Hawaii 100% Kona Coffee beans Kona Coffee Hawaii Kona Hawaiian Coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

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 Hawaiian Kona beans, the size of raw beans is at least defective.

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.

Excellent! Kona coffee cultivated by tears of Hawaiian volcano goddess

The volcano on the big island is the goddess of fear and love of the local residents, afraid of the goddess's anger, and her home is torched instantly, but she also loves the tears left by the goddess after anger, high temperature and thick magma, which forms a special soil after cooling. it has become one of the unique conditions for the growth of "Kona Coffee". Plants can't grow without sunshine, but coffee beans also need to be given proper shade. Hawaii, which is surrounded by the sea, because the sea adjusts the climate, the sun in the morning becomes soft through moisture, and by noon, the water vapor in the mountains condenses into fog, protecting the tree species.

There are no high mountains on the island, and the white clouds in the sky are surging with the wind, forming a sunshade that turns on and off automatically with the rhythm of nature. In the coffee country, "Kona Coffee" is like an aristocratic girl, most gently cared for by nature.

Hawaii Kona Coffee is not a native plant of the big island. The earliest records can be traced back to 1813, when the Spanish planted the first coffee tree, but it really flourished in the 19th century. The lineage inherited from the world's three major coffee "Arabica", she is not like the thick Italian coffee, nor the coarse mineral taste of Central and South American coffee, the combination of sour and sweet is very mild, the aftertaste can also taste the aroma of fruit. People who don't like it think that "Kona Coffee" is too light, but this "fresh and natural" flavor is unique to "Kona Coffee" in the world of coffee.