What kind of coffee beans taste good taste balanced Hawaii Kona coffee introduction red wine color aromatic rich

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Qianjie-brief introduction of Kona Coffee in Hawaii

In Hawaii, the Kona region is different from many other planting areas. More diversified industries are located in this area, of which more than 630 farms produce coffee. It is usually operated by individual families, and these farms are usually less than 2 square meters (5 pounds). The yield here may be the highest in the world. At the same time, the scale of coffee farms in this area is much smaller than that in other areas of Hawaii, so it is common to see manual harvesting.

Kona Hawaiian Kona coffee beans are popular with Arabica beans in the highlands, and have become one of the most popular and prestigious coffee beans on the market. Kona Coffee is planted in Hawaii's rich volcanic soil and lava, giving coffee beans a fascinating aroma and a rich taste. The color of Kona coffee is similar to that of wine, which is one of the characteristics of Kona coffee.

"Coffee bars in Hawaii are not so expensive," Mimi said. "it should be said that coffee bars in other parts of the world are too low. "Rusty has planted about 6,000 coffee bars (they have been sparsely planted in coffee bars since they were planted), producing about 1 pound (0.45 kg) of raw beans from each plant each year. Most of them are used to plant four main varieties: Guatemala Typica, Yellow Caturra, Red Caturra and Red Bourbon. The Ka`u production area where these varieties are located is called Cloud Rest.

This season usually lasts from November to May of the following year. However, in a few months of the year, Lily can offer new fruits to other coffee producers in Ka`u region according to different harvest periods at different elevations. In her own way and with a high standard of inspection, Kelly handles all the coffee spices from ──, whether it's self-made or from other ──.

After the coffee peaches were picked, they were sent to Lily's home in Pahala for later processing, and the coffee went down the hill to the Palahara village about a long way away. Post-harvest processing often begins at the end of the harvest, which means that Li Li, along with Mimi, Peter, Ann and husband, often have to work late into the night for eight to ten months a year.

Li Li according to the type of coffee, weather and customer needs to change the way of processing. No matter what kind of treatment she uses, the first step she takes is to let the coffee peach "float", that is, to soak all the coffee peach in water, which is the practice of the company in this industry. Any coffee peach floating on the water should be removed because they are low-density peas, indicating that they are born with poor development and even lack of taste and sweetness in the day after tomorrow. The next step is very different from that of most people. Kelly and her co-workers carefully sift through the coffee peaches left behind, eliminating those that are too ripe and half-ripe, while those that are not thoroughly soaked or colored are not used. After that, Li Li began to proceed to the next step of processing.

Altitude: 150-900m

Receipt: August to January

Variety: Typi

Knowledge expansion: Kona coffee in Hawaii is a rare variety that can only be grown on volcanic slopes. The taste is rich and mellow, with a mixed aroma of wine, fruit and spice, with a special flavor.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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