Hawaiian Kona Coffee is the only place in the United States that produces top varieties of coffee.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Hawaiian Kona Coffee
The history of Hawaiian coffee dates back to 1840, and the special climate on the slopes of the Kona area on the west coast of the big island provides a unique environment for its cultivation.
The coffee beans cultivated here are known as the three top coffees in the world for their unusually full appearance, bright luster and rich aroma.
Kona Coffee (Kona Coffee) has a balanced and moderately sour taste, a gentle and rich palate and a unique fruity flavor.
From beginning to end, it has been enthusiastically pursued by coffee fans all over the world.
As the only producer of top varieties of coffee in the United States, the Kona region of Hawaii has nearly 650 farms that grow Kona coffee beans.
Hawaii's fine Kona coffee is suitable for the right geographical location and climate. Coffee trees grow on the slopes of volcanoes
The climate is very suitable, the sun in the morning gently passes through the air full of water vapor, and in the afternoon, the mountains become more humid and foggy.
The white clouds surging in the air are more natural umbrellas for coffee trees, and the night will become sunny and cool.
Due to the suitable natural conditions, the average yield of Kona coffee is very high, reaching 2240 kg per hectare.
In Latin America, the yield of coffee per hectare is only 600 murals and 900 kilograms.
Kona coffee is grown without shelter, and Hawaii has an island climate, often with a dark cloud, resulting in a shading effect.
Coffee farmers in Hawaii tend to keep their farms quite clean, with fertile land and fine management of farmers.
A climate suitable for coffee growth. Make Hawaiian Kona coffee a boutique coffee on the market.
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