Hawaiian Kona Coffee History Hawaiian Kona Coffee was born from legendary bean knowledge

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Hawaii is a beautiful island. It began to grow coffee in the 18th century. Most of the coffee was grown on Kauai Island and the Big Island of Hawaii. It has a very ideal climate and soil. The process is extremely careful, and the appearance of coffee beans is very perfect. But the limited acreage and high wages in the United States are all the reasons why Kona beans are expensive. But Hawaiian Kona coffee, which is perfectly clean and full of unique tropical fruit aromas, cannot be replaced by any other coffee.

Coffee experts often compare the Kona coffee produced in Hawaii with the Blue Mountain coffee produced in Jamaica, both of which have mild and suitable acidity and the sweetness of delicate fruits, but the strict quality control of Kona coffee makes Kona coffee have no bad evaluation to maintain a high level of quality, unlike the occasional poor murmur of Blue Mountain coffee.

The picture above shows a close-up shot of Hawaiian Kona coffee beans, with at least one defective bean in size.

Compared with gold manning, there is no significant difference in color between Kona and gold manning.

Each batch of Hawaiian Kona beans will be marked with farm address, farm name, batch number, weight and crops produced in the United States

This batch selects 100% Kona coffee,Kona (Kona) Coffee Cooperative selected batch No. 50 in the coffee farm on the big island, with the characteristics of Kona coffee, coffee beans send out fresh grass aroma, defective beans have the same size, coffee beans are fresh and clean and have a strong and heavy touch (Broog has pictures), Kona do not bake We agree with you that there is not! Too deep, medium and shallow baking (City~Full City-) is recommended.

The new batch of Kona beans is 100% Hawaiian kona beans, Kona coffee cooperative batch No. 50 Kona beans.

The lightly baked (City) Kona is grinded with a hint of plum acid, cooked with the aroma of Tieguanyin ripe tea, clean, fresh and moist without impurities, a slight citrus acid turned into banana pineapple sweetness, and the sweetness of brown sugar swirls in the mouth and nose.

Medium-baked Kona, Hawaii, mainly gets a balanced, warm, sweet nectar and elegant, full-bodied taste. Brewing coffee gives off the sweet fruit aroma of cantaloupe, which makes people feel sweet and happy. Yuyun, a kind of soft malt sweet slips into the throat and then rushes on the throat, letting the sweetness stay all the time.