Is Hawaiian Coffee Good? What Are the Characteristics of Hawaiian Coffee? Suitable Roast Levels for Hawaiian Coffee

Pursuit of Excellence in Coffee

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People always seek the best things - the most mellow fine wines, the most captivating cigars, or the most noble champagnes. Coffee is no different. Drinking good coffee brings happiness, so people have begun to pursue even better coffee. From the previous Jamaican Blue Mountain or Hawaii Kona to today's most popular Geisha coffee, people continue to seek coffee beans with the most distinctive characteristics and delicious flavors.

Jamaica Blue Mountain

Jamaica Blue Mountain Coffee, English name Jamaica Blue Mountain Coffee, once dominated competition and auction venues. Its flavor profile features a perfectly balanced and smooth combination of acidity, bitterness, and sweetness. Grown on the Blue Mountain range in Jamaica at altitudes above 2000 meters, only the finest Blue Mountain coffee can be produced. The Blue Mountain range is the highest mountain in the Caribbean region, and its rich soil combined with high-altitude climate gives the coffee here its special flavor. Some say that Blue Mountain maintains its balanced flavor profile at any temperature. WALLENFORD, MAVIS BANK, SILVER HILL, MOY HALL, and GOLD CUP are the renowned estates of Blue Mountain coffee.

History of Blue Mountain Coffee

The history of Jamaican coffee can be traced back to the 18th century when the British introduced coffee plants to Jamaica, growing them on the Blue Mountain range. These are further divided into high-altitude pure Blue Mountain coffee, high mountain Blue Mountain coffee beans, select Blue Mountain coffee beans, and low-altitude Blue Mountain coffee beans. Different grades determine different prices.

Battle Against Natural Climate & Japan's Timely Assistance

Like all crops, coffee depends on nature's mercy. As fellow island nations frequently visited by typhoons, we can particularly understand that a single major wind or rainstorm could destroy entire crops. Jamaica has also been severely affected by hurricanes. Years with hurricanes often lead to production problems for coffee beans, affecting both flavor and yield. In such circumstances, Japan's UCC company stepped in to provide assistance, introducing hurricane-resistant cultivation methods. As a result, to show gratitude for Japan's help, the Jamaican government allows Japan to purchase Blue Mountain coffee first each year. 70% to 80% of Blue Mountain coffee is first owned by Japanese buyers. Other estates and countries, trying to emulate Blue Mountain's flavor profile, use similar-tasting coffee beans, but there's still a definite gap in taste. These are called Blue Mountain-style or Blue Mountain blend coffee. A pound of genuine Blue Mountain coffee costs over 1500 Taiwanese dollars.

Hawaii Kona

Islands Can Also Produce Specialty Coffee

Hawaii Kona, English name Hawaii Kona, always appears among expensive coffee beans. It's surprising that a vacation island like Hawaii can produce such impressive coffee beans. Kona coffee grades are divided into four types: the highest grade Extra Fancy, Fancy, Prime, and Gr. No.1. As everyone knows, Hawaii doesn't have a large area, making goods rarer and more expensive. The price approaches that of Jamaican Blue Mountain coffee, partly due to labor costs. Why? Most coffee farmers cultivate in third-world countries where farmers' profits and welfare are often squeezed, allowing cheaper prices in the market. However, Hawaiian labor falls under American jurisdiction, naturally raising costs.

Appropriate Roasting for Smoother Taste

Kona coffee's recommended roasting is not too dark - maintaining a light to medium roast like Blue Mountain. The reason is that overly dark roasting causes the loss of coffee's sweet and sour flavors, which are the essence of Kona coffee. Many supermarket-packaged Kona coffee beans are low-content blends. Before purchasing, carefully check the percentage of Kona beans on the packaging, usually ranging from 10% to 50%. Many even add flavorings to compensate for taste, losing the opportunity to experience authentic Kona flavor. Genuine Kona coffee, like other coffee beans, will indicate the estate, batch number, weight, and processing method.

Hawaii is America's Only Coffee-Producing Region

Coffee plants were first introduced to Hawaii in 1817 by Don Francisco de Paula Marin, the first Spanish advisor during King Kamehameha's reign. The initial cultivation was unsuccessful. In 1825, Oahu Governor Chie Boki successfully introduced coffee from Brazil and planted it in Manoa Valley. Since then, coffee cultivation began throughout the island. Currently, approximately 950 farms grow coffee in Kauai, Oahu, Maui, Mokokai, and the Big Island, with most being family-run small farms covering a total area of 7,900 acres.

When mentioning Hawaiian coffee, most people think of Kona coffee. In 1828, missionary Samuel Ruggles first planted coffee in the Kona region of the Big Island. Today, Kona coffee production accounts for about half of Hawaii's total coffee output, with about 600 independent farms located in the northern and southern regions of Kona. Kona coffee is mostly grown on the western slopes of Mauna Loa and Hualalai volcanoes, typically at medium to low altitudes of around 2000-3000 feet. The volcanic region is famous for its black soil, which has moderate pH, is rich in minerals, and helps maintain soil moisture content. The Kona region has abundant morning sunshine, with clouds appearing around noon,恰好 allowing coffee seedlings to avoid the harsh afternoon sun. This creates a climate suitable for coffee pollination and flowering, helping coffee cherries set fruit.

FrontStreet Coffee suggests brewing Hawaiian coffee with 89-90°C water for a rich, full-bodied flavor with notes of mulberry and jackfruit.

FrontStreet Coffee: A Guangzhou-based roastery with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online shop services. https://shop104210103.taobao.com

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