News

Through our tours, newsletter, blog, and email we are asked a multitude of questions daily about coffee. We are always happy to share information and while we have dug into some of these in depth, let us give you clear and simple answers for some of your coffee queries. Frequently Asked Kona Coffee Questions What is the best grade of Kona Coffee? Kona Coffee is an industry regulated by the State of Hawaii.

Cinnamon Rolls vs. Will Power Cravings are hard. I know we are all trying to eat healthier and be better humans but what happens when you’re out shopping and a pan of cinnamon rolls calls out to you from across the bakery? You resist, fight the urge, tell yourself you are better off without them, and go home happy you passed the test. The next few days, however, that quiet voice starts getting louder until you just can’t live your life without a cinnamon roll. Dang it.

Related Blog Posts What Is The Perfect Ratio Of Coffee Grounds To Water? What You May Not Know About Hawaii Statehood Day

What is Terroir and why does it matter for great coffee? If you are a wine enthusiast you have most likely come across the concept of Terroir, a French term coined to refer to the taste of the place. More accurately: 1. The complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate.2. The characteristic taste and flavor imparted to a wine by the environment in which it is produced.

Related Blog Posts Five Must-do Activities In Kona, Hawaii What You May Not Know About Hawaii Statehood Day

Staring down at my elegant, aromatic cup of 100% Kona coffee this morning, I wonder if drinking coffee first thing in the morning has always been a great human pleasure. It seems very logical and natural. We just woke up, still a bit groggy, and we have to get out of the house to go to work or school. Coffee helps… a lot. I have been a student of coffee for many years now, and I already know the answer: morning coffee is a more modern-day invention.

Related Blog Articles A Glimpse At The Future Of Farming 20 Miraculous Uses For Used Coffee Grounds

Give 100% Kona Coffee to the Mom that Gives 100% This Mother’s Day, celebrate the incredible woman who gives her all with a gift that reflects her unwavering love and strength. At Greenwell Farms, our 100% Kona Coffee embodies the essence of dedication and quality—just like mom. Whether she’s a coffee aficionado, a lover of all things sweet, or someone who treasures her relaxation time, our curated gift guide has something perfect to show her just how much she means to you.

In the modern world of reduce, reuse, recycle we have found all sorts of creative ways to be a bit more mindful of the impact that we leave on our world. From re-usable shopping bags, to shopping at farmer’s markets, to paperless utility bills, all of us are a little more conscious of better consumption habits. The great news is that used coffee grounds lend themselves to many uses that will have you wondering why you never considered how valuable they were. First, I’d like to share a few really Read More…

Join us for this cherished and rare conversation with Steve Hicks, Tom’s brother-in-law and Greenwell Farms’ CFO, as he discusses launching the beginnings of Greenwell Farms and speaks all about the Kona Coffee Industry. He is a true maverick in the industry! You can watch the previous episode (episode 14) here.

Last year while visiting Portland Oregon, the local Stumptown Café by my hotel had a sign on the counter. “Unless otherwise requested the default Mylk for all coffee drinks will be Oat Mylk” That was my first introduction to a secret war between Milk (the juice of the cow) and Mylk (a derived liquid product from oat, almond, soy, macadamia, coconut, cashew, rice or hazelnut.)

Tom and Matt venture back to 1850 to discuss our founder, Henry Greenwell, his origin story, world travels, as well as the lasting effect he left on the Big Island. You can also watch the previous episode here (an episode about the beginnings of Greenwell Farms).    

As coffee purists go, I do really enjoy a simple yet nuanced cup of black coffee. During the last few years of “coffee educating” I have come to see coffee in multi-dimensions, enjoying the fragrance and subtle aromas, the balance between bitter/acidic/sweetness, the mouthfeel and layers of individual flavor notes as well as the finish and lingering aftertaste. It has been a deep and worthwhile journey of seeing coffee as a winemaker sees wine. But that is not what we are talking about today.