Hawaiian coffee, particularly Kona coffee, is renowned for its smooth taste, volcanic soil influence, and unique growing conditions. Kaui, Kohala & Maui are other areas where coffee cultivation is gaining recognition. Kona coffee beans are graded according to size and quality. Only coffee from the Kona Belt, a designated growing area on the Big Island, can be labeled as “Kona coffee.”
Source: Google Gemini
Capital: Honolulu
Population: 1’500’000
Annual Production: 190’000 60kg Bags
Land under Coffee: 3’300 Hectares
Harvest: August – February
Coffee Varieties: Yellow Catuai, Red Catuai, Typica, Blue Mountain, Mundo Novo, Yellow Caturra, Mokka, Catuai
Tasting Profile: Light Body – Little Fruity – Low Acidic
Growing Altitude: Central Standard
(30 m – 900 m / 100 ft – 3000 ft)
Processing Method: Wet (Washed)