Introduction to the description of Flavor of Hawaiian Coffee Bean by Variety treatment

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 have resulted in an average yield of 2240 kg/ha, compared with 600 - 900 kg/ha in Latin America, where Kona coffee has been grown on a family basis. At first, only men were allowed to work in coffee gardens, but later women joined in. 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.

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 that some people think this mildness is synonymous with bland, and Kona is too refreshing and simple.

But if you're one of those people who needs to get into shape with the aroma of coffee before you taste it, Kona is the coffee for you, because it's not as mellow as Indonesian coffee, not as strong as African coffee, not as rough as Central and South American coffee. Kona coffee is like a girl walking in the Hawaiian sun and breeze, fresh and natural, not warm.