The output of Hawaiian Kona coffee beans is less and the price is expensive, so is it delicious? How to cook it is better

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Why is 100% Kona coffee so expensive?

To sum up, one of the main factors is the high cost of labour. Most of the world's famous coffee production sites are located in third World countries, where there is a generally cheap labor market. The south coast of the Big Island of Hawaii is the Kona Coffee Belt, where workers have been picking and processing coffee beans by hand. Industrial mass production is not popular here. Maybe it has something to do with the relaxing lifestyle in Hawaii. Most Kona coffee is digested in the United States. About 8% are exported to Japan and the rest are sold to specialty stores in Canada and Europe.

KONA, Hawaii:

There is a saying that Blue Mountain is the king of coffee and KONA is after coffee. But relative to the Blue Mountains, due to the island topography and volcanic soil, Hawaiian coffee has a very special taste, not too strong, not too sour and mellow, with pleasant wine aromas and acidity.

Kona coffee is grown without shelter, and Hawaii has an island climate, often with a dark cloud, resulting in a shading effect. Coffee farmers in Hawaii usually keep their farms quite clean, and the fertile land, coupled with the fine management of farmers, is suitable for the climate in which coffee grows. It makes Kona Coffee become the boutique coffee on the market, and the fine Kona Coffee is suitable for the suitable geographical location and climate. Coffee trees grow on the slopes of volcanoes, and their geographical location ensures the altitude needed for coffee to grow; the dark volcanic ash soil provides the necessary minerals for 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 of Kona to block out the sun to protect fragile coffee saplings.

The climate is very suitable, the sun in the morning gently passes through the air full of water vapor, in the afternoon, the mountains will become more humid and foggy, and the white clouds surging in the air are natural umbrellas for coffee trees, and the evening will become sunny and cool. Because of the suitable natural conditions, the average yield of Kona coffee is very high, reaching 2240 kg per hectare, while the yield of coffee in Latin America is only 600 kg to 900 kg per hectare.

What is the taste of Kona coffee?

For coffee lovers, if you prefer fresh and warm coffee, then Kona coffee should be the best choice. Before tasting, you will be attracted by the faint aroma of coffee, after tasting, that kind of not strong coffee flavor makes people have a long aftertaste.

Taste

Kona Coffee is fresh, crisp, medium-bodied, slightly sour and full-bodied, with a long finish. Most rarely, Kona Coffee has a blend of wine, red fruit and spices, as fascinating as the colorful colors of this volcanic archipelago.

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