Coffee Queen Hawaiian Coffee producing area Coffee Bean grading introduction to how to brew Hawaiian Coffee

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01 | Preface

Hawaii is the only coffee producing area located in developed countries, although the altitude is not high, but because of the special island climate, the quality of the coffee produced here is not low.

Coffee was first introduced to Hawaii in 1817 by Don Francisco de Paula Marin, the first Spanish consultant during the reign of King Kamehameha. But it was not planted until 1825 when Oahu Mayor Chie Boki introduced coffee from Brazil and successfully planted it in Manoa Valley, and coffee was grown all over the island.

Bourbon coffee was introduced to the Big Island around 1828 and began to be grown on a large scale on the island of Kauai in 1836, but it was wiped out by diseases and insect pests in 1858, and the only one who survived was the KONA producing area of the island.

02 | production area description

Hawaii has an island climate, where the temperature does not change much throughout the year, but there is a large temperature difference between day and night, and there are enough clouds to block the sun. Although the average elevation of coffee producing areas is not very high, the quality of coffee produced here is not low due to Hawaii's special island climate and fertile volcanic soil.

MAUI ISLAND

MAUI has a large coffee garden, Ka'anapali, which is divided into small plots, but coffee is produced centrally. The estate was a sugar cane plantation from 1860 to 1988 and was later converted into a coffee plantation.

Altitude: 100-550 m

Harvest time: September-January of the following year

Variety: Kaduai, Kaddura, Ironka, Mocha

WAIKAPU,MAUI ISLAND

This area can be regarded as a relatively young coffee producing area in Hawaii, and the only coffee garden in the area is owned by a company located on the neighboring island of MOLOKAI.

Altitude: 500-750 m

Harvest time: September-January of the following year

Variety: iron pickup, Kaduai

KAU,BIG ISLAND

It was not planted until the sugar cane processing plant was closed in 1996, and before 2010, coffee cherries produced here had to be processed in neighboring areas, such as PUNA or KONA, but now a local processing plant has been built, so local people do not have to take coffee cherries to other places for post-processing.

HAMAKUA,BIG ISLAND

Coffee was grown here in 1852, and there were originally eight plantations. like other producing areas in Hawaii, the coffee industry began to decline because of the prosperity of the sugar industry, but coffee has been grown here since the mid-1990s.

Altitude: 100-600 m

Harvest time: August-January of the following year

KONA,BIG ISLAND

The popularity of Hawaiian coffee mainly comes from this producing area, which is different from other producing areas in Hawaii, where coffee cultivation is more diversified. There are more than 630 coffee plantations producing coffee, mostly covering an area of less than 2 hectares. It is usually run by different families.

The west and south of here are famous for their KONA coffee, which is between 800m and 1100m above sea level, which is the most suitable environment for coffee trees to grow. As a result, the slopes of Horala and Mauna are covered with coffee trees.

The unique natural environment of KONA region has given birth to Arabica coffee, which promotes it to become the plantation with the highest coffee production in the world. Not only the quality is guaranteed, but also the coffee cultivated under the unique growth environment and climate is more fragrant.

The coffee beans grown in KONA area are very good-looking, full in shape and bright in color, and are known as "the most beautiful coffee beans in the world".

03 | Coffee rating

KONA coffee beans are mostly classified according to bean size, which can be divided into four grades, which are the most advanced Extra Fancy, Fancy,Prime and Gr. No.1 et al. It is also divided into Type1 and Type2.

Type1 is a standard coffee bean that contains the largest Kona Extra Fancy, followed by ratings from large to small: Kona Fancy;Kona Select and Kona Prime.

Type2 is an exclusive small round bean, including two grades of Kona Number 1 Peaberry and a smaller Kona Peaberry Prime.

04 | handling method

Hawaii is mainly water washing. The biggest difference from the sun method is the use of fermentation to remove the pectin layer. After completing the fermentation and removing the pectin, the coffee beans will be cleaned again because the fermentation bacteria and impurities will remain on the coffee beans. In order to clean, this step will consume a lot of water, and then the fruit will be dried and shelled.

Hawaii's clean and sweet mountain spring water provides the ideal conditions for washing, which creates the bright appearance and pure and fresh taste of Kona coffee beans. The washed coffee beans are placed on a huge plate and dried naturally by the sun.

05 | Coffee culture

Every November, the Kona region of the Big Island of Hawaii hosts the Hawaiian Kona Coffee Culture Festival (Kona Coffee Cultural Festival) to celebrate the harvest of Hawaiian Kona coffee beans (Kona Coffee) and commemorate the 180-year-old tradition of Hawaiian coffee beans. During the nearly 10-day event, more than 40 coffee culture and competitive activities will be held in Hawaii, Big Island and Oahu to popularize Kona coffee knowledge and give tourists around the world a chance to get close to Hawaiian Kona coffee beans.

| 06 | recommended for cooking |

Take the KONA of Queens Farm in Hawaii as an example, using V60 filter cup, 90 degrees water temperature, BG 5R (60% of China's No. 20 sieve pass rate).

Technique: first steaming with 30 grams for 30 seconds, slowly injecting water to 120 grams in sections, and finally injecting water to 225 grams at the end of cooking. The time for steaming starts at about 2 minutes.

Flavor: malt, mulberry, jackfruit and caramel sweet for a long time.

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