Characteristics and flavor of Hawaiian coffee beans washed in Hawaii Kona kona

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

The western and southern parts of the Kona region of Hawaii are famous for their coffee.

Located between 800m and 1100 m above sea level, it is the most suitable environment for coffee trees to grow.

As a result, the slopes of Horala and Mauna are covered with coffee trees.

Coffee experts often compare the Kona coffee produced in Hawaii with the Blue Mountain coffee produced in Jamaica, both have mild and suitable acidity and the sweetness of delicate fruits, but the strict quality control of Kona coffee makes Kona coffee without bad evaluation to maintain a high level of quality, unlike the occasional poor evaluation murmur of Blue Mountain coffee.

Washing treatment

Kona coffee uses water washing and natural drying.

Hawaii's clean and sweet mountain spring water provides the ideal conditions for washing.

This method creates the bright and clear appearance and pure and fresh taste of Kona coffee beans.

The washed coffee beans are placed on a huge plate and dried naturally by the sun.

Smooth, fragrant, with attractive nutty aromas

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