How to bake Hawaiian coffee? what baking degree is suitable for Hawaiian Kona coffee?

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Hawaii is an island with beautiful scenery and rich products, which grows a lot of cocoa, hazelnut and coffee. The price of coffee is the best for farmers to harvest the most. Hawaii began to grow coffee as far back as the 18th century, mostly on Kauai Island and the Big Island of Hawaii, because of its ideal island climate, fertile volcanic ash soil and careful treatment. The appearance of each Kona bean is very uniform, complete, with few defects and lack of carob beans, but limited acreage and high wages in the United States make Kona beans very expensive, but Hawaiian Kona beans, which are perfectly clean and full of unique tropical fruit aromas, cannot be replaced by other coffee. Compared with Jamaica Blue Mountain Coffee, both coffee have mild acidity and delicate fruit with pink and tender sweetness, but Kona beans have strict quality control and advanced low-temperature storage equipment so that Kona beans have no bad evaluation to maintain a high level of quality, unlike the occasional poor evaluation murmur of Blue Mountain Coffee.

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.

Most of the high-quality Hawaiian Kona comes from small coffee farms, with an annual output of no more than 150 bags (about 45 kilograms per bag). The varieties are special, traditional varieties that cannot be grown in low-altitude mountains and hard beans at high altitude. most farms run coffee shops to sell their own coffee beans, attracting tourists to Hawaii, Mu Ming, to buy another kind of in-depth tourism to increase farm income. Of course, only good coffee beans can attract tourists to spend.

Makapueo Farm has the pattern of an owl on the bean bag, so it can also be called Owl Farm. Makapueo Farm is a coffee farm on the west coast of the island, with a typical planting environment of Kona, Hawaii. Sunny morning, cloudy afternoon rain, cool breeze and gentle evening, coffee is on the mineral-rich volcanic soil, which is a favorable environment for coffee growth.

Makapueo Farm is an Extra Fancy-rated Kona, specially selected, and each bag of Hawaiian Kona has a grade mark to tell consumers which farm grade Kona they are buying.

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.

Shallow baking end (City): elegant and fresh fragrance of sweet-scented osmanthus and camellia after grinding, jasmine after brewing, maintaining the tradition of Kona clean, fresh, hard and free of impurities, the imported green orange acid is beautiful and high-pitched, but after a while it turns into the sweetness of mango litchi, the coffee is slightly cold and the whole frankincense steak in the mouth has been enhancing the creamy flavor of Kona. The vanilla flutters sweetly in the mouth and in the nasal cavity, whirling like butterflies in the flowers to let people put down and learn to relax.

60 seconds after baking (Full City-): after the coffee is ground, it has the aroma of vanilla and cantaloupe, the sweetness of brewed coffee maple syrup makes people happy, the taste is balanced, elegant and full, the orange is sour and bright, the aftertaste is sweet and sour, a soft sweetness slips into the throat and then rushes back and forth on the throat to let the sweetness stay.

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