Strong aroma, smooth, attractive nutty flavor, flavor, characteristics, taste and taste of Hawaiian coffee

Kona coffee beans from Hawaii have the perfect appearance, and their fruit is extremely full and shiny. The taste of coffee is rich and aromatic, with cinnamon flavor, and the acidity is well balanced. Hawaiian coffee is the only top variety produced in 50 states in the United States, and the United States is naturally its largest market. Hawaiian coffee beans produced in Hawaii have the most perfect appearance, their fruits are extremely full and shiny, and they are the most beautiful coffee beans in the world. The coffee is smooth and fragrant, with an attractive nutty flavor and a well-balanced acidity, as charming as the colorful colors of the island of Hawaii and a long finish.

Hawaiian coffee is grown on the slopes of Mauna Roa volcano on the southwest coast of Hawaii. In terms of flavor, Hawaiian coffee beans are closer to Central American coffee than Indonesian coffee. Its average quality is very high, carefully handled, medium texture, good sour taste, very rich flavor, and the fresh Hawaiian coffee is extremely fragrant. If you think your coffee is too thick, African coffee is too sour, Central and South American coffee is too rough, then "Hawaii" may suit you. Hawaii is like a girl walking in the Hawaiian sunshine breeze, fresh and natural. Hawaiian coffee beans are evenly shaped, with a strong sour and sweet taste, and a moist and smooth taste. Because they grow on volcanoes and have high-density artificial farming, each bean can be said to be a spoiled "lady" with beautiful, plump and baby-like skin. Hawaiian coffee is indeed a treasure in the world and is not easy to find. The real Hawaiian coffee has the sweetness of caramel, which makes people enjoy the unique pleasure and leads you slowly into the transcendent state of tasting coffee.

Real Hawaiian coffee is indeed a treasure in the world and is not easy to find. The best Hawaiian coffee is divided into three grades: ExtraFancy, Fancy and NumberOne. This third-class coffee is produced on manors and under natural conditions. Most of the coffee on the market that calls itself "Hawaii" contains less than 5% of the real Hawaiian coffee. Another good Hawaiian coffee can be found in the United States-Hawaiian Kaj Farm Coffee (KaiFarms). The excellent quality of Hawaiian 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 coffee in Hawaii is very high, reaching 2240 kg per hectare, while in Latin America, the yield is only 600kg-900kg per hectare.