Why Hawaiian Kona Coffee is Famous and How Much Do Kona Coffee Beans Cost

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Why is Kona Coffee So Expensive?

Spanning between 19 and 22 degrees latitude, just south of the Tropic of Cancer, the Hawaiian Islands, caressed by trade winds, represent a naturally perfect coffee-growing region. The volcanic soil and tropical climate, complemented by moderate humidity and regular afternoon showers, create an ideal growing environment that seems straight out of an idyllic landscape, adding delicate yet unique flavor characteristics to the coffee beans produced here. Some coffee connoisseurs declare: Kona coffee produced here is absolutely the world's finest coffee, with notes of drupe fruits and chocolate, delivering a smooth and delightful taste!

After the outbreak of World War I, coffee demand increased dramatically, and rising demand triggered price hikes, with Kona coffee being no exception. The period from World War I to 1928 marked the golden era of Kona coffee. In 1940, the Second World War caused coffee prices to rise once again. By the 1970s and 1980s, Kona coffee prices experienced several fluctuations, but it was during this period that Kona coffee established its status as one of the world's premier coffees.

Despite Kona coffee's worldwide fame, its production remains at relatively low levels. This is because the main Kona coffee production area is located on the slopes of Mauna Loa volcano on the Big Island of Hawaii. This narrow coffee-growing belt stretches approximately 50 kilometers in length and only 1.6 kilometers in width, with a total area of about 1,400 hectares, producing less than 2 million pounds of coffee beans annually.

From ancient times to the present, Kona coffee has been harvested bean by bean by hand. This stems from the tradition of family farms using family labor, but more importantly, to ensure that only the highest quality coffee beans are used for coffee production. The harvesting season for Kona coffee runs from September to December each year, and farms must ensure that coffee beans maturing at different times are promptly hand-picked. Therefore, among all coffee producers, Hawaii's coffee industry management ranks among the strictest, with the highest labor costs.

Freshly picked Kona cherries are enticingly red, comparable to cherries, hence locals generally refer to Kona coffee fruits as "Kona cherries." Once Kona cherries are picked, they must immediately undergo subsequent processing to prevent spoilage and deterioration that would affect the coffee beans' flavor. Kona coffee processing typically uses the washed method, and Hawaii's clean, sweet mountain spring water provides ideal conditions for this processing method, which creates Kona coffee beans with a bright, clear appearance and a pure, fresh taste. Subsequently, the wet coffee beans are placed under the sun on what are called "hoshidana drying racks," allowing the beans to dry slowly and naturally, preserving their special flavors. The dried Kona beans are called "parchment" or "Kona gold" because after drying, a layer of golden skin forms on the surface of the beans. Once the beans are completely dry, the golden skin must be ground off, and the beans are graded. All of this work requires continuous manual effort.

Superior natural conditions allow Arabica coffee trees with ancient Ethiopian highland heritage to thrive freely in the Kona region, creating more intense coffee flavors. From planting, harvesting, washed processing, sun-drying, and polishing, every step relies entirely on manual labor, and production is extremely limited. Hawaii's 100% Kona coffee naturally appears superior and expensive, ranked alongside Blue Mountain coffee as a symbol of premium coffee. If you're not in Kona, Hawaii, it's difficult to obtain 100% pure Kona coffee beans.

Kona Coffee Brewing Analysis

1. Dripper: V60

2. Water Temperature: 92°C

3. Grind Size: Fuji Rancilio grind setting 3.5

4. Roast Level: Medium roast

5. Bloom Time: 30 seconds

Flavor: Malt, mulberry, with a long-lasting caramel sweetness in the finish.

FrontStreet Coffee's Recommended Technique: Slow, steady, continuous pouring: Gentle circular pouring with a fine, steady stream, allowing for even extraction. Very slowly, you can also stir appropriately with a stirrer. Typically, during the bloom phase, perform one cross-stir to ensure full contact between water and coffee grounds, increasing the release of aromatic compounds.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse variety of beans, where you can find both famous and lesser-known beans, while also providing online store services.

https://shop104210103.taobao.com

Related recommendations: Introduction to Hawaiian Kona Coffee, How to Brew Hawaiian Kona Coffee

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

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Tel:020 38364473