Hawaii Coffee Plantation Kena Greenwell Plantation Hawaii Coffee Bean Grading System Introduction

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Greenwell was founded in 1850 by Henry Nicholas Greenwell in the 19th century. Customers would come to buy coffee, related souvenirs and see the processing of green coffee beans. Henry soon started his coffee business and cultivation career after arriving in Corona from Britain. He quickly won praise from the top exporters of Corona coffee in Europe and North America! In 1873, Henry planted Kona coffee and was awarded the "Certificate of Excellence" at the Vienna World Expo, which raised the international popularity of Kona coffee. The Greenville house is still a historical site on the Big Island.(Greenwell Farm) is also a Kona heavyweight coffee estate at present. The estate has a history of 150 years and is the leading brand of Hawaii Kona coffee. Due to its long history, the plantation and green bean processing equipment of the estate and the storage scale, it is the top in the big island. The estate is at an altitude of 1100 meters, which is quite high altitude. In addition, the subtropical climate of the big island is about 20 degrees north latitude, and under the climate of black fertile volcanic rock and large temperature difference between day and night, The coffee beans grown will have considerable acidity and aroma. Greenwell itself has 150 acres of coffee plantation, from planting, processing, roasting to cup testing, raw beans use traditional washing fermentation and other delicate processing, after fermentation is completed, sun and machine drying in parallel to do drying operations. Because the output is not much and the flavor is special, it creates an extraordinary price for Kona!

Hawaiian Kona Coffee is divided into two categories: Type I (flat beans) and Type II (Peaberry).

These two classes are further divided into 'Kona Extra Fancy,''Kona Fancy,''Kona Number 1,''Kona Select,' and 'Kona Prime,' according to size, moisture content, and seed purity; Type II Kona coffee is divided into 'Peaberry Number 1' and 'Peaberry Prime,' and a lower grade 'Number 3' is not called Kona Coffee.

Kona Coffee's biggest threat in recent years has been the coffee berry moth (Hypothenemus hampei) infestation, and by late November 2010, Hawaii's Department of Agriculture announced that all green beans must be fumigated with methyl bromide or another six-step procedure before leaving the Big Island.

In the future, coffee from Kona will probably fluctuate greatly in terms of production and price. Because of this, coffee farmers on Kauai, Kawu and Maui have gradually emerged in the past two years.

Hawaii Kona Greenwell farms

Kona Greenwell Manor, Hawaii

Country: Hawaii

Production area: Kona

Altitude: 1,100 M

Treatment method: washing treatment

Level: Primary

Breed: Tibika

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