Boutique coffee Kona Hawaii's latest coffee introduction and information

Hawaiian Kona Coffee, a mellow and sour coffee bean, is grown in a unique climate that creates the perfect flavor of Hawaiian Kona: Hawaiian beach, monsoon and volcanic flavors.

Hawaii Kona coffee beans are the most beautiful coffee beans in the world. They are unusually full and shiny. Kona coffee beans are evenly shaped, with intense acidity and sweetness. They taste moist and smooth. Growing on a volcano, Hawaii's unique volcanic climate creates Kona coffee's unique aroma, and there is a high density of artificial cultivation, so each bean can be said to be spoiled "ladylike", beautiful, plump and baby-like skin.

Kona coffee tastes fresh, crisp, medium-bodied, slightly sour, with a rich aroma and a long finish. Best of all, Kona coffee has a blend of wine, fruit and spice aromas that are as charming as the colorful hues of this volcanic archipelago. The taste of Kona coffee generally falls into the milder category, so that some people think this mildness is synonymous with bland, and Kona is too refreshing and simple. But if you're one of those people who needs to get into shape with the aroma of coffee before you taste it, Kona is the coffee for you, because it's not as mellow as Indonesian coffee, not as strong as African coffee, not as rough as Central and South American coffee. Kona coffee is like a girl walking in the Hawaiian sun and breeze, fresh and natural, not warm.

Hawaii is the only state in the United States to grow coffee, which is grown on the five main islands of the Hawaiian archipelago: Oahu, Hawaii, Maui, Kauai and Mauroka. Coffee produced on different islands also has its own characteristics. Coffee from Kauai is soft and smooth, coffee from Mauroka is high in alcohol and low in acidity, and coffee from Maui is medium in acidity but has the strongest flavor. Hawaiians are proud of their 100% indigenous Arabica coffee beans.

Hawaii is the largest island in the Hawaiian Islands, so it is also called the Big Island. Kona coffee is grown in the west and south of Kona area of Hawaii Island. Coffee trees are spread all over the slopes of Hualalai and Mauna Loa, which are 150 meters to 750 meters above sea level, which is suitable for coffee growth.

The excellent quality of Kona coffee is due to its location and climate. Coffee trees grow on the slopes of volcanoes, and their geographical location ensures the altitude required for coffee growth; the dark volcanic ash soil provides the minerals needed for coffee growth; the climatic conditions are very suitable, and the sun gently passes through the air filled with moisture in the morning. In the afternoon, the mountains become more humid and foggy, and the clouds in the air are natural umbrellas for coffee trees. At night, they become clear and cool, but there is no frost. Natural conditions have allowed the average yield of Kona coffee to be very high, reaching 2240 kilograms per hectare, compared with 600 to 900 kilograms per hectare in Latin America.