The only coffee type in the United States, Hawaiian Kona Coffee with a long history.

Coffee has a long history. In 1828, the missionary Lagerls introduced Bourbon from Brazil, but in 1892 he introduced Tibica from Guatemala. Farmers found that iron bica was more suitable for receiving soil and water, so they changed their cultivation to iron bica in Guatemala, becoming today's famous variety Kona Typica. Kona coffee is grown on the Big Island at altitudes of about 300 to 1,000 meters, which is lower than other coffee-producing countries, but higher than the Hawaiian islands. Kona Tibika transplanted to other islands, but because of the high temperature and growth is not smooth, can not breed Kona unique soft acid fragrance. Other islands have higher temperatures, different varieties of cultivation, and the introduction of hybrid Katimo, no wonder the taste is plain, slightly earthy, and authentic Kona clean acid fragrance, obviously different. In November 2007, the winner of the Kona Coffee Culture Festival Cup was Kuaiwi Fam's old-growth organic coffee, only 2, 0 feet above sea level. It was rated as sweet with green citric acid and jasmine flowers, clear and bright, with good layering, and sold for US$36 per pound of raw beans.

The Kona region is not high in altitude, but the fruit acid flavor is cleaner and more elegant than the coffee in the general low altitude region. This is because the island is located in the subtropical zone of 19th and 20th degrees north latitude, which is relatively cool. The lowest temperature in winter is also above 12 degrees Celsius without frost. Volcanic rocks have black woshi and abundant rain, thick clouds cover the sun in the afternoon, the temperature difference between day and night is large, volcanic soil drainage is good, this is the general low-altitude area to step through iron shoes no high-quality coffee environment. Kona has been called "after low-altitude coffee," and that's not an exaggeration.