Taste Characteristics and Flavor Study of Hawaii Kona Coffee

Hawaii KONA

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01 | Introduction to the Growing Region

Hawaii, after nearly two centuries of efforts in coffee cultivation, has made the name "Kona" almost synonymous with "quality." However, looking at history, since coffee trees were first introduced to the island in 1825, the path of coffee cultivation has also been full of challenges. Even today, factors beyond human control often affect the harvests of Hawaii's successful coffee-growing region.

The western and southern parts of the Kona district on the island of Hawaii are famous for producing Kona coffee. This area is situated at elevations between 800 to 1,100 meters, providing the most suitable growing environment for coffee trees. Therefore, the slopes of Hualālai and Mauna Loa are covered with coffee trees.

Queen Farm

Kona coffee cultivation has always adopted a family farming model. The harvesting season for Kona coffee runs from late August each year until January of the following year. Farmers pick the ripe fruits in batches and process them to obtain coffee beans.

This particular Kona comes from Queen Farm. It won second place in the Gevalia (Hawaii KONA Cupping Competition) Grand Prix in 2009 and 2011. 70% of the harvest there is considered the highest quality special grade beans, and it is a farm known for its high quality. Even the slightly lower-grade premium beans have an aroma that is no less impressive than the special grade beans, earning praise and admiration from the roasting industry!

The unique natural environment of the Kona region has nurtured Arabica coffee, making it one of the world's highest-yielding coffee plantations. Not only is the quality guaranteed, but the coffee cultivated in the unique growing environment and climate offers a richer flavor. The coffee beans grown in the Kona region have a very attractive appearance, with full-bodied shapes and bright colors, earning them the title of "the most beautiful coffee beans in the world."

Most coffee trees in the Kona region grow on volcanoes, able to absorb abundant nutrients stored in the soil. Combined with artificial cultivation techniques, every coffee bean here has a unique appearance. Kona coffee made from these ground and brewed coffee beans is silky smooth, with rich aroma, slightly charming nutty fragrance, moderate acidity, as moving and meaningful as the colorful scenery on the Hawaiian island.

Currently, the common Hawaiian coffees on the market include not only the Kona district of the Big Island but also coffee estates emerging on Maui, Kauai, and Molokai islands. Common Hawaiian coffee varieties include Typica, Mocca, and Catuai.

02 | Processing Method

Washed Method

Kona coffee uses the washed method and natural drying method. Hawaii's clean and sweet mountain spring water provides ideal conditions for the washed method, which creates a bright and clear appearance and pure, fresh flavor for Kona coffee beans. The washed coffee beans are placed on large flat trays to dry naturally in the sunlight.

03 | Green Bean Analysis

Uniform size, few defective beans, olive-green color, moisture content between 11-13%, with grassy and pungent spicy aromas. The center line of the green beans shows a light brown color.

Kona coffee beans are actually divided into five grades, with the first three being more common. They are, in order: Extra Fancy, Fancy, No. 1, Primary, and Peaberry (round beans, commonly known as male beans. Because some coffee enthusiasts prefer them, they are specially selected and sold at higher prices. About 5% of Kona coffee beans are Peaberry type). Except for Peaberry (round beans) which are specially selected, the other four grades are classified according to bean size, weight, and defect ratio.

Before export, Kona green beans are labeled with numbers on burlap bags, indicating certification by the Hawaii Department of Agriculture and accompanied by an official identification seal, making them more expensive. Kona coffee prices are second only to Blue Mountain coffee. Kona coffee, from planting, harvesting, washing, sun-drying, and polishing, all relies on manual labor, so limited production combined with American manual processing makes it high-quality and expensive. Currently, 100% Kona coffee and Blue Mountain coffee are synonymous with premium coffee.

04 | Roasting Analysis

Like Blue Mountain coffee, Kona beans have low density. For low-density beans, the drop temperature cannot be too high. When releasing sweetness, the color changes to light yellow, and the moisture content is high, requiring sufficient simmering time. The coffee beans are clean, solid, and have a substantial feel. Kona should not be roasted too dark; medium-light roast (City to Full City-) is recommended.

FrontStreet Coffee suggests keeping detailed records before roasting: coffee bean moisture content, density, origin, processing method, roasting environment temperature and humidity in the roastery, etc., and planning your roasting curve. Record relevant chemical and physical changes during the roasting process, which will help you better understand the final roasting results and improve your roasting curve.

Roaster: Yangjia 800N, 550g green beans input

Roasting Curve:

Heat the roaster to 200°C and add beans, with damper setting at 3. After 1 minute, adjust heat to 150°C, damper unchanged. Roast to 5'35" at 150°C, bean surface turns yellow, grassy smell completely disappears, dehydration complete. Adjust heat to 140°C, damper to 4.

At 9'30 minutes, ugly wrinkles and black spots appear on the bean surface, toast aroma clearly changes to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 9'30", first crack begins, reduce heat to 70°C, damper fully open (adjust heat very carefully, not so low that there's no cracking sound). Turn off heat at 182°C, drop at 193.4°C.

Medium-roasted Kona primarily achieves balanced, smooth honey sweetness and elegant, substantial but not heavy mouthfeel. The brewed coffee emits mulberry aroma that brings a sweet feeling of happiness. The aftertaste is a smooth malt bitterness that slides into the throat and resurfaces when exhaling. When cooled, it's like a cup of mulberry tea.

04 | Brewing Analysis

1. Filter: V60

2. Water temperature: 92°C

3. Grind size: Fuji grinder setting 3.5

4. Roast level: Medium roast

5. Bloom time: 30 seconds

Flavor: Malt, mulberry, persistent caramel sweetness in the aftertaste

FrontStreet Coffee brewing suggestion: Slow, steady, continuous pouring: thin water flow in circles, gently pour to ensure even extraction, very slowly. You can also use a stir stick appropriately, usually performing one cross-stir during the bloom stage to allow full contact between water and coffee grounds, increasing the release of aromatic substances.

Related recommendations: Introduction to Hawaii Kona coffee, How to brew Hawaii Kona coffee

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