The reason why Hawaiian Kona coffee is expensive how to make and drink Hawaiian Kona coffee?

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Why is Kona coffee so expensive?

Straddling the latitude 19 to 22 degrees south of the Tropic of Cancer, the Hawaii Islands, buffeted by trade winds, are a natural and perfect coffee-growing area. The volcanic soil and tropical climate, combined with light humidity and regular afternoon showers, create an idyllic ideal growing environment, adding some subtle but unique flavor characteristics to the coffee beans here. Coffee fans assert that Kona coffee produced here is definitely the best coffee in the world, with stone fruit flavor and chocolate flavor, drink smooth and delicious!

After the outbreak of World War I, demand for coffee increased sharply, and the rise in demand triggered a price hike, and Kona coffee was no exception. The period between the outbreak of World War I and 1928 was the golden age of Kona coffee. In 1940, World War II caused coffee prices to rise again. In the 1970s and 1980s, Kona coffee prices went through several ups and downs, but it was during this period that Kona coffee established itself as the world's top coffee.

Even though Kona coffee has become world-famous, its production remains relatively low. Because the main Kona coffee producing area is located on the slopes of Mauna Loa volcano on Hawaii's Big Island. The strip is about 50 kilometers long and only 1.6 kilometers wide, covering only about 1400 hectares and producing less than 2 million pounds of coffee beans a year.

Kona coffee has always been hand-picked, grain by grain, from the tradition of family farms using family labor, but also to ensure that only the best quality coffee beans are used for coffee production. The maturing season for Kona coffee takes place between September and December each year, and the farm must ensure that the beans are picked by hand at various times. As a result, Hawaii's coffee industry is among the most tightly regulated and labor expensive of all coffee producers.

The freshly picked Kona fruit is red and attractive, comparable to cherries, so locals generally call Kona coffee fruit "Kona cherry". Once picked, Kona fruit must be immediately processed to prevent spoilage and affect the taste of the coffee beans. Kona coffee is usually processed by washing. Hawaii's clean, sweet mountain spring water provides the ideal conditions for washing. This method creates a bright, clear appearance and pure, fresh taste of Kona coffee beans. The beans are then placed in the sun, known as the hoshidana drying rack, to allow the beans to slowly dry naturally and retain their special flavor. Dried Kona beans are called "parchment" or "Kona gold" because they form a golden skin on the surface after drying. After the beans are completely dried, the golden skin on the surface is rubbed off and the beans are graded. And all this work needs to be done manually without stopping.

Natural conditions allow Arabica coffee trees of ancient Ethiopian highland ancestry to grow freely in the Kona region, creating a stronger coffee flavor. From sowing and harvesting to washing, sun drying and polishing, every step is manual, and the yield is extremely limited. Hawaiian 100% Kona coffee naturally appears to be high quality and expensive, and it is synonymous with fine coffee along with Blue Mountain coffee. It's hard to have 100 percent pure Kona coffee beans without being in Kona, Hawaii.

Kona Coffee Brewing Analysis

1. Filter cup: V60

2. Water temperature: 92 degrees

3. Abrasion: Small Fuji Abrasion 3.5

4. Degree of roasting: medium roasting

5. Steaming time: 30 seconds

Flavor: Malt, mulberry, lingering caramel sweetness

Front Street Coffee suggested technique: slow and stable continuous water injection: fine water flow around the circle, gently inject water to make it evenly extracted, very slowly, can also be appropriately stirred with a stirring rod, usually in the stewing stage, a cross stirring, so that the moisture fully contacts the coffee powder, increase the release of aromatic substances.

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