Simple. We live here. Not just here on this farm, but here on this planet. It is all about the health of the animals (including humans, our family and yours), the bees, the soil, the plant, the air, and the reef. That is our beautiful daughter above enjoying the water.
I heard someone say that “the act of roasting coffee burns out most the poisons.” Really? What about the poison that enters the water table, the land, and the air?
Staying “No Poison” is as much about the coffee as it is about the planet.
One of our favorite Big Island events is the annual Holualoa Village Coffee & Art Stroll. It is part of the annual Kona Coffee Cultural Festival, which is the oldest food festival in Hawaii.
Artist open their shops, and many coffee farmers bring their best coffee, and let everyone sample them.
It was surprising the first time we went the variety of flavors that were present. So many things can influence the flavor.
The elevation where the coffee grown
The amount of rain, and when it fell
Organic or not
When it is picked
How it is milled
How it is dried
How it is roasted
How it is stored
How it is ground
How it is brewed
And so much more
We arrive early, purchase this year’s coffee pins that serve as ticket to the event, and head to Holuakoa Cafe for breakfast. Bill always gets the eggs Benedict, and I get the polenta with grilled vegetables. Delicious.
We love talking with the other farmers, who are happy to answer questions and talk about their process and their farm.
We sample and taste a lot of coffee; look at art; and purchase baked goods and coffee.
If you get a chance, go! It is part of Kona Coffee Cultural Festival which is a 10-day event.
We were a finalist in the prestigious cupping competition this year, earning bragging rights, and alot of pats on the back!
Our Kona True estate coffee was a finalist in the 2017 Kona Coffee Cultural Festival cupping competition. That is huge! We’re thrilled. We competed in the “Artisanal Division: Heritage profile.” That means our coffee is from a small farm that does things the traditional way, resulting in a coffee that tastes like the Kona coffee that created the Kona coffee reputation. We grew, pulped, dried, hulled, and roasted it all on our farm.