A brief introduction to the description of flavor, taste and aroma characteristics of Hawaiian boutique coffee beans with full water

Sunlight: Warm tropical sunlight plays an important role in coffee tree reproduction. Hawaii provides the morning light that Kona Coffee needs.

Cloudiness: The rise of clouds at noon ensures and blocks severe direct sunlight.

Rainfall: Clouds bring plenty of rain, so that coffee after a morning sun, eager to enjoy the afternoon rain moisture baptism.

Slope: A good slope allows the soil to absorb enough water after Kona coffee is made without absorbing too much and affecting the coffee flavor.

planting mode

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 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. Farmers harvest the ripe fruit in batches and process it to produce beans

Hawaii's earliest settlers arrived between 300 and 400 AD, and historians speculate that they came from the Marquesas Islands. The people lived on the island in separate tribes led by hereditary chiefs. The earliest Hawaiian inhabitants created Hawaii's rich musical culture, although not much writing survives.

The Europeans discovered Hawaii by accident. They were originally looking for a legendary passage to the east to produce spices, but instead they found the richest pearl in the Pacific Ocean. A captain named James Cook landed on Kauai in 1778 to supply his ships. He encountered severe cold and storms on his way back, and had to return to Hawaii early the following year and anchor on a beach in Kona. Since then, the Hawaiian Islands have become important stopovers on the world trade routes. Hawaii's chiefs traded sandalwood, a native of the island, for weapons, goods and livestock with passing ships. From the 1820s, Western religion began to spread widely on the island, and many churches built in that era are still in use today.

Hawaii's tourism industry is developed. Visitors can visit coffee farms, see or participate in various processes such as coffee harvesting, coffee bean processing, roasting and grinding, and make a cup of coffee that really belongs to them. There are about 600 independent coffee farms in the Kona area, most of which are small family farms, usually between 18 and 42 acres. Kona coffee can bring in more than $10 million a year to these coffee farms.

Kona coffee has always been grown using the family farming model. At first, only men were allowed to work in the coffee garden, 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.

Hawaii is also a paradise for coffee tasting and buying. Each island has several unique places for tourists and locals to taste and buy coffee, ranging from cozy shops to comprehensive coffee knowledge centers. Real Hawaiian Kona coffee gives you a unique pleasure and leads you slowly into the transcendent state of coffee tasting. And this is all from the oldest Arabica coffee tree.

Hawaii is the only state in the United States to grow coffee, which is grown on the five main islands of the Hawaiian archipelago: Oahu, Hawaii, Maui, Kauai and Mauroka. Coffee produced on different islands also has its own characteristics. Coffee from Kauai is soft and smooth, coffee from Mauroka is high in alcohol and low in acidity, and coffee from Maui is medium in acidity but has the strongest flavor. Hawaiians are proud of their 100% indigenous Arabica coffee beans.

Kona coffee is suitable for the location and climate. Coffee trees grow on volcanic slopes, and their location ensures the altitude at which coffee grows; dark volcanic ash soils provide the minerals coffee needs. This is probably due to Kona's abundance of volcanic black mud, which is moderately acidic, mineral-rich, and contains the right amount of water. And every afternoon, a cloud drifts over Kona Island to block out the sun to protect the fragile coffee saplings.

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 forms a shadow 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. [1]

factors covered

Kona coffee

Kona Coffee)

Soil: The rich tropical volcanic soil of Hawaii provides the nutrients of the dense Kona coffee tree.

Altitude: The right altitude between 2100 and 3600 meters and the cool moonlight promote the slow ripening of Kona coffee fruits and create a rich, moist taste.