Our little Miracle Berry bush is cranking up it’s production this year. The little guy is only about a foot tall.
After roasting for a few years, I have decided I need to provide a better dark roast. My medium and light medium roasts are great, so a dark roast that is only “good” simply won’t do.
It is not the quality of the coffee bean, but rather my actual roasting process. As soon as I have the dark roast dialed in, we’ll offer it again. I may have to purchase a different type of roaster, or sort the
beans by size before roasting, so I don’t risk burning the smaller beans while the larger beans come to temperature.
It is not the quality of the coffee bean, but rather my actual roasting process. As soon as I have the dark roast dialed in, we’ll offer it again.
There are three elements I will try to address;
- A different type of roaster
- Sorting the beans to size
- My roasting talent
I will update the blog with the status as I move along this episode of Kona True.
Not sure exactly what type of orange this is. These oranges are easy to peel, seedless and seem to come in multiple sizes. The tree has gone crazy this year. It usually didn’t produce ripe fruit until December or January. This year we have ripe fruit here in September. It looks like it will continue through to December. Three years ago it looked like it was on its last leg, but has come back strong and healthy. As soon as it is done fruiting, it will get a hard pruning.
A quick snorkel outing in Honaunau Bay showed several signs of coral bleaching. Earlier this year I thought it was recovering very well from the bleaching a couple of years ago. I don’t know the cycles, but this being September, maybe the bleaching will subside.