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We have explored many different ways to make coffee in the course of the last year. We have examined French Press, Moka Pot, Pour Over, Chemex and AeroPress. Today let’s add one more to the list albeit a bit on the rare and unique side. The Siphon Brewer also known as a Vacuum Brewer is not new, it has been around since the mid-1800s yet has only recently started to make a big comeback. In specialty cafes across the world, the Siphon brewer creates both a great cup of coffee Read More…

Spring is in the air. The coffee flowers have bloomed again and the sweet scent of Kona snow perfumes the farm. We have also seen the return of regular tourism to Hawaii and every day we are asked regularly where to get something good to eat for lunch! It’s not an easy question because everyone has their own personal likes and dislikes, but there are certain things here in the islands that visitors should experience. Let me share with you a few categories of “must eats” while visiting South Kona Read More…

First and foremost, please know that Greenwell Farms does not sell any Kona Blends under our label.  We roast only 100% Kona Coffee from many different varieties of trees and elevations and use different levels of roast to create a host of elegant flavors. Yet we are often asked about 10% blends and other Kona Blends and so today let’s set the record straight for anyone who wants to know the truth of the situation here in Kona. What does it mean to be Kona Coffee? The Kona Coffee Belt Read More…

For over a year now we have collectively been on a quest to get the best from our coffee. We have reviewed a number of brewing methods including the French Press, the Moka Pot, the AeroPress and the Chemex but I would be remiss if I didn’t include my personal “go-to” anytime, anywhere extraction method. That is the Hario V60. The name the V60 refers to the cone shape, (Like a “V”) and a 60º angle on the cone. Raised ridges allow for better airflow to prevent “air-lock”, with a Read More…

My wife loves coffee. In particular, she loves 100% Kona Coffee. I work on a Kona coffee farm. It’s a perfect match. Thus, for the first year or so that I worked on the farm, my wife received our better coffees as presents on her birthday, Christmas, Valentine’s Day, anniversary and I think you can see where this is going. Because she is very polite and soft-spoken, she sent a message through our daughter which was, “getting coffee on every special occasion wasn’t as romantic as I probably thought it Read More…

In our continued Art of Making Coffee series, we bring you the art of the mocha. I love chocolate. I make no secret and have no hesitation about saying it. Chocolate is one of the coolest things in life. Chocolate is to humans as wings are to angels. Chocolate says “I’m sorry”, “I love you” and “Thanks” way better than words. Moderation in all things but love and chocolate! Ok, I will stop but I am so excited to share a few amazing recipes for making mocha coffee. Coffee and Read More…

Happy New Year! If you regularly read this blog, you know that we are dedicated to the pursuit of exceptional coffee and avid seekers of tips and tricks to enhance our coffee-making ability. About six months ago we had a guest stop by the farm and ask if he could have 20 grams of coffee. He had brought his own kettle and his AeroPress and told us he travels for a living and always has the ability to make really good coffee wherever he is. As the AeroPress was his Read More…

In our never-ending quest to get the best from our coffee, no repertoire would be complete without mastery of a pour-over system. There are many different types of pour-over systems, from very cheap plastic cones that will cost you $5 to the Marco SP9 that will run you just over $5,000. Today we will focus on the very popular Chemex. This method always gives a clean and crisp cup of coffee. I use mine regularly and follow the procedure described below. As always if you have variations, please share in Read More…

Aloha! The holiday season is upon us which usually means making those in your life happy with thoughtful, meaningful gifts. The holidays also see many companies offering specials, discounts, free shipping etc (Including us…Greenwell Farms free shipping special ends on Dec 5th). These specials bring up an issue that is close to my heart and one I’d like to address today in as delicate of a way as I can. This issue is pacing your coffee buying for peak freshness. The Coffee ROI Dilemma A famous coffee dilemma related to Read More…

Remember that year that you stayed up past midnight wrapping gifts? We’re here to help ensure that doesn’t happen again! Our first-ever Greenwell Farms Holiday Gift Guide features everything you need to share the spirit of aloha with loved ones and make spirits bright. From just the right 100% Kona Coffee roast to tasty Hawaiian treats, find something for everyone on your list. For the Seasonal Flavor Lover Know someone who loves to try new coffee flavors? Here’s three 100% Kona Coffees that they’ll want to brew as soon as Read More…

In our quest to become better acquainted with the art of making coffee, I am looking at some different extraction methods. Last month we spotlighted the French Press. Today, let’s examine the Moka Pot. I love my Moka Pot and use it often for both shots of espresso and making espresso-style drinks. It is convenient, easy to clean, not expensive, and always gives me an exceptional cup of coffee that is somewhere between a regular drip brew and a true espresso shot. So, I was surprised to hear from some Read More…

A close German friend of mine, many years ago, always made sure that no matter how busy things got we always had 20 minutes in the late afternoon for coffee and cake. She explained it was a cultural tradition and was centered around the idea of making sure the people that you cared about were the priority in your life. When I lived in Japan, the afternoon coffee and sweets service gave everyone a chance to energize and socialize in a way that allowed us to keep going with a Read More…

At Greenwell Farms, we host guests from around the world every day and share our farming operation with them. Over the last few years of doing farm tours, there are two themes that seem to constantly re-emerge. One theme is from those who live in urban communities who say, “I never knew so much was involved in making a cup of coffee.” The second theme is from our fellow farmers and ranchers from across our country who are “in the know” and share a deep understanding of what it means Read More…

As we continue with our Art of Making Coffee Series, I thought I’d shine a light on the French Press. It is so simple, easy, portable, requires no paper filter and yet can make a beautiful cup of coffee. For many months now, I have been using my Moka Pot and Chemex pour-over as my go-to method. The Moka pot gives me a great stovetop espresso, and the Chemex always delivers a crisp and clean cup. Last month, we featured our Elizabeth J 100% Kona from the Pacamara variety of Read More…

Aloha All. I was asked recently about the difference between certain items on the café menu and although it may be outside of our usual discussion, certainly a deeper understanding of what makes a certain coffee drink unique falls into the general category of the “Art of Making Coffee”. So as to up your overall understanding of things coffee and to give you a general guide to the cafe menu, I give you a brief description of many of the most popular coffee drinks available at your local café. You Read More…