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.

The Grand Champion of the 2013 Hawaii Statewide Cupping Competition: Puna Pink Bourbon! This post is from a series of letters sent to members of our Hawaiian Coffee Lovers Subscription

For just a few short days the farm fills with an intoxicating perfume of jasmine, and we have a limited window to quickly & carefully harvest the delicate flowers for coffee blossom tea.

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.