Flavor and taste of Kona Coffee Manor in Hawaii
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. Kona Coffee has become a boutique coffee on the market. [1]
Covering factor
Environmental requirements
Kona coffee
Kona coffee
Soil: fertile tropical Hawaiian volcanic soil that provides the dense nutrients of the Kona Coffee Tree.
Altitude: the appropriate altitude of 2100 to 3600 meters and the cool moonlight promote the fruit of Kona Coffee to ripen slowly and create an excellent taste with rich appearance and full moisture.
Rizhao: the warm tropical sun plays an important role in the reproduction of coffee trees. Hawaii provides the morning light that Kona Coffee needs.
Cloud cover: due to the rise of clouds at noon, the severe direct sunlight is ensured and stopped.
Rainfall: cloud cover brought enough Rain Water, so that after a morning sun coffee, eager to enjoy the afternoon Rain Water's moisturizing baptism.
Slope: the good slope makes the Kona coffee absorb enough water in the soil without absorbing too much and affecting the flavor of the coffee.
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