Well-known coffee raw beans introduce Hawaii Kona

Extra fancy kona, Hawaii

To be considered a world-class coffee-producing region, six important factors must be included: soil quality, altitude, sunshine, cloud cover, rainfall and slope. Hawaii is blessed with these six ingredients to produce the best and most respected coffee in the world. Soil: The rich tropical volcanic soil of Hawaii provides the nutrients of the dense Kona coffee tree. Altitude: The right altitude between 2100 and 3600 meters and the cool moonlight promote the slow ripening of Kona coffee fruits and create a rich, moist taste. Sunlight: Warm tropical sunlight plays an important role in coffee tree reproduction. Hawaii provides the morning light that Kona Coffee needs. Cloudiness: The rise of clouds at noon ensures and blocks severe direct sunlight. Rainfall: Clouds bring plenty of rain, so that coffee after a morning sun, eager to enjoy the afternoon rain moisture baptism. Slope: A good slope allows the soil to absorb enough water after Kona coffee is made without absorbing too much and affecting the coffee flavor. Kona is usually baked in a medium or very light roast to retain its acidity, brightness and aroma. Kona cooked in siphon coffee pot, rich and balanced, strong and unique personality, taste appropriate, without any unpleasant taste; general coffee will appear sour for a few minutes, and Kona, the temperature will be reduced to maintain balance and taste, very rare.