Hawaii Kona Coffee Price Guide - How to Drink Hawaii Kona Coffee - Is Hawaiian Coffee Good

Hawaiian Coffee

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After nearly two centuries of efforts in coffee cultivation, the name "Kona" has become almost synonymous with "quality" in Hawaii. However, looking at history, since coffee trees were first introduced to the island in 1825, the path of coffee cultivation has also been quite challenging. Even today, factors beyond human control often affect the harvest of such a successful coffee growing region as Hawaii.

The western and southern regions of the Kona district in Hawaii are famous for producing Kona coffee. Located at elevations between 150 and 750 meters, this provides the most suitable growing environment for coffee trees. Therefore, the slopes of Hualalai and Mauna Loa are covered with coffee trees.

Cultivation Model

Hawaiian coffee has always been cultivated using a family farming model. The harvest season for Kona coffee begins in late August each year and continues until January of the following year. Farmers harvest the ripe fruits in batches, processing them to obtain coffee beans.

Production Process

Kona coffee uses the washed method and natural drying 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. The washed coffee beans are placed on large flat surfaces to dry naturally in the sunlight.

Kona

The unique natural environment of the Kona region nurtures Arabica coffee, making it one of the highest-yielding coffee plantations in the world. Not only is the quality guaranteed, but the coffee cultivated in the unique growing environment and climate has a richer flavor. The coffee beans grown in the Kona region have a very beautiful appearance, full and plump shapes, and bright colors, earning them the title of "the most beautiful coffee beans in the world." These coffee beans are uniform in size, with distinct sweet and acidic flavors, and a smooth mouthfeel. Most coffee trees in the Kona region grow on volcanoes, able to absorb abundant nutrients stored in the soil. Combined with artificial cultivation techniques, every coffee bean here has a unique appearance. Kona coffee made from these coffee beans is silky smooth, with rich aroma, a hint of charming nutty fragrance, moderate acidity, as moving and meaningful as the colorful scenery of the Hawaiian Islands.

Grade Classification

If Blue Mountain coffee is the king of coffee, then Kona coffee from Hawaii is undoubtedly the queen of coffee. It is the only premium coffee variety produced among the 50 states of the United States and one of the three famous coffee beans in the world.

Kona coffee beans are actually divided into five grades, with the first three being more common: Extra Fancy, Fancy, No. 1, Primary, and Peaberry (round beans, commonly known as male beans, which are specially selected by some coffee enthusiasts and can be 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 Kona green beans are exported, they are labeled with numbers on burlap bags, indicating certification by the Hawaii Department of Agriculture and accompanied by an official identification seal, making them more expensive. Kona coffee is second only to Blue Mountain coffee in price. From planting, 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, Hawaii's 100% Kona coffee and Blue Mountain coffee are synonymous with premium coffee.

This Kona comes from Queen Farm. In the 2009 and 2011 Gevalia (Hawaii KONA Cupping Competition) Grand Prix, it won the runner-up title. 70% of the harvest there is considered the top-tier premium specialty beans, and it is a farm known for its high quality. Even the slightly lower-grade specialty beans have an aroma no less impressive than the top-tier specialty beans, earning admiration and praise from those in the coffee roasting industry!

Basic Information

Grade: Selected

Special Certification: None

Growing Altitude: 660m

Origin: Hawaii, USA

Coffee Variety: Typica

Roast Level: Dark Roast

Processing Method: Washed + 100% Sun-dried

Estate: Queen Farm, West Coast, KONA Region

Dry Aroma: Red wine, lemon, dark chocolate, tropical spices

Wet Aroma: Milky, roasted walnuts, lemon, caramel, dark chocolate

Green Bean Appearance: Full, flat, uniform, large, with a clean mixed aroma of grass and raw fruit

Mouthfeel: Clean, full, rounded, with moderate citrus acidity. High but mild body with a viscous texture. Bitterness quickly transforms to sweet aftertaste, with lingering notes of dark chocolate, nuts, and caramel sweetness, creating an exceptionally long finish in the mouth.

Hawaiian Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Hawaiian coffee [Kona coffee beans] offers full guarantees in both brand and quality. More importantly, it offers extremely high value for money - a 100-gram package costs only 120 yuan. Calculating at 15 grams per cup, one package can make 6 cups of coffee, with each cup costing only about 20 yuan. Compared to coffee shops selling cups for tens of yuan, this is truly a conscientious recommendation.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse coffee varieties, where you can find various famous and lesser-known beans. Online store services are also available. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473