Coffee of Hawaii |
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Coffee from Hawaii |
Coffee of Hawaii |
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Arabica coffee has been grown in
Hawaii since the missionary Samuel Ruffles introduced it from Brazil
in 1818, but because the United States is a consuming member of the
International Coffee Organization, Hawaii's figures are not
represented in the ICO's standard list of world production. However, in recent years Hawaiian Kona (from the volcanic slopes of Mauna Loa and Mauna Kea) has enjoyed increased popularity with the gourmet trade, which appreciates its smooth, full body, delicious, distinctive and slightly nutty flavor, mellow, not-too-sharp acidity and , above all, its wonderful aroma. The Typical variety Arabica cherries are hand-picked and wet-processed, but although the crop yield is very high, and there are no coffee-plant diseases, competition from more lucrative industries, such as the tourist trade, severely limits the labour force on the plantations. |
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