Bean Source Country:
HawaiiHawaiian specialty coffee is renowned for its high quality, unique flavor profile, and rich cultural heritage. In particular, Kona coffee is world-renowned. Grown on the volcanic slopes of Hawaii's islands, these beans are known for their smooth and mellow taste, with notes of chocolate, fruit, and spices. The state's coffee industry is deeply rooted in Hawaiian history and culture, with many smallholder farmers continue using traditional growing and processing methods passed down through generations.
Kona coffee is a premium coffee grown exclusively on the slopes of Mauna Loa and Hualalai in the Kona District on the Big Island of Hawaii. This exceptional coffee is renowned for its smooth, rich flavor, low acidity, and delicate aroma that often exhibits notes of chocolate, nuts, and citrus.
Decaf
Decaffeinated coffee has undergone a process to remove most of the caffeine content while preserving its flavor and aroma. There are three primary decaffeination methods. The solvent-based method involves soaking coffee beans in water to dissolve the caffeine, followed by adding a solvent, such as methylene chloride or ethyl acetate, to bind to the caffeine molecules selectively. The Swiss Water Process (SWP) is a chemical-free method that relies on the principles of solubility and osmosis. Finally, the carbon dioxide method involves using supercritical carbon dioxide to extract caffeine from the coffee beans. Decaf coffee typically retains most of the flavor and aroma of regular coffee but with a significantly reduced caffeine content (around 2-3%).