Is the variety of Hawaiian coffee beans Arabica? how to teach you how to handle kona coffee?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Front Street-Hawaii Kona Coffee Introduction

Kona coffee beans from Hawaii have the most perfect appearance, with unusually full fruits and bright luster. The coffee has a rich aroma with cinnamon spice notes and a balanced acidity. Hawaiian coffee is the only top-ranked variety produced in the 50 states, and the native United States is naturally its largest market.

Kona coffee is grown on the slopes of Mauna Loa volcano on the southwest coast of Hawaii. In terms of flavor, Kona coffee beans are closer to Central American coffee than Indonesian coffee. It is of high average quality, carefully prepared, medium texture, good acidity, very rich flavor, and fresh Kona coffee is extremely fragrant.

If you think your coffee is too thick, African too sour, or Central American too rough, Kona might be for you. Kona is like a girl walking in the Hawaiian sun breeze, fresh and natural.

Kona coffee beans are evenly shaped, with intense acidity and sweetness, and a smooth, moist taste. Because it grows on volcanoes and has a high density of artificial cultivation, each bean can be said to be a spoiled "lady", beautiful, plump and baby-like delicate skin.

Although Hawaii is often affected by tornadoes, the climate conditions are ideal for coffee growing. There is plenty of rain and sunshine here, and there is no worry about frost. In addition, there is a strange natural phenomenon called "free shade."

On most days, around 2 p.m., white clouds appear in the sky, providing the coffee trees with the shade they need. In fact, it is the natural conditions that make Kona produce Arabica coffee more than any other plantation in the world, and maintain a high quality, unique growth and climate conditions create a stronger coffee flavor.

Flavor: Smooth, rich and nutty.

Hand washing parameters: kono filter cup grinding BG-6W water temperature 87° three-stage extraction

First, 30g of powder is stewed for 30s, water injection starts timing, then water injection is stopped for the second stage until 125g, water injection is stopped for the third time when the water level is about to expose the powder bed, water injection is stopped for 225g, and the filter cup is removed when the water level is about to expose the powder bed. Extraction time is 1: 50s.

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

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