Introduction of Hawaiian Coffee beans description of Hawaiian Coffee Flavor

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Hawaiian Kona coffee beans

There are about 500 coffee species in the world, but the three original species which are widely cultivated are Arabica, Robusta and Coffee Liberica. Among them, it has commercial value, and almost all of the coffee is Arabica. Including Rose Summer, Blue Mountain and Mocha and so on. The more common varieties of coffee in Hawaii are Catuai, Mokka, Typica and Caturra. The Hawaiian Typica introduced by ISLANDER is often described in the Hawaii State Cup as having chocolate aromas with slightly caramel, wood and nutty flavours. On the other hand, Caturra is famous for its fruity, berry flavor and silky taste. Yellow Caturra, specially introduced by ISLANDER, is famous for its melon-like sweetness and fragrance. In addition, this time we accidentally found that the Maragogype on the big island of Hawaii, commonly known as elephant beans, subverts our impression of elephant beans in Central and South America or South Asia. Thanks to volcanic soil, not only huge, chocolate and peanut aromas, caramel sweetness and its bean diameter show a surprising positive proportion, through shallow baking, the citrus flavor similar to large white pomelo is a new experience that coffee lovers should not miss.

Hawaiian Kona Coffee

Kona has a pleasant climate, charming sunset and beautiful beaches. It is also the most famous coffee producer in Hawaii. Most of the well-known Hawaiian coffee comes from Kona. This coffee has just been harvested, and the freshly baked coffee is particularly exciting. Full of peach and toffee, cream honey, nougat, cocoa flavor. Floral aroma, syrup-like taste. The grade of raw beans belongs to Extra Fancy Kona, which is the highest and the largest of all Konadou. Only about 10-20% of the total harvest can be attributed to Extra Fancy. It is really a rare coffee.

Although the flavor of a big apple is not necessarily better than that of a small apple, just as a big apple is not necessarily better than a small apple, the oversized Kona flavor is different. It is more palatable, gentle, fragrant and round, while the flavor of small particles Kona is more concentrated and strong.

This round and smooth Kona Bloom is very suitable for hand flushing.

The characteristics of Hawaiian coffee beans

In the coffee industry, island coffee beans are extremely rare, and Jamaica's Blue Mountains, Hawaii Kona, and Kafu are among the best. General island-type coffee beans are not hard enough, so they are less likely to go into shallow roasting, because shallow roasting tends to increase the temperature in a short period of time, which is easy to cause coffee beans to break. However, Hawaiian Kona and Cafu Coffee is blessed with both volcanic soil, high-altitude topography and special climate, and has been tested by shallow baking. ISLANDER is selected from the coffee beans of many award-winning estates on the Big Island of Hawaii, and works with excellent coffee roasters in Hawaii to adjust the taste according to the preferences of Taiwanese consumers.