How is Hawaiian Kona Coffee Sold - Introduction to Global Sales of Hawaiian Kona Coffee

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Hawaii Kona Coffee achieved the world's number one title back in 2001, before new products like Blue Mountain and Kopi Luwak emerged. It is the only premium coffee produced within the United States. However, just like Moutai liquor, not all coffee grown in Kona is award-winning coffee. The award-winning Kona coffee is called JOE COFFEE, and you cannot find pure coffee of this brand in supermarkets or elsewhere - only available at this coffee plantation for 50 yuan per 8 ounces.

Overview

Kona coffee is produced in the Kona region of Hawaii and is a rare variety that can only be grown on volcanic slopes. It has a fragrant, mellow taste with a slight wine-like aroma, offering an extremely distinctive flavor. Premium Kona coffee has moderate acidity, a smooth and rich mouthfeel, and a unique aromatic flavor. Due to decreasing production, its price now rivals that of Blue Mountain coffee.

The narrow coastal strip of Hawaii's Kona coast produces the world's best coffee and ranks among the top in production. Less than 2,600 acres of Kona coffee land produce 2 million pounds of coffee beans annually. Kona coffee is aromatic, has a unique taste, and possesses outstanding regional characteristics that make it stand out in international competition. Coffee lovers can personally brew Kona coffee on Kona Coffee Street.

Most coffees on the market today that call themselves "Kona" contain less than 5% authentic Hawaii Kona coffee. In the United States, you can also find another excellent Hawaiian coffee - Hawaii Kai Farms Coffee (Kai Farms).

History

The earliest settlers in Hawaii arrived around 300-400 AD, and historians speculate they came from the Marquesas Islands. People divided into different tribes living on the islands, led by hereditary chiefs. The earliest Hawaiian residents created Hawaii's rich musical culture, though not much written material has been preserved.

The European discovery of Hawaii was purely accidental. They were originally searching for a legendary passage to the spice-producing East but instead discovered the most precious pearl in the Pacific Ocean.

A captain named James Cook landed on Kauai Island in 1778 to resupply his ships. On his return journey, he encountered severe cold and storms, so he had to return to Hawaii in early the following year, anchoring at a beach in Kona. From then on, the Hawaiian Islands became an important stopover on world trade shipping routes. Hawaiian chiefs traded the island's specialty sandalwood with passing ships for weapons, goods, and livestock. Starting in the 1820s, Western religions began to spread widely on the islands, and many churches built during that era are still in use today.

Hawaii is a paradise for tasting and purchasing coffee. Each island has several distinctive places for tourists and local residents to taste and buy coffee, ranging from cozy, warm small shops to comprehensive centers that introduce coffee knowledge. In Hawaii, you can watch the fiery sunset sink into the orange-red sea surface, feel the fresh air filled with floral fragrance, while sitting by the sea drinking a cup of aromatic coffee. Probably no other place in the world can offer you such enjoyment.

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 agriculturalist 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 coffee tree branches from Chief Boki's garden to Kona. This coffee is a descendant of the earliest Arabica coffee trees that grew on the Ethiopian plateau, and to this day, Kona coffee still continues its noble and ancient lineage.

Growing Environment

The excellent quality of Hawaii Kona coffee benefits from its suitable geographical location and climate. Coffee trees grow on volcanic mountain slopes, and the geographical location ensures the altitude required for coffee growth; the dark volcanic ash soil provides the necessary minerals for the coffee.

This is likely because Kona Island possesses rich volcanic black mud, which has moderate acidity, rich mineral content, and appropriate water content. And every afternoon, a cloud drifts over Kona Island to block the sunlight, protecting the delicate coffee tree seedlings.

The climate conditions are extremely suitable - the morning sun gently passes through the moisture-filled air, and by afternoon, the mountains become more humid and foggy, while the surging white clouds in the sky serve as natural umbrellas for the coffee trees, and the nights become clear and cool.

Suitable natural conditions make Kona coffee's average yield very high, reaching 2,240 kilograms per hectare, while in Latin America, coffee yield per hectare is only 600-900 kilograms.

Flavor

Hawaii Kona coffee has a fresh, crisp taste, medium body, slight acidity, and rich aroma, with a long-lasting aftertaste. Most precious is that Kona coffee has a mixed fragrance combining wine, fruit, and spice notes, as charming as the colorful volcanic islands themselves.

Overall, Kona coffee's flavor belongs to the relatively mild category, so much so that some people feel this mildness is synonymous with blandness, thinking Kona is too crisp and simple.

However, if you're someone who needs to gradually get into the mood with coffee's aroma before tasting, then Kona is the coffee for you. Because it's not as rich as Indonesian coffee, not as wine-flavored as African coffee, and certainly not as bold as Central and South American coffee - Kona coffee is like a woman walking out of Hawaii's sunshine and gentle breeze, fresh and natural, neither too intense nor too mild.

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