American Coffee Manor Kona Coffee beans from Hawaii Coffee region of the United States have a rich flavor and aroma.

Flavor and taste characteristics: rich and fragrant taste, uniform acidity, full particles, with cinnamon aroma.

When it comes to Hawaii, the first thing that comes to mind is the swaying palm trees and the vast flat sandy beaches, as well as the endless blue sky and blue sea. The unique beauty of Hawaii also gives local coffee a unique attraction.

Hawaii is the only state in the United States that grows coffee. Coffee is grown on five major islands in the Hawaiian Islands, namely Oahu, Hawaii, Maui, Kauai and Moroca. Different islands also produce coffee with their own characteristics. Kona Coffee is produced in the west and south of the Kona region of Hawaii, spread over the slopes of Horala and Mauna Loa, which is 32 kilometers long and 3.2 kilometers wide.

It is said that coffee was first grown in Hawaii in 1813 when a Spaniard first grew coffee in the Manoa Valley on the island of Oahu, which is today the main campus of the University of Hawaii. In 1825, an English agronomist named John Wilkinson transplanted some coffee from Brazil to grow in the coffee garden of Chief Birch on the island of Oahu. Three years later, an American missionary named Samuel Riveland Rags brought the branches of the coffee tree from Birch Emirates Garden to Kona, a descendant of the Arabica coffee tree that first grew on the Ethiopian plateau. Kona Coffee still carries on its noble and ancient lineage.

The good quality of Kona coffee should be suitable for the right geographical location and climate. Coffee trees grow on the slopes of volcanoes, and their geographical location ensures the altitude needed for coffee growth; the dark volcanic ash soil provides the necessary minerals for coffee; the climate is very suitable, and the morning sun gently passes through the steamy air. In the afternoon, the mountains will become more humid and foggy, the white clouds surging in the air are the natural umbrellas for coffee trees, and the evening will become sunny and cool. Because of the suitable natural conditions, the average yield of Kona coffee is very high, reaching 2240 kg per hectare, while the yield of coffee in Latin America is only 600 kg to 900 kg per hectare.

Kona coffee has always been grown at home. At first, only men were allowed to work in the coffee garden, and later women joined in. This kind of family production of Hawaiians preferred to rely on the efforts of their families rather than hiring workers to work, so it was normal for Hawaiians to have eight or nine children at that time. Since then, new immigrants from the Philippines, the United States and Europe have come to Hawaii to engage in the coffee industry. Over time, Hawaii has formed a social atmosphere that centers on family culture and is easy to absorb foreign cultures. and make it a major feature of Hawaii. The harvest season of Kona coffee is from late August to January of the following year, when farmers pick the ripe fruit in batches and get coffee beans after processing.

Kona coffee uses water washing and natural drying. Hawaii's clean and sweet mountain spring water provides the ideal conditions for washing, which creates the bright appearance and pure and fresh taste of Kona coffee beans. The washed coffee beans are placed on a huge plate and dried naturally by the sun.

Hawaiian Kona coffee beans have the most perfect appearance, its fruit is extremely full, and bright, it is the most beautiful coffee beans in the world. Kona Coffee is fresh, crisp, medium-bodied, slightly sour and full-bodied, with a long finish. The taste of Kona coffee is generally mild because it is not as mellow as Indonesian coffee, not as alcoholic as African coffee, let alone as rugged as Central and South American coffee. Kona Coffee has a blend of wine, fruit and spice aromas, as charming as the colorful colors of the volcanic island and a long aftertaste.

Source: Dangdang