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

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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, are 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, adding delicate yet unique flavor characteristics to the coffee beans grown here. Some coffee enthusiasts assert that Kona coffee produced here is absolutely the world's best coffee, with nutty and chocolate flavors, making it smooth and delicious to drink!

After the outbreak of World War I, coffee demand increased dramatically, and the rising demand triggered price hikes, and Kona coffee was no exception. The period from the outbreak of World War I to 1928 was the golden age of Kona coffee. In 1940, the Second World War caused coffee prices to rise again. In the 1970s and 1980s, Kona coffee prices experienced several ups and downs, but it was from this period that Kona coffee established its status as a world-class premium coffee.

Although Kona coffee has gained worldwide fame, its production remains at a relatively low level. This is because the main Kona coffee producing area is located on the slopes of Mauna Loa volcano on the Big Island of Hawaii. This narrow coffee-growing belt is about 50 kilometers long and only 1.6 kilometers wide, with a total area of approximately 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, and more importantly, to ensure that only the highest quality coffee beans are used for coffee production. The maturation season for Kona coffee is between September and December each year, and farms must ensure that coffee beans maturing at different times are promptly harvested by hand. 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, so locals generally call Kona coffee fruits "Kona cherries." Once Kona cherries are picked, they must be immediately processed to prevent spoilage and deterioration that could affect the coffee beans' taste. Kona coffee processing typically uses the washed method, and Hawaii's clean, sweet mountain spring water provides ideal conditions for this method. This process creates a bright, clear appearance and pure, fresh flavor in Kona coffee beans. Subsequently, the wet coffee beans are placed in 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 ground off, and the beans are graded. All of this work requires continuous manual labor.

Superior natural conditions allow Arabica coffee trees with ancient Ethiopian highland heritage to thrive freely in the Kona region, creating more intense coffee flavors. From sowing, harvesting, washing 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 a symbol of high-end coffee. If you're not in Kona, Hawaii, it's difficult to have 100% pure Kona coffee beans.

Kona Coffee Brewing Analysis

1. Dripper: V60

2. Water Temperature: 92°C

3. Grind Size: Fuji Royal R-440 grinder setting 3.5

4. Roast Level: Medium roast

5. Bloom Time: 30 seconds

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

FrontStreet Coffee's Recommended Technique: Slow, steady, continuous pouring: gentle circular pouring with a thin, steady stream to ensure even extraction. Very slowly. You can also适当 use a stir stick for stirring. Typically, perform one cross-stir during the bloom stage to allow water to fully contact the coffee grounds and increase the release of aromatic compounds.

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

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