Introduction to Hawaiian kona Coffee, Hawaiian Kona Coffee and Hawaiian Cafe producing area.

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Cafu is in the big island district of Hawaii, southeast of the well-known Kona coffee bean growing area. In Cafu, a small farm coffee garden sits on a hillside called Mauna Loa Volcano, which used to grow mainly sugar cane plantations. As a new coffee growing area in Hawaii, which began in the 1990s, Coffee from Hawaii won sixth and ninth places in the coffee contest held by the American Fine Coffee Association SCAA in 2007, and then won the World selection Coffee of the year award again in 2011. Over the years, Hawaii Cafu Island 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. Apart from the different climatic conditions of the big island Kona, high altitude is one of the advantages of Kawu Island. The Kawu Island 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 water washing.

Miguel Meza is currently based in Hawaii and is responsible for tutoring farmers in Cavu and Kona Island. with many years of experience in processing, Miguel not only teaches small farmers about fruit harvesting, but also spends a lot of time in different treatments to experiment with the suitable treatment methods for different varieties, as well as the control techniques in the washing fermentation tank. With these efforts, the floral and tea flavors of the traditional Kawu Island can be measured in Miguel's Tibica series.