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
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.
Coffee from Jamaica, Haiti, Dominican Republic, and Puerto Rico