Introduction of American Hawaiian coffee beans with moderate acidity of volcanic black mud

The quality of Kona coffee is appropriate for the location and climate. Coffee trees grow on volcanic slopes, and their location ensures the altitude at which coffee grows; dark volcanic ash soils provide the minerals coffee needs. This is probably due to Kona's abundance of volcanic black mud, which is moderately acidic, mineral-rich, and contains the right amount of water. And every afternoon, a cloud drifts over Kona Island to block out the sun to protect the fragile coffee saplings.

The weather conditions are so favourable that the sun gently passes through the steamy air in the morning, the mountains become wetter and foggy in the afternoon, the clouds surge in the air as natural umbrellas for coffee trees, and the nights become clear and cool. Natural conditions allow the average yield of Kona coffee to be very high, reaching 2240 kg/ha, compared with 600 - 900 kg/ha in Latin America.

Kona coffee is grown without shade, and Hawaii has an island climate, which often has a dark cloud that forms a shadow effect. Hawaiian coffee farmers tend to prepare their plantations for a fairly clean, fertile land, and farmers 'meticulous management of the climate in which coffee grows. Making Kona coffee the specialty coffee on the market. [1]

factors covered

environmental requirements

Kona coffee

Kona coffee

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 enough 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 to affect the coffee flavor