United States
Hawaii Kona
Kona, Big Island · 250–900 masl · Washed
Volcanic-slope estate coffee with a smooth, buttery-nutty profile and mellow sweetness.
Did you know?
Kona is grown on the slopes of two active volcanoes, Hualālai and Mauna Loa, and is among the only commercial coffee produced in the United States. Hawaii's afternoon cloud cover acts as natural shade for the trees.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Hawaii Kona | 6 | 6 | 7 | 3 | 6 | 8 |
Details
- Varieties
- Typica
- Processing
- Washed
- Roast
- Medium-Light
- Harvest
- Sep, Oct, Nov, Dec, Jan
Tasting notes
MacadamiaBrown SugarButterApple
Brewing recommendations
Pour-Over V60affinity 8/10
- Grind
- Medium-Fine (600µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 210s
Delicate, nutty, sweet.
Chemexaffinity 8/10
- Grind
- Medium (800µm)
- Temp
- 94°C
- Ratio
- 1:17
- Brew
- 270s
Clean and buttery.
Kalita Waveaffinity 7/10
- Grind
- Medium (800µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; macadamia and brown sugar with rounded sweetness.
Cold Brewaffinity 7/10
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; macadamia and brown sugar without the bite.
Espressoaffinity 6/10
- Grind
- Fine (260µm)
- Temp
- 93°C
- Ratio
- 1:2
- Brew
- 28s
Concentrated macadamia and brown sugar; syrupy shot.
French Pressaffinity 6/10
- Grind
- Coarse (1000µm)
- Temp
- 94°C
- Ratio
- 1:15
- Brew
- 240s
Rounded, mild.
AeroPressaffinity 6/10
- Grind
- Medium-Fine (600µm)
- Temp
- 85°C
- Ratio
- 1:14
- Brew
- 90s
Versatile cup; macadamia and brown sugar with soft acidity.
Moka Potaffinity 5/10
- Grind
- Fine (260µm)
- Temp
- 96°C
- Ratio
- 1:7
- Brew
- 300s
Bold and rich; macadamia and brown sugar in a concentrated cup.