With one of its most popular varieties being Kona, coffee from Hawaii, farmed predominantly on the main island, has a distinct character born out of the volcanic rock and soil it is cultivated from.
With the mineral rich soil, the coffee root stocks yield full berry’s (or ‘cherry’s’) after flowering in February and March. Ready to be hand harvested by September, and only selecting the best fruits, the cherry’s are pulped and fermented before the beans are air dried in the warm Hawaiian sun.
A clean, balanced, medium-to-robust body with flower-like notes makes coffee from Hawaii a special treat.
Need help with coffee based Social Media, video or blogging?