Hawaiian coffee beans | Kona boutique coffee bean producing area, what is the most beautiful coffee bean in the world?

The early definition of top coffee followed that of Japan, when the top coffee was "one king and one queen", namely Kona coffee and Blue Mountain coffee. Hawaiian Kona coffee beans, as well as Jamaica's Blue Mountain coffee, are internationally known. The sun and beaches of Hawaii are fascinating, and the Kona coffee beans grown here are also the finest here, and their quality is perfectly reflected in the price of Kona coffee.

Although, in the book Fine Coffee Science, fine coffee is defined as Arabica coffee beans grown at more than 1200 meters. Kona is sunny most of the day, and the volcanic soil brought by the Hawaiian volcano makes the land fertile. Unlike the common fine coffee cultivation altitude, Kona coffee is cultivated at an altitude of 200 meters to 800 meters. The relatively low cultivation altitude makes the coffee grow fuller and has a distinct acid and sweet taste.

Hawaii's Kona region produces typical island-style coffee, and Hawaii can grow fascinating coffee even in atypical Arabica growing areas. The Big Island of Hawaii is small in size, and coffee cultivation on its islands is concentrated on the west coast of the island. There is an area called the Kona Coffee Belt, which is about 30 miles long and 2 to 3 miles wide, extending from Makalei to Oceanview and spanning North Kona, South Kona and Kafu.

The United States is the only developed country with coffee production. Hawaii is the only place in the United States where Arabica beans can be grown and produced. Like other coffee-producing regions in the Americas, coffee was not present here until it was introduced.

Coffee cultivation in Hawaii dates back to 1817, when Don Francisco de Paula Marin, who wanted to be the first crab eater, brought coffee to Hawaii, but God didn't approve and the coffee didn't survive. Until 1825, Oahu's rulers brought Brazilian coffee trees to the Manoa Valley and planted them successfully, but they were not cultivated on a large scale. It seems that all large-scale coffee cultivation is related to missionaries. In 1828, American missionary Samuel Ruggles brought Brazilian bourbon to Hawaii's Big Island for cultivation. More and more locals followed suit. The yield of Kona coffee beans increased year by year, and the price increased year by year due to its superior quality. By 1850, due to an outbreak of coffee berry pest disease, more farmers switched to sugarcane. In 1892, Herman Weidemann, a German judge in the Kingdom of Hawaii, introduced a local variety of iron card from Guatemala and found that it was more stable than the Brazilian variety, so the variety of Kona coffee beans was replaced by this iron card variety introduced from Guatemala.

Each coffee variety settled into a planting area, with the transfer of time, coffee varieties will have some corresponding changes, so as to adapt to the local terroir,"Blue Mountain Iron Pickup" variety is a good example. In the 1990s, in order to better promote the local coffee specialty, the local government named the local iron pickup truck "Kona Iron Pickup" to make it more unique.

Every year from February to March is to go to Hawaii to enjoy the local coffee bloom time, every time to this time, coffee plantations in the aroma of coffee flowers diffuse, bursts of flowers floating in the wind, even the entire plantation will be covered by white coffee flowers, just like snow in winter. Locally, such beauty is known as KONA Snow. After pollination, the flower naturally falls off, and a small green berry hangs on the branch. In the following days, it grows bigger and bigger, and the color changes from green to red, becoming a veritable "coffee red cherry".

Hawaii Kona coffee beans are known as "the most beautiful appearance in the world" coffee beans, Kona coffee beans show a turquoise color, beans full of luster, like jade general, very perfect. Buyers can get such a beautiful appearance of Kona coffee beans, which is inseparable from the strict green bean grading system of Kona coffee beans. In addition to the extremely strict control, it also needs to be manually selected and sifted, thus giving the perfect quality of Kona coffee to the world.

Kona coffee beans are divided into two types, one type is small round beans, classified as Type 2, and most of the standard coffee beans that can be accessed are classified as Type 1. Among standard coffee beans, Kona coffee beans are also divided into five grades: Extra Fancy, Fancy, No.1, Select, Prime. Extra Fancy is the highest grade, with a bean size of about 19/64 inches, fewer than 10 defective beans per pound of green beans, and a green bean moisture content of between 9 and 12 percent.

Hawaii has abundant water resources, and most of the local coffee fruits are treated by washing. After the ripe coffee fruit is picked, the peel and pulp are removed immediately, and the coffee fruit is placed in a pool for fermentation for 12 to 48 hours. Then, water is introduced to stir, and the pectin mucus outside the sheepskin layer is washed clean. After washing, the shelled beans are placed on a huge plate and naturally dried by the sun. Coffee beans absorb more citric acid, malic acid and other fruit acids during washing, giving the final product a wonderful acid.

Front Street Coffee Hawaiian Kona Coffee Bean

Region: Hawaii Kona Region

Manor: Queen Manor

Altitude: 1100 m

Type: Iron Pickup

Treatment method: washing treatment method

Front Street Coffee is one of those coffee beans that are shipped to coffee lovers all over the world. The roaster at Front Street Coffee uses a medium roast to highlight the sourness and sourness of Kona's juice when receiving the emerald-looking green beans.

When brewing this Kona coffee bean, Front Street recommends brewing with a Hario V60 filter cup, 91 ° C water temperature, medium fine grind.

Filter cup: Hario V60

Water temperature: 91 degrees Celsius

Powder: 15g

Powder water ratio 1:15

Grinding degree: China standard No. 20 sieve pass rate 75%

First inject 30g hot water to completely wet the coffee powder and steam for 30 seconds, then inject small water flow from the center point and slowly circle to 125g for segmentation, when the powder bed is about to be exposed, continue to inject water, slowly circle water injection to 225g stop water injection action, when the water in the filter cup completely drops to the lower sharing pot can be removed, the total extraction time is about 2 minutes.

This Kona coffee bean has been carefully roasted and brewed in the front street. Its flavor really makes us shine. The mouth has a light aroma of osmanthus, with berry, mulberry fruit juice, walnut, nut aftertaste, caramel sweetness, full of tropical island flavor.

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