How do you drink Hawaiian coffee? Hawaiian Coffee Brand-is Hawaiian Kona Coffee good?

As for "Hawaiian coffee", in the early days, due to the Japanese pursuit and the successful marketing of Kona on the island of Hawaii (commonly known as Big Island), most consumers mistook Kona for Hawaiian coffee. In fact, the so-called Kona coffee refers to 100% coffee produced in Kona producing areas. (there is also 10%Kona coffee that mixes coffee beans from 10%Kona producing areas with coffee beans from other regions.)

As a matter of fact, under the third wave of the boutique coffee revolution, coffee farms on various Hawaiian islands have come out of the shadow of "Kona only" one after another, making their own way in the global market.

At present, the common Hawaiian coffee on the market, in addition to the kona district of the Big Island, including Maui, Cafu Island, and lovely Island, all have coffee estates on display. The common Hawaiian coffee includes different varieties such as Typica, Mocca and Catuai.

The most expensive coffee on the market: Kona Coffee

However, Kona Coffee is still one of the most expensive coffee on the market, and according to Hawaiian Agriculture Department regulations, coffee can only be called Kona Coffee on the slopes of Hualalai and Mauna Loa in Big Island, Kona. Hawaiian sunny mornings, cloudy and rainy afternoons, light breezes and mild nights, coupled with mineral-rich volcanic soil, give it a special flavor.

Kona Coffee can be divided into two categories: Type I (flat bean) and Type II pill bean (Peaberry).

According to the size, water content and purity of bean seeds, Type 1 is divided into 'Kona Extra Fancy',' Kona Fancy', 'Kona Number 1,' Kona Select', and 'Kona Prime'; Type II Kona coffee are divided into' Peaberry Number 1 'and' Peaberry Prime';, and a lower grade of 'Number 3' is not called Kona Coffee.

Kona Coffee's biggest threat in recent years comes from pests caused by the coffee pulp borer (Hypothenemus hampei). In late November 2010, the Hawaiian Department of Agriculture announced that all raw beans must be fumigated with methane bromide or another six-step procedure before leaving the island.

I'm afraid there will be huge fluctuations in the output and price of coffee in Kona producing areas in the future. Because of this, coffee farmers in lovely Island, Cafu Island and Maui Island have gradually emerged in the past two years.

Through Peter's local point of view, I hope to go through the silver bullet offensive of Japanese bean merchants and lead us to explore the coffee flavor of the Hawaiian islands, especially the direct dialogue with the local micro-farms to enjoy the unique coffee flavor. The operational experience of CSA (community-supported agriculture) developed in the past few years seems to be just right in this place.

Know that Kona Coffee originated in Hawaii Island, the quality of the strict requirements of coffee beans. Pure Kona coffee beans are often used to increase the aroma of other kinds of coffee, so you may see "Kona blend" coffee on the market, even if there is only one Kona in it, but in Hawaii, at least 10% Kona coffee in mixed coffee can be marked "Kona blend". Fred gives a precious 100% Kona Coffee.

Without saying a word, cook it with an American coffee machine and have a drink right away. In the process of brewing coffee, there is no very strong aroma, unlike the coffee bought in the high-end supermarket Dean & Deluca, every time it is brewed, the room is filled with coffee aroma.

The first sip of Kona Coffee really needs to be described as "super catchy". Neither sour nor bitter, but fragrant. This is probably the most palatable coffee I've ever had (of course, there is no top coffee like musk coffee in my life, and I don't know if top coffee is necessarily palatable). Even people who don't drink much coffee or black coffee can like Kona Coffee without sugar and milk.