Island Kona Coffee introduction how is the grading system of Hawaii Kona coffee beans different

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Qianjie-Hawaiian Coffee introduction

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.

Specifically, Kona refers to an area of Hawaii where the climate is considered the best place to grow delicious and fragrant coffee beans. It has a black lava slope. It is located on the west coast of Hawaii, which is often referred to as the "Big Island". It grows in North and South Kona. Even though it grows in Hawaii, but not in Kona, it can never be called Kona Coffee.

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.

Hawaiian Kona coffee beans are divided into two categories: Type1 and Type2. Type1 is a flat bean and Type2 is a round bean. Under the two levels, it is divided into several levels according to the size and the number of defective beans.

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