What is Kona Coffee?
Kona coffee is a world famous commodity, highly regarded for its amazing flavor and quality. Its history, development, and success is a fascinating story that’s a testament to the hard work of the farmers in the small area of Hawaii known as Kona.
Kona coffee is the commercial name for coffee (Coffea Arabica) grown on the slopes of Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii. It is one of the most expensive coffees in the world. Only the coffee of the districts of Kona can be described as “Kona”. The climate of sunny mornings, clouds or rain in the afternoon, little wind and mild nights combined with a porous volcanic soil rich in minerals creates favorable conditions for the cultivation of coffee. The loan for coffee in the Hawaiian language is Kobe, pronounced.
The coffee plant was taken to the Kona district in 1828 by Samuel Reverend Ruggles by Brazilian courts. The English merchant Henry Nicholas Greenwell moved into the area and established Kona coffee as a brand recognized later in the 19th century. The former Greenwell Store and Kona Coffee Living History Farm have since become museums.
In other parts of the Hawaiian Islands, it was cultivated in large plantations, but the collapse of the world coffee market of 1899 caused plantation owners to lease land to their workers. Most of them were from Japan and worked on sugarcane plantations. They worked their leased plots of between 5 and 12 acres (49,000 m2) as family concerns, producing large and quality crops.
The tradition of family farms continued throughout Kona. Filipinos, Americans from the continent and Europeans have joined the families of Japanese origin. There are approximately 800 Kona coffee farms, with an average size of less than 5 acres (20,000 m2). In 1997, the total area of Kona coffee was 2,290 acres (9 km2) and the production of green coffee was just over two million pounds.
Facts about Hawaiian Kona Coffee
Hawaiian coffee can be very delicious. Because employment in the United States is very expensive compared to other regions, coffee producers on the islands are doing everything possible to grow high quality coffee to sell to paying consumers. What happens in the production of wonderful coffee on the islands? What are the best types of coffee here?
This unique coffee is renowned for being wonderfully smooth with no bitterness or acidity. Many coffees need cream, sugar, or other flavoring to make it drinkable, but Kona Coffee is perfect by itself.
It’s hard to pinpoint one thing that gives it its amazing taste; many different factors come together to make Kona the perfect place for growing coffee. From the tropical climate and volcanic soil for the heirloom trees and hard working farmers, Kona has all the right conditions to create the perfect coffee bean.
The Specialty of Soil
The Hawaiian Islands are full of volcanoes. Volcanic soils are very useful for growing coffee because they are full of rich minerals that promote healthy coffee trees.
Rain is common on the islands, where water is not only produced from the plants to survive, but also the shade of the sun during periods of time. It seems that there is a perfect balance between the sun, the rain, the low winds and the light nights.
Typically, coffee grown in the highlands will be better, more unique and more flavorful than coffee grown at low altitudes. But even at its highest levels, coffee farms in Hawaii are not competing with the heights of many other coffee growing areas.
This is the reason why some of the best types of coffee in Hawaii are of mild flavor and acidity.
Kona's Perfect Climate
Kona is located on the western slopes of the mountains of Hualalai and Mauna Loa on the Big Island of Hawaii. These giant mountains protect the coffee trees from the strong trade winds that blow from the northeast. This creates a tranquil region with gentle breezes and a few storms. Additionally, these mountains attract cloud cover in the afternoons. Too much sun harms coffee trees, but these afternoon clouds allow the perfect amount of light each day
The clouds also bring much needed rain for the coffee trees. Kona averages about 50 inches of rain a year, with summer being the wet season and winter being drier. A typical Kona day is sunny and warm in the morning, with clouds rolling in later to bring warm, tropical rain to satisfy the coffee trees in the afternoon.
Kona is warm and pleasant year round. Temperatures rarely drop below 60 degrees, even in the winter, and are usually in the 70’s and 80’s. This warm, mild climate provides a stable, nurturing environment for coffee trees to thrive in Kona.
Nurturing Volcanic Slopes
The gentle sloping volcanoes of Kona allow coffee to be grown from 600 feet to 2500 feet of elevation. These ranges provide the best rainfall, temperature control, and sunlight for growing coffee.
For coffee to grow properly, it is very important to have good drainage. The trees will not tolerate waterlogged roots caused by poor drainage and clay soils. Fortunately, the slopes of Kona provide perfect drainage down the mountains so that water doesn’t accumulate. Additionally, the rocky volcanic soil allows water to seep into the ground quickly.
Lastly, the volcanic soil provides a slightly acidic soil that coffee trees prefer. Kona averages a soil pH of 4.5 to 7 that allows coffee trees to thrive.
A Dedicated Family Farmer
Unlike most coffee operations, Kona coffee farms tend to be small. There are about 600 coffee farms in Kona, with most of them between 3-5 acres in size. Many families in Kona grow their own coffee and get their whole families involved with the picking of the beans each year. These smaller family operations allow greater care to go into harvesting and processing the coffee.
Many of these farms are organic and don’t use dangerous pesticides on the trees. All natural fertilizer is often used and the trees are cared for and harvested by hand. This leads to safer, healthier, more satisfying coffee that is produced with love and aloha.
Stringent Quality Control
Kona farmers have worked together with the State of Hawaii to produce stringent laws regarding the labeling behind Kona coffee. These rules and guidelines protect Kona farmers by ensuring high quality and consistency in the Kona coffee brand. This tight control has fostered the amazing worldwide reputation of Kona coffee.
Coffee can only be labeled 100% Kona Coffee if every bean has come from the Kona region. Any blends or mixes must be labeled. Agricultural inspectors work to ensure that all farmers follow these guidelines. Additionally, coffee beans are graded on the basis of size, moisture content, and bean type. These different grades to produce varying degrees of quality and taste that must be marked on every bag.
These standards create the highest quality of coffee, so when you buy from Kona, you know you’re getting the best!
Hawaiian Coffee Tasting Notes:
For a cup of Kuna coffee, you can expect to taste brown sugar, chocolate, milk, honey and a flavored fruit flavor. This coffee is bright, pure and clean.
It is smooth with a little syrup body.
Other coffees across the island may contain brighter vegetarian notes, such as roses, fruity notes such as oranges and blackberries, as well as a sweetness similar to molasses.
The Best Ways to Make Coffee in Hawaii
The Kona or Maui coffee will taste fresh, clean and bright.
Taste tastes of brown sugar, chocolate and milk range of citrus and berries. The best coffee in the cafe will be very balanced.
Coffee can also be very light.
Your Expectation From Hawaiian Kona Coffee
MORE TO LEARN
What Are The Best Types of Kona Coffee In Hawaii?
Kona beans are the most popular. These beans are sold at a very high price and are loved by tourists. It grows on the big island of Hawaii (Kona is an area on the Big Island, not called Kona Island).
If you get REAL KONA, you will understand why. Its flavor is unmatched.
Maui is the small island near Big Island; coffee production is much smaller than the big island
Mokka varieties are difficult to produce, so do not try too many people. However, if you find Maui Mokka, try it. It may be one of the best types of coffee you can try.
Ka’u is another area on the Big Island, in front of Kona. It produces a large number of coffee islands and other award-winning area.
With good coffee such as Kona coffee, be sure to try the Ka’u coffee on your next trip to the Aloha State.
We have included Hawaiian beans (in particular) on our list of the best coffee beans. You can see this article here: Home Grounds. Co/best-coffee-beans-bucket-list
The Current State of the Coffee Industry in Hawaii.
Hawaii is the only state in the United States that produce and sells coffee on a commercial level.
Hawaii Enjoys The Ideal Conditions in a Natural Way.
An interesting fact: what makes coffee growing in Hawaii unique is the fact that farmers on the islands will get much more money than any other coffee plantation in the world.
Because it is a US state, farmers need to earn at least $ 9.25 per hour, the minimum wage (although exploitation has been found even in Kona). Coffee makers in places like Central America can only earn $ 2 to $ 3 per day.
Hawaii Produces about 0.04 Percent of The World's Coffee Supplies.
In 1999, its maximum production was about 10 million pounds, but now fell to about 7 million pounds per year.
The state of the island is prone to many of the same problems that occur in any coffee growing area.
A few years ago, there was not much rain, which greatly affects the amount of coffee produced. The other important problem is the coffee seeker, a small beetle that dips into the cherry coffee, which destroys the potential grain.
He is not a major player in the coffee industry around the world and never will be. It has a few very small islands.
Coffee is grown here mainly for two reasons: to be sold to tourists at high prices and for coffee blends. That’s why it’s hard to find pure coffee at a good price on the islands, but they already exist, and we’ve found some winners.
Coffee will continue to be produced because it is a product that can be cultivated on the volcanic slopes of the hill in the Hawaiian Islands.
How to Roast Hawaiian Beans?
Do you drink your coffee? Hawaii coffee tends to be the best in medium roast.
This is a very well balanced coffee with medium body and medium acidity, which will play an important role in the medium toasted.
The light roast will help highlight the natural flavors of coffee. If you want to experience the true flavor of Hawaii volcano, choose a light – medium roast profile.
Be careful to go to light or darkness:
- A very light toasting will love this coffee behind and lacks flavor and body.
- A very dark toast will cover the sweet and smooth flavors of the coffee.
It removes moisture and oils from the beans, which finally eliminates a large amount of natural coffee flavor. You will taste the barbecue itself, which does not make sense because Hawaiian coffee is expensive.
Eat an average light roast for Hawaiian beans and keep dark beans that are a little more practical.
About Kona Coffee
Kona Coffee produces top quality coffee from Hawaii: picked by hand, roasted and delivered directly to your door! Starting with 100% of the Kona Coffee awards grown on the slopes of the Mauna Loa volcano to the exclusive Mokka grains of Maui, we strive to provide our loyal customers with the best quality and freshest possible.
Since 1997, our coffee has become widely known as a high quality product, and our awards show that Kona Kuna won 100% of the PCCA Gevalia Cupping and Coffee of the Year competitions. and we were featured in Forbes “Top 10 Coffees of the World” in addition to the Forbes’ “50 of America’s Best” as the “Best Coffee in America.”
If you are a coffee lover and want to experience the best types of coffee in Hawaii… without complications, without compromises, try the true aloha tasting.
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