Brazilian coffee first made its way to Hawaii in the 1820s (via Honolulu Coffee). Hawaiian weather helped the crop flourish, and at the 1873 World Fair, Kona coffee was internationally recognized. Hawaiian coffee brews smooth, with floral, fruity scents floating from harvested coffee berries (for more on describing coffee flavor and smell, check out World Coffee Research’s Sensory Lexicon). As Next is Hawaii notes, an assortment of coffee can now be found throughout the island state: Ka’u, Hamakua, Kauai, Molokai, Waialua, and Puna coffees each offer unique flavors to brewed espressos.
Yet in 2002, Californian farmer Jay Ruskey planted beans he received from a friend. Twelve years later, his farm Good Land Organics placed California coffee on the international coffee map as well (via USA Today). Since then, more coffee farms have matured throughout the state; even musician Jason Mraz has helped produce and sell Frinj Coffee, a brand priding itself on premium roasts.
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