Which Hawaiian coffee is good? how do you make Hawaiian coffee? what's the flavor of Hawaiian Kona coffee?

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Hawaii's coffee bean reputation mainly comes from "Kona". If you like typical island coffee with less acidity, more consistency and less fruit flavor, other islands are also worth exploring.

Over the years, Hawaii Big Island Cafu has been highly rated internationally, and the Annual Coffee Competition (Coffee of the Year) of the SCAA Coffee Show in the United States has been selected into the Top 10 position several times. Besides different climatic conditions, high altitude is one of the advantages of Hawaii Big Island-Kona.

Hawaiian Kona coffee beans are grown along the western coast of the Big Island of Hawaii and are bred in the unique fertile volcanic soil. Known for their exquisite quality and elegant and delicate flavor, Hawaii Coffee beans are another top representative of the world coffee map, almost comparable to the Blue Mountains in terms of rarity or cost.

Coffee beans grow in a period of time, and the places that have grown this year will not grow again next year, so the branches will grow longer and longer, one at a time, and of course they will mop the floor when they grow a long time. So the whole tree is cut down about every five or six years, but the roots are reserved for it to grow again.

Coffee trees don't really need to be taken care of. KONA Coffee is famous because it is only suitable for growing coffee in the "certain mountain area" of KONA. Partly because of the volcanic soil properties of Hawaii, and partly because of the wonderful weather in KONA, which is sunny during the day but showers begin after noon, these coffee trees can grow well without watering! In addition, kona coffee and Blue Mountain coffee actually use the same Arabica (Arabica) tree species, but because of climate, altitude, soil differences give it a completely different flavor.

Hawaiian coffee is produced every year from July, August to January, and the average coffee tree can produce less than a pound of coffee.

Like other parts of the Hawaiian Islands, the island also provides ideal climatic conditions for the cultivation of coffee beans. But the coffee beans produced by that are different, and it has a good reputation as "worldwide coffee". This is probably due to the fact that Kona Island is rich in volcanic black mud with moderate acidity, rich mineral content and suitable water content. And every afternoon, a cloud floats over the island to block out the sun to protect fragile coffee saplings.

But what is special about that coffee is that every coffee bean is hand-picked to ensure that only the best quality beans can be used in coffee production. In fact, 100% pure Kona coffee is rare and sometimes hard to find. The rarest coffee beans are beads (round beans with a single pod), which account for only 4% and 5% of the total annual output of Kona coffee beans. What is special about beaded coffee beans is that each coffee fruit contains only one coffee bean, while other types of Kona coffee fruit contain two coffee beans.

The Hawaiian coffee on Qianjie is from the KONA producing area. It perfectly deduces the characteristics of Kona with medium roasting. It exudes extremely complex sweet aromas of cashew, milk, peanuts, mulberry and tropical fruits. The taste is mild and soft, clear and clear, and the acidity is bright and elegant. I like the special flavor of KONA coffee very much.

The recommended brewing parameters of Qianjie coffee:

V60ap90 ℃ / 1 15 / time two minutes

Flavor: Mulberry, sucrose, tropical fruit