OUR COFFEE

Coffee tasting is a lot like wine tasting. Tasters with discerning palates describe the coffees in multiple categories. One of the tasters for the 2006 Gevalia cupping competition, in which we placed in the winners' circle, described our Kona Cafe in this way in summary:

Fragrance and aroma - Fresh, floral, aromatic
Taste - Well balances, fine mellow flavor and sweet aftertaste
Acidity - Smooth, mellow, very nice typical Kona acidity
Body - Light fresh body, typical Kona character

The coffee samples in the cupping competition are always a light to medium roast, considered to be best matched to Kona beans. Another taster described our medium roast as "sweet and mild, lively, and smooth."

Many of us prefer the dark French roast. Our dark roast has been described as bold, rich, and full bodied, less acidic. One taster thought it had a chocolate flavor.

Our peaberry dark roast has been described as being robust, rich, and smokey.

This all may seem like a bit much, but we are glad gourmet coffees are taking their place beside fine wines in this way. They are much less expensive, though. Two ounces of our Kona Café make a sixty ounce pot.

In simple language, our friends and customers say this is the best coffee they've ever had.

Please join the world of the coffee tasting and send us your reviews at konacafe@mail.com. We welcome your comments.

Updates
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4/5/10

Coffee is related to the gardenia, and the flowers smell like gardenia. When our whole Kona coffee farm is covered in flower, it is very fragrant. Flower to green beans to red beans to our award winning estate Kona coffee, to you.
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3/15/10

Here is Allan pruning our Kona coffee trees. Many are in flower. He cuts oldest branches and selects the best of those that remain, to give the best possible yield of our award winning gourmet Kona coffee.
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2/21/10

This year's Quisine of Hearts Valentine's Day brunch had us serving our 100% Kona coffee to guests who came to sample the gourmet treats served by the best chefs in Kona and Kohala. The event benefits the local culinary academy and its program to teach good nutrition to school children.

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2/2/10

Our coffee trees are once again in flower, Kona snow, as they call it. The flowers are followed by green coffee beans, which ripen to red coffee cherry, which make the next crop of our fine 100% estate Kona coffee.

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12/3/09

Our 100% pure Kona coffee makes a perfect gift from your business. Your family and friends will also love this piece of Hawaii during this winter holiday season. Here on our Kona coffee farm on the Big Island of Hawaii, the harvest draws to a close, and we are thankful for one of the most bountiful coffee crops we have had.

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11/19/09

Our harvest of 100% pure estate Kona coffee is nearly complete here on our farm on the Big Island of Hawaii. It has been a very good crop, and we are very thankful. Allan has begun pruning. The bowed branch in the photo has borne coffee cherries for several years, and when picking is over, it will be cut away to make way for new branches.

10/15/09

It is harvest time on our Kona coffee farm on the Big Island of Hawaii. Here are the ripe, red cherries that are giving us a bumper crop of our outstanding Kona coffee. They go to the mill, to the roaster, and to you.

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8/1/09

Our Naupaka 100% Kona Coffee placed in the Winners' Circle in the Chef's Choice division of the Cream of the Crop Cupping Competition, sponsored by the Kona Coffee Council, this July 25, 2009. Naupaka combines a low elevation coffee, our own KONA CAFÉ, with coffee from a higher elevation farm, an estate we also manage.

Naupaka won the Silver Medal award in the same cupping competition in September, 2007.

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7/15/09

Here is one of our coffee trees in three stages at once, white flowers, green beans, and red coffee cherry. It looks like Christmas. Soon it will be all cherry, ready to harvest. The next crop of 100 % pure Kona coffee will start to come in late in the summer.