Why is Hawaiian Kona Coffee So Expensive and How to Brew It?

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Why is Kona Coffee So Expensive?

Crossing the latitude lines between 19 and 22 degrees, south of the Tropic of Cancer, the Hawaiian Islands, caressed by trade winds, form a naturally perfect coffee-growing region. The volcanic soil and tropical climate, complemented by moderate humidity and regular afternoon showers, create an ideal growing environment that seems straight out of an idyllic countryside painting, adding delicate yet unique flavor characteristics to the coffee beans grown here. Some coffee enthusiasts assert: Kona coffee produced here is absolutely the world's best coffee, with stone fruit and chocolate flavors, smooth and delicious to drink!

After the outbreak of World War I, coffee demand increased dramatically. The surge in demand led to price increases, and Kona coffee was no exception. The period from World War I to 1928 was the golden age of Kona coffee. In 1940, World War II caused coffee prices to rise once again. By the 1970s and 1980s, Kona coffee prices experienced several ups and downs, but it was during this period that Kona coffee established its status as one of the world's top coffees.

Although Kona coffee has gained worldwide fame, its production remains at relatively low levels. This is because the main Kona coffee growing area is located on the slopes of Mauna Loa volcano on the Big Island of Hawaii. This narrow coffee-growing belt is approximately 50 kilometers long and only 1.6 kilometers wide, with a total area of about 1,400 hectares, producing less than 2 million pounds of coffee beans annually.

Kona coffee has always been harvested bean by bean by hand since ancient times. This stems from the tradition of family farms using family labor, and more importantly, to ensure that only the highest quality coffee beans are used for coffee production. The ripening season for Kona coffee is from September to December each year, and farms must ensure that coffee beans maturing at different times are promptly hand-picked. Therefore, among all coffee producers, Hawaii's coffee industry management ranks among the strictest, with the highest labor costs.

Freshly picked Kona cherries are red and attractive, comparable to cherries, hence locals generally call Kona coffee fruits "Kona cherries." Once Kona cherries are picked, they must be processed immediately to prevent spoilage and deterioration that would affect the coffee beans' flavor. Kona coffee processing generally uses the wet method. Hawaii's clean, sweet mountain spring water provides ideal conditions for the wet processing method, which creates Kona coffee beans with bright, clear appearance and pure, fresh flavor. Subsequently, the wet coffee beans are placed on what are called "hoshidana drying racks" in the sunlight, allowing the beans to dry slowly and naturally, preserving their special flavors. The dried Kona beans are called "parchment" or "Kona gold" because after drying, a golden skin forms on the surface of the beans. After the beans are completely dry, the golden skin must be removed and the beans graded. All of this work requires continuous manual labor.

Superior natural conditions allow Arabica coffee trees with ancient Ethiopian highland lineage to thrive freely in the Kona region, creating more intense coffee flavors. From planting, harvesting, wet processing, sun-drying, and polishing, every process relies entirely on manual labor, and production is extremely limited. Hawaiian 100% Kona coffee naturally appears high-quality and expensive, ranking alongside Blue Mountain coffee as a synonym for premium coffee. If you're not in Kona, Hawaii, it's difficult to find 100% pure Kona coffee beans.

Kona Coffee Brewing Analysis

Brewing Parameters:

1. Dripper: V60

2. Water Temperature: 92°C

3. Grind Size: Small Fuji grinder setting 3.5

4. Roast Level: Medium roast

5. Bloom Time: 30 seconds

Flavor Profile:

Malt, mulberry, persistent caramel sweetness in the finish

FrontStreet Coffee's Recommended Brewing Method:

Slow, steady, continuous pouring: Use a fine, steady stream in circular motions, pouring gently to ensure even extraction. Pour very slowly, and you can also use a stir stick appropriately. Usually, perform one cross-stir during the bloom phase to allow water to fully contact the coffee grounds, increasing the release of aromatic compounds.

About FrontStreet Coffee

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473