A detailed description of the flavor of Kona Coffee in Hawaii Coffee growing area and Historical Kona Coffee

Given that Hawaii is the only state in the United States that grows commercial coffee, this naturally leads to the question: "what is the best Hawaiian coffee?"

First of all, as objective commentators, we always avoid the word "best" because it implies absolute superiority to some extent and does not realize the subtlety and vagueness of coffee appreciation. However, in spite of this, it is clear that some Hawaiian coffee is better than others, whether in the main growing areas or between other areas.

The most famous coffee in Hawaii comes from the Kona growing area of the big island. However, coffee is grown in other parts of the island (Kau and Pune, and possibly other places) and all the major islands of Hawaii, including Kauai, Maui, Oahu and Molokai. Each coffee has its own unique quality, which is determined by significantly different growth conditions and processing methods. We reviewed the coffee in Kona, Kau, Maui, Kauai and Molokai.

There are about 500 Kona coffee farms in the Kona coffee belt, most of which cover less than five acres. Kona's coffee factories and coffee farms are mostly family businesses.

A century ago, in the early days of Kona coffee cultivation, Japanese immigrants had the largest number of Kona coffee growers, and 4/5 of Kona coffee farmers were Japanese. Today many Kona coffee farmers are the fifth generation of these primitive Kona coffee farmers.

Hawaiian Kona Coffee is famous for its simple and rich flavor, typically light, delicate, mild, complex aroma and taste.

Good Kona coffee is clean and balanced, medium-bodied, with bright acidity, but classical balance, usually showing spicy and buttery characteristics, soft-bodied, full-bodied, with an excellent finish / finish.

Better Kona coffee is bought from a single estate, rather than being mixed together for general market sale.