Introduction to the planting Environment of Kona Coffee area in Hawaii, USA

planting mode

Kona coffee has always been grown using the family farming model. At first, only men were allowed to work in coffee gardens, but later women joined them. Hawaiian family production was more dependent on family effort than on hiring workers, so it was normal for Hawaiian families to have eight or nine children.

Since then, new immigrants from the Philippines, the United States and Europe have come to Hawaii to engage in coffee farming. Over time, Hawaii has formed a social atmosphere centered on family culture and easy to absorb foreign culture, which has become a major feature of Hawaii.

The harvest season for Kona coffee begins in late August and lasts until January, when farmers harvest the ripe fruit in batches and process it to produce beans.

production process

Kona coffee is washed and naturally dried. Hawaii's clean, sweet mountain spring water provides ideal conditions for the washing process, which gives Kona coffee beans a bright, clear appearance and pure, fresh taste. The washed coffee beans are placed on huge plates and dried naturally by the sun.

taste

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 in the mood with the aroma before you taste coffee, 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