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Hawaiian Coffee Beans

Hawaiian Kona coffee is one of the most sought after coffees in the world.  The best Kona coffee from Hawaii is harvested on small farms on the slopes of Mount Loa above the Pacific and is wet-processed.  The Hawaiian climate provides the perfect cloud cover to prevent the intense rays from the sun, creating what is called automatic shade.  Hawaii coffee is often of the Typica coffee varietal.  Interestingly, Kona coffee in Hawaii is grown at a relatively low altitude which is said to produce an inferior tasting coffee.  However, Hawaiian coffees often display the density, color, and acidity of high grown coffees.  Quality is not necessarily a factor of the altitude, but more likely is a factor of how slowly the coffee is grown.

Pure Kona coffee suffers from some of the same problems as Jamaican Blue Mountain coffee.  The coffee is overpriced for the quality of the cup.  It is, however, an experience worth partaking in if you can get it fresh or roast it yourself.

Hawaii Kona Coffee Flavor

Kenneth Davids describes Kona coffee beans as as unique and valuable, medium-bodied, fairly acidic coffee, with subtle winey tones, and a very rich flavor.  Others might say that the body, flavor, and acidity of the Kona coffee bean pale in comparison to Sumatran, Yirgacheffe, or Kenyan coffees.

For more information about Hawaiian Kona Coffee, visit Wikipedia.

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