Hawaiian Coffee Bean | KONA Coffee Bean Flavor Evaluation _ introduction of Coffee Manor in Hawaiian Coffee Bean producing area

Today, let's introduce the KONA coffee beans produced in Hawaii, known as the Coffee Queen. Hawaii is a special coffee producing area. It has an island coffee climate. The first coffee was introduced by the first Spanish consultant in 1817, but it was not successfully planted. Later, the mayor of Oahu introduced coffee from Brazil and successfully planted coffee trees in Hawaii. The island climate makes its annual average temperature change very small, but the temperature difference between day and night is large, and there are many clouds to block the sun and protect the growth of coffee trees. Hawaii has fertile volcanic soil, and the coffee produced is soft and elegant, but slightly less thick.

This KONA, from Queen's Manor, is a high-quality farm in Hawaii, with an average elevation of 1100 meters. Its coffee beans use iron pickup, which is the oldest Arabica bean, with elegant flavor and high cleanliness, but the coffee tree has weak physique, low disease resistance, low yield and easy to get leaf rust.

KONA coffee beans are washed to the maximum extent to retain the taste of the coffee beans and ensure the quality.

We use V60 filter cup for cooking, the ratio of water to powder is 1:15, the grindness is 75% of the national No. 20 screen, and the water temperature is 90 degrees.

After brewing, the flavor is reflected in the sweet-scented osmanthus honey, the aroma of mulberry fruit, and the soft malt taste in the aftertaste, like a cup of mulberry tea after cooling.