Organic Without Compromise -- Kona Organic Green & Roasted Coffee
Kona Coffee for Home Roasters From Our Fair Trade Estate
Distributors of Kona Coffee, Distributors of Organic Kona Coffee
Hands On Picking and Plant Care
In the fields in Honaunau, South Kona, our
organic coffee bean trees are attended to as
we hand pick.
It becomes second nature to feel the coffee
beans that are ripe & ready (usually very
red) called "cherry".
Pic 1: Organic Hawaiian Kona Coffee Farm, Honaunau Pic 2: Hawaii coffee from organic Kona coffee farm
Pic 3: Organic Kona Mountain Coffee from Hawaii Pic 4: Organic Mountain Coffee from Kona Hawaii
We grow our own coffee tree seedlings
We take our coffee farming very seriously, and
have complete control of the entire process.
We have a shade house on the farm where we
grow new coffee tree plants from seeds.
This way we can control by starting known
varieties of coffee, and we can reduce the risk of
bringing invasive species into the farm.
Also, because we are an organic and sustainable
Hawaiian coffee farm, we can be certain of the
quality and care that have gone into every
We spend lots of time on organic weed control
At the Kona comfort coffee farm, we use the tried and
true method of organic weed control. We cut them! We
never knew that organic coffee farming involved so
much weed cutting. But it does.
The Shindawa weed whackers seem to be a favorite
on this part of the big island of Hawaii. They are very
well balanced and efficient.
Sometimes we also pick up rocks and sometimes we
do a bit of trimming.
But for the most part it is cut weeds, cut weeds, cut
When you have picked enough
beans you can wet mill the coffee
You spend many days on the farm out
in the field picking the red cherry
coffee beans. Before it gets too dark
you haul your equipment, the bags of
cherry and yourselves back to the wet
There you weigh the bags.
We put a trailer under the pulper to
catch the skins. The bags of organic
coffee beans are then emptied into a
hopper, and we inspect for any bad or
unripe beans, and toss those out.
They are fed down to the pulper and a
small amount of fresh water (from the
slopes of Mauna Loa) helps keep them
flowing. They are pulped into a tank.
The round creba that the wet
parchment passes through helps
screen out any beans that did not get
skinned right. This bypass also
contains a lot of peaberry Kona coffee
Peaberry is the whole coffee bean
(rather than the normal two halves of
the bean). Peaberry Kona coffee
beans look like a little football.
After pulping, you clean up
and let the coffee beans
Now the coffee beans are in a
transient state where they have a
sticky substance over their wet
We clean up the wet mill parts,
and hang out the bags to dry on
The trailer is taken to dump the
pulped cherry skins.
The pulped coffee beans are
covered with water and left to
soak the mucilage off and to
ferment for better traditional
After fermenting, we wash, sort, and drain the coffee beans
Now the coffee beans are washed of their sticky mucilage which
yields "wet parchment".
As they are washed, we sort through them again for any beans
that don't pass our quality inspection.
All Beans on Deck!
The coffee beans are put into a
container and the excess water is
allowed to drain.
Then they go onto the sun deck.
We use a special meter to gage
how dry they have become. There
is a range we shoot for to obtain
the best results in our next
processing steps: too moist and
they will not store as well, too dry
they won't taste as good.
The coffee beans are raked to
distribute the heat more evenly
from time to time.
Toward the end of their drying
cycle, it is beneficial to "put the
beans to bed at night". We put
them into big plastic bins that seal
with a lid. This prevents them from
picking up moisture in the cooler
night air which could result in a
revolving cycle of moisture gained
in, moisture dried down, moisture
gained in, etc.
Off the Deck
But Not Coffee Yet!
When the wet parchment
dries it is then called "dry
parchment", and when the
moisture meter says it has
reached the right level the
coffee beans are bagged
and stored to cure.
When the coffee beans have
cured and we have orders
for coffee, the colorful
machine on the right takes
the parchment shell off to
create the actual green
coffee bean we need to be
able to roast.
Off the Deck Sort and Roast!
At the green bean stage, we then need to sort or grade
the beans (below).
We are especially interested in finding the peaberry
beans, which would be difficult to find if we tried by hand
since only 3% or so will be that grade.
On the right is our coffee roaster and cool down box. You
see the roaster in action on the bottom right.
BROK' DA MOUT (BROHK dah mowt) - tastes delicious,
That's another description for our Kona Comfort Coffee!
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