1/23/2024 0 Comments Hot lava kona coffee![]() ![]() The farm has breathtaking 270 degree south, west, and north views of the Kona Coast and the Pacific Ocean. Location: Established in 1994, Kona Joe Coffee is a family-owned 20-acre estate located in the verdant "Gold Belt of the Kona Coffee District," on the western slopes of the majestic Mauna Loa Volcano. We want to make sure they have achieved the proper balance of acid and dissolved sugars before hand picking them at their optimum maturity." This rigorous testing ensures enhanced taste and body, "Our scientific team monitors our coffee cherries for pH level, sugar concentration and titratable acid. "Our more scientific approach recognizes the importance of determining the physiologic growth and maturity of the coffee fruit in order to produce a superior cup." "While most coffee farmers pick the cherries when they see that they have turned from green to red, this determination by color alone is imprecise," comments Joe Alban. Rather than using observation alone, Kona Joe utilizes state-of-the-art technology to determine the optimum time to harvest the coffee cherries. These eight verticals then develop numerous horizontal shoots, which produce the coffee fruit and allow the fruit maximum exposure to the Hawaiian sun." The cordon is pruned to produce four verticals resulting in eight verticals per tree. Each cordon then sends off new verticals. The coffee tree trunk begins to form a T-shaped configuration. Ultimately, these shoots become lignified and each forms a cordon. “As the trees grow, the most mature verticals are tied to the wires and grow in a horizontal direction. This patented process requires years of meticulous pruning and tying to open and expose coffee cherries to plenty of sunlight.” Together they lead Kona Coffee Purveyors into delicious new territory every day."Kona Joe’s young Arabica coffee trees are trained to grow along the wires of an intricate trellis system. Jackie’s scientific culinary background and precise roasting methods - coupled with Raymond’s exceptional attention to detail and desire to offer the absolute best experience - make for an inimitable team. Since entering the world of Kona coffee, she’s added many titles to her name: Licensed Q Grader, Level 1 Wine Sommelier and Coffee Taster Level 1 (SCA), a Specialized Lead Instructor for the Specialty Coffee Association of America (SCAA), Professional AST for (SCA) and mom to son Liam. As the head of the roasting process, her ultimate goal is to preserve the uniqueness of each bean - which she does, day in and day out, by closely monitoring and honoring their energy. Jackie Suiter brings quite a few unique advantages to KCP: a degree in food science with a specialty in sensory sciences, a professional background as a flavor chemist, and a fascination with terroir and its effect on taste. So he sold in 2008, and began Kona Coffee Purveyors, which is, at its heart, a study of the details. What became Honolulu Coffee Company grew into Hawaii’s most successful retail coffee operation, and by then, Raymond was ready to get back into the details - trips to the farm, eyes on the roastery. He wanted to bring European coffee culture to Hawaii - to be a purveyor of specialty goods, and to offer a place to take your time and enjoy each cup. A native of Seattle, he brought his innate love of coffee to Hawaii over 30 years ago, where he was driven to start his first coffee company out of a small kiosk, just him and the beans. Raymond Suiter has made Kona coffee - bringing out its best getting it to the people - his life’s work. *Hawaiian proverb - It Is Natural For People To Behave In a Loving Way. This has worked well for Kona Coffee Purveyors’ Raymond and Jackie Suiter. If you want to make the best cup of coffee - do all of these things. The customers will feel it, and they’ll start to feel like family, too. Make sure the pastries are perfect and the cafe is sparkling. They’ll graft every coffee tree, taste every roast, time each espresso pull and report back with the daily average. Work with the detailed and diligent, those who have a deep respect for the craft. Put it together yourself, pipe by pipe, veins all over the building. She’ll handle the roasting, and she’ll need a Probat. If you want to make a good cup of coffee, marry a food scientist, and become business partners. ![]() Three thousand feet above the North Pacific on a third generation coffee farm in Kona, Hawaii, where the views alone are worth the forty minute flight from Oahu. You’ll know which plants are doing well, you’ll see them yourself. ![]() If you want to make a good cup of coffee, make friends with the farmer. ![]()
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