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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.

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 Hawaiian coffee bean is very uniform, complete, with few defects and lack of horn beans, but the limited planting area and high wages in the United States make Hawaiian coffee beans very expensive. But Hawaiian coffee 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 kinds of coffee have mild acidity and delicate fruit with pink and tender sweetness. however, due to the strict quality control of Hawaiian coffee beans and advanced low-temperature storage equipment, the quality of Hawaiian coffee beans has always been maintained at a high level, unlike the occasional murmur of poor evaluation of blue mountain coffee.

The southernmost area of the Big Island of Hawaii is the KAU Cafe Zone, a new coffee growing area in Hawaii that began in the 1990s. These areas used to grow sugar cane plantations, but the profits of sugar cane plantations have become low due to market factors. Many sugar cane plantations have led to the displacement of farmers, unable to make a living, and coffee cultivation is bringing hope to everyone. Despite the ideal growth conditions, they initially made active efforts to get rid of the shadow of their time-honored Kona coffee beans.

In 2007, Coffee from Hawaii Coffee Mist won sixth and ninth places in the coffee contest held by the American Fine Coffee Association (SCAA), and then won the World Coffee of the year Award again in 2011.

This coffee-producing area actually went unnoticed before, and Chris Manfredi, a local coffee grower, hired agronomic experts and consultants to help local small-scale coffee farmers succeed. After several years of winning the coffee competition of the American boutique society, the coffee beans produced by KAU caf é in Hawaii have been regarded as one of the best coffee in the world.

Qianjie coffee is recommended to be brewed in 89-91 degrees water for about one minute and fifty seconds. With creamy, milk chocolate and almond sweetness.

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