The Story of the World's Best Hawaiian Kona Coffee - Differences Between Hawaiian Coffee and Blue Mountain Coffee

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Hawaiian Coffee

Hawaiian coffee is one of Hawaii's finest agricultural products. With an annual production exceeding 8 million pounds, Hawaii is the only state in the United States that grows coffee. Coffee plants were brought to Hawaii as early as the 1800s, but it wasn't until the early 20th century that coffee production finally began, primarily on small farms. While Kona coffee from the Big Island remains the most famous, coffee is now grown on every major island across more than 950 farms, with harvested area exceeding 7,900 acres.

Regarding coffee, FrontStreet Coffee believes that factors affecting coffee flavor include not only variety, processing method, and cultivation practices, but also coffee growing environment, climate, and altitude are equally important factors. Hawaii's year-round warm, sunny weather, rich volcanic soil, rolling hillsides, gentle trade winds, and abundant rainfall combine to make Hawaiian coffee among the world's finest. Hawaiian coffee is smooth, rich, and aromatic with an enticing nutty flavor and balanced acidity. When it comes to describing coffee taste, I believe everyone will have their own interpretation, and what FrontStreet Coffee truly wants to do is guide friends who are new to specialty coffee to find a connection between coffee and their taste buds.

Let's follow FrontStreet Coffee to explore Hawaiian coffee and the famous Kona coffee.

Although Hawaii is frequently affected by tornadoes, the climate conditions are indeed very suitable for coffee cultivation. There is abundant rainfall and sunshine here, with no worry of frost damage. In addition, there is a peculiar natural phenomenon called cloud shade. On most days, around 2 PM, clouds appear in the sky, providing necessary shade for the coffee trees. FrontStreet Coffee believes that it is precisely these superior natural conditions that make the Arabica coffee yield in the Kona region higher than any other plantation in the world, while maintaining high quality. The unique growing and climate environment creates a richer coffee flavor. For example, in Latin America, coffee yields 560-900 kg per hectare, while in Kona it yields 2240 kg per hectare.

Hawaii is the only state in the United States that grows coffee, and this coffee is grown on five major islands of the Hawaiian archipelago: Oahu, Hawaii Island, Maui, Kauai, and Molokai. Coffee produced on different islands has its own characteristics: Kauai coffee is smooth and mellow, Molokai coffee has high body and low acidity, while Maui coffee has medium acidity but the strongest flavor. Hawaiians are incredibly proud of their 100% locally grown Arabica coffee beans.

Kona Coffee

The western and southern regions of the Kona district on Hawaii Island are renowned for producing Kona coffee. This area, situated between elevations of 800 to 1100 meters, provides 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 has nurtured Arabica coffee, making it one of the world's highest-yielding coffee plantations. Not only is the quality guaranteed, but the coffee cultivated in the specific growing environment and climate has a more mellow flavor. The coffee beans grown in the Kona region have a very attractive appearance - they are plump and glossy, earning them the reputation as "the world's most beautiful coffee beans."

Most coffee trees in the Kona region grow on volcanoes, allowing them to absorb abundant nutrients stored in the soil. Combined with manual cultivation techniques, every coffee bean here has a unique appearance. Kona coffee made from these coffee beans is silky smooth, richly aromatic, with a charming nutty fragrance and moderate acidity - as captivating and meaningful as the colorful scenery of the Hawaiian Islands.

Kona coffee cultivation has always adopted a family farming model. The Kona coffee harvest season runs from late August each year through January of the following year. Farmers harvest the ripe fruits in batches, processing them to obtain coffee beans. Initially, only men were allowed to work in the coffee fields, but later women also joined. Hawaiians' family production approach prefers to rely on family efforts rather than hiring workers, so it was normal for Hawaiian families to have eight or nine children at that time. Afterward, new immigrants continued to come from the Philippines, mainland United States, and Europe to engage in coffee cultivation in Hawaii. Over time, Hawaii developed a social atmosphere centered on family culture while being open to absorbing foreign cultures, which became one of Hawaii's major characteristics.

Queen Farm

Queen Farm won the runner-up title in the 2009 and 2011 Gevalia (Hawaii KONA Cupping Competition) awards. 70% of the harvest there is considered top-tier specialty beans, making it a farm renowned for high quality. Even the next grade down of specialty beans has aroma no less impressive than the top-tier specialty beans, drawing admiration and endless praise from the roasting industry. The Hawaiian Kona coffee introduced by FrontStreet Coffee this time comes from this farm.

FrontStreet Coffee Hawaiian Kona Coffee Beans

Region: Kona Region
Estate: Queen Estate
Altitude: 1100m
Variety: Typica
Processing Method: Washed

Roasting Recommendations

Like Blue Mountain coffee, Kona consists of low-density beans, so the charging temperature cannot be too high. When the sweet aroma is released, the color changes to light yellow, and with high moisture content, sufficient time is needed for steaming. The coffee beans are clean, crisp, and have a solid, weighty feel. FrontStreet Coffee suggests not roasting Kona too dark - a medium-light roast is recommended.

Machine: Yangjia 800N, 550g green beans input
Charging temperature: 200℃
Yellowing point: 5'35", 150.1℃
First crack: 9'30", 187℃
Development after first crack: 1'50", discharged at 193.4℃

Roasting Curve

Heat the drum to 200°C and charge the beans with damper at 3. After 1 minute, reduce heat to 150 degrees, damper unchanged. Roast to 5'35" at 150 degrees when the bean surface turns yellow, grassy smell completely disappears, and dehydration is complete. Adjust heat to 140 degrees, damper to 4.

At 9'30", ugly wrinkles and black spots appear on the bean surface, and the distinct toast aroma clearly transforms into coffee aroma - this can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. When first crack begins at 9'30", reduce heat to 70 degrees, fully open damper (adjust heat very carefully, not so low that cracking stops), turn off heat at 182 degrees, and discharge at 193.4 degrees.

Flavor Description

Balanced and smooth osmanthus honey sweetness with an elegant, full-bodied but not heavy mouthfeel. The brewed coffee releases mulberry aroma that brings a sweet happiness, with a smooth malt aftertaste. When cooled, it becomes like a cup of mulberry tea.

Both Hawaiian Kona and Jamaican Blue Mountain are world-renowned island coffees. They are the same coffee variety, grown at similar altitudes and latitudes, so what are the differences in flavor between these two coffees?

Jamaican Blue Mountain Coffee History

The history of Jamaican coffee can be traced back to the 18th century. In 1717, French King Louis XV ordered coffee to be planted in Jamaica. In the mid-1720s, Jamaica's Governor Sir Nicholas Lawes imported Arabica seeds from Martinique and began promoting cultivation in the St. Andrew area. Coffee trees were introduced to Jamaica and planted in the Blue Mountains, which were divided into high-altitude Jamaican Blue Mountain coffee, High Mountain coffee, and Jamaican coffee at different levels, with different grades determining different prices.

The Blue Mountains are located in eastern Jamaica. Because the mountains are surrounded by the Caribbean Sea, whenever the weather is clear, direct sunlight shines on the azure sea surface, and the peaks reflect the brilliant blue light of the seawater, hence the name. The highest peak of the Blue Mountains reaches 2256 meters (only areas below 1700m can grow coffee, above is protected forest), making it the highest peak in the Caribbean region and a famous tourist destination. Located in the coffee belt, it has fertile volcanic soil, fresh air without pollution, humid climate with year-round fog and rain, average precipitation of 1980mm, and temperature around 27 degrees. Such climate has created the world-renowned Jamaican Blue Mountain coffee, as well as the world's highest-priced coffee.

Only Blue Mountain coffee grown at altitudes above 800 meters is authentic Blue Mountain coffee. FrontStreet Coffee's Blue Mountain coffee on the bean list is grown at 1310 meters and comes from Clifton Estate.

Authentic Blue Mountain coffee currently on the market all uses the washed processing method, but soon it will not be limited to just washing. After manually picking coffee cherries, initial screening is done to remove underripe and overripe coffee cherries before pulping, ensuring completion within 12 hours. Traditional washed fermentation follows, then the beans are moved to concrete patios for sun drying. The long, slow sun drying process enhances coffee flavor. They are dried until moisture content reaches 11%-13%, then bagged and placed in warehouses for resting and maturation. Warehouse temperature is controlled at 24-25°C with dehumidifiers controlling humidity. Only after 2-3 months of stable flavor maturation are they shipped.

Four Major Jamaican Blue Mountain Estates

The four major Jamaican Blue Mountain estates are Clifton Estate, Stoney Grove Estate, Gold Cup Estate, and RWS Coffee Estate.

Clifton Estate is the only Blue Mountain estate in Jamaica with the "Rainforest Alliance" certification. FrontStreet Coffee's Blue Mountain coffee beans are selected from this estate, with flavors achieving perfect balance in acidity, body, and aroma, with endless aftertaste. The estate has 200 years of history.

Stoney Grove Estate primarily cooperates with Japanese companies and has low domestic recognition, with only 80 years of history. Therefore, its domestic recognition cannot compare to Clifton Estate, and it was later acquired by JCC company.

Gold Cup Estate has an even shorter development history of only 20 years, but it actually merged two century-old estates and operates with more advanced management techniques. Gold Cup currently has two brands: "Amber Estate" and "BMCP" from the Blue Mountain Coffee Processors LTD processing plant, with the independent Amber Estate being its top flagship brand.

RWS Coffee Estate merged three century-old estates, also for the development of Blue Mountain coffee. RWS refers to its three estates: Resource, Sherwood Forest, and Whitfield Hall.

FrontStreet Coffee: Jamaican Blue Mountain No.1 Coffee

Region: Blue Mountain Region
Estate: Clifton Farm
Altitude: 1310m
Variety: Typica
Processing Method: Washed

From these two beans, we can see that although both are excellent Typica varieties, they are grown in different regions. Due to factors like climate, soil quality, and growing environment, these two beans have quite different flavors. Jamaican Blue Mountain tends toward chocolate and nuts, while Hawaiian Kona carries some sweet and sour mulberry notes. Those who prefer fuller body with nutty flavors can choose Jamaican Blue Mountain, while those who want body but also fruity sweetness and acidity can opt for Hawaiian Kona.

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