History of Kona Coffee

Kona Coffee is the market name of Coffee Arabica. It is grown on the slopes of Hualalai and Mauna Loa in Kona North and South of the Big Island of Hawaii. It’s one of the most expensive coffee in the world. Only coffee grown in Kona regions can be described as “Kona.” Sunny sunshine, clouds or rain in the afternoon, breeze and mild nights combined with porous volcanic soil rich in minerals. This creates an excellent condition for coffee breeding. The loanword for the Coffee in Hawaii is pronounced as [kope].

The coffee crop was brought to Kona County in 1828. Samuel Reverend Ruggles from the Brazilian courts brought it to that region. The English merchant Henry Nicholas Greenwell moved to the area. He founded Kona Coffee as a recognizable brand later in the 19th century. Former Greenwell stores and Kona Coffee Living History Farm have now become museums.

In other parts of the Hawaiian Islands, they are grown on large plantations, but the collapse of the world’s coffee market in 1899 forced the owners to rent the land to its workers. Most are Japanese, brought to work on sugar cane plantations. They worked on their rented land of 5 to 12 hectares (49,000 m2) as family concerns, producing high-quality crops.

The tradition of family farms continued in Kona. Families of Japanese origin joined the Philippines, continental Americans, and Europeans. There are about 800 Kona cafes, with an average size of fewer than 5 hectares (20,000 m2). In 1997, the total area of Kona ​​Coffee was 2,290 acres (9 km2), and the production of green coffee was slightly over two million pounds.

What Makes Hawaiian Kona Coffee Taste So Good?

Hawaiian Kona coffee consists of small gourmet coffee beans from other varieties of gourmet coffee and has a very rich flavor. It’s 100% pure. Kona Coffee should not interfere with other cheating brands that claim to be pure. But they are actually “Kona’s blend.” We recently modified the name of this coffee from Kona gold because the notation of coffee was updated for Extra Fancy variety.

Coast of Kona has volcanic soil almost always rich: morning sun and evening lighted with clouds and showers. For years Hawaiian Kona cafes have recognized this area on all the islands as an ideal condition for the growth of gourmet coffee beans. Located on the Hawaiian coast of Kona, on an excellent level of 1,500 to 2,000 feet above sea level. These conditions create a sweet taste of low acidity. This is due to mild climate throughout the year and sunlight protection in the afternoon.

Hawaiian Kona trees are preserved from the powerful winds. It is also protected from the overwhelming sunlight of two volcanoes. The active volcano Mauna Loa and the nearby volcano Mauna Kea. The ground consists of broken pieces of volcanic lava. The moderate climate offers continuous rain, sunny morning and cold fog that come out of the sea every afternoon. Volcanic soil drains water more efficiently than other soils that feed coffee but does not overwhelm them.

Coffins usually develop after the dry winter months of Kona and are gained in the fall. Coffee Grown in Northern and Southern Kona on Big Island Hawaii is the only coffee that really is called Kona Coffee. Produced at family farms since the turn of the century, Kona coffee beans are manually picked and ordered to ensure their top taste and unique quality.

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