Hawaiian Kona / Kona Coffee (Hawaii Kona) Coffee American Coffee

[guide] Hawaii, a beautiful tropical Pacific island, not only produces beautiful scenery, but also produces the famous Kona coffee. Kona is also named after origin, only on the southwest coast of Hawaii, 20 miles long and 2 miles wide, 150m to 750m above sea level, covering Hualalai

Hawaii, a beautiful tropical Pacific island, not only produces beautiful scenery, but also produces the famous Kona coffee. Kona is also named after origin and can be sold under the trademark Kona only on the southwest coast of Hawaii, 20 miles long and 2 miles wide, 150m to 750m above sea level, covering the slopes of Hualalai and Mauna Loa volcanoes.

Kona coffee, Arabica, beautiful appearance, average neat bean shape, clear taste, medium mellow, slightly sour taste, strong aroma and long aftertaste. Kona coffee is divided into four grades, namely Extra Fancy, Fancy, Prime and Gr.No.1. Due to low production and high production costs, in the case of increasing demand for boutique coffee, the price of Kona on the market is catching up with the Blue Mountain of Jamaica, and the best Kona beans are becoming more and more difficult to buy.

The excellent quality of Kona coffee benefits from the suitable geographical location and climate. Coffee trees grow on the slopes of volcanoes and the volcanic ash soil is fertile. The climate is suitable, the sun in the morning gently passes through the air full of water vapor, in the afternoon, the mountains will become more humid and foggy, the white clouds surging in the air are natural umbrellas for coffee trees, and the evening will become sunny and cool, but there is no Frosts Descent. Because of the suitable natural conditions, the average yield of Kona coffee is very high, reaching 2240 kg per hectare, while in Latin America, the yield of coffee per hectare is only 600kg ~ 900kg.