at least one defective bean.

Compared with gold manning, there is no significant difference in color between Kona and gold manning.

Each batch of Kona beans will be marked with farm address, farm name, batch number, weight and crops produced in the United States.

This batch selects 100% Kona coffee, Kona (Kona) Coffee Cooperative Select batch No. 50 on the big island coffee farm, coffee beans with the characteristics of Kona coffee send out fresh grass aroma, defective beans have the same complete size, coffee beans are fresh and clean and have a strong and heavy touch (Broog has pictures), Kona do not bake We agree with you that there is not! Too deep, medium and shallow baking (City--Full City-) is recommended.

The new batch of Kona beans is 100% Hawaiian kona beans, Kona coffee cooperative batch No. 50 Kona beans.

The lightly baked (City) Kona is grinded with a hint of plum acid, cooked with the aroma of Tieguanyin ripe tea, clean, fresh and moist without impurities, a slight citrus acid turned into banana pineapple sweetness, and the sweetness of brown sugar swirls in the mouth and nose.

The medium-baked Kona mainly gets a balanced, warm, sweet nectar and elegant, full-bodied taste. Brewing coffee gives off the sweet fruit aroma of cantaloupe, which makes people feel sweet and happy. Yuyun, a kind of smooth malt sweet slips into the throat and then rushes on the throat, letting the sweetness stay all the time.

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