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
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Medium to deep roasted Venezuelan coffee beans are the most suitable.
The coffee produced is different from other coffee in Latin America. It tastes delicious, sour and has delicious fruit. This kind of coffee is most suitable for medium to deep roasting, which can not only be mixed but also has its own characteristics. Most of the country's coffee is exported to Russia, Colombia and other places, and some small plantations export coffee on their own. In many industries, Venezuelan coffee species
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Kona Coffee Real Hawaii Kona Coffee Hawaii Kai Farms Coffee
Specialty coffee is also known as specialty coffee. It refers to coffee made from green beans with excellent taste characteristics grown in a few extremely ideal geographical environments. Depending on the particular soil and climatic conditions in which they are grown, they have outstanding flavors. This type of coffee is carefully selected and graded for its hard texture, rich taste and wind.
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