Characteristics of Hawaiian Coffee Beans: Hawaiian Coffee Varieties, Regions, and Flavor Profiles

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When it comes to Hawaiian coffee, FrontStreet Coffee believes that seasoned coffee enthusiasts have heard of Hawaii Kona coffee. It is the world's second most expensive coffee, with extremely limited production and exceptionally good flavor, making it highly priced. It's also very difficult to find authentic Hawaii Kona coffee. However, FrontStreet Coffee has successfully brought authentic Hawaii Kona coffee beans to our store. So in this article, FrontStreet Coffee will share insights about Hawaiian coffee.

Hawaiian Coffee Growing Conditions

As we all know, the United States is one of the world's largest coffee-consuming countries. Hawaii is the only archipelagic state in the US, consisting of 132 islands in the central Pacific Ocean, hence also known as the Hawaiian Islands. It was formed by volcanic eruptions, and there are still two active volcanoes within the islands, providing fertile volcanic soil for coffee cultivation. Its geographical location also ensures the altitude and climate conditions needed for premium coffee.

According to FrontStreet Coffee's research, Hawaii is also the only coffee-growing state in the US, and Hawaiian coffee is one of Hawaii's finest agricultural products. Since Hawaii has a maritime climate, the region is frequently affected by tornadoes, but the climate conditions are very suitable for coffee cultivation. There is abundant rainfall and sunshine, with no worries about frost damage. Additionally, there's a unique phenomenon specific to Hawaii: on most days, around 2 PM every afternoon, clouds appear in the sky, providing necessary shade for the coffee trees. FrontStreet Coffee believes it is precisely this growing environment that creates the uniquely flavored Kona coffee.

The reason Kona coffee is so expensive is mainly because only about 1,400 hectares in Hawaii produce coffee, meaning limited coffee bean production. Since the United States itself is a major coffee-consuming country, Kona coffee is typically sold domestically, with no corresponding production available for export, making it even more expensive. According to FrontStreet Coffee's research on Kona coffee's popularity, even "Kona blends" (with less than 5% Kona beans) are sold. Even neighboring islands like Maui, Kauai, and Molokai have started commercial coffee cultivation.

Hawaiian Coffee Growing Regions

FrontStreet Coffee's Hawaii Kona coffee beans come from the Kona region on the southwestern coast of Hawaii. Hawaiian coffee is mainly grown on five islands in the Kona region: Oahu, Hawaii Island, Maui, Kauai, and Molokai. Of course, according to FrontStreet Coffee's understanding, coffee from different islands has its own characteristics. For example, Kauai coffee is soft and smooth, Molokai coffee has high body and low acidity, while Maui coffee has medium acidity but the strongest flavor. Hawaiians are also extremely proud of their 100% locally grown Arabica coffee beans.

According to FrontStreet Coffee's research, most coffee beans in the Hawaii Kona region are grown on volcanic mountains, allowing them to absorb sufficient volcanic soil nutrients. Combined with Hawaii's advanced artificial cultivation techniques, every coffee bean here is full of charm. Additionally, Hawaii Kona coffee beans are among the most regular and beautiful-looking coffee beans globally.

Hawaii Kona Coffee History

According to FrontStreet Coffee's research, the history of Hawaiian coffee dates back to the Kamehameha King period, when the first Spanish advisor Don Francisco de Paula Marin introduced coffee trees to Hawaii in 1817. However, the cultivation was not successful at that time. It wasn't until 1825 when the mayor of Hawaii introduced coffee from Brazil and successfully planted it in Manoa Valley that coffee cultivation began across the islands. Then in 1828, Bourbon variety coffee was introduced to the Big Island.

Large-scale cultivation began in Kauai in 1836, but in 1858, due to pests and diseases, all coffee trees were wiped out. At that time, the only surviving area was the Kona region on the Big Island. FrontStreet Coffee believes that the Kona region was truly blessed by nature.

Hawaiian Coffee Grading

According to FrontStreet Coffee's understanding, Kona coffee beans have five grades: Extra Fancy, Fancy, Prime, No. 1 Peaberry, and Peaberry Prime. The common grades include the following three:

Extra Fancy: Larger than 19 mesh, moisture content: 9% ~ 12%, defective beans: fewer than 10 (350g raw bean sample)

Fancy: Larger than 18 mesh, moisture content: 9% ~ 12%, defective beans: fewer than 16 (350g raw bean sample)

No. 1 Peaberry: ≥10 mesh, moisture content: 9% ~ 12%, defective beans: fewer than 20 (350g raw bean sample)

Hawaii also hosts the Hawaii Kona Coffee Cupping Competition nearly every year. Queen's Farm from Hawaii Kona is an outstanding participant, winning second place in both 2009 and 2011. Therefore, Kona coffee from this estate is truly premium among premium coffees. FrontStreet Coffee naturally wouldn't miss such high-quality coffee beans. So next, FrontStreet Coffee will briefly introduce this estate and Kona coffee bean information!

FrontStreet Coffee Hawaii Kona Coffee Beans

Country: Hawaii
Region: Kona (Queen's Farm)
Altitude: 1100m
Variety: Typica
Processing: Washed processing
Flavor: Osmanthus fragrance, mulberry juice, malt

Queen's Farm

As FrontStreet Coffee mentioned earlier, Queen's Farm won second place in the Gevalia (Hawaii KONA Cupping Competition) cup competition in both 2009 and 2011. Seventy percent of the harvest there is considered top-tier premium specialty beans, and it's a farm known for high quality. Even the slightly lower-grade specialty beans have aromas that are no less impressive than premium specialty beans. Therefore, people in the coffee industry marvel and praise them endlessly. The Hawaii Kona coffee launched by FrontStreet Coffee this time comes from this estate.

Typica

Of course, as FrontStreet Coffee mentioned in previous articles, high-quality specialty coffee cannot be without its innate genetic conditions. FrontStreet Coffee's Hawaii Kona coffee is the ancient Typica variety. Typica is the oldest native variety from Ethiopia, and almost all current Arabica coffee bean varieties are derived from Typica. Typica has elegant flavor but is physically weak, with low disease resistance, making it susceptible to leaf rust disease. Therefore, coffee bean production is low and cannot meet economic benefits. FrontStreet Coffee believes this is also one of the reasons Kona coffee is expensive.

Washed Processing

FrontStreet Coffee's Hawaii coffee beans use the most common washed processing method because it can express the most original flavor of coffee cherries, while the taste will be purer and fresher. The washed processing method requires consuming large amounts of clean water to clean the fruits, so it's not suitable for use in water-scarce regions.

Washed Processing Process:

1. Remove Floaters
Coffee beans are poured into large water tanks. Underdeveloped inferior beans will float to the surface, while mature, full fruits will sink to the bottom. At this point, the floating beans on the surface are removed, completing the float removal step.

2. Remove Skin and Pulp
Through a pulp screener, the outer skin and pulp of the coffee fruit are removed. (This leaves mucilage, parchment, and silver skin).

3. Fermentation
The purpose of this step is to use biological methods to remove the mucilage. Coffee fruits processed by the pulp screener are placed in fermentation tanks for 16-36 hours, where fermentation bacteria dissolve the mucilage.

4. Washing
After completing fermentation and removing mucilage, since fermentation bacteria and impurities remain on the coffee beans, the beans are washed again. However, to clean thoroughly, this step consumes large amounts of clean water.

5. Drying and Removing Parchment, Silver Skin
Usually, machines are used to dry the coffee fruits or they are manually sun-dried, reducing moisture content to 10-14%. Then a huller is used to remove the remaining parchment and silver skin, completing the processing.

FrontStreet Coffee Cupping and Brewing Conclusion

Finally, through FrontStreet Coffee's cupping and brewing of this Hawaii Kona coffee, we found that Kona coffee has sweet, rich aroma and clear texture. It tastes fresh, refreshing, aromatic, and has quite smooth mouthfeel. Most rare is that Kona coffee has a mixed fragrance of fruit, wine, and spices. Therefore, FrontStreet Coffee strongly recommends that coffee enthusiast friends must not miss this excellent Kona coffee bean. We guarantee that coffee lovers who try it will have an endless aftertaste.

The above is the information about Hawaii Kona coffee that FrontStreet Coffee has compiled, including growing region and flavor characteristics. We hope this helps coffee enthusiast friends understand Hawaiian coffee better.

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