The Story, Price, and Pour-Over Characteristics of Hawaii Kona Coffee Beans

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When discussing island climate coffee regions, one must mention the Kona coffee beans from Hawaii. Hawaii represents a special coffee growing region, as the coffee cultivation areas only range from 300-1100 meters in elevation. According to typical altitude requirements in the specialty coffee field, this doesn't meet standards. However, nothing is absolute—just as the Kona coffee beans produced in Hawaii's growing regions are known as the world's most perfect coffee beans.

The Hawaiian Islands

The Hawaiian Islands, an archipelago in the central and northern Pacific Ocean. Between 1778 and 1898, the Hawaiian Islands were also known as the "Sandwich Islands." As part of the Polynesian archipelago, they consist of 19 larger islands and other small islands, mostly formed as volcanic or coral islands. Located between 19° and 29° north latitude, the Tropic of Cancer passes through this archipelago.

Belonging to the Pacific Ocean and Oceania, they extend in a southeast-to-northwest direction for 2,400 kilometers, covering an area of 16,705 square kilometers. The largest island is the southeasternmost island of Hawaii, locally referred to as the "Big Island." The highest point is Mauna Kea volcano at 4,205 meters above sea level.

According to FrontStreet Coffee's understanding, the island of Hawaii where Kona coffee is grown is not actually the origin of Kona coffee beans. Hawaii's coffee plants were first introduced in 1817 by the first Spanish advisor Don Francisco de Paula Marin, though initial cultivation attempts were unsuccessful. It wasn't until 1825 that Oahu Governor Chie Boki successfully introduced coffee to Manoa Valley from Brazil.

From then on, coffee began to be cultivated in various parts of the islands. Today, approximately 950 farms grow coffee in areas including Kauai, Oahu, Maui, Molokai, and the Big Island, with most being small, family-operated farms. Initially, only men were allowed to work in coffee fields, but women later joined as well. The total area of these farms reaches 7,900 acres.

In 1813, the first plants were transplanted to Oahu, but sugar production far exceeded coffee, becoming farmers' main agricultural product. By the late 1820s, Bourbon variety coffee was introduced to the Big Island, and over the next decade, the first coffee-focused plantations were established.

However, the coffee industry's development here was not smooth sailing. For example, in 1858, coffee production on Kauai Island was halted due to blight. Additionally, due to competition from the sugar industry and landowners turning to sugar production to increase income, many plantations were abandoned and divided into smaller farms. The United States began occupying these islands in 1898, eliminating protective coffee tariffs and further weakening the market. This led more farmers to start growing sugarcane. It wasn't until the 1980s, when sugar prices fell, that the coffee industry gradually recovered.

Currently, there are 12 coffee growing regions across the islands, with Kona being the most famous. However, due to scarce production and high cultivation costs, Kona coffee beans are increasingly in demand in the specialty coffee market, with prices approaching those of Jamaican Blue Mountain. High-quality Kona beans are becoming increasingly difficult to purchase. Although Hawaiian coffee is generally priced higher, its traceability is guaranteed.

Hawaiian Coffee Processing Methods

Hawaii primarily uses the washed method to process coffee beans, which differs from the natural method mainly in using fermentation to remove the mucilage layer. After completing fermentation and mucilage removal, fermentation bacteria and impurities may remain on the coffee beans, so cleaning is necessary. This step requires large amounts of fresh water, after which the beans are dried and hulled.

Hawaiian Kona

Estate: Queen Farm

FrontStreet Coffee's Kona coffee beans come from the renowned Queen Farm. This farm won second place in the Gevalia (Hawaii KONA Cupping Competition) in 2009 and 2011. 70% of the coffee beans produced by this farm are considered top-grade premium specialty beans, renowned for their high quality. Even slightly lower-grade specialty beans possess aromas comparable to premium specialty beans, earning praise from roasters.

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

Kona Coffee Grading System

KONA coffee beans are typically graded by bean size, divided into Type 1 and Type 2. FrontStreet Coffee purchases Type 1, also known as standard coffee beans. Within this category, Kona coffee beans are further divided into five grades: Extra Fancy, Fancy, Number One, Select, and Prime. The top three Hawaiian coffee grades have a jade-like greenish color and uniform bean size. The highest grade, Extra Fancy, features the largest bean size and scarce production. Due to strict control over defective beans requiring manual selection, it's considered the pinnacle of specialty coffee.

FrontStreet Coffee: Hawaiian KONA Coffee Beans

• Region: Kona, Queen Farm
• Altitude: 1100m
• Variety: Typica
• Processing: Washed
• Flavor: Walnut, Nut, Chocolate, Cream, Peanut, Caramel

FrontStreet Coffee Brewing Suggestions:

When brewing pour-over coffee, FrontStreet Coffee always emphasizes that the freshness of coffee beans is crucial. Freshly roasted coffee beans can showcase rich flavors to their fullest potential. To ensure coffee bean freshness, FrontStreet Coffee guarantees that coffee beans are freshly roasted within 5 days of shipping. Because coffee bean freshness significantly affects flavor.

FrontStreet Coffee's core roasting philosophy is "Freshly Roasted Good Coffee," and we are committed to providing the freshest coffee beans to every customer who places an order. Generally, the degassing period for coffee beans is 4-7 days, so when customers receive their ordered coffee beans, they're at their optimal flavor period. However, from a coffee understanding perspective, even if the degassing period is insufficient, you can try brewing to experience the coffee beans' aromas at different stages.

FrontStreet Coffee's Hawaiian Kona Coffee Brewing Parameters:

• Filter: KONO
• Water Temperature: 88-89°C
• Coffee-to-Water Ratio: 1:15
• Grind Size: Fine sugar grind size / (73% pass-through rate with China #20 standard sieve)

The brewing method uses three-stage extraction, using twice the amount of water to coffee grounds for blooming—that is, 30g water for 30 seconds bloom. When the water level drops and is about to expose the coffee bed, continue pouring water to 225g and stop. (Timing starts from the beginning of blooming) Extraction time is 2 minutes.

Kona Coffee Bean Characteristics Description:

FrontStreet Coffee's Kona coffee beans are exquisitely beautiful in appearance. After brewing, they emit aromas of walnut and nuts, with soft acidity reminiscent of berries. The sweetness is like caramel, with a pure and creamy smooth mouthfeel. It possesses rich layers that leave an endless aftertaste.

Important Notice :

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