Hawaiian Coffee30 July 2008 in General
Coffee from Hawaii is known for it is highly commended and is the only coffee cultivated in the United States. Hawaiian Kona Coffee, Royal Kona Coffee, or Hawaiian Gold Kona Coffee are referred to as the best and only coffee offered in Hawaii but many do not know that the islands of Hawaii has more than just pure Kona Coffee.
In the early 1800’s coffee trees made their arrival in Hawaii. In 1825 a British ship carried coffee trees from Brazil. The trees were first planted in Oahu, then in other islands. The first authentic coffee plantation was in Kauai although the future of coffee in Hawaii seemed doubtful. In 1900, coffee plantations were replaced with sugar cane fields when sugar taxes were lifted to the mainland. However, in the 1960’s to 1970’s, coffee became premium goods, and individuals were willing to pay extra for exceptional coffees. After 100 years, the life cycle of Hawaii coffee became successful. Hawaiian isle and Jamaican Blue Mountain Coffee are two of the most costly, high volume coffees beverages worldwide.
Arabica Coffee is only cultivated on five of the eight Hawaiian Islands. These are Hawaii also known as ‘The Big Island’, Oahu, Kauai, Maui and Molokai.
Kona is the premium coffee grower here. It is cultivated in Kona, Kau, Puna and Hamakua. Types of Kona include Typica, Caturra and Moka.
Oahu coffee is not easy to acquire. It is low in acidity, has medium body mass and has a fruit-like dry finish. Cultivated on North Shore, Typica is the only class of coffee on Oahu.
Types of Kauai coffee include Yellow Catuai, Red Catuai, and Typica. Coffee is grown in Kalaheo.
• Yellow Catuai and Typica are sweet, nut-like, full-bodied and low in acidity with a medium finish.
• The Red Catuai has a touch of cardamom and spice, medium acidity, and is mild to medium bodied with a sweet finish.
Types of Maui coffee are Mokka, Yellow Caturra, Red Catuai and Typica which are grown in Kaanapali, Haleakala and Hana.
• Mokka has a touch of chocolate and nuts, medium body and acidity, and an elongated finish.
• Yellow Caturra is spicy with cinnamon, licorice, and allspice. It has low acidity, is full bodied, with a dry finish.
• Red Catuai has a touch of spice, medium acidity, is full bodied with a wine-like finish.
• Typica is nut-like, similar to Kona, has medium to high acidity, medium bodied with a lingering finish.
Red Catuai is the type of coffee grown in Molokai in the region of Kualapuu. Molokai coffee is difficult to acquire in most places. This type of coffee has a sweet aroma with berry and hints of caramel, lightly acidic, enriched in body, and a lasting chocolate finish.
It is safe to say that we can all appreciate how privileged we are to have coffee from Hawaii. Hawaiian coffee brings so many different flavours and aromas to the cup because of the variation of coffee beans available on the islands. Hawaiian coffee is definitely a great choice.
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