Aloha! In addition to hula, hibiscus, sun, beach and surfing, the islands are also known for its exclusive coffee thanks to fertile volcanic soils.
- In 1828, Arabic beans were imported from Brazil to Hawaii by Samuel Ruggles.
- The coffee growing area on Hawaii is Kona on the Big Island.
- Here the coffee rarity grows on the steep slopes of Mount Hualalai and the Mauna Loa volcano at a height of approx. 250 – 850 m.
- There are also other cultivation areas, such as Puna, Hamakua, Hilo and Kau, which mostly belong to families.
- Also on other islands of Hawaii coffee is cultivated: Kauai, Molokai and on Oahu
- In Hawaii, the world’s best coffee growing conditions prevail.
- Kona coffee is also referred to as the “champagne of coffee” or “the brown gold of Hawaii” and is the 5th most expensive coffee in the world.
- This can be celebrated accordingly – and every spring with the Kau Coffee Festival.
- The coffee is hand-picked and sun-dried.
- The cultivation is, however, predominantly ecologically oriented – as by the shade cultivation.
- “Extra Fancy” or “number one” means the highest quality level of Hawaiian coffees.
- The coffee has a full, almost nutty flavour, powerful body and a fine aroma with a light cinnamon note.
- It contains lots of caffeine.
- Caution when buying: Kona coffee is often sold as a 10% blend. No idea how you hold that, but I do not dilute my champagne with sparkling wine 😉
- With the French Press or the Drip method.
- Ground coffee freshly before preparation – not too fine.
- 1 tbsp (8.5 g) ground coffee per cup (120 ml). The water should be 90 ° C.
- For those who do not want it black, add washed raw sugar from Hawaii and fresh cream.
- 90 ml Kona Coffee, 90-120 ml Kona Coffee Liqueur, Caramel Syrup, Raw Sugar and combinations of either 90-120 ml Grand Marnier or Absolut Vodka.
- Mix with a sugar cane and serve cold.
And if you want to have a tea intermezzo with the weather: Kona Cascara Tee