This exceptional coffee from a high elevation farm in Wood Valley of Ka’u is the very definition of specialty Hawaiian coffee. Meet the young and passionate couple who've produced it, Alla and Rus. Quite honestly, it's among the best Ka'u coffees we've had the pleasure to serve.
When it comes to understanding coffee production statistics in Hawaii, it’s important to look for trends in the data. Each season yields a certain amount of coffee cherry and green bean, making it possible for growers to look for patterns and try to understand how their farms might perform in future years. Taking a look at each season and each region separately is crucial to this understanding, so let’s break it down, piece by piece.
A few weeks ago we received a good question about how rainfall affects coffee production, quality, and growth. For Puna coffee lovers, it's a pertinent question. This blog is a part of the Because You Asked series.
Each month we share new Hawaiian coffees with our Wild Coffee Lovers club members. On this month members enjoyed an elegant Puna coffee few have tried, and not found outside of this club: "Accidental Coffee Farm". This post captures the backstory.
While we don't choose to use conventional pesticides, herbicides, or fungicides on our coffee, we profoundly understand why one would. When a farmer is deciding on how to resist a fungus or a pest, making the wrong choice can literally cost a farmer his/her livelihood.
Too often we hear producers claim their Hawaiian coffee is organic, when we know that it's not. In fact, very few Hawaiian coffee farms are organic, and it comes as no surprise that terms like "organic coffee" and "shade grown" can significantly boost sales.
In this post we plainly describe our current farming practices and provide stories about our experiences.
The grading standards for Hawaiian Coffee are almost as confusing to coffee growers as they are to coffee buyers. In this article we'll simplify and answer common questions regarding the grading classifications for Hawaiian coffee as of 2016. So whether you’re purchasing green wholesale Hawaiian coffee for your company, or you’re a #coffeelover interested to learn, this article is for you.
The number one question we get asked is how we got started farming coffee in Hawaii. So here it is: the cost of the farm, what it was like in the beginning, the challenges we faced, and where we are now. Plus 6 tips to get you started, too.
Each season we taste several dozen lots to select the best coffees that we've cupped from that region, that year. And this year we thought you'd enjoy knowing the background of each coffee we're offering.
When choosing how light or dark to roast a coffee, we must take into account its origin, its processing, and finally what flavors we want to showcase. At a very basic level, a light roast will allow the coffee to sing its own song, a medium roast will balance the coffee’s inherent flavors with the Maillard reaction’s caramelization and sugar development, while dark roasts give the roaster more influence, imparting those recognizably smoky, dark chocolate notes.