Coffee beans Hawaiian Kona Coffee Raw beans Extra fancy kona

A coffee producing area considered to be one of the best in the world must cover six important factors: soil quality, altitude, sunshine, cloudiness, rainfall and slope. Hawaii is blessed with these six elements to produce the best and most respected coffee in the world.

Soil: fertile tropical Hawaiian volcanic soil that provides the dense nutrients of the Kona Coffee Tree.

Altitude: the appropriate altitude of 2100 to 3600 meters and the cool moonlight promote the fruit of Kona Coffee to ripen slowly and create an excellent taste with rich appearance and full moisture.

Rizhao: the warm tropical sun plays an important role in the reproduction of coffee trees. Hawaii provides the morning light that Kona Coffee needs. Cloud cover: due to the rise of clouds at noon, the severe direct sunlight is ensured and stopped. Rainfall: cloud cover brought enough Rain Water, so that after a morning sun coffee, eager to enjoy the afternoon Rain Water's moisturizing baptism. Slope: a good slope makes Kona coffee absorb enough water in the soil without absorbing too much and affecting the flavor of the coffee. Kona usually retains his sour brightness and aroma with medium or very light baking. The Kona brewed in a siphon coffee pot is full-bodied and balanced, with a strong and unique personality, suitable taste, without any unpleasant taste; ordinary coffee will look sour after a few more minutes, while Kona, when the temperature drops, it is very rare to keep balance and taste.