Historic Hawaiian Kona Coffee

Kona Coffee has a long history. In 1828, the missionary Lagers first introduced the bourbon species from Brazil, but in 1892 he introduced Tibica from Guatemala. Farmers found that iron is more adaptable to water and soil than cards, so they completely replanted Guatemalan Tibica, becoming today's famous variety Kona Typica. The Kona coffee on the big island is planted at an altitude of about 300 to 1000 meters, which is lower than that of other coffee-producing countries, but it is higher than that of the Hawaiian islands. But Natabica is transplanted to other islands, but it does not grow well because of the high temperature, which can not give birth to the unique soft and sour fragrance. The temperature of other islands is higher, the varieties planted are also different, and the introduction of mixed-race Katimo, no wonder the taste is insipid, slightly earthy, obviously different from the authentic clean and sour fragrance. In November 2007, the winner of the Kona Coffee Culture Cup test was won by organic coffee, an old tree from KuaiwiFam, which was only 2, ⒛ 0 feet above sea level. It was rated as sweet green citric acid and jasmine, bright and layered, and sold for $36 per pound of raw beans.

But the altitude of the producing area is not high, but the sour taste of coffee is cleaner and more elegant than the coffee in the general low-altitude area. This is because the island is located in the subtropics of 19 degrees 20 degrees north latitude, which is cooler, and the lowest temperature in winter is above 12 degrees Celsius without frosting. With volcanic rock black worth and abundant Rain Water, thick clouds cover the sun in the afternoon, great temperature difference between day and night, and good drainage of volcanic soil, this is a high-quality coffee environment with no place to look for iron shoes in the general low-altitude area. It is fair to say that Kona is called "after low-altitude coffee".