Sweet, sour Hawaiian coffee with wine-history

The real Hawaiian Kona coffee makes people enjoy the unique pleasure and leads you slowly into the detached state of tasting coffee. And this comes entirely from the oldest Arabica coffee tree.

Hawaii is the only state in the United States that grows coffee, which is grown on the five major islands of the Hawaiian Islands: Oahu, Hawaii, Maui, Kauai and Moroca. Coffee from different islands also has its own characteristics. Kauai coffee is soft and smooth, Muroca coffee is high in mellow and low acidity, and Maui coffee is moderately acidic but has the strongest flavor. Hawaiians are extremely proud of the Arabica coffee beans they grow 100% home-grown.

Hawaii is the largest island in the Hawaiian archipelago, so it is also called the theBigIsland. Kona Coffee is produced in the west and south of the Kona region of Hawaii. Coffee trees are scattered on the slopes of Hualalai and MaunaLoa, which is 150m to 750m above sea level, which is suitable for coffee growth.

The excellent quality of Kona coffee benefits from the suitable 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 minerals needed for coffee growth. The climatic conditions are very suitable. In the morning, the sun gently passes through the air full of water vapor. In the afternoon, the mountains will become more humid and foggy, and 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.

In 1813, a Spaniard first grew coffee in the ManoaValley Valley 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. To this day, Kona Coffee still carries on its noble and ancient lineage.