You want to reduce exposure of your beans to air, heat, humidity, and light. How do we store our roasted coffee that we personally drink? We store whole beans in an airtight jar in a kitchen cupboard. We grind the amount we’re going to brew right before the water boils.
For more on the topic, here’s one of many articles, How to Store Coffee.
And, here’s another interesting article about “to freeze or not to freeze” your beans.
Coffee does lose flavor after roasting. It’s probably best to consume your coffee within a month of roasting. But it can still taste fine three months later. It depends how discriminating you are. There is the tradeoff of buying smaller amounts more frequently and the cost and bother of shipping. There are many opinions about this topic. This blog post has links if you want to read more on the topic:
When coffee is roasted, gases form within the beans. The valve in our coffee bags allows the CO2 that seeps out of the beans to escape, while not allowing oxygen in. In the first days after roasting, so much CO2 escapes that it can affect the flavor. Coffee flavor is at its prime maybe 1-3 weeks after roasting. The older the coffee gets, the more porous it becomes. So if you’re using the same grind size at one week after roasting versus two months later, the coffee will extract differently and taste differently.
Experiment with our coffee. Keep some of your coffee beans before your next coffee order. When the order arrives, open it and try it next to your older beans. If you’re making a pour-over you’ll see a difference in the bloom — when you wet the grounds, there will be more bubbles (CO2 escaping) with the newer coffee. And you’ll taste a richer flavor in the newer coffee. Just make sure to store your coffee away from heat, moisture, and light — a simple jar in the cupboard is probably fine.
For more info, see here.
We sell 100% Kona coffee, NOT a Kona blend. Grading coffee is regulated by the state of Hawaii Department of Agriculture according to size, shape, and number of defects in each bean. The lowest grade in the system is Hawaii Number 3, and the Kona label is not allowed to be used with that. Coffee products with less than 100% Kona coffee must be labeled Kona blend. There must be at least 10% Kona coffee by weight. Hawai‘i’s production of coffee makes up only 0.04% of total world coffee production, and Kona coffee is a subset of Hawaiian coffee.
This is a starting point. Adjust to your taste.
For 8 ounces (225 g) of brewed coffee, use 0.4 ounces (11 g) of medium-fine ground coffee (2 Tbsp coffee).
- Boil water. Remove from heat.
- Rinse filter. Put paper filter in the dripper cone over your cup. Pour some boiled water on filter to wet to remove paper taste. Throw out the filter-rinse water in the cup.
- Grind coffee. Put in dripper.
- Bloom: Pour a little water to moisten the coffee. You’ll see it swell, rise, & bubble (CO2 is a by-product of roasting). Give it 30 seconds to finish.
- Pour the rest of the water over the grounds slowly, from center, spiraling outward.
- Savor and enjoy!
This is a starting point. Adjust to your taste.
For 8 ounces (225 g) of water, use 0.75 ounce (3 Tbsp) (28 g) of coarse ground coffee.
- Grind coffee, put in jar.
- Add room temperature water.
- Stir gently, cover and let sit 18 hours at room temperature.
- Filter the brew (e.g., use a paper coffee filter & pour-over dripper) into a second container. Refrigerate.
- When serving, add water to dilute, milk product, and/or sweetener to taste, if desired.
Unfortunately, we do not offer public tours of our farm at this time.
At the moment we only sell online. We can possibly make arrangements for coffee pickup. Please contact us and let us know when you’ll be in town and what you’re interested in buying.
Our estate Kona coffee contains (from best to worst grades): Extra Fancy, Fancy, Number 1, and Prime altogether in the ratios we get when we harvest. We don’t yet have a large enough quantity of beans to offer specific individual grades, though we do separate out the peaberry.
Peaberry is a natural mutation of the coffee seed inside the coffee fruit. What we drink comes from the coffee fruit seed. Normally one fruit contains two seeds, similar to two parts of a peanut, with the flat sides abutting. But in about 5% of the fruit, which is true for our farm, the fruit contains just one whole, round seed, which is denser than the normal coffee seeds. You can’t tell from the fruit which fruit contains peaberry. It gets revealed during processing.
During dry milling, we sort out the peaberry from the regular coffee. Because peaberry is smaller and denser, they roast differently than regular coffee. It takes a little longer to roast peaberry, and it has a different flavor. Some people think they taste sweeter, more flavorful, and better. You have to decide for yourself. We don’t have much of this, so it’s not listed in our Shop products, and it costs more since we have considerably less. Contact us if you’re interested in buying green peaberry or roasted peaberry.