The difference between Hawaiian Kona and Blue Mountain Coffee Hawaiian Kona Coffee Introduction Flat beans and pill beans Introduction

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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 coffee, which is perfectly clean and full of unique tropical fruit aromas, cannot be replaced by any other coffee.

Coffee experts often compare Kona coffee produced in Hawaii with 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 in Hawaii makes Kona coffee have no bad evaluation to maintain a high level of quality, unlike the occasional poor murmur of Blue Mountain coffee.

Within two days of sitting on the ground, the Hawaiian bean will begin to explode and change color. Within four days, the seeds of Hawaiian beans will burst and turn brown and gray, which is the best stage of Hawaiian bean flavor in these days. If it is placed for too long, the shell will become too black and the nuts will lose their creamy flavor. At this time, it can not be called the top Hawaiian beans.

Bouquet: red wine-like color with citrus and dried fruit aromas, vanilla aromas and sucrose aromas

The obvious acidity in the taste makes people feel fresh and bright, and the aftertaste can feel the flavor of citrus fruits.

Kona Coffee in Hawaii is divided into two categories: Type I (flat beans) and Type II pill beans (Peaberry).

According to the size, water content and purity of bean seeds, Type 1 is divided into 'Kona Extra Fancy',' Kona Fancy', 'Kona Number 1,' Kona Select', and 'Kona Prime'; Type II Kona coffee are divided into' Peaberry Number 1 'and' Peaberry Prime';, and a lower grade of 'Number 3' is not called Kona Coffee.

The biggest threat to Kona Coffee in Hawaii in recent years comes from pests caused by the coffee pulp borer (Hypothenemus hampei). In late November 2010, the Hawaiian Department of Agriculture announced that all raw beans must be fumigated with methane bromide or another six-step procedure before leaving the island.