Introduction to the Flavor of Hawaiian Kona Coffee

Hawaii is a paradise for tasting and buying coffee. Each island has several unique places for tourists and local residents to taste and buy coffee, including comfortable and warm shops and comprehensive centers to introduce coffee knowledge. In Hawaii, you can watch the fiery sunset sink into the red-orange sea, feel the fresh air filled with the scent of flowers, and sit by the sea and drink a cup of coffee. I'm afraid there is no place in the world that can offer you such enjoyment.

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.

Growth environment editing

The quality of the fine Kona coffee is 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 to grow; the dark volcanic ash soil provides the necessary minerals for coffee. This is probably due to the fact that Kona Island is rich in volcanic black mud with moderate acidity, rich mineral content and suitable water content. And every afternoon, a cloud floats over the island of Kona to block out the sun to protect fragile coffee saplings.

The climate is very 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, and the white clouds surging in the air are 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 is grown without shelter, and Hawaii has an island climate, often with a dark cloud, resulting in a shading effect. Coffee farmers in Hawaii usually keep their farms quite clean, and the fertile land, coupled with the fine management of farmers, is suitable for the climate in which coffee grows. It makes Kona Coffee a boutique coffee on the market.