What are the Hawaiian coffee farms? where is the Hawaiian Kona coffee? The expiration date of Hawaiian coffee?

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Hawaii (Hawaii) after nearly two centuries of efforts to grow coffee, the term Kona is almost synonymous with "quality". But historically, it has been a rugged way to grow coffee since it was first introduced to the island in 1825. Even today, factors beyond human control tend to have an impact on the harvest in a coffee-growing area as successful as Hawaii.

The western and southern Kona region of Hawaii is famous for being rich in Kona coffee, which is located between 800 and 1100 meters above sea level, which is the most suitable environment for coffee trees. As a result, the slopes of Horala and Mauna are covered with coffee trees.

Queen Farm, Queen's Farm

Kona coffee has always been grown at home. The harvest season of Kona coffee is from late August to January of the following year, when farmers pick the ripe fruit in batches and get coffee beans after processing.

This Kona coffee comes from Queen Farm, Queen's Farm. In 2009, he won the runner-up title in the 2011 Geberia (Hawaii KONA Review) Cup Grand Prix. 70% of the harvest there is the top premium boutique beans, and it is a farm known for its high quality. Even, the boutique beans which are slightly worse than it also have the fragrance of super-grade boutique beans. People in the baking industry are amazed and full of praise!

The unique natural environment of Kona region has given birth to Arabica coffee, which has become the highest yield of coffee plantation in the world. Not only the quality is guaranteed, but also the coffee cultivated under the unique growth environment and climate is more fragrant. The coffee beans planted in Kona area are very good-looking, full in shape and bright in color, and are known as "the most beautiful coffee beans in the world".

Most of the coffee trees in the Kona area grow on volcanoes and can absorb a lot of nutrients in the soil, coupled with artificial cultivation technology, so that every coffee bean here has a different appearance. The Kona coffee made from the grinding of this kind of coffee beans is silky, full-bodied, slightly nutty and moderately acidity, as moving and meaningful as the colorful scenery of the island of Hawaii.

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.

Generally speaking, as long as Hawaiian coffee is not fashionable, it doesn't matter about its quality. generally speaking, coffee beans and coffee powder have a shelf life of one year, but the best flavor period is generally only one month, that is to say, even the top Hawaiian Kona coffee, after baking for a month, the flavor will go downhill, and the flavor will dissipate even more when stored, and you can continue to drink it for a year. I won't have diarrhea but it won't have any particularly good taste.

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