How will Hawaiian Kona Coffee's knowledge compare with Blue Mountain Coffee?

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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.

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.

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

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.

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