Why Hawaii Kona Coffee is Expensive and How to Brew and Drink It

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What Makes Kona Coffee So Expensive?

Located between 19 and 22 degrees latitude 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 pastoral scene, while also adding delicate yet unique flavor characteristics to the coffee beans grown here. Some coffee enthusiasts claim that the Kona coffee produced here is absolutely the world's best coffee, with drupe fruit and chocolate flavors, delivering a smooth and delicious taste!

After the outbreak of World War I, coffee demand increased dramatically. The surge in demand led to price hikes, and Kona coffee was no exception. The period from World War I to 1928 marked the golden era 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-tier coffees.

Despite Kona coffee's 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 stretches approximately 50 kilometers in length and only 1.6 kilometers in width, 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 by hand, one bean at a time, from ancient times to the present. This stems from the tradition of family farms using family labor, but more importantly, it ensures that only the highest quality coffee beans are used for coffee production. The maturation season for Kona coffee runs 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 alluring, comparable to cherries, which is why locals generally call Kona coffee fruits "Kona cherries." Once Kona cherries are picked, they must undergo immediate processing to prevent spoilage that could affect the coffee beans' flavor. Kona coffee processing typically uses the washed method, and Hawaii's clean, sweet mountain spring water provides ideal conditions for this processing method. This approach creates the bright, clear appearance and pure, fresh flavor of Kona coffee beans. 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 bean's surface. 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, washed processing, sun-drying, and polishing, every step relies entirely on manual labor, and production is extremely limited. Hawaiian 100% Kona coffee naturally appears premium and expensive, ranking alongside Blue Mountain coffee as synonymous with high-end coffee. If you're not in Kona, Hawaii, it's difficult to find 100% pure Kona coffee beans.

Kona Coffee Brewing Analysis

1. Dripper: V60

2. Water temperature: 92°C

3. Grind size: Fuji Royal grinder setting 3.5

4. Roast level: Medium roast

5. Bloom time: 30 seconds

Flavor: 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. Go very slowly, and you can also stir appropriately with a stir bar. Typically, perform one cross-stir during the bloom phase to allow full contact between water and coffee grounds, enhancing the release of aromatic compounds.

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

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