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Description of Flavor of Hawaiian Coffee Bean introduction to the method of Regional treatment of varieties produced by Grinding scale

Published: 2024-11-08 Author: World Gafei

Last Updated: 2024/11/08, 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, there have been new immigrants from the Philippines and the United States.

Kona coffee has always been grown using the family farming model. At first, only men were allowed to work in coffee gardens, but later women joined them. Hawaiian family production was more dependent on family effort than on hiring workers, so it was normal for Hawaiian families to have eight or nine children.

Since then, new immigrants from the Philippines, the United States and Europe have come to Hawaii to engage in coffee farming. Over time, Hawaii has formed a social atmosphere centered on family culture and easy to absorb foreign culture, which has become a major feature of Hawaii.

The harvest season for Kona coffee begins in late August and lasts until January, when farmers harvest the ripe fruit in batches and process it to produce beans.

production process

Kona coffee is washed and naturally dried. Hawaii's clean, sweet mountain spring water provides ideal conditions for the washing process, which gives Kona coffee beans a bright, clear appearance and pure, fresh taste. The washed coffee beans are placed on huge plates and dried naturally by the sun.

taste

Kona coffee tastes fresh, crisp, medium-bodied, slightly sour, with a rich aroma and a long finish. Best of all, Kona coffee has a blend of wine, fruit and spice aromas that are as charming as the colorful hues of this volcanic archipelago.

The taste of Kona coffee generally falls into the milder category, so much so that some people find this mildness synonymous with bland and Kona too refreshing and simple

The weather conditions are so favourable that the sun gently passes through the steamy air in the morning, the mountains become wetter and foggy in the afternoon, the clouds surge in the air as natural umbrellas for coffee trees, and the nights become clear and cool. Natural conditions allow the average yield of Kona coffee to be very high, reaching 2240 kg/ha, compared with 600 - 900 kg/ha in Latin America.

Kona coffee is grown without shade, and Hawaii has an island climate, which often has a dark cloud that creates a shading effect. Hawaiian coffee farmers tend to prepare their plantations for a climate that is reasonably clean, fertile, and carefully managed by farmers. making Kona coffee the specialty coffee on the market.