Hawaii (Kona)

Kona is Hawaii's coffee par excellence. It grows on the two-volcanian slopes of the island of Hawaii, the Hualālai and the Mauna Loa, at a surprisingly low altitude: between 180 and 760 m.

The harvest goes from August to January, with the peak between August and December. It is processed in washing and the traditional variety is the Tipica.

The cup is soft, sweet and with notes of nuts, with a light acidity. Very easy to drink.

A practical warning: a coffee sold as "Kona blend" can contain only a small part of Kona; the rest is coffee from another origin. If you're looking for real Kona, see that the label says 100% Kona.

• Hualālai and Mauna Loa: the two coffee slopes.
• Typic washing: the classic combination.

It's expensive, so treat it with mime. Prepare it in V60, Kalita or drip coffee maker, with a city or city +, and take it alone.