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Hawaii KONA Coffee Beans

01 | Region Introduction

Hawaii, after nearly two centuries of effort in coffee cultivation, the name Kona has become almost synonymous with "quality." However, looking at history, since coffee trees were first introduced to the island in 1825, the path of coffee cultivation has been quite challenging. Even today, factors beyond human control often affect the harvests of this successful coffee-growing region in Hawaii.

The western and southern parts of the Kona region on the island of Hawaii are renowned for producing Kona coffee. This area, situated between 800-1100 meters altitude, provides the most suitable growing environment for coffee trees. Therefore, coffee trees flourish on the slopes of Hualalai and Mauna Loa.

Queen Farm

Kona coffee has always been cultivated using family farming models. The Kona coffee harvest season runs from late August each year until January of the following year. Farmers harvest the mature fruits in batches, processing them to obtain coffee beans.

This particular Kona comes from Queen Farm. It won second place in the Gevalia (Hawaii KONA Cupping Competition) in 2009 and 2011. Seventy percent of their harvest is considered the highest quality extra-specialty beans, making it a farm known for its high quality. Even their slightly lower-grade specialty beans possess aromas that rival those of extra-specialty beans, earning praise and admiration from the roasting industry!

The unique natural environment of the Kona region nurtures Arabica coffee, making it one of the world's highest-yielding coffee plantations. Not only is the quality guaranteed, but coffee grown in this unique environment and climate offers richer flavors. Kona region coffee beans have a beautiful appearance, with full-bodied beans and bright luster, earning them the title "the most beautiful coffee beans in the world."

Most coffee trees in the Kona region grow on volcanoes, able to absorb abundant nutrients stored in the soil. Combined with artificial cultivation techniques, each coffee bean here takes on a distinctive appearance. Kona coffee made from these ground and brewed beans is silky smooth, with rich aroma and a charming nutty fragrance. It has moderate acidity, as touching and meaningful as the colorful scenery of Hawaii itself.

Currently, common Hawaiian coffees on the market include not only Kona from the Big Island but also emerging coffee estates from Maui, Kauai, and Molokai islands. Common Hawaiian coffee varieties include Typica, Mocca, and Catuai.

02 | Processing Method

Washed Method

Kona coffee uses both washed and natural drying methods. Hawaii's clean, 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. The washed coffee beans are then placed on large flat surfaces to dry naturally in the sunlight.

03 | Green Bean Analysis

The beans are uniform in size with few defects and minimal aroma. The beans have an olive-green tint, moisture content between 11-13%, with grassy and pungent spicy aromas. The center line of the green beans shows a light brown color.

Kona coffee beans are actually divided into five grades, with the first three being most common: Extra Fancy, Fancy, No. 1, Primary, and Peaberry (round beans, commonly known as male beans, specially selected by some coffee enthusiasts and sold at higher prices. About 5% of Kona coffee beans are Peaberry type). Except for Peaberry (round beans), which are specially selected, the other four grades are classified according to bean size, weight, and defect ratio.

Before export, Kona green beans are labeled with numbers on burlap bags, indicating certification by the Hawaii Department of Agriculture and accompanied by official identification seals, making them more expensive. Kona coffee prices are second only to Blue Mountain coffee. From sowing, harvesting, washing, sun-drying, and polishing, Kona coffee relies entirely on manual labor, so limited production combined with American labor costs makes it high-quality and expensive. Currently, 100% Kona coffee ranks alongside Blue Mountain coffee as a symbol of premium coffee.

04 | Roasting Analysis

Like Blue Mountain coffee, Kona beans have low density. For low-density beans, the drop-in temperature cannot be too high. When developing sweetness, the color changes to light yellow. Due to high moisture content, sufficient time is needed for the development phase. The coffee beans should be clean, crisp, with a solid, weighty feel. Kona should not be roasted too dark; medium-light roast (City to Full City-) is recommended.

FrontStreet Coffee suggests keeping detailed records before roasting: coffee bean moisture content, density, origin, processing method, roasting room temperature and humidity, etc., and planning your roasting curve. Record relevant chemical and physical changes during the roasting process, as this will help you better understand the final roasting results and improve your roasting curve.

Roaster: Yangjia 800N, 550g green beans loaded

Roasting Curve:

Heat the roaster to 200°C, open the damper to 3. After 1 minute, adjust the heat to 150°C, keep the damper unchanged. Roast until 5'35" at 150°C, the bean surface turns yellow, grassy aroma completely disappears, dehydration is complete. Adjust heat to 140°C, damper to 4.

At 9'30 minutes, ugly wrinkles and black spots appear on the bean surface, toast aroma clearly transitions to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. At 9'30", first crack begins, reduce heat to 70°C, open damper fully (adjust heat very carefully, not so small that cracking stops). Turn off heat at 182°C, drop at 193.4°C.

Medium-roasted Kona primarily delivers balanced, smooth floral nectar sweetness and an elegant, full-bodied yet not heavy mouthfeel. The brewed coffee releases mulberry aroma that brings sweet happiness. The aftertaste is a smooth malt bitterness that slides down the throat and resurfaces when exhaling. When cooled, it's like a cup of mulberry tea.

04 | Hawaii Kona Coffee Bean Brewing Analysis

1. Dripper: V60

2. Water temperature: 92°C

3. Grind size: Fujiyama grinder setting 3.5

4. Roast level: Medium roast

5. Bloom time: 30 seconds

Flavor: Malt, mulberry, lasting caramel sweetness in aftertaste

FrontStreet Coffee recommends brewing technique: Slow, steady, continuous pouring: Use a thin, steady stream in circular motions. Pour gently to ensure even extraction, very slowly. You can also use a stir stick appropriately. Typically, perform one cross-stir during the bloom phase to allow full contact between water and coffee grounds, enhancing the release of aromatic compounds.

Hawaii Kona Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Hawaii Kona coffee beans offer full guarantees in both brand and quality. More importantly, they offer exceptional value for money. A 100-gram bag costs only 120 yuan. Calculating at 15 grams per cup, one bag can make 6 cups of coffee, with each cup costing only about 20 yuan. Compared to coffee shops that often sell cups for dozens of yuan, this is truly a conscientious recommendation.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473