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

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Why is 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. With volcanic soil and tropical climate, complemented by gentle humidity and regular afternoon showers, this creates an ideal growing environment that seems to come from an idyllic pastoral setting, adding delicate yet unique flavor characteristics to the coffee beans grown here. Some coffee enthusiasts assert: Kona coffee produced here is absolutely the best coffee in the world, with nutty and chocolatey flavors, smooth and delicious to drink!

After the outbreak of World War I, the demand for coffee increased dramatically. The rising demand triggered price increases, 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, 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.

Although Kona coffee has gained worldwide fame, its production remains at a relatively low level. 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 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 bean by bean by hand since ancient times. This stems from the tradition of family farms using family labor here, and more importantly, to ensure that only the highest quality coffee beans are used for coffee production. The ripening season for Kona coffee is between September and December each year. Farms must ensure that coffee beans ripening at different times can be 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 alluring, comparable to cherries, so locals generally call Kona coffee fruits "Kona cherries." Once Kona cherries are picked, they must undergo immediate subsequent processing to prevent the fruit from spoiling and affecting the taste of the coffee beans. Kona coffee processing generally uses the washed method. Hawaii's clean and sweet mountain spring water provides ideal conditions for the washed process, which creates the bright, clear appearance and pure, fresh taste of Kona coffee beans. Subsequently, the wet coffee beans are placed in what are called "hoshidana drying racks" under sunlight, allowing the beans to slowly air-dry naturally, preserving their special flavors. The dried Kona beans are called "parchment" or "Kona gold" because after drying, a layer of golden skin forms on the surface of the beans. After the beans are completely dry, the golden skin on the surface must be ground off, and the beans must be 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 richer coffee flavors. From sowing, harvesting, washed processing, sun-drying, and polishing, every step relies entirely on manual labor, and production is extremely limited. Hawaii's 100% Kona coffee naturally appears high-quality and expensive, ranking alongside Blue Mountain coffee as a symbol of premium coffee. If you're not in Kona, Hawaii, it's difficult to have 100% pure Kona coffee beans.

Kona Coffee Brewing Analysis

1. Filter: V60

2. Water Temperature: 92°C

3. Grind Size: Fuji 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. Very slowly, and you can also use a stir stick appropriately. Typically, perform one cross-stir during the bloom stage to allow water to fully contact the coffee grounds, increasing the release of aromatic compounds.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse variety of beans, 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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