How do you get coffee beans from Hawaii?

Hawaii KONA

Country of origin: Hawaii

Treatment method: wet planing method

Variety: iron pickup

Altitude: 800m-1100m

Baking degree: medium and deep baking

It is recommended that the gram weight of hand-brewed coffee recommended by SCA should be 15g coffee powder 90 degrees to 91 degrees hot water 225ml and the ratio of water to powder at 1:15.

The coffee beans used in Kona coffee from Hawaii are grown on volcanic terrain. At the same time, there is a high density of artificial cultivation of agriculture.

Therefore, each bean can be said to be spoiled, the price is naturally expensive, second only to the Blue Mountain in price. Hawaiian Kona beans are evenly shaped and have a strong sour and sweet taste.

The palate is moist and smooth. Moderate baking in Qianjie makes the beans sour, while deep baking aggravates both bitterness and mellow taste.

This coffee bean grows from sea level to 6000 feet. Gourmet coffee usually grows only in the mountains.

Growing at a height of about 4000-6000 feet requires annual rainfall of about 80 feet and the need for dry and wet seasons is very obvious.

The soil for growing gourmet coffee beans requires very fertile soil, and usually volcanic rock, light cloudy or cloudy weather is also necessary in the growth environment of high-quality coffee beans.

The daytime temperature needs 15-20 ℃. This climate results in a longer growth process, a unique growth and climatic environment that leads to a stronger coffee flavor.

Coffee bean flavor is very balanced, walnut, caramel, berry, Brin, plum, nut, cream, the whole is relatively clean and rich.

Hawaii is mainly water washing. The biggest difference from the sun method is the use of fermentation to remove the pectin layer. After completing the fermentation and removing the pectin

As fermentation bacteria and impurities will remain on the coffee beans, the coffee beans will be cleaned again. In order to clean up

This step will consume a lot of water, and then the fruit will be dried and shelled. Hawaii's clean and sweet mountain spring water provides the ideal conditions for washing.

This method creates the bright and clear 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 missionary Lagers first introduced the bourbon species from Brazil in 1828 and Tibica from Guatemala in 1892. Farmers found that Tibica was more adapted to the soil and water of Kona, so they changed to Tibica in Guatemala and gradually evolved into the famous variety Kona today.

Although the Kona producing area is not high above sea level, the sour taste is cleaner and more elegant than the coffee in the general low altitude area. This is because Hawaii, located in the subtropics between 19 and 20 degrees north latitude, is cooler, and the lowest temperature in winter is above 12 degrees Celsius, so it does not frost. The dark volcanic ash soil provides minerals for coffee growth, and the climate is very suitable. Interestingly, there is no need to plant shade trees in Kona's coffee planting area, because there is steamy air, damp and foggy all the year round, and white clouds surging in the air every day, providing a natural umbrella for coffee trees. it will be sunny and cool in the evening. Kona producing area has a large temperature difference between day and night and good drainage of volcanic soil, which is a coveted high-quality coffee environment in general low-altitude areas.

Kona coffee beans are actually subdivided into five levels; the first three levels are more common, in order of extra good (ExtraFancy), good (Fancy) and No. 1 (NumberOne), first class (Primary) and round beans (Peaberry), (round beans, commonly known as public beans, because some coffee lovers love them, especially those that can be sold at higher prices). About 5% of Kona coffee beans are round beans. Except for the special selection of round beans, the other four grades are graded according to the size, weight and defect ratio of beans. Before the Kona raw beans are exported, a number label is affixed to the sack, which indicates that it has been certified by the Hawaiian Department of Agriculture, with an identified official seal.

The earliest coffee cultivation in Hawaii had adopted the model of large-scale coffee plantations, and at that time, coffee had not yet become a widely grown crop in the world, and the production and sale of Kona coffee had experienced several ups and downs. After the outbreak of World War I, the demand for coffee increased sharply, and the government bought a lot of coffee for soldiers in order to maintain their combat ability. the rise in demand led to a rise in prices, and Kona coffee was no exception. The period from the outbreak of World War I to 1928 was the golden age of Kona Coffee. But the Great Depression that followed dealt a heavy blow to Kona Coffee. In 1940, the second World War caused the price of coffee to rise again. In order to avoid excessive price increases, the US government set a price cap for coffee. Even so, coffee farmers in Hawaii got a lot of benefits. During this period, their means of transportation for transporting coffee fruits were all replaced by donkeys and jeeps. In the 1970s and 1980s, the price of Kona Coffee experienced several ups and downs, but it was from this period that Kona Coffee established itself as the top coffee in the world. Even though Kona Coffee has been famous all over the world, its production remains relatively low.