Hawaiian coffee grading describes in detail how Hawaiian coffee is graded.

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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.

The Hawaiian Queen Coffee Farm Queen Manor is located in the middle of the coffee belt on the island of Hawaii and has a 160-acre farm. The estate holds the Cona Cup test competition on the island of Hawaii every November, and the Queen's Manor is famous for being the runner-up in the large-scale Department of Agriculture in 2011 and 2012, winning the championship for two consecutive years in 2013 and 2014, and the third runner-up in 2016.

Extra Fancy is the highest grade of beans in the Hawaiian Kona coffee bean grade. compared with other Kona coffee beans, Extra Fancy beans are brighter and glossy, and have a smoother taste and perfect balance, with rich fruit sweetness. it is said to be called the world's three volcanic beans with Jamaica-Blue Mountain NO.1 and Panama-geisha.

The appearance is large-grained semicircle, each is very uniform, complete with few defects and missing beans, the perfect clean Hawaiian Kona Extra Fancy full of unique tropical fruit aroma can not be replaced by other coffee.

Country: United States

Production area: Hawaii

Manor: Queen's Manor

Variety: Typica

Altitude: 550m-760m

Grade: Extra Fancy

Treatment method: washing treatment, natural or machine drying

Flavor features: cantaloupe, nectar, brown sugar, apple, vanilla, elegant flower aroma, delicate acidity, good sweetness, full and thick aroma.

Award record: 1st Runner-up in 2011-2012, 2013-2014 Champion and 2016 Runner-up in Hawaii Island Cona Cup Test Competition; fourth and fifth place in HCA Competition 2017

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