How Does Hawaii Kona Coffee Compare to Blue Mountain and Geisha? Is Hawaii Kona Coffee Good to Drink?

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The Origin and Characteristics of Kona Coffee

Kona coffee from Hawaii is grown using coffee beans cultivated on volcanic terrain. With high-density agricultural cultivation practices, each bean can be said to be meticulously nurtured, naturally commanding a premium price that ranks second only to Blue Mountain coffee. Hawaiian Kona beans are uniform in shape and size, with strong acidity and sweetness. The mouthfeel is smooth and mellow. Medium roasting brings out the acidity, while darker roasting enhance both bitterness and body. These coffee beans grow at elevations from sea level to 6,000 feet. Premium coffee typically grows in mountainous regions at approximately 4,000-6,000 feet, requiring about 80 inches of annual rainfall with distinct dry and wet seasons. The soil for growing premium coffee beans must be very fertile, typically with volcanic rock content. Light cloud or overcast weather is also essential for high-quality coffee bean growth. Daytime temperatures need to be between 15-20°C. This climate creates a longer growth process, with unique growing and environmental conditions that result in more intense coffee flavors.

Although grown at elevations of just several hundred meters, Kona from Hawaii's Big Island, bathed in gentle sea breezes and blessed with fertile volcanic soil, possesses an incredibly clean acidity and sweetness. It even surpasses the higher-altitude Blue Mountain coffee.

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 planting was unsuccessful. In 1825, Oahu Governor Chie Boki successfully cultivated coffee brought from Brazil in Manoa Valley. Since then, coffee has been planted throughout the islands. Currently, approximately 950 farms grow coffee across Kauai, Oahu, Maui, Molokai, and the Big Island, with most being family-run small enterprises covering a total area of 7,900 acres.

The Legacy of Kona Coffee

When people think of Hawaiian coffee, Kona coffee often comes to mind. In 1828, missionary Samuel Ruggles first planted coffee in the Kona district of the Big Island. Today, Kona coffee production accounts for about half of Hawaii's total coffee output, with approximately 600 independent farms located in the northern and southern regions of Kona. Kona coffee is primarily grown on the western slopes of Mauna Loa and Hualālai volcanoes, mostly at medium to low elevations around 2,000-3,000 feet. The volcanic region is famous for its black soil, which has moderate pH balance, rich mineral content, and helps maintain soil moisture. Kona's mornings are sunny, but clouds begin to appear around noon,恰好 protecting coffee seedlings from the harsh afternoon sun. This climate is ideal for coffee pollination and flowering, contributing to solid coffee cherry development.

American literary giant Mark Twain mentioned in his 1866 "Letters from Hawaii": "Kona coffee has a richer flavor than any other, be it grown where it may and call it by what name you please." Legend has it that Kona coffee became his favorite from then on. Coffee experts consider Kona coffee on par with Jamaica's Blue Mountain coffee, with elegant and mellow mouthfeel and slight fruit acidity. Depending on the roast level adjustment, it can be either a clear, sweet tea-like cup or a delicious fruit juice.

FrontStreet Coffee's Premium Kona Selection

FrontStreet Coffee's Hawaiian Kona comes from Queen Farm, which won second place in the 2009 and 2011 Gevalia (Hawaii Kona Cupping Competition) cupping competitions. Seventy percent of the harvest from this farm consists of top-tier premium specialty beans, making it a farm renowned for high quality. Even the slightly lower-grade specialty beans possess aromas that are毫不逊色 to the premium specialty beans, drawing wonder and praise from roasting industry professionals!

From the raw beans, they are uniform in size with few defective beans. The beans are olive-green in color with moisture content between 11-13%, exhibiting grassy and pungent spicy aromas. The center line of the raw beans appears light brown.

FrontStreet Coffee's Roasting Recommendations

Like Blue Mountain coffee, Kona beans have low density, so FrontStreet Coffee believes the initial roasting temperature cannot be too high. When the sweet aroma begins to emerge and the color changes to light yellow, the high moisture content requires sufficient steaming time. The coffee beans should have a clean, solid, and weighty feel. FrontStreet Coffee recommends not roasting Kona too dark, suggesting a light to medium roast (City to Full City-).

FrontStreet Coffee uses a Yangjia 800N roaster, with 550g of raw beans per batch.

Hawaiian Kona Roasting Profile

Preheat the roaster to 200°C and load the beans, with the damper at setting 3. After 1 minute, reduce heat to 150°C, keeping the damper unchanged. At 5'35", when the temperature reaches 150°C, the bean surface turns yellow and the grassy aroma completely disappears, indicating dehydration is complete. Adjust heat to 140°C and change damper to setting 4.

At 9'30", the bean surface shows ugly wrinkles and black spots, with the toast aroma clearly transitioning to coffee aroma. This can be defined as the prelude to first crack. At this moment, listen carefully for the sound of first crack. First crack begins at 9'30", reduce heat to 70°C and open the damper fully (adjust heat very carefully - not so low that the cracking sound disappears). Turn off the heat at 182°C and unload at 193.4°C.

FrontStreet Coffee's Cupping Report

Medium-roasted Kona primarily presents balanced, mellow nectar sweetness with elegant, substantial yet not heavy body. The brewed coffee emits mulberry aroma that brings a sense of sweet happiness. The aftertaste offers a smooth malt bitterness that slides down the throat and returns when exhaling. When cooled, it tastes like a cup of mulberry tea.

FrontStreet Coffee's Brewing Recommendations

Dripper: V60
Water Temperature: 92°C
Grind Size: Fuji Mill setting 3.5
Roast Level: Medium roast
Blooming Time: 30 seconds

Hawaiian Kona Flavor Profile: Malt, mulberry, with persistent caramel sweetness in the finish.

FrontStreet Coffee's Hawaiian Kona Brewing Method: Slow, steady, continuous pouring: Use a fine, steady stream in circular motions, pouring gently to ensure even extraction. Go very slowly. You can also use a stir stick appropriately. Typically, perform one cross-stir during the blooming phase to ensure full contact between water and coffee grounds, enhancing the release of aromatic compounds.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473