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Introduction to Hawaii Kona Coffee: Pour-Over Flavor Characteristics

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Hawaii Kona Coffee Knowledge and Brewing Sharing. The only coffee growing area in US territory. Grown in volcanic soil, mainly produced in the southeastern coastal areas of Hawaiian Islands. However, due to the low yield here and surprisingly expensive cultivation costs, coupled with

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FrontStreet Coffee - Hawaii Kona Coffee Knowledge and Brewing Sharing

The only coffee growing area on US territory. Grown in volcanic soil, mostly produced on the southeastern coast of the Hawaiian Islands. However, due to the low production volume here and surprisingly expensive cultivation costs, coupled with increasing demand for single-origin coffee in the United States and other regions, its unit price is not only rising but also becoming difficult to purchase. The average annual production is about 20,000 tons, with quite high prices. Pure Hawaiian Kona is rich in nutty flavor and enticing aroma, with a sweet, smooth, and mellow taste, pleasant wine-like acidity, moderate acidity, and is very special.

Hawaiian Kona coffee is the only premium variety produced among the 50 states of the United States, and the US mainland is naturally its largest market. Hawaiian Kona coffee beans have the most perfect appearance. Their fruit is exceptionally full and bright, making them the most beautiful coffee beans in the world. The coffee is smooth, rich, and fragrant, with an enticing nutty flavor and balanced moderate acidity, as charming and long-lasting as the colorful palette of the Hawaiian Islands.

The world-renowned "Hawaiian Kona" is a mellow and acidic premium coffee bean. Kona coffee is grown on the slopes of Mauna Loa volcano on the southwest coast of Hawaii. In terms of flavor, Kona coffee beans are closer to Central American coffee rather than Indonesian coffee. Its average quality is very high, carefully processed, with medium texture and low acidity.

Recommended Brewing Method: Pour-over

Water Temperature: 87-86°C

Dripper: KONO/V60

Grind Size: BG-6W

Roast Level: Medium roast

Flavor Profile: Osmanthus fragrance, mulberry juice, malt, with a persistent caramel sweetness in the aftertaste.

Parameters: 15g coffee, water temperature 86°C, grind BG-6S, water-to-coffee ratio close to 1:15, total time around 1:50

Technique: 25-30g water for bloom, bloom time 30s, first pour to 120g then stop; vertical water flow, small slow circular flow; second pour to 225g, water flow and circular speed slightly faster to reduce coffee particles blocking the filter, causing over-extraction.

Knowledge Extension:

In 1828, an American missionary named Samuel Reverend Ruggles brought coffee tree branches from Chief Boki's garden to Kona. This coffee is a descendant of the Arabica coffee trees that first grew on the Ethiopian plateau. To this day, Kona coffee still continues its noble and ancient lineage.