Hawaii Kona Coffee Beans: Cultivation Story, Characteristics, and Pour-Over Brewing Parameter Recommendations

Beyond the blue skies, white clouds, and beaches of Hawaii, what else is there? FrontStreet Coffee would definitely raise their hand and answer: Of course, Hawaii's Kona coffee beans! The rich maltose aroma and mellow coffee flavor of Kona coffee have captured the hearts of FrontStreet Coffee's baristas and coffee enthusiasts. In this article, FrontStreet Coffee will discuss the coffee beans from this island.

Latest Important News from Kona Growing Region

First, let's report on the latest important news from the Kona growing region! According to foreign media reports, in October 2020, traces of leaf rust disease were discovered in the Hawaii region, marking the first time leaf rust has been found in Hawaii. The Hawaii Department of Agriculture (HDOA) reported this disturbing discovery to Governor David Ige's office about two weeks ago. About a month ago, a report submitted by a coffee farm in the Haiku area of Maui showed symptoms suspected to be leaf rust disease.

Currently, it's unknown how leaf rust disease reached Maui, Hawaii, and its duration there cannot yet be determined. Two weeks later, the USDA's National Identification Services confirmed that coffee leaf rust was also traceable on the island of Hawaii—samples collected by a farmer in the Holualoa area south of Kailua-Kona indeed contained the fungus responsible for leaf rust, scientifically known as "Hemileia Vastatrix." The gradual discovery of leaf rust in Hawaii poses a serious threat to the Hawaiian coffee industry, as this disease can spread rapidly and kill coffee crops in large numbers.

Coffee leaf rust is a highly contagious plant disease that can devastate coffee crops. The symptoms of leaf rust disease primarily occur on the leaves, with fruit and branches rarely being affected. When leaves are infected by rust fungus, initially small, light yellow water-soaked spots appear on the back of the leaves, surrounded by light green halos. When the spots expand to 5-8mm, orange-yellow powdery spore masses grow from the stomata on the affected areas. The spots gradually expand, with several spots joining to form large, irregular patches. Later, the center of the spots dries out and turns brown, with these brown spots visible on both sides of the leaves, eventually falling off completely. Coffee plants can die within several years.

Hawaii's Economic Foundation and Coffee Industry

Hawaii's economy mainly relies on tourism, national defense industry, and agriculture. Among these, agriculture serves as the local economic pillar, primarily producing sugarcane, pineapple, bananas, and coffee. Sugarcane annual production reaches up to 1 million tons, occupying the main portion, but coffee cannot be ignored. According to Hawaii Department of Agriculture data, Hawaii has approximately 7,200 acres of coffee cultivation area, with an annual output of 5.7 million pounds of green beans, and coffee production value reached $54.3 million in 2019. The Kona region where leaf rust was discovered this time is also Hawaii's main coffee growing area. The coffee beans used in Hawaiian Kona coffee are grown on volcanic terrain. Simultaneously, there is high-density artificial cultivation, so every bean can be said to be delicately nurtured, making them naturally expensive, with prices second only to Blue Mountain coffee. Hawaiian Kona beans are uniform in shape with strong acidity and sweetness. Therefore, the emergence of leaf rust this time has made the Hawaiian government attach great importance and begin taking measures for defense.

Pest Infestation in Hawaii's Coffee Growing Regions

Besides the discovery of leaf rust this year that might affect Kona coffee production, Hawaii's growing regions actually experienced a pest infestation several years ago. The sudden price surge of Kona coffee was also due to the 2010 pest infestation. In 2010, Hawaii's growing regions suffered from berry borer invasions, with the island's premium coffee growing areas of Kona and Ka'u being most severely affected. The island's coffee production sharply decreased by 50%. Later through pesticide and biological beetle control, Kona coffee production had recovered by over 40% by 2015. Although the disaster was brought under control, reduced rainfall on the island in recent years has affected the Kona region. Due to the decreasing production of coffee beans and high market demand, prices have been approaching Blue Mountain coffee levels in recent years.

Kona Coffee Growing Region

The Kona area is located in the southwestern part of the Big Island, stretching 20 miles long and 2 miles wide, covering the slopes of Hualalai and Mauna Loa. With elevations between 300-1,100 meters, it provides the most suitable growing environment for coffee trees. Therefore, coffee trees are abundant on the slopes of Hualalai and Mauna Loa. Only coffee beans grown in this region and meeting the strictest certification standards can be sold under the Kona trademark name. Through cupping, FrontStreet Coffee consistently finds that the overall profile is dominated by nutty notes, such as walnut, combined with berry fruits like plum and creamy sweetness, creating an overall clean and richly layered experience.

FrontStreet Coffee — Hawaii Kona Coffee Beans

• Region: Kona Growing Region
• Estate: Queen's Estate
• Altitude: 1100m
• Variety: Typica
• Processing Method: Washed Process

Typica Coffee Variety

Typica is the oldest native variety from Ethiopia, and almost all current Arabica coffee bean varieties are derived from Typica. Typica has an elegant flavor but is physically weak with low disease resistance, making it susceptible to leaf rust disease. Coffee bean production is low, making it difficult to meet economic benefits. Kona began planting Typica in 1892, introduced from Guatemala. The Typica beans grown in Kona are large in size, with cultivation altitudes between 600-1100m. Compared to other coffee-producing countries, Kona's cultivation altitude is considered low, but on the island of Hawaii, Kona is considered high altitude. Someone once tried to transplant Kona's Typica to other islands, but because the other islands had temperatures that were too high and altitudes that were too low, the Typica grew poorly and couldn't develop the unique soft acidity and aroma of the Kona region.

Kona Coffee Processing Method

The Kona region primarily uses the washed processing method. The biggest difference from the natural process is using fermentation to remove the mucilage layer. After completing fermentation and removing mucilage, because fermentation bacteria and impurities remain on the coffee beans, they are washed again. To ensure thorough cleaning, this step consumes large amounts of fresh water, then the fruit is dried and hulled. Hawaii's clean and sweet mountain spring water provides the ideal conditions for the washed processing method for Kona coffee beans. This method creates the bright, transparent appearance and pure, fresh taste of Kona coffee beans.

FrontStreet Coffee's Kona Coffee Roasting Experience

FrontStreet Coffee's roaster uses a Yangjia 800N, with 550g of green beans. When the roaster reaches 200°C, the beans are loaded with the air damper set to 3. After 1 minute, the heat is adjusted to 150°C with the air damper unchanged. At 5 minutes and 35 seconds, when the temperature reaches 150°C, the bean surface turns yellow and the grassy aroma completely disappears, indicating dehydration completion. The heat is adjusted to 140°C and the air damper to 4. At 9 minutes and 30 seconds, ugly wrinkles and black spots appear on the bean surface, with the obvious transition from toast aroma to coffee aroma, which can be defined as the prelude to first crack. At this point, one must listen carefully for the sound of first crack. At 9 minutes and 30 seconds, first crack begins, heat is reduced to 70°C with the air damper fully open (heat adjustment must be very careful, not so low that there's no cracking sound). The heat is turned off at 182°C, and the beans are discharged at 193.4°C.

FrontStreet Coffee's Brewing Experience

• Dripper: Kono
• Water Temperature: 89-90°C
• Grind Size: Fine sugar size / 20# sieve screen 80%
• Coffee to Water Ratio: 1:15
• Coffee Amount: 15 grams

FrontStreet Coffee uses a segmented extraction method for brewing, namely a three-pour technique. 30g of water for bloom for 30 seconds, then a second small water flow circular pour to 125g and stop. Wait for the water level to drop before slowly pouring again, with uniform speed and water level not too high, then pour to 225g and stop. Extraction time is 2 minutes to 2 minutes and 10 seconds (including bloom time).

Brewing Flavor: Balanced and smooth osmanthus honey sweetness with elegant, substantial but not heavy mouthfeel. The brewed coffee emits mulberry aroma that brings a sweet happiness, with a smooth malt flavor in the aftertaste. When cooled, it tastes like a cup of mulberry tea.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473