Kona Coffee Flavor Profile and Variety Introduction: Is Kona Coffee Good?

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Kona coffee is an Arabica coffee (Coffea arabica) grown on the main island of Hawaii. Named for its main production area located on the slopes of Hualalai and Mauna Loa volcanoes in the northern and southern Kona districts of the main island, this variety is currently one of the most expensive coffees in the world. Only coffee produced in the Kona district can bear the name "Kona coffee."

History

Samuel Reverend Ruggles brought coffee trees to the Kona district in 1828.

The coffee trees in the Kona district were first brought by Samuel Reverend Ruggles in 1828 as a grafted cutting from Brazil. British merchant Henry Nicholas Greenwell moved to the Kona district and established "Kona coffee" as the commercial name for locally produced coffee in the late 19th century.

Hawaii GREENWELL Farm

The cultivation history of Hawaii Kona Greenwell Century Farm began in 1850, founded and operated by Mr. Henry Nicholas Greenwell and his wife Elizabeth. They traveled from England to Hawaii to attempt coffee cultivation, and now it has over 160 years of history. In addition to its own 150 acres, Greenwell Farm carefully selects and purchases coffee beans from about 300 farms in the Kona region, and meticulously processes these mature fruits in its own processing plant. This not only ensures coffee quality but also allows for careful removal of defective beans. These high standards have earned Greenwell Farm international acclaim over the past 100+ years, making it a tourist destination for Hawaiian coffee. Today, many tourists visit Greenwell Farm to observe the coffee processing and manufacturing procedures.

Hawaii Kona Peaberry

Kona coffee trees grow on the windward slopes of Hualalai and Mauna Loa in Hawaii, which are rich in volcanic soil, combined with cloudy afternoon climate conditions, resulting in unique and excellent coffee flavor. Kona flowers after the dry winter season, and farmers harvest manually in autumn. After processes including pulping, sun-drying, and hulling, the processing plant grades the coffee beans by size and appearance. Peaberry is the highest grade with the most excellent quality. The formation of peaberry occurs due to abnormal pollination, resulting in only one seed in the coffee cherry fruit (originally there should be two flat beans). It is generally believed that the nutrients originally distributed to two flat beans are now absorbed by the single peaberry, making the aroma and flavor more concentrated and delicious. However, the total harvest of peaberry accounts for only 5% to 10% of all Kona coffee, making it extremely precious. Second only to peaberry, higher grade beans also include four types: Extra Fancy, Fancy, No.1, and Prime.

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