Hawaiian Coffee

It is generally believed that the Governor of Oahu, Chief Boki, was the first to introduce coffee to the Hawaiian Islands in the year 1825. While on a British warship, he acquired the coffee plants from Rio de Janeiro. The first coffee plants were planted and flourished in the Manoa Valley in Oahu. Since then, the increase of coffee plants has spread all over the islands, including the Kona Coast, which now produces the world illustrious Hawaiian or Kona coffee.

The perfect blend of all the six elements comprising of rich soil, permissible elevation, cloud cover, sunshine, rain and a moderate slope helping in the drainage of the roots in case,granted by the Hawaiian islands, have ensured an ideal environment to produce some of the richest coffee in the world. The season of growing coffee starts in January and continues until the month of June. Every year the coffee growers wait patiently for the blossoms after the early rains that finally produce coffee berries. Under the close watch of the farmers, the coffee berries ripe in the trees before they are individually harvested. Each phase of coffee manufacture is looked after meticulously, starting from roasting and flavoring to dry milling. The typical Hawaiian coffee is rich in its color, density, and acidity with a great flavor.

Coffee

The Hawaiian Islands, being the only state growing coffee in the Us, produce an median of seven million pounds of coffee every year. While the Kona coffee remains one of the most favored around the world, a majority of the other islands have also started growing coffee now. Apart from the Kona coffee, some of the top flavors of the Hawaiian coffee include Kauai's coffee, Ka'anapali Maui coffee, Haleakala Maui coffee, Molokai's coffee, Waialua coffee and Macadamia Cream to name a few.

Due to its taste and splendid popularity, the Hawaiian coffee is very expensive, although the feel of tasting a ability cup is worth the money.

Hawaiian Coffee