Hawaiian Kona Coffee introduces how expensive kona Coffee is

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Qianjie-introduction to Kona Coffee, Hawaii

The History of Kona Coffee

Hawaiian coffee has a rich history. In 1825, the first coffee beans were planted here. Oahu was imported from Brazil at that time. The area proved to be attractive. As coffee blossoms all over the island, there is more and more coffee. It was not until 1828 that Kona coffee was grown in Hawaii, thanks to a missionary.

In the name of Samuel Rags. It didn't succeed at first. White virus infection has become a dominant problem, and most of the land has been converted into sugar cane plantations. In 1850, coffee production in Hawaii became more stable. Ladybugs are brought in to deal with pests caused by pests. Advanced cultivation techniques have also been introduced. At the same time, in the 1950s, Kona Coffee was said to be grown on more than 6000 acres of land on the big island, which proved its success. On such a large scale, the region can produce 17 million Kona beans a year. Today, more than 600 farms in Hawaii are growing Kona coffee, especially on the slopes of Mauna Loa. This is 95% of the coffee production on the whole of Oshima.

The harvest season for Kona coffee is from August to January. At this time, farmers spend a lot of time carefully selecting ripe beans. They will choose a red coffee cherry, which shows that it is ready to be harvested. Picking by hand is to make sure the cherries are ripe enough to be picked. After harvest, the flesh of each cherry is removed. The removal of the skin is done by hand, which is one of the reasons why it is much more expensive than ordinary coffee beans. It is fermented and washed with clean water. And then dry in the heat of the sun.

After drying, they are ground to remove the parchment. Then the green beans are classified and graded. After that, farmers can choose to sell coffee beans to commercial bakers, or they can process their own beans until they sell them. The taste is rich and mellow, with a mixed aroma of wine, fruit and spice, with a special flavor. The selected Kona coffee has a moderate sour taste and a gentle and full-bodied taste, as well as a unique mellow flavor.

With its aroma, unique taste and outstanding regional characteristics, Kona Coffee stands out in the international competition. People who like Kona coffee can make Kona coffee in person on the street of Kona Coffee. Now most of the coffee on the market that calls itself "Kona" contains less than 5% of the real Hawaiian Kona coffee, and the price is close to that of Blue Mountain coffee. The Hawaiian Coffee on Front Street is the real Kona Coffee, from Queen Farm, Queen's Farm, which won the runner-up title in 2009 and 2011 at the Gubria (Hawaii KONA Review) Cup Grand Prix.

Kona, Hawaii

Variety: iron pickup

Treatment: washing

Producing area: Queen's Manor

Flavor: sweet-scented osmanthus, mulberry, malt

Knowledge Gift: Hawaiian Kona Coffee and Jamaican Blue Mountain Coffee are tin card varieties.

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