What Grade are Volcanic Coffee Beans and How Did Hawaii's KONA Coffee Come to Be?

Hawaii KONA

Country of Origin: Hawaii

Processing Method: Wet-hulled

Variety: Typica

Altitude: 800m-1100m

Roast Level: Medium-dark roast

According to SCA recommendations, we suggest using 15g of coffee powder with 225ml of water at 90-91°C, with a water-to-coffee ratio of 1:15.

The coffee beans used in Hawaii's Kona coffee are grown on volcanic terrain. At the same time, they benefit from high-density artificial cultivation agronomy, making each bean meticulously nurtured and naturally valuable. The price is second only to Blue Mountain. Hawaii Kona beans are uniform in shape with strong acidity and sweetness.

The texture is smooth and silky. The medium roast adopted brings out the acidity in the beans, while a darker roast enhances bitterness and richness.

These coffee beans grow from sea level to 6,000 feet. Premium coffee generally grows only in mountainous regions, at altitudes of approximately 4,000-6,000 feet, requiring about 80 inches of annual rainfall with very distinct dry and wet seasons.

The soil for growing premium coffee beans must be very fertile and typically volcanic. Light cloud or overcast weather is also essential in the growing environment of high-quality coffee beans.

Daytime temperatures need to be 15-20°C. This climate creates a longer growth process, with unique growing and climatic conditions resulting in richer coffee flavors.

The coffee bean flavors are very balanced, with notes of walnut, caramel, berries, plum, nuts, and cream. Overall, it's quite clean with rich layers.

Hawaii primarily uses the washed method. The biggest difference from the natural method is the use of fermentation to remove the mucilage layer. After fermentation and mucilage removal, as fermentation bacteria and impurities remain on the coffee beans, they are washed again. To ensure thorough cleaning, this step consumes large amounts of fresh water, followed by drying and hulling the fruit. Hawaii's clean, sweet mountain spring water provides ideal conditions for the washed process, resulting in Kona coffee beans with a bright, clear appearance and pure, fresh flavor. The washed coffee beans are placed on large patios to dry naturally in the sunlight.

In 1828, missionary Samuel Ruggles first introduced Bourbon varieties from Brazil, and in 1892, Typica was introduced from Guatemala. Farmers found that Typica was better adapted to Kona's soil and water conditions, so they switched to growing Guatemalan Typica, which gradually evolved into today's famous Kona variety.

Although the Kona growing region is not high in altitude, its fruit acidity is cleaner and more elegant than typical low-altitude coffees. This is because Hawaii is located in the subtropical zone between 19-20 degrees north latitude, which is relatively cooler, with winter minimum temperatures above 12°C, preventing frost. The dark volcanic ash soil provides minerals for coffee growth, and the climatic conditions are very suitable. Interestingly, Kona's coffee tree growing areas do not require shade trees because there is water-saturated air, year-round humidity and fog, and daily white clouds in the sky provide natural shade for the coffee trees, while evenings become clear and cool. The Kona region has significant day-night temperature differences, and volcanic soil provides excellent drainage—these are the high-quality coffee growing conditions that low-altitude regions dream of.

Kona Coffee Bean Classification

Kona coffee beans are actually subdivided into five grades; the first three are more common, in order: Extra Fancy, Fancy, and Number One, followed by Primary and Peaberry. Peaberry (commonly known as male bean) is specially selected because some coffee enthusiasts prefer it and can be sold at higher prices. About 5% of Kona coffee beans are peaberry-shaped. Besides the specially selected peaberries, the other four grades are classified according to bean size, weight, and defect ratio. Before Kona green beans are exported, they are labeled with numbers on burlap bags, indicating certification by the Hawaii Department of Agriculture and accompanied by an official seal of identification.

The History of Kona Coffee

Hawaii's earliest coffee cultivation already adopted the model of large-scale coffee plantations. At that time, coffee had not yet become a widely cultivated crop worldwide. The production and sales of Kona coffee experienced several ups and downs. After the outbreak of World War I, the demand for coffee increased dramatically. The government purchased large quantities of coffee to maintain soldiers' combat capabilities, and the rising demand led to price increases, and Kona coffee was no exception. The period from the outbreak of World War I to 1928 was the golden age of Kona coffee. However, the subsequent Great Depression dealt a heavy blow to Kona coffee. In 1940, World War II caused coffee prices to rise again. To avoid excessive price increases, the U.S. government set price ceilings for coffee. Even so, Hawaiian coffee farmers still benefited considerably, and their transportation for coffee fruit changed from mules to jeeps during this period. In the 1970s and 1980s, Kona coffee prices experienced several ups and downs, but it was from this period that Kona coffee established its status as one of the world's top coffees. Although Kona coffee has become world-renowned, its production remains at a relatively low level.

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