An Introduction to the Hawaiian Coffee Brand Region Kona Coffee - How Hawaiian Kona Coffee is Graded

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Hawaiian Coffee: America's Premium Coffee Treasure

Hawaiian coffee is the only premium variety produced among the 50 states of America. Due to the extremely small coffee cultivation area on the islands, the annual production of Hawaiian coffee beans is extremely limited, yet the quality is exceptional. Consequently, coffee beans from this region are priced higher than those from other coffee-producing countries.

Most coffee is cultivated in the Mauna Loa mountain slope areas, where the soil is fertile and contains volcanic ash. Hawaii's pleasant climate conditions are perfectly suited for coffee tree cultivation, with abundant rainfall and sunshine, and no concerns about frost damage.

Additionally, this region experiences a natural phenomenon called "freeshade," providing essential shade for coffee trees. Such superior natural conditions enable the Arabica coffee varieties in the Kona region to achieve higher yields than other plantations while maintaining consistently high quality.

Kona Region Classification Introduction

The Kona region is located on the Big Island and is Hawaii's most famous and world-renowned coffee-producing area. The coffee beans possess a perfect appearance with exceptionally full, glossy fruits. The coffee flavor is rich and aromatic, with cinnamon spice notes and balanced acidity, making it a world treasure.

Currently, besides the Kona district on the Big Island, common Hawaiian coffees include estates from Maui, Kauai, and Molokai islands that have been gaining prominence. Typical Hawaiian coffee varieties include Typica, Mocca, and Catuai.

The Market's Most Expensive Coffee: Kona Coffee

However, Kona Coffee remains one of the most expensive coffees on the market. According to Hawaii Department of Agriculture regulations, only coffee grown on the slopes of Hualalai and Mauna Loa in the Kona district of the Big Island can be called Kona Coffee. Hawaii's nearly year-round sunny mornings, cloudy and rainy afternoons, constant gentle breezes, mild nights, plus mineral-rich volcanic soil all contribute to its special flavor characteristics.

Kona Coffee is divided into two main categories: Type I (flat beans) and Type II (Peaberry round beans).

These two categories are further classified according to size, moisture content, and bean variety purity. Type 1 is divided into 'Kona Extra Fancy,' 'Kona Fancy,' 'Kona Number 1,' 'Kona Select,' and 'Kona Prime.' Type II Kona coffee is classified into 'Peaberry Number 1' and 'Peaberry Prime.' Additionally, there's a lower grade 'Number 3' which cannot be called Kona Coffee.

The greatest threat to Kona Coffee in recent years comes from the coffee berry borer (Hypothenemus hampei) pest. By late November 2010, the Hawaii Department of Agriculture announced that all green beans must undergo methyl bromide fumigation or another six-step procedure before leaving the Big Island.

Future coffee production from the Kona region will likely experience significant fluctuations in both yield and price. Because of this, coffee farmers from Kauai, Molokai, and Maui islands have gradually emerged in prominence over the past two years.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473