Hawaii Kona Coffee - Introduction to Flavor Characteristics of Hawaii Kona Queen's Estate

Introduction to Hawaii Kona Queen Estate by FrontStreet Coffee

Hawaii is the only coffee growing region located in a developed country. Although the altitude here is not high, the special island climate makes the quality of coffee produced here quite impressive. Coffee was first introduced to Hawaii in 1817 during the reign of King Kamehameha by Don Francisco de Paula Marin, the first Spanish advisor. However, it was not successfully cultivated at that time. It wasn't until 1825 when Oahu Mayor Chie Boki introduced coffee from Brazil and successfully planted it in Manoa Valley that coffee cultivation began throughout the islands.

Around 1828, Bourbon variety coffee was introduced to the Big Island. In 1836, large-scale cultivation began in Kauai, but due to pests and diseases in 1858, all crops were wiped out. The only surviving region was the KONA district on the Big Island.

Introduction to Growing Regions

Hawaii has an island climate with minimal temperature fluctuations throughout the year, but significant day-night temperature differences and sufficient cloud cover to shade the sun. Although the average altitude of coffee growing regions is not very high, Hawaii's special island climate and fertile volcanic soil ensure that the coffee produced here is of excellent quality.

Maui (MAUI) has a large coffee plantation called Ka'anapali, which is divided into many small plots, but coffee production is centralized. This plantation was a sugarcane plantation from 1860-1988 before being converted to a coffee plantation.

Altitude: 100-550 meters

Harvest period: September - January of the following year

Varieties: Catuai, Caturra, Typica, Mocha

This region can be considered a relatively young coffee growing region in Hawaii. The only coffee plantation in this area is owned by a company located on the neighboring island of MOLOKAI.

Altitude: 500-750 meters

Harvest period: September - January of the following year

Varieties: Typica, Catuai

Coffee cultivation began here after the sugar processing plant closed in 1996. Before 2010, coffee cherries produced here had to be taken to nearby areas such as PUNA or KONA for post-processing. However, now that processing plants have been built locally, people no longer need to take coffee cherries elsewhere for post-processing.

Coffee cultivation began here in 1852. Originally there were 8 plantations. Like other growing regions in Hawaii, the coffee industry declined due to the prosperity of the sugar industry. However, since the mid-1990s, coffee cultivation has resumed here.

Altitude: 100-600 meters

Harvest period: August - January of the following year

The fame of Hawaii coffee mainly comes from this region. Unlike other growing regions in Hawaii, coffee cultivation here is more diversified. There are over 630 coffee plantations producing coffee, most covering less than 2 hectares and typically run by different families. The western and southern parts are famous for producing KONA coffee, with altitudes between 800-1100 meters, which is the most suitable growing environment for coffee trees. Therefore, the slopes of Hualalai and Mauna Loa are covered with coffee trees.

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

Coffee Grading

KONA coffee beans are mostly graded by size and can be divided into four levels: the highest grade Extra Fancy, Fancy, Prime, and Gr. No.1. They are also classified as Type 1 and Type 2.

Type 1 consists of standard coffee beans, including the largest Kona Extra Fancy, followed by grades from large to small: Kona Fancy, Kona Select, and Kona Prime.

Type 2 is exclusively for peaberry beans, including two grades: Kona Number 1 Peaberry and the smaller Kona Peaberry Prime.

Processing Method

Hawaii primarily uses the washed processing method. The biggest difference from the natural method is the use of fermentation to remove the mucilage layer. After completing fermentation and removing the mucilage, fermentation bacteria and impurities remain on the coffee beans, so they are washed again. This step consumes a large amount of clean water to ensure thorough washing, after which the fruits are dried and hulled.

Hawaii's clean and sweet mountain spring water provides ideal conditions for the washed processing method. This method creates Kona coffee beans with a bright, transparent appearance and a pure, fresh flavor. The washed coffee beans are placed on large patios to dry naturally in the sunlight.

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