![]() Get updates on sales and events at our farm. What arrives to you are coffees that transcend the delicate yet powerful tastes of the gourmet Kona. When he has completed his art, the bean is carefully cooked to be packaged immediately to further preserve the freshness of the coffee. The aroma must awaken the soul and the color must be pleasing. ![]() With watchful eyes, he frequently checks for color consistency and allows the bean to acquire its personality, yet is careful not to allow the bean to go wild. The Master Roaster makes sure that the bean is gently turned constantly to ensure even roasting. This perfect soil is matched with a perfect coffee growing climate-warm tropical sunshine in the morning, followed by afternoon cloud cover, giving way to. ![]() From preparing the roaster to reaching the exact temperature, he roasts only 25 pounds of beans at a time. The Master Roaster of Bayview Farms is trained in the most stringent and meticulous ways. Have you felt the hot steam coming from a volcanic steam vent Walked on lava fields Seen a coffee tree and tasted fresh brewed Kona gourmet coffee Heard. After the bean has been cared for, the Master Roaster adds in the finishing touches to a masterpiece. Milling, curing, and drying the bean must be done under the "right" conditions. The right soil, rich in volcanic content the right temperature, warm in the mornings, cool in the afternoons and gentle showers to caress the bean with added nutrients picking the bean at the "right" time.the bean must be silky red. The Big Island is mostly rural and hosts cattle ranches and coffee farms but it is also home to a few small cities, including the county seat of Hilo. Mauna Loa, the world’s largest active volcano erupted Monday for the first time in 38 years. This could only be done with Andy and Roz taking the reins of growing the coffee plant to packaging. The glow of the Mauna Loa eruption is seen from Kona Bay, Monday, Nov. Total quality control from the beginning to the end must be observed. Coffee production is much more than planting. Since then, Andy and Roz are still searching the world to improve the best cherry bean and the best method yet to be discovered.įrom the South American coffee power brokers of Brazil and Costa Rica, methods of perfecting the taste were learned. Many words of wisdom were passed on from the positioning of the moon to the amount of water each plant needed. Undeterred by the inconveniences, Andy worked and listened to every word the elderly couple shared with him. Today Roz describes it with a knowing smile as like living in the early nineteen hundreds no running hot water and when it rained, the shack stood on shaky ground. In order to do this, Andy convinced Roz that to live in a coffee shack in the middle of the lava fields surrounded by coffee plants to be romantic. They taught Andy the intricate details of growing the cherry bean. Since then, the adventure of acquiring the sheer elegance of gourmet coffee has taken on a new meaning.Īndy and Roz began their journey for the perfect Kona Coffee with an elderly couple who had a passion for growing coffee. In their quest for a superior Kona coffee, Grandpa "Dale" Young, Andy Roy, and his wife, Roz took on the challenge in 1984. When you drink a cup of Kona coffee, you are drinking an exclusive coffee that comprises only 1% of all the coffee grown in the world.The Farm is Now Open for Business on their new site:īayview Coffee Farms owes its exclusive tastes to hard work, persistency and the never ending desire to produce the most powerful yet pleasant coffee. The trees thrive in fertile volcanic soil and natural shade provided by avocado, mango and macadamia nut trees. The cycle of bright sunny mornings, cloud-covered rainy afternoons and mild nights create an ideal growing condition for the Kona coffees trees to mature slowly and flourish. There is no comparison between hand picked Kona and other, mass produced coffee beans that are harvested by machine. ![]() The end result is an extraordinary coffee, delicate yet with a rich flavor and aroma. Like fine wines, Kona Coffee is processed with the utmost attention through each processing stage from handpicking to milling. Kona Coffee has been grown on these dark volcanic lava rock slopes of Kona, on the west coast of the Big lsland of Hawaii since the early 1800s.Ĭoffee grown anywhere else in Hawaii is Hawaiian Coffee, but is not Kona Coffee.ġ00% pure Kona Coffee is distinguished from all other coffees by its unique island microclimate and extra care taken by generation after generation of coffee farmers. The Kona Coffee Belt is roughly 1 mile wide by 30 miles long, situated on the western slopes of two volcanoes, Hualalai and Mauna Loa, at an elevation ranging from 500-3,000 feet.
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