Hawaiian Kona Kowali is a perfectly flavored and aromatic coffee with a good balance of rich acidity. Kona in the Honaunau district, which is found in the western part of Hawaii, is the home of this balanced coffee that has been exported to many countries of the world. Other districts in Hawaii are also known to be major producers and exporters of different kinds of Hawaiian coffees.
The varietal of this coffee is Kona typica and it is mainly produced after undergoing wet processing. It has a typical sugar and honey sweetness of the Kona coffees often produced in Hawaii, but it is different from other coffees from other Hawaiian districts due to its good brightness and acidity.
The beans are silky with light body which is common to most Kona typica varietal and it has varieties of accents which may include wildflower, Meyer lemon and grapefruits. When light roasted, it has citric acidity and sweetness and this will change as the roasting changes. Generally, its roasting can be from city to full city+.
Hawaiian Kona Kowali is a non-organic coffee that is usually recommended for espresso as it often blends perfectly to produce the best espressos when roasted at the right level.