The World's Most Expensive Coffee Without Exception | How Much is a Cup of FrontStreet Coffee's [Hawaii Kona Coffee Beans]

The World's Most Expensive Coffee Without Exception | How Much is a Cup of FrontStreet Coffee's [Hawaii Kona Coffee Beans]? How to Brew It?

FrontStreet Coffee's Kona Coffee: 60 RMB per cup

Hawaii Big Island's Kona District cultivated Kona coffee beans, belonging to coffee cultivated by Hawaiian volcanoes, is also the only coffee variety produced in the United States, featuring a relatively strong taste with acidity and rich aroma. Kona coffee beans are produced in Hawaii's Kona region. These coffee beans can only be grown on volcanic slopes and belong to a rare variety. Hawaii, a beautiful tropical Pacific island, besides its scenic beauty, also produces the famous Kona coffee. Kona coffee is named because its main production area is located on the slopes of the North and South Kona districts and Mauna Loa volcano on the main island. This variety is one of the most expensive coffees in the world, and only coffee produced in the Kona district can be called "Kona coffee." Additionally, coffee beans grown and strictly certified in the region on the southwest coast of Hawaii's main island, spanning 20 miles long and 2 miles wide, at elevations of 150-750 meters, covering the Hualalai and Mauna Loa volcanic slopes, can carry the Kona trademark for sale. Due to the decreasing production of coffee beans, the price approaches that of Blue Mountain coffee. The narrow coastal zone of Kona produces the world's best-tasting coffee, and its production ranks among the top in the world. On less than 2,600 acres of coffee land, Kona still produces 2 million pounds of coffee beans annually.

"Kona coffee" is not native to the Big Island. The earliest record can be traced back to 1813 when Spanish people planted the first coffee tree, but real prosperity began in the 19th century. Its lineage inherits from "Arabica," one of the world's three major coffee varieties. Unlike the richness of Italian coffee and without the coarse taste of Central and South American coffee, the combination of acidity and sweetness is very gentle, with fruit aromas detectable in the aftertaste. Those who don't like it find "Kona coffee" too light, but this "fresh and natural" flavor in the coffee world can only be embodied by "Kona coffee." Its quality is quite stable, making it a must-buy when visiting Hawaii, suitable whether for personal use or as gifts. Without mountains and ridges blocking the island, white clouds in the sky surge with the wind, forming a sunshade that automatically opens and closes with natural rhythms. In the coffee world, "Kona coffee" is like a girl from a noble family, receiving the most gentle care from nature.

Real Kona coffee is indeed a worldly treasure, not easily found. According to the evaluation standards of the Hawaii Department of Agriculture, coffee beans are classified into four grades based on size, weight, and quality ratio: Extra Fancy, Fancy, Prime, and Gr.No.1 (100% KONA). Each bag must be accompanied by complete certification documents from the Agricultural Committee, with grade markings printed on the burlap bags. Due to minimal production and high costs, with increasing demand for specialty coffee, the market price of Kona coffee approaches that of Jamaican Blue Mountain, and high-quality Kona beans are becoming increasingly difficult to purchase.

Growing Environment

The world-popular Kona coffee is nurtured by Hawaii's special climate. The elevation of the Kona region is around 600 meters, but due to its maritime climate characteristics, its climate conditions are similar to regions in Central America at 1,200 meters elevation. The mountainous areas are rainy and much cooler than the plains. Although Hawaii is often affected by tornadoes, the climate conditions are indeed very suitable for coffee cultivation. Additionally, Hawaii has abundant rainfall and sunshine, with no worries about frost damage. The climate conditions are very suitable. In the morning, gentle sunlight passes through moisture-filled air. By afternoon, the mountains become more humid and foggy, with surging white clouds in the air serving as natural sunshades for coffee trees, while evenings become clear and cool. Suitable natural conditions make Kona coffee's average yield very high, reaching 2,240 kilograms per hectare. Combined with fertile land and farmers' meticulous management, this creates a climate suitable for coffee growth, making Kona coffee a premium product in the market.

Coffee Bean Characteristics

Hawaii-produced Kona coffee beans are among the world's most perfect coffee beans. Their fruit is exceptionally full and carries cinnamon spice flavors, with balanced and moderate acidity. Moreover, they have a bright luster. Kona beans are uniform and neat in shape, with rich and aromatic flavor when consumed - not bitter, not astringent, without burnt taste, calorie-free, with strong acidity and sweetness, rich, smooth, and mellow mouthfeel. Real Kona coffee is indeed a worldly treasure, not easily found, and is the highest quality coffee. Because the product grows on volcanoes, Hawaii's unique volcanic climate creates Kona's unique aroma, combined with highly cultivated agricultural techniques, making every bean a pampered lady - marked, plump, with baby-like delicate skin texture.

Aroma Characteristics

Kona coffee has a sweet and rich aroma, with its clear texture appearing even more outstanding. It tastes fresh, refreshing, fragrant, and quite smooth, possessing excellent mellow body and acidity, along with intense aroma. The aftertaste lasts long in the mouth after tasting. Most rare is that Kona coffee has a mixed aroma of fruit, wine, and spices. Considered a premium product, Kona coffee is a bean long familiar to Japanese people. The characteristic of Kona coffee lies in its fresh, sweet aroma reminiscent of grass or trees, along with citrus-like acidity and richness, combining various characteristics in one. Completely without any cloudy texture! Particularly excellent and outstanding.

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water, let bloom for 25 seconds. Second pour to 120g water, stop pouring, wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g water. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back end flavors of the coffee. Because V60 has many ribs and drains quickly, stopping the pour can extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473