Introduction of KONA Coffee Bean planting treatment method introduction of KONA Coffee Bean grading system

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About Kona coffee beans, coffee drinkers have heard of his acidity and rich acidity, but after spending some time in Hawaii, I found that the term Kona coffee beans can only represent the coffee beans produced in the state of Hawaii. their quality and taste vary greatly from product to product, and there is no way to accurately describe them. Because different estates / companies may grow / purchase different beans, the products themselves represent different plant fruits, and the time of collecting coffee beans is different (I know that some coffee companies will give different names to coffee beans harvested in different months), and the processing and screening process of coffee beans after harvest may also be different (especially when the screening procedure will determine the grading of coffee beans, extra fancy, fancy or estates). Then the most important thing is the way and degree of baking, which will bring different taste.

Kona coffee beans are Kona coffee beans grown in pollution-free Hawaiian volcanic rock soil, so the growth conditions are limited, so the yield is relatively rare and precious.

Because of its special growing environment, Kona coffee beans have a special charming aroma, moderate taste without sour or bitter taste.

The reason why Kona coffee beans are precious is that, in addition to manual harvesting and baking operations, it takes only 4, 000 coffee beans to produce a pound of Kona coffee beans, which is equivalent to a coffee tree that can produce only one pound a year.

English name: Kona coffee

Honor: Kona coffee Kona coffee beans

Origin: United States

Taste and characteristics: it has the most perfect appearance, its fruit is extremely full and shiny, it is the most beautiful coffee bean in the world, smooth and fragrant, with attractive nutty flavor and moderate acidity.