On the farm, we use the French Press daily. When someone wants to try one of the coffees not on sample that day, we can usually do a 4-minute French Press and let them “try before they buy.”So in addition to giving you an amazing French Press Recipe below, let’s take a quick peek at how this popular coffee-making device came to be and what you can expect from the cup.

Entertaining during the Holidays is fun for some and hard for others. We all hope for that Christmas miracle (no family arguments?) of joy and peace. In our house, we enjoy hosting, but try to make it so that we can enjoy the time with friends and family rather than spending all of our time in the kitchen preparing food.

With the holiday season here, it’s the perfect time to catch up with the Greenwell family and share what this festive time brings to the farm. [00:00:05] Hey, hello everyone. It’s Matt from Greenwell Farms here with our CEO Tom Greenwell. Morning, Tom. [00:00:09] Good morning. [00:00:10] How’s everything today? [00:00:11] Beautiful day. [00:00:12] Good. Did you have a nice Thanksgiving? [00:00:15] A little too nice. [00:00:15] Too nice. I see. [00:00:16] Yeah. A little too much food. [00:00:18] Made some poor life choices looking too. [00:00:19] Yeah.

This month, Tom shares why the Kona Coffee Cultural Festival means so much to our family and our community. It’s a way to recognize the people, history, and hard work behind every harvest. At Greenwell Farms, we’ve been part of this tradition for generations, and we’re proud to see it continue. We invite you to sit down with a cup of coffee and hear Tom’s thoughts on what makes this time of year so meaningful here in Kona.

The holidays are a time for reflection, connection, and meaningful giving. At Greenwell Farms, every gift starts with the same origin; our coffee trees. Nestled on the slopes in Kona, these trees have been the heart of our family farm for generations. We hand-pick every cherry, roast every batch with care, and ship each package with the hope that it brings a little comfort and joy to someone’s day. This season, we invite you to give gifts that begin on our land and end under your Christmas tree.

[00:00:00]  [00:00:05] Good morning, Tom. [00:00:05] Good morning. [00:00:06] Hello everybody. it’s early October, 2025 and we’re here on the farm and, of course we do our monthly coffee with Tom Greenwell. And, this we, this month we have some questions that were submitted. By our, Instagram followers. And so you ready to answer some, off the wall questions? [00:00:25] Yeah, I guess so. [00:00:26] Okay. this first one comes from Gainesville, Florida. You know what they say about Gainesville, right? Farther north you go the further south you get.

Although we call this blog the “Art of Making Coffee”, sometimes looking at something else and seeing the similarities gives insight into the original subject of your study. As Greenwell Farms also grows cacao that we turn into estate chocolate, we thought it would be fun to look into that process and see what similarities exist with coffee.

Currently, Coffee is grown on five Hawaiian Islands and in eight distinct regions. Since the 1980’s and more intensively through the early 2000’s, the Islands have seen the introduction of many (25+) new coffee varieties and innovative processing methods, creating unique and varied cup profiles. Year after year, we see a balancing act between the varietals that Kona built its reputation on, and all of the modern entries. Cupping competitions in Hawaii now distinguish between Heritage and Creative Divisions to honor both.

Join Tom Greenwell and our farm manager, Robert Beck, as they take you behind the scenes at Greenwell Farms. In this episode, you’ll hear first-hand stories about life on the farm, the passion behind every crop, and what it really means to grow 100% Kona Coffee.   Episode Transcript: [00:00:05] Tom Greenwell: I’m here standing with my farm manager, Robert Beck.  [00:00:09] Robert Beck: Hello.  [00:00:11] Tom Greenwell: Robert’s been with us now going four years.  [00:00:15] Robert Beck: Yeah. Bit over.

This month, we’re peeling back the layers, literally. Join us as we break down the anatomy of a coffee cherry and explore the journey each layer takes during processing. It’s a deeper look into the fruit that brings your cup to life.

 I grew up in a house with a Mr. Coffee and Folgers. (First world problems!) Nobody discussed brewing methods or cup profiles. If you didn’t like it, you doctored it up with as much cream and sugar as necessary to make it palatable, and went about your business. If coffee wasn’t your thing, you dropped a Lipton tea bag in hot water and followed the same rules. We no longer live in that simple world.

Summer iced coffee is back. Every summer for about 6 years now, I have scoured the internet looking for the latest trends in Iced Coffee, hoping to share with you the best of the best to make your summer just a little better. If you are looking for that magical formula that cools the core and awakens the mind, welcome to the land of cold coffee drinks. In 2025, the iced coffee scene is buzzing with a mix of classic favorites and innovative new drinks.

Relevant Blog Articles The Art of Processing Coffee Parchment at Greenwell Farms 7 Coffee Resolutions to Expand Your Coffee Knowledge

Summer Solstice Setup When you work on a farm, you have to become observant. As we cycle through the seasons, some patterns emerge and re-emerge, and knowing them allows you to understand what nature is trying to tell you this year and highlights any anomalies that may introduce mischief and mayhem into the mix. When we talk about the art of coffee, we tend to focus on the final product in the cup, the prized roasted bean.

Watch our previous episode here: Episode 27: Behind the Nursery