Hawaii Cau | Starbucks Coffee Type | Starbucks individual Coffee

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State of Hawaii is the only archipelago state in the United States, consisting of 132 islands in the central Pacific Ocean. The capital is located in Honolulu (Honolulu) on Oahu.

The earliest residents were Polynesians, who emigrated from Europe and Asia one after another after 1778. The Kingdom of Hawaii was established in 1795. Annexed by the United States in 1898. It officially belonged to the United States in 1900. It became the 50th state in the United States in 1959. Today, the majority of local residents are European, American whites and Japanese, followed by mixed-race, Filipinos and Chinese. Its land area is 16700 square kilometers.

Hawaii has an island climate with monsoon regulation all the year round, so the annual temperature is about 26 ℃-31 ℃.

Hawaii Kau

Kau is at the southernmost tip of the island of Hawaii and its topography is very diverse. Most of the kau coffee is produced in several mountains above the town of Pahala on the side of the Mauna Loa volcano. Coffee was first grown in Cau by JC Searle in 1894. However, due to the competition for land and labor from sugar cane plantations, his coffee business did not achieve commercial success. When the sugar industry collapsed a hundred years later and the sugar cane plantation in Kau closed in 1996, displaced plantation workers saw coffee as one of the most promising ways.

The first years of the fledgling Kau coffee industry were challenging as farmers struggled to acquire the agricultural, processing and business skills needed to succeed in the modern coffee industry. Thanks to the unremitting efforts of coffee farmers, they quietly began to produce magic coffee rooted in the Hawaiian tradition.

In the early days, Cavu's coffee was mainly sold to the Kona market, and it can be said that there was little recognition for Cau growers. Kau Coffee slowly began to develop its own brand characteristics among local coffee lovers. In 2007, Coffee Coffee entered the annual competition of the American Fine Coffee Association and became a hit. In 2011, Starbucks' reserve Hawaii Kau won the coffee of the year award from the Fine Coffee Association of America.

The award record of coffee from Cau producing area from 2007 to 2012:

2012 SCAA Roasters Guild Coffee of the year

2011 SCAA Roasters Guild Coffee of the year

2011 Hawaiian Coffee Association Hawaiian Coffee Champion

2010 SCAA Roasters Guild Coffee of the year

2010 Hawaiian Coffee Association Hawaiian Coffee Champion

The 7th SCAA Roasters Guild Cupping Competition in 2009

The 11th SCAA Roasters Guild Cupping Competition in 2008

No. 6 and No. 9 SCAA Roasters Guild Cupping Competition in 2007

Kau coffee bean information

Origin: Asia Pacific Hawaii Cau

Processing method: washing method

Beans: Guatemala Tibika, Huang Kadura, Red Kaddura

Acidity: medium alcohol: medium

Caption: the flavor of cream chocolate with sweet almonds

Cau has always been with Starbucks, and it is also active in other places, such as the Copperani Integration, a season limit previously introduced by Ming.

Kau brewing and sharing

The beans are not very deep-baked, which makes the beans more enjoyable.

1.V60 (heat): 15g powder, Ditting6 file, gouache ratio 15:1, two injections of water (125g 100g), water flow, uniform circle from inside to outside.

Description: soft acidity, almonds, cream chocolate, tea feeling

two。 Six cups of Chemex (heat): 25g powder, Ditting7 file, the first injection 50g steamed 28s, the second time water injection to 320g, waiting for 40s and then injection to 400g.

Description: improved acidity, tea, almonds, chocolate

3. Pine house: 20g powder, Ditting5.5 file, total water powder ratio 8 1pm 50g water stew 3min, then inject 50g water, then directly pour hot water 60g dilution.

Description: low acidity, cream chocolate, almonds, high mellow, delicate taste

4.Kalita wave (ice): 220g ice in Yunduo pot, 30g powder, 5.5 grade, 60g water stew for 12s, then flow from the middle to the outside to 200g of total water.

Description: refreshing and sour, almonds, tea is obvious, chocolate is sweet

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