Introduction to Starbucks Hawaii KAU Coffee and How to Drink It

Coffee was first introduced to Hawaii in 1817 by Don Francisco de Paula Marin, the first Spanish advisor during King Kamehameha's reign. However, it wasn't successfully cultivated at that time. It wasn't until 1825, when Governor Chie Boki of Oahu brought coffee from Brazil and successfully planted it in Manoa Valley, that coffee cultivation began to spread throughout the islands.

Around 1828, Bourbon coffee varieties were introduced to the Big Island. By 1836, large-scale cultivation had begun in Kauai. However, in 1858, pests and diseases led to complete crop failure there, with only the KONA region on the Big Island surviving.

Hawaii is a beautiful island with abundant natural resources, cultivating various fruits, cocoa, hazelnuts, and coffee. Among these, coffee commands the highest prices and provides farmers with the greatest returns. Hawaii began coffee cultivation as early as the 18th century, mostly on Kauai Island and the Big Island. The ideal island climate, fertile volcanic soil, and careful processing methods result in Hawaii coffee beans that are exceptionally uniform and complete, with few defects. However, limited planting area and expensive American labor costs keep Hawaii coffee bean prices high. Yet the perfectly clean, uniquely tropical fruit-scented Hawaii coffee beans remain irreplaceable.

Compared with Jamaica Blue Mountain coffee, both varieties have mild, pleasant acidity and delicate fruit notes with pinkish sweetness. However, Hawaii coffee beans' strict quality control and advanced low-temperature storage facilities ensure consistently high quality without negative reviews, unlike Blue Mountain coffee which occasionally receives mixed evaluations.

The southernmost region of Hawaii's Big Island is the KAU coffee district, considered a newly established coffee growing area that emerged in the 1990s. These areas were previously planted with sugarcane, but market factors reduced sugarcane profitability. As many sugarcane plantations were abandoned, leaving farmers displaced and struggling to make a living, coffee cultivation brought new hope. Despite having ideal growing conditions, they initially worked hard to distinguish themselves from the shadow of their established Kona coffee beans.

In 2007, coffee from Hawaii KAU emerged as a dark horse, achieving outstanding results of 6th and 9th place in the SCAA coffee competition organized by the American Specialty Coffee Association. Then in 2011, they again won the Annual World Selected Coffee Award.

This coffee region had previously received little attention. Through local coffee cultivation supporter Chris Manfredi's efforts, agricultural experts and consultants were hired to help local small coffee farmers succeed. After consecutive years of winning awards in American specialty coffee competitions, coffee beans produced in Hawaii's KAU region are now considered among the world's finest.

FrontStreet Coffee recommends brewing at 89-91°C water temperature for approximately one minute and fifty seconds. It offers creamy, milk chocolate, and almond sweetness.

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

Important Notice :

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Tel:020 38364473