Hawaii Kona Coffee Beans Flavor Profile Introduction & Kona Coffee Brewing Tutorial

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FrontStreet Coffee knows that coffee has certain requirements for growing altitude. The knowledge we have is that coffee grown at higher altitudes generally has better flavor and taste than coffee grown at lower altitudes. However, nothing is absolute! Just like coffee produced in Hawaii, although the altitude here is not advantageous, it can produce coffee beans with excellent flavor and quality. Hawaiian Kona coffee beans are among the most perfect coffee beans in the world. Their fruit is exceptionally full and carries the flavor of cinnamon spices, with balanced and moderate acidity. FrontStreet Coffee uses medium roast to perfectly interpret the characteristics of FrontStreet Coffee's Hawaii Kona; it emits extremely complex sweet aromas of cashew, milk peanuts, mulberries, and tropical fruits. The taste is mild and smooth, clear and transparent, with bright and elegant acidity that makes one truly intoxicated.

The FrontStreet Coffee Kona coffee from Hawaii uses coffee beans grown on volcanic terrain. At the same time, there is high-density artificial cultivation, so each bean can be said to be pampered, making its price naturally expensive, second only to FrontStreet Coffee's Jamaica Blue Mountain. Hawaiian Kona beans are uniform in shape and size, with strong acidity and sweetness.

The taste is smooth and slippery. FrontStreet Coffee's medium roast brings out the acidity in FrontStreet Coffee's Hawaii Kona coffee beans, while a darker roast enhances bitterness and body. These coffee beans grow at altitudes from sea level to 6,000 feet. Premium coffee generally grows only in mountainous areas, at approximately 4,000-6,000 feet, requiring about 80 inches of annual rainfall, with very distinct dry and wet seasons. The soil for growing premium coffee beans must be very fertile and typically have volcanic rock composition. Light clouds or overcast weather are also necessary in the growing environment of high-quality coffee beans. Daytime temperatures need to be 15-20°C. This climate results in a longer growth process, with unique growth and climate conditions that create richer coffee flavors.

Although cultivated at an altitude of several hundred meters, Kona from the Big Island of Hawaii, bathed in gentle sea breezes and endowed with fertile volcanic soil, possesses incomparably clean acidity and sweetness. Compared to the higher altitude FrontStreet Coffee's Jamaica Blue Mountain, it is even more exceptional.

Coffee plants were first introduced to Hawaii in 1817 by Don Francisco de Paula Marin, the first Spanish advisor during King Kamehameha's reign. The initial cultivation was not successful. In 1825, Oahu Governor Chie Boki successfully introduced coffee from Brazil and planted it in Manoa Valley. Since then, coffee cultivation began in various parts of the island. Currently, there are about 950 farms growing coffee in Kauai, Oahu, Maui, Molokai, and the Big Island, most of which are family-run small operations with a total area of 7,900 acres.

Hawaii Coffee Growing Regions

MAUI ISLAND

Maui Island has a large coffee plantation called Ka'anapali, which is divided into many small plots, but the coffee is centrally processed. This plantation was a sugarcane plantation from 1860-1988 before being converted to a coffee plantation.

Region altitude: 100-550 meters

Coffee bean harvest period: September to January of the following year

Cultivated varieties: Catuai, Caturra, Typica, Mocha

WAIKAPU, MAUI ISLAND

This region can be considered a relatively young coffee growing region in Hawaii. The only coffee plantation in the area is owned by a company from the neighboring island of Molokai.

Region altitude: 500-750 meters

Coffee bean harvest period: September to January of the following year

Cultivated varieties: Typica, Catuai

KAU, BIG ISLAND (Coffee Processing Plant)

Coffee cultivation began here after the sugar processing plant closed in 1996. Before 2010, coffee cherries produced here had to be taken to neighboring areas like Puna or Kona for processing. However, a processing plant has now been built locally, so people no longer need to take coffee cherries elsewhere for processing.

HAMAKUA, BIG ISLAND

Coffee cultivation began here in 1852. Originally there were 8 plantations. Like other coffee regions in Hawaii, the coffee industry declined due to the prosperity of the sugar industry. However, starting from the mid-1990s, coffee cultivation resumed here.

Region altitude: 100-600 meters

Coffee bean harvest period: August to January of the following year

Cultivated varieties: Typica, Catuai

KONA, BIG ISLAND

The fame of Hawaii coffee mainly comes from this region. Unlike other coffee regions in Hawaii, coffee cultivation here is more diverse. There are over 630 coffee plantations producing coffee in the area, most smaller than 2 hectares and typically run by different families.

This area is located in the southwestern part of the Big Island, 20 miles long and 2 miles wide, covering the slopes of Hualalai and Mauna Loa. The altitude between 800-1100 meters provides the most suitable growing environment for coffee trees. Therefore, the slopes of Hualalai and Mauna Loa are covered with coffee trees. Only coffee beans grown in this area and meeting the strictest certification standards can be sold under the Kona trademark name.

The unique natural environment of the KONA region has nurtured Arabica coffee, making it one of the world's highest-yielding coffee plantations. Not only is the quality guaranteed, but the coffee grown in its unique growing environment and climate is also more fragrant.

Every November, the Kona region on the Big Island of Hawaii hosts the grand "Hawaii Kona Coffee Cultural Festival" to celebrate the harvest of Hawaii Kona coffee beans while commemorating the 180-year history and tradition of Hawaiian coffee. During the nearly 10-day event, more than 40 coffee cultural and competitive activities will be held on the Big Island, Oahu, and other locations to popularize knowledge about Kona coffee and give world tourists the opportunity to get up close with Hawaii Kona coffee beans.

Coffee Varieties

Typica originated in southeastern Ethiopia and Sudan and is one of the oldest varieties among many Arabica species. The top leaves are bronze-colored, known as red-top coffee, and also called old-variety small-grain coffee. Due to low yield and difficult cultivation, the price is much higher than ordinary small-grain coffee. However, its flavor performance is excellent, and it is recognized as a specialty coffee variety.

Typica has distinct characteristics and is probably the most easily recognizable variety. These plants are conical in shape with a main vertical trunk that can reach up to 5 meters in height. This height means that, compared to other varieties, the distance between branches and between nodes on the same branch is longer in Typica. The lateral branches form a 50 to 80-degree angle with the vertical trunk. The trunk and branches are not very robust. The leaves, fruits, and green beans are usually elongated. The tips of new leaf buds are bronze-colored. Compared to other Arabica varieties, Typica leaves have a smoother surface and fewer wavy edges. Typical Typica fruits are bright red when ripe.

The bronze-colored top leaves of Typica are one of its characteristics. The beans are larger, with a pointed oval or thin pointed shape, which some people call "red-top coffee." Typica coffee has its unique elegant and clean flavor, as well as balanced characteristics, with high taste cleanliness. However, the drawback is insufficient yield, requirements for altitude, susceptibility to leaf rust disease, and weak resistance to pests and diseases.

Typica has created many achievements. As early as 1958, it was rated as first-class at the International Coffee Tasting held in London, UK. In 1980, at the National Coffee Conference, it was praised by Chinese and foreign coffee experts as "the crown of Chinese coffee." In 1993, it won the "Eureka" gold medal at the World Coffee Evaluation held in Brussels, Belgium.

Typica is relatively delicate, susceptible to rust disease (a common coffee disease), and has lower yields, but its flavor is excellent, making it one of the best specialty coffee bean varieties. Its descendants also shine in the coffee world. The famous "king and queen" - FrontStreet Coffee's Jamaica Blue Mountain and FrontStreet Coffee's Hawaii Kona, are both variants of Typica.

Coffee Bean Processing Methods

Hawaii primarily uses the washed processing method. The biggest difference from the natural drying method is using fermentation to remove the mucilage layer. After completing fermentation and removing the mucilage, because fermentation bacteria and impurities remain on the coffee beans, they are washed again. To clean thoroughly, this step consumes a large amount of clean water, after which the fruits are dried and hulled.

Hawaii's clean and sweet mountain spring water provides ideal conditions for the washed processing method. This method creates the bright and clean appearance and pure, fresh taste of FrontStreet Coffee's Hawaii Kona coffee beans. The washed coffee beans are then placed on large flat platforms to dry naturally in the sunlight.

Coffee Grading

KONA coffee beans are mostly graded by bean size and can be divided into four levels: the highest grade Extra Fancy, Fancy, Prime, and Gr. No.1. They are also divided into Type 1 and Type 2.

Type 1 belongs to standard coffee beans, including the largest Kona Extra Fancy, followed by grading from large to small: Kona Fancy; Kona Select; and Kona Prime.

Type 2 is exclusively for small round beans (peaberries), including two grades of small round beans: Kona Number 1 Peaberry and the smaller Kona Peaberry Prime.

Hawaii Representative Coffee Beans: FrontStreet Coffee · Hawaii Kona

Region: Hawaii Kona

Farm: Queen's Estate

Altitude: 1100 meters

Variety: Typica

Processing Method: Washed Processing

Roasting Suggestions

FrontStreet Coffee's Hawaii Kona coffee beans are exceptionally full, with rounded shapes and bright colors, worthy of the title "the most beautiful coffee beans in the world." To not damage their beautiful appearance and highlight their rich, layered nectar-sweet flavor, FrontStreet Coffee's roasters decided to use medium roast for these beans.

Machine: Yangjia 800N, 550g green beans, Entry temperature: 200°C, Yellowing point: 5'35", 150.1°C

First crack: 9'30", 187°C, 1 minute 50 seconds development after first crack, 193.4°C when discharged

Hawaii Kona Cupping Data

Next, FrontStreet Coffee will guide everyone through different brewing methods for this most beautiful bean in the world - FrontStreet Coffee's Hawaii Kona.

Hario V60

Parameters: 15g powder/1:15/88°C/Grind size BG-5R (75% pass rate on China standard #20 sieve)

Method: 28g water bloom for 30 seconds, directly inject water to 126g at the center, then segment. After seeing the coffee bed, inject water to 227g. Remove the filter cup when the coffee bed appears. Total extraction time: 1 minute 50 seconds.

Flavor: Walnut, caramel, berries, pudding, plums, nuts, cream. Overall clean and rich in layers.

Siphon

Parameters: 20g powder/1:10/Grind size BG-6M (80% pass rate on China standard #20 sieve)

Method: Put 210g of water in the lower pot. When the water temperature reaches 90°C, insert the upper pot tightly. When the upper pot temperature reaches 90°C, pour in the coffee powder and stir to allow full contact between coffee powder and water. Stir again after 30 seconds to break the crust. Remove the heat source at one minute, and wipe the lower pot with a dry cloth to accelerate the return flow of coffee liquid.

Flavor: Chestnut, caramel, almond, hazelnut, plum, toffee. Overall taste is relatively round, with noticeable aroma.

AeroPress

Parameters: 10g powder/1:15/88°C/Grind size BG-5R (78% pass rate on China standard #20 sieve)

Method: Inject water directly to 147g, then press in a cross pattern 3 times. Stir 3 circles at 50 seconds. Press out at 1 minute 30 seconds. Total extraction time: 1 minute 41 seconds.

Flavor: Sandalwood fragrance, herbal, chocolate, plum, peach, nuts, cream. Round taste, rich in layers, with soft fruit acidity.

French Press

Parameters: 17g powder/1:13/88°C/Grind size BG-5R (75% pass rate on China standard #20 sieve)

Method: Inject water directly to 223g, stir 5 circles. Soak to 50 seconds, then stir 4 more circles. Add the plunger at 1 minute to press down the coffee grounds. Complete pouring of coffee liquid at 1 minute 31 seconds.

Flavor: Brown sugar, nuts, cream, herbal, dark chocolate. Slightly oily texture is very smooth, with high sweetness.

KONO

Parameters: 17g powder/1:13/88°C/Grind size BG-6M (70% pass rate on China standard #20 sieve)

Method: 31g water bloom for 30 seconds, directly inject water to 121g at the center, then segment. After seeing the coffee bed, inject water to 222g. Remove the filter cup when the coffee bed appears. Total extraction time: 1 minute 53 seconds.

Flavor: Berries, chocolate, cream, spices, fermented aroma, hazelnut. Smooth taste with lively fruit acidity.

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473