Why Hawaiian Coffee is Different From The Rest
In order to be called “Hawaiian Coffee,” coffee must be grown on one of the Islands of Hawaii. The three main Coffee growing regions are located on the islands of Hawaii, Maui and Kauai.
The Hawaiian Islands offers ideal climate conditions for growing coffee, but there is something different about Hawaiian coffee that has earned it a worldwide reputation for excellence. It might be the dark rich volcanic soil, which contains a perfect blend of acidity and minerals, and retains just the right amount of water. It could be the dependable cloud cover that rolls in each afternoon, protecting the delicate coffee trees from the glaring afternoon sun. Or, it could be the tropical sun bathing the islands on a daily basis.
The difference could also lie in the care with which Hawaiian coffee is handpicked, ensuring that only the highest quality berries are harvested for coffee production. Maybe it is simply the fact that 100% Pure Hawaiian Coffees are rare and sometimes hard to find. The rarest of Hawaiian Coffee beans is Peaberry, making up only four to five percent of the entire Hawaiian crop each year. Peaberry is unusual because each coffee cherry contains only one bean, while all other types of coffee contain two beans per cherry.
There are many things that set Hawaiian Coffee apart from other coffees and each island offers a coffee flavor profile a little different from the other.