Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Coffee has been growing for nearly 200 years on the west coast of Hawaii, from the Pacific Ocean to the "big island" where volcanoes capture the peak of Laos. But coffee did not achieve any commercial success until the arrival of Henry Nicholas Greenwell (Henry Nicholas Greenwell) in 1850. Maybe Greenwell couldn't have known at the time, but he was growing coffee under ideal conditions.
Soil is difficult to label as a "volcano", it is more accurately described as simple old lava. At 1500 feet, the Greenwell family still grows coffee today, clean in the morning, clouded in the afternoon, often accompanied by rain, up to 20 inches a year (compared to two inches in Kealakekua Bay, a few miles away). However, the "old lava" drains quickly, resulting in deep moisturization of the roots, resulting in lower yields but more complex flavor characteristics in the cup. These ideal conditions, coupled with careful processing, are why the extra fancy and fancy grades of Kona coffee at Greenwell Farm can be sold as a single source, and why demand exceeds supply. We wish we could do more than we do!
Origin: Hawaii
Region: Kona
Subregion: Keyalakuya
Handler: Greenwell Farm
Treatment method: washing treatment method
Altitude: 1500 ft
Related recommendation: Hawaiian kona Kona Coffee introduces how to brew Hawaiian Kona Coffee
