The taste of fresh Hawaiian Kona coffee introduces the origin of Hawaiian coffee.

Kona coffee has always been grown at home. At first, only men were allowed to work in the coffee garden, and later women joined in. This kind of family production of Hawaiians preferred to rely on the efforts of their families rather than hiring workers to work, so it was normal for Hawaiians to have eight or nine children at that time.

Since then, new immigrants from the Philippines, the United States and Europe have come to Hawaii to engage in the coffee industry. Over time, Hawaii has formed a social atmosphere that centers on family culture and is easy to absorb foreign cultures. and make it a major feature of Hawaii.

The harvest season of Kona coffee is from late August to January of the following year, when farmers pick the ripe fruit in batches and get coffee beans after processing.

Manufacturing process

Kona coffee uses water washing and natural drying. Hawaii's clean and sweet mountain spring water provides the ideal conditions for washing, which creates the bright appearance and pure and fresh taste of Kona coffee beans. The washed coffee beans are placed on a huge plate and dried naturally by the sun.

Taste

Kona Coffee is fresh, crisp, medium-bodied, slightly sour and full-bodied, with a long finish. Most rarely, Kona Coffee has a blend of wine, fruit and spice, as fascinating as the colorful colors of this volcanic archipelago.

Generally speaking, the taste of Kona coffee belongs to a relatively mild category, so that some people think that this gentleness is synonymous with insipid, that Kona is too refreshing and too simple.

However, if you are the kind of person who must slowly get into the state with the aroma of coffee before tasting it, Kona is the right coffee for you, because it is not as mellow as Indonesian coffee, nor as full-bodied as African coffee, nor as rugged as Central and South American coffee, Kona coffee is like a girl in the Hawaiian sunshine breeze, fresh and natural. Lukewarm soil: lively tropical Hawaiian volcanic soil that provides the dense nutrients of Kona Coffee trees.

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.