Hawaii KONA Coffee Region Introduction: Raw Bean Processing, Roasting Guide, and Pour-Over Parameter Recommendations

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Hawaii KONA

01 | Origin Introduction

After nearly two centuries of dedication to coffee cultivation, Hawaii has established Kona as a name synonymous with "quality." However, history reveals a challenging journey since coffee trees were first introduced to the islands in 1825. Even today, uncontrollable factors often affect the harvests of Hawaii's successful coffee-growing regions.

The western and southern regions of Kona on Hawaii Island are renowned for producing Kona coffee. Situated at elevations between 800-1100 meters, this area provides the ideal growing environment for coffee trees. Consequently, the slopes of Hualalai and Mauna Loa are covered with coffee trees.

Queen Farm

Kona coffee has always been cultivated using family farming methods. The harvesting season for Kona coffee runs from late August through January of the following year. Farmers harvest the ripe cherries in batches, processing them to obtain coffee beans.

This particular Kona comes from Queen Farm, which was awarded second place in the Gevalia (Hawaii KONA Cupping Competition) in 2009 and 2011. Seventy percent of their harvest is considered top-tier premium specialty beans, making it a farm known for its high quality. Even their slightly lower-grade specialty beans possess aromas comparable to premium beans, earning praise and admiration from coffee roasting professionals!

Kona's unique natural environment has nurtured Arabica coffee, making it one of the world's most productive coffee plantations. With guaranteed quality and coffee cultivated in distinctive growing conditions and climate, the flavors become even more rich. Kona coffee beans are visually appealing - full-bodied, glossy, and bright-colored, earning them the title of "the world's most beautiful coffee beans."

Most coffee trees in the Kona region grow on volcanic soil, absorbing abundant nutrients from the earth. Combined with manual cultivation techniques, each coffee bean develops a distinctive appearance. Kona coffee brewed from these beans is silky smooth, richly aromatic, with subtle nutty notes and moderate acidity - as captivating and meaningful as the colorful landscapes of Hawaii Island.

Currently, besides the Kona region on the Big Island, common Hawaiian coffees include estates from Maui, Kauai, and Molokai, all emerging as notable coffee producers. Common Hawaiian coffee varieties include Typica, Mocca, and Catuai.

02 | Processing Method

Washed Method

Kona coffee is processed using both washed and natural drying methods. Hawaii's clean, sweet mountain spring water provides ideal conditions for the washed process, which creates bright, clear Kona coffee beans with pure, fresh flavors. After washing, the coffee beans are placed on large drying tables to sun-dry naturally.

03 | Green Bean Analysis

The beans are uniform in size with few defects, have an olive-green coloration, moisture content between 11-13%, and exhibit grassy and pungent spicy aromas. The center cut of the green beans shows light brown coloring.

Kona coffee beans are actually classified into five grades, with the first three being most common: Extra Fancy, Fancy, No. 1, Primary, and Peaberry (round beans, commonly called male beans. Because some coffee enthusiasts particularly favor them, they are specially selected and sold at higher prices. About 5% of Kona coffee beans are Peaberry type). Besides the specially selected Peaberry, the other four grades are classified according to bean size, weight, and defect ratio.

Before export, Kona green beans are labeled with numbered tags on burlap bags, indicating certification by the Hawaii Department of Agriculture and bearing official identification seals, which contributes to their higher price. Kona coffee prices are second only to Blue Mountain coffee. From planting, harvesting, washing, sun-drying, and polishing - all steps in Kona coffee production rely on manual labor, making limited production combined with American labor costs result in premium, expensive coffee. Currently, Hawaii's 100% Kona coffee ranks alongside Blue Mountain coffee as a symbol of premium coffee.

04 | Roasting Analysis

Like Blue Mountain coffee, Kona beans have low density. For low-density beans, the drop temperature shouldn't be too high. When sweet aromas emerge and the color changes to light yellow, sufficient moisture content requires adequate roasting time. The coffee beans should feel clean, solid, and substantial. Kona should not be roasted too dark - medium-light roasting (City to Full City) is recommended.

FrontStreet Coffee suggests keeping detailed records before roasting: coffee bean moisture content, density, origin, processing method, ambient temperature and humidity in the roasting room, and planning your roasting curve. Record relevant chemical and physical changes during the roasting process - this will help you better understand the final roasting results and improve your roasting curve.

Roaster: Yangjia 800N, with 550g green beans loaded

Roasting Curve:

Preheat roaster to 200°C and load beans, air damper set to 3. After 1 minute, reduce heat to 150°C, damper unchanged. At 5'35", temperature reaches 150°C, bean surface turns yellow, grassy aromas completely disappear, dehydration complete. Reduce heat to 140°C, damper adjusted to 4.

At 9'30", ugly wrinkles and black spots appear on bean surface, toast aroma distinctly transitions to coffee aroma - this can be defined as the prelude to first crack. Listen carefully for the first crack sound. First crack begins at 9'30", reduce heat to 70°C, fully open damper (be very careful with heat reduction - don't reduce so much that cracking stops). Turn off heat at 182°C, drop beans at 193.4°C.

Medium-roasted Kona primarily achieves balanced, mellow honey sweetness and elegant, substantial yet not heavy mouthfeel. The brewed coffee releases mulberry aromas that create a sweet happiness, with a smooth malt bitterness in the aftertaste that glides down the throat and re-emerges when exhaling. When cooled, it becomes like a cup of mulberry tea.

04 | Brewing Analysis

1. Dripper: V60

2. Water temperature: 92°C

3. Grind size: Fuji grinder setting 3.5

4. Roast level: Medium roast

5. Bloom time: 30 seconds

Flavor: Malt, mulberry, with persistent caramel sweetness in the aftertaste

FrontStreet Coffee's recommended brewing technique: Slow, steady, continuous pouring - use a fine, steady stream in circular motions. Pour gently to ensure even extraction. Go very slowly. You can also appropriately use a stir stick for mixing. Typically, during the bloom phase, perform one cross-stir to ensure full water contact with coffee grounds, increasing the release of aromatic compounds.

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