“Kona” is the market name for coffee produced on the slopes of the Hualalai and Mauna Loa Mountains in the North and South Districts of Kailua-Kona. They grow on the Big Island of Hawaii (Kona is a district on the Big Island, the island is not called Kona). Do you know only coffees cultivated in the Kona region of the Big Island can be titled as Kona coffee? Hawaii Kona Coffee has a unique advantage over most other types of coffee grown in other countries such as Brazil and Columbia by growing the coffee in rich volcanic soil at a high elevation in the area’s characteristically wet and dry tropical climate.
Kona beans are the most popular. These beans sell for a very high price and are adored by tourists.
Kona coffee is clean and well-balanced with a medium body and cheerful, low acidity yet classically balanced and also buttery qualities with subtle notes of nut and fruit, intensely aromatic, and with a great aftertaste/finish.
Processing method: Washed
Harvest period: August - December
Roasting Level: Medium Dark roast
Tasting note: Simple yet rich flavor, typically light, delicate and mild with a complex aroma and taste.
Aroma: Floral, Sweet fragrance
Body: Medium body, Smooth and Slightly syrupy
Flavour: Honey-like taste, with notes of nut, caramel, butter, chocolate, or fruit
Aftertaste: Lingering citrus, bittersweet, or nutty note on the tongue