Hawaii Kona Coffee History Story Kona Coffee Food how about Chocolate and Coffee

Kona Coffee is a world-famous coffee that grows only on the slopes of two volcanoes on the big island. The porous and mineral-rich volcanic soil, coupled with often sunny mornings, but cloudy or rainy afternoons, breezes and mild nights give coffee from the big island a unique flavor.

In addition to coffee, there will be other products in every coffee farm. For example, you can taste the local chocolate during the Waialua Estate visit, and the chocolate and coffee match is very natural and perfect. The rich flavor of the coffee adds a good balance to the chocolate, contrasts the silkiness of the chocolate with the smoothness of the coffee and adds extra complexity to the chocolate case!

History:

1: the History of Kona Coffee

The first attempt to grow coffee in Hawaii was attributed to horticultural experimenter Don Francisco de Paula Marin (don Francisco de Paula Marin). Marlin introduced many plant species to the Hawaiian Islands in 1817, but failed to do so for coffee plants.

Samuel Ruggles successfully brought coffee to Hawaii in 1828. Over the next 150 years, coffee replaced the well-known sugar industry and experienced many ups and downs. It's just that in the past few decades, the sugar on the Hawaiian islands has almost disappeared, and the coffee is stronger than ever!

In the following timeline, we highlight important milestones in the history of Kona Coffee. The whole timeline is summed up from the excellent book Acup of Aloha.

1817: Don Francisco de Paula Marin brings the first coffee saplings to Hawaii, but the plants wither.

1828-1860: Samuel Ruggles grows the first coffee in Kona (1928). In the decades that followed, more and more coffee plantations opened, but in the 1850s, difficult times began due to lack of labor, bad weather and pests. In 1860, coffee almost disappeared from the Hawaiian islands.

1873: Henry N. Greenwell was honored at the World Exposition in Vienna for his outstanding Kona coffee. Irrelevant but interesting: this World Expo is widely regarded as a huge failure. It lost the equivalent of $170 million today as a result of the devastating combination of the world's first real international financial crisis and the last cholera epidemic in Vienna. )

1892: Hermann Widemann introduces the "Guatemala" coffee variety from Guatemala to Hawaii. Today, this variety is called "Kona Typica" and is the most popular variety in Hawaii. Coffee production began to pick up.

1899: the price of coffee falls sharply again, almost causing it to disappear from the island.

1917-1918: world War I led to a sharp increase in domestic demand for coffee. Frost in Brazil damaged its coffee crop and led to a world coffee shortage. In Hawaii, the coffee situation is getting better again.

1929: the Great Depression begins. The price of coffee plummeted. A decade after debt continued to rise and coffee prices continued to fall. The dark times of Kona Coffee (and the rest of the United States).

1941-1953: as the United States enters World War II and the army buys coffee, coffee prices rise steadily after the war, helping Hawaii's coffee recover. Another frost in Brazil (1953) supported this, which once again led to a global shortage of coffee.

1960s: coffee rises again in Hawaii with a record harvest. Tourism began to compete with coffee plantations for labor.

1970s: low prices, high costs and labor shortages led to the last mass extinction of Hawaiian coffee.

1980s: coffee prices rebounded again in the mid-1970s, and a new group of coffee farmers rose. Kona Coffee is now regarded as a "specialty coffee" and is beginning to attract more and more fans.

Introduction of 10% Kona coffee blending regulation (HRS 486-120.6) (full text). The law allows mixed coffee with only 10% Kona coffee to be marked as "10% Kona coffee".