The coffee bean producing areas of Hawaii, the western and southern parts of Kona region

Whether it's bean-shaped, dry, wet, chocolate, vanilla, tangerine, lavender, etc., the most obvious feeling this coffee gives me is amazing! And its sweetness is no less, every now and then when my taste buds think it is about to fade, a proud announcement that this is its territory emerges. Hawaii is the largest island in the Hawaiian Islands, so it is also called the Big Island. Kona coffee is grown in the west and south of Kona area of Hawaii Island. Coffee trees are spread all over the slopes of Hualalai and Mauna Loa, which are 150 meters to 750 meters above sea level, which is suitable for coffee growth.

The excellent quality of Kona coffee is due to its location and climate. Coffee trees grow on the slopes of volcanoes, and their geographical location ensures the altitude required for coffee growth; the dark volcanic ash soil provides the minerals needed for coffee growth; the climatic conditions are very suitable, and the sun gently passes through the air filled with moisture in the morning. In the afternoon, the mountains become more humid and foggy, and the clouds in the air are natural umbrellas for coffee trees. At night, they become clear and cool, but no frost falls. Natural conditions have allowed the average yield of Kona coffee to be very high, reaching 2240 kilograms per hectare, compared with 600 to 900 kilograms per hectare in Latin America.

In 1813, a Spaniard first planted coffee in Oahu's Manoa Valley, which today is the main campus of the University of Hawaii. In 1825, an English agriculturist named John Wilkinson transplanted coffee seeds from Brazil to the coffee plantation of Chief Birch on Oahu. Three years later, an American missionary named Samuel Reverend Ruggles brought branches from Chief Birch's coffee tree to Kona. The coffee is a descendant of the Arabica coffee tree originally grown in the Ethiopian highlands, and Kona coffee continues its noble and ancient lineage to this day