Hawaiian Kona Coffee introduces how to divide the grading system of Hawaiian Kona coffee beans

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Qianjie-introduction to Kona Coffee, Hawaii

Hawaii's beautiful tropical Pacific island, in addition to its beautiful scenery, also produces the famous Kona coffee. Kona is also named after origin and can be sold under the trademark Kona only if it is grown and strictly certified on the southwest coast of Hawaii's main island, 20 miles long, 2 miles wide and 150m-750m above sea level, covering the slopes of Hualalai and Mauna Loa volcanoes.

Coffee features Kona coffee, Arabica coffee, beautiful appearance, average neat bean shape, clear taste, medium mellow, slightly sour taste, strong aroma and long aftertaste.

Coffee grade Kona coffee is divided into four grades, namely Extra Fancy, Fancy, Prime and Gr.No.1. Due to low production and high production costs, in the case of increasing demand for boutique coffee, the price of Kona on the market is catching up with the Blue Mountain of Jamaica, and the best Kona beans are becoming more and more difficult to buy.

The quality of Kona coffee with excellent growth environment is suitable for the suitable geographical location and climate. Coffee trees grow on the slopes of volcanoes, and their geographical location ensures the altitude needed for coffee to grow; the dark volcanic ash soil provides the necessary minerals for coffee. This is probably due to the fact that Kona Island is rich in volcanic black mud with moderate acidity, rich mineral content and suitable water content.

And every afternoon, a cloud floats over the island of Kona to block out the sun to protect fragile coffee saplings. The climate is very suitable, the sun in the morning gently passes through the air full of water vapor, in the afternoon, the mountains will become more humid and foggy, and the white clouds surging in the air are natural umbrellas for coffee trees, and the evening will become sunny and cool. Because of the suitable natural conditions, the average yield of Kona coffee is very high, reaching 2240 kg per hectare, while the yield of coffee in Latin America is only 600 kg to 900 kg per hectare.

Kona Coffee is grown without shelter. Hawaii has an island climate, often with a dark cloud, resulting in a shading effect. Coffee farmers in Hawaii usually keep their farms quite clean, and the fertile land, coupled with the fine management of farmers, is suitable for the climate in which coffee grows. Kona Coffee has become a boutique coffee on the market.

Kona coffee is made by washing and natural drying. Hawaii's clean and sweet mountain spring water provides the ideal conditions for washing, which creates the bright appearance and pure and fresh taste of Kona coffee beans. The washed coffee beans are placed on a huge plate and dried naturally by the sun.

The raw beans of Kona coffee are usually small packaged coffee beans. Kona coffee is also often used to make blended coffee along with other coffee beans. Kona beans mixed with other beans will be marked with "KonaBlend" on the package. Unfortunately, the content of Kona beans in this mixed bean may be very low, and the minimum content of Kona beans in Hawaii that can use the "Kona" label is only 10%.

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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