Hawaiian Kona Coffee Bean Grade Classification Kona Coffee Region Classification Kona Coffee How to bake?

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Hawaiian coffee is the only top variety produced in the 50 states of the United States. Because the planting area of coffee on the island is very small.

The annual output and limited quantity of coffee beans produced in Hawaii are of good quality. As a result, the price of coffee beans produced in this area will be higher than that of other coffee-growing countries.

Most coffee is grown on the slopes of Mauna Loa, where the soil is fertile and contains volcanic ash.

The pleasant climate of Hawaii is very suitable for growing coffee trees. There is plenty of rain and sunshine here, and there is no worry about frost.

Coupled with the natural peculiar phenomenon of "free shade" (freeshade) in this area, it provides the necessary shade for coffee trees.

With such superior natural conditions, the yield of Arabian coffee in Kona is higher than that of other plantations and has always maintained high quality.

Introduction to the classification of Kona production area

Kona (kona)

Kona production area is located in the Big Island, the most famous production area in Hawaii, world-famous. Coffee beans have a perfect appearance, and his fruit is extremely full.

The luster is bright, the coffee taste is rich and fragrant, and has the cinnamon spice flavor, the acidity is also balanced moderate, is the world treasure.

Kona classification

Kona coffee beans are graded according to the size of the beans. It is divided into Type 1 and Type 2.

Type 1 is a standard coffee bean, with two beans in each coffee fruit.

Type 2 is the exclusive adzuki bean (Peaberry).

Type 1: Kona Extra Fancy, Kona Fancy, Kona Number 1, Kona Select and Kona Prime according to the order from big to small.

Type 2: contains two grades of adzuki bean Kona Number 1 Peaberry and a smaller Kona Peaberry Prime.

Kona, a small round bean from Hawaii, does not bake much at a time, which is about the amount you can drink in a week because of its small quantity. The roasting degree is not very deep, and the beans are cooled about 2 minutes after the first explosion, so this time the roasted coffee beans do not have a bright oil on the surface, but with a dark but not too deep coffee color. Basically, I like this degree of baking. When I cook a single product, I can drink the flavor of beans, while when I cook espresso, I can taste the sour, sweet and bitter taste. When I use it as a latte, I can taste the slightly sour, middle and sweet taste of milk, so this degree of baking can taste the characteristics of beans, which is much more interesting than deep baking that can only do lattes.

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