Characteristics Of Kona Coffee: A Variety Of Flavours With A Touch Of Acidity

The robust variety of coffee grows in large areas, with a high yield per plant and is much more resistant to any disaster. Another important aspect to consider is its greater amount of caffeine and its lower price in international markets.

Kona coffee is grown at high altitude and has less caffeine

On the contrary, the kona variety is cultivated in higher altitude lands, being the collection much more expensive and its level of caffeine lower . All this makes its price higher . The Kona variety, cultivated in Central America, South America, Asia and East Africa, is the most appreciated, and represents between 70 and 75% of the world coffee production . Originally from the mountainous regions of Ethiopia, sensitive to heat and humidity, it grows at altitudes above 800 meters and the higher the level, the better the qualities of the coffee bean. Kona coffee-it includes a large number of varieties depending on their place of cultivation: different soils, altitudes, climates, etc. Some of them are typical or bourbon.

100% Kona Coffee Online comes from Colombia, a blend of excellent quality, balanced with aroma, body and notes of acidity. Combine milk properly

Among its characteristics we can highlight that Kona coffees are very perfumed, sweet, slightly acidic and with great nuances of flavor , with a light hazelnut cream that tends to reddish and a pleasant bitter touch. Kona coffee is considered to be of higher quality than Robusta coffee.

To know better some of its varieties

Macadamia Nuts Hawaii, also known as Criollo: Descendant of the original variety of Africa, is the one that best adapted to the Mexican terrain, and fortunately since it is one of the best varieties. It is a tall coffee that gives the cup an excellent flavor. Of low production, it is not very resistant to strong winds, its best environment being to harvest it under shade. Bourbon:  It is also a tall coffee and comes from Reunion Island, formerly called Bourbon. Variety very appreciated for being more resistant to the winds, adaptable to any height and terner a greater production than the Creole. Its strongest production comes from Chiapas, who brought it from Guatemala. Caturra: Low coffee, originally from Brazil, probably obtained by the mutation occurred in Bourbon plants. It offers good yields under management and under appropriate agroecological conditions. Pleasant taste, of a quality slightly inferior to the Criolla. How to differentiate an 100 Percent Kona Coffee from a robusta coffee?  Another of its interesting features, which can also allow us to differentiate the different types, is to recognize both grains with the naked eye. Let's see some details:

•  A before be roasted kona have a greenish tinge , while Robusta beans tend to be paler.

•  The Kona are more flat and elongated (although there are exceptions), while the robusta tend to be      more bulky, more convex.

•  The grains of Kona coffee are larger .

Taste is something very personal and currently the market offers us coffees rich enough and different in variety, mix, roast and freshness