Is Kona Coffee from Hawaii Expensive? Where to Buy Kona Coffee & Does It Taste Good?

Why is it so difficult to find high-quality Hawaiian Kona coffee in large quantities? Is it because Kona coffee is too expensive?

Since the early 19th century, Kona coffee has been cultivated in the Kona region without interruption, and only coffee produced here can be called "Hawaiian Kona Coffee." Hawaiian Kona coffee beans are typically sold as single-origin coffee in 100-bag packages. Kona coffee beans are also often blended with coffee beans from other parts of the world to create blended coffees. These blends, which contain Kona beans and other varieties, are labeled as "Kona Blend" on the packaging. Unfortunately, the Kona content in these blends may be very low - in Hawaii, the minimum standard for Kona content in blends that can use the "Kona" label is only 10%. Therefore, unless you are in Kona, Hawaii, it is difficult to find 100% pure Hawaiian Kona coffee beans.

Name Origin

It is an Arabica coffee (Coffea arabica) grown on the main island of Hawaii. Named because its main growing area is located on the slopes of Hualalai and Mauna Loa volcanoes in the southern and northern Kona districts of the main island. This variety is one of the most expensive coffees in the world today, and only coffee produced in the Kona district can bear the name "Kona Coffee."

Appearance

Hawaiian-grown Kona coffee beans have the most perfect appearance - uniform and neat in shape. Their beans are exceptionally full and have a bright, glossy luster. Because they grow on volcanic soil with high-density artificial cultivation, each bean can be described as a pampered "noble lady" - beautiful, plump, with baby-like delicate skin texture.

Flavor

Rich and aromatic, with a smooth and mellow mouthfeel, carrying notes of cinnamon spice, and balanced moderate acidity. Smooth and rich, with an enticing nutty fragrance. Hawaii is often affected by tornadoes, but the climate conditions are indeed very suitable for coffee cultivation - ample rainfall and sunshine, with no worries about frost damage. These superior natural conditions enable Arabica coffee in the Kona region to be abundant in quantity and excellent in quality, also creating a richer coffee flavor.

Growing Environment

Kona coffee is grown on the slopes of Mauna Loa volcano on the southwestern coast of Hawaii. Its flavor is similar to Central American coffee, rather than Indonesian coffee.

Cultivation Method

Kona coffee has always been cultivated using a family farming model. Initially, only men were allowed to work in the coffee plantations, but later women also joined in.

Optimal Roast Level: Medium to Dark

History

In 1813, a Spaniard first planted coffee in Manoa Valley on Oahu - today, this place has become the main campus of the University of Hawaii. In 1825, a British agriculturist named John Wilkinson transplanted some coffee from Brazil to Chief Boki's coffee plantation on Oahu. Three years later, an American missionary named Samuel Reverend Ruggles brought cuttings from Chief Boki's garden to Kona. This coffee is a descendant of the earliest Arabica coffee trees that grew on the Ethiopian plateau. To this day, Kona coffee still continues its noble and ancient lineage.

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