Hawaii

Although coffee cultivation began on the island quite recently and, therefore, only at the end of 1828, Hawaii has always been considered, together with Jamaica Blue Mountain (which is the same variety), the most refined coffee in the world. The plantations from which this coffee comes are located on the island of Kona, where Captain Cook landed in the eighteenth century.

The coffee plant is found on the slopes of the island's active volcanoes, one of which is the famous Kona volcano, from which the coffee takes its name. The soil and climate are ideal for producing an aromatic, delicate coffee with a slight acidity. A cup of Hawaiian coffee truly evokes the delicacy of the tropical breeze.

NOTES ON GREEN COFFEE

This coffee has an average 18-19 sieve and there are practically no flaws in this selection.

If toasted as an espresso (agtron 50-55, Italian) the resulting cream is light and very light hazelnut. The aromas on the nose are herbaceous (green coffee gives sensations of a flowery meadow) and fruity. In a cup we found sensations of pineapple and white peach, probably a lower temperature extraction enhances this aspect.

To the taste, the coffee is decidedly not full-bodied, with a marked but not intrusive acidity and an extremely light bitterness. If toasted (agtron 65-70, full city) a very fine fruity and soft coffee is obtained.