The Caffeinated Poet

I have always dabbled at writing poetry. Usually I buried my efforts in computer files that only I know exist. But working at home among the coffee trees, teaching college over Zoom and jogging daily have either inspired me or driven me completely off my rocker. I write under the name, The Caffeinated Poet, actually a descriptor. The result is lots of coffee poetry. You are not required to like the poems or even read them, but here they are – oh, and if you want to order our delicious, premium Kona coffee, click here! Be safe!

A Little Coffee History

Cafe au lait and mochaIMG_5175
espresso double shot
Iced or hot or syrupy sweet
itʻs best just black and hot

It came from Ethiopia
In Mocha it grew free
a goat boy saw kids munching
bright cherries on a tree

They danced and played as if on fire
their eyes lit up and shone
made the goat boy want to try
the berries on his own

How it came to be so steamy
weʻll never know for true
a monk or sheikh tried roasting beans
and began to make a brew

It matters not how it started
its all around the world
when thinking of the very best
our Kona flagʻs unfurled

We grow it here and it abounds
with aroma and taste galore
We sell it online to everyone
You canʻt buy it at the store

Bon appetaste!

The Caffeinated Poet, 2020

I Wear a Mask

I wear a mask to every storemasked
afraid to shake a hand
I stay at home most of the time
and work the growing land

The solitude resets my brain
and makes me realize
I value time to stand and chat
real social timeʻs a prize

We will endure the virus
until its safe to roam
We will remember all our friends
and know theyʻre safe at home

the World Wide Web has helped us
talk story every day
with likes, memes and jokes in hopes
good health will be our way

The Masked, Caffeinated Poet

Gypsea Gelato Is Calling

Gelato is calling
a voice from afar
I am just going
out to the car

At 2 they will open
for carryout fans
Iʻll be there for certain
money in hand

Cookies and Creme
Mauka Trail too
Chocolate delights
for me and for you

Whoops youʻre not here
so Iʻll eat your share
with coffee from Kona
I know itʻs not fair!

The Caffeinated Poet 2020

You might be thinking . . .

You might be thinking 27540013_10212736826270358_1637706871554896684_n
Itʻs time to start drinking
at dawn as you realize

Iʻve no where to run
and Iʻm dressed like a bum
maybe coffee would be more wise

Yell hi to your neighbors
Give your spouse a big hug
Brew a big mug and surmise

Itʻs great to feel safe
with the family I love
and avoid any Co-vid surprise

The Caffeinated Poet 2020

The Coffee Farm

The bright red cherry
the deep green of the leavesScreen Shot 2017-11-17 at 11.44.06 AM
the crab spider webs
distant surf sound relieves

We stand here in wonder
in love with the land
enchanted by ocean
even more than we planned

The island has trapped us
amber arms of the sun
farming coffee is winning
making work more like fun

The Caffeinated Poet

What to Drink?

I could drink cola
or I could drink tea
I really like beer
but just when itʻs free

I drink lots of water
and take it from me
its better when brewed
as rich Kona coffee

The Caffeinated Poet 2020

Our Kona Coffee

The coffee Iʻm drinking came from our farm.
I know that my labor is part of the charm
I taste the spring rains and warm summer days
I taste the cool evenings, ocean breezes at play
The cherry we pick for months at a time
has captured a flavor – Kona coffee sublime
So think about treating yourself to a pound
It will help pass the time till the cure comes around

The Caffeinated Poet – 2020
Sheltering in Place


Rich Kona coffee beans
ground, steeped in boiling water
my taste buds ready!

– The Caffeinated Haiku Poet

Iʻve Had It, Have You?

I’ve had it with coffee
I’ve had it with cake
I’ve had it with pie
It’s great on a break

So where’s my Gelato
The Gypsea is out
I miss it so badly
I just want to shout

I’ve had it with coffee
I’ve slapped it on cake
I’ve mushed it with pie
I would eat it with steak

So when this is over
I’ll be first in line
At Gypsea Gelato
Their gelato’s sublime

The Caffeinated Poet(Gypsea Gelato fan) 2020

Kona Limerick

There was an old man from South Kona
He drank coffee wearing a kimono
When asked bout his buzz
He said it was cuz
His coffee was so doggone ono (tasty in Hawaiian)

The Caffeinated Poet 2020

It Rains Each Day

It rains each day in KonaIMG_3731
when spring is on the March
The hum of bees just fills the air
the aromas almost harsh

As flowers soon turn to cherry
and cherry pulp is shed
the beans ferment in water
sun baked till moistures fled

And last the dry mill batters
the parchment from the beans
and roasting turns the green to brown
rich flavors flood the scene

When the coffeeʻs ground and brewed
the aromaʻs rich and sweet
the flavorʻs just amazing
a mug of breakfast treat

The Caffeinated Poet (strikes again) 2020

A Blooming Season

Trees are blooming
We’re fine pruning
Coffee’s on the way
Don’t forget
To order soon
Great coffee helps us play

– The Caffeinated Poet (Tim Merriman)

Mauna loa


The Concrete Caffeinated Poet

(c) Tim Merriman 2020

The Kona Coffee Cultural Festival 2018 and More

In early November we spent a beautiful Saturday morning at the Annual Kona Coffee Cultural Festival’s Holualoa Village Coffee & Art Stroll. We found a parking spot above IMG_6241town and walked slowly down one side of the street for about three blocks and then back up the other side. This year 24 of the 800 Kona coffee growers had booths inviting us to taste their best coffee products and we voted for our favorite after tasting at almost every booth. We’ve learned it’s best not to drink too much coffee at home before the event or you can feel a little too caffeinated by the time lunch rolls around. Definitely it was a high energy day.

We are Kona coffee farmers so we couldn’t help comparing every cup to our own unique coffee. Interestingly, no two Kona coffees taste exactly alike. The soils, the micro-climates, the processing and roasting all guarantee that the resulting coffees have unique flavors.

Coffee samples by growers include medium, medium-dark and dark-roast coffees and some growers offer cold-pressed coffee. Each booth is numbered so participants can vote at the end of the stroll for their favorite.

It reassured us that our coffee is as good or better than the best we tasted from the other farms. We liked some of the coffee samples very much but the best seemed similar to our coffee with a smooth hint of chocolate flavor and a slightly sweet finish.

Each year we talk about entering this event but it’s a lot of work to prepare for and execute. For now, we enjoy the stroll and tasting without having a booth of our own. Numerous art shops are open throughout the village, adding some cultural opportunities. The food concessions are unique and fun for a street food lunch. We did the veggie pizza this year but have had great BBQ in the past. Food stands included crepes, ahi poke, hot dogs, pizza and lots of baked goodies.

The festival lasts for two weeks, usually in the first part of November after much of the harvest is in, and includes a wide variety of events including hula performances, a coffee recipe competition, a quilt show, a showcase of local talent, and much more. We try to catch three or four of the dozen or more individual events that take you to half a dozen communities in South Kona (skipping the chance to visit a local farm and pick coffee for obvious reasons). Blending coffee and culture works and over the two week period, thousands of tourists and island residents participate in the various events.


This year, the festival ran from November 3 to 18 and most low elevation coffee farms had finished the harvest for the season. We chatted about the harvest with our fellow growers and all agreed that this season was totally weird with an overall lower yield of coffee. Most said they had 30 to 60% less coffee. Much of the cherry crop looked great, but the beans floated, a bad sign. Floating means either the Japanese coffee borer beetle larva has eaten the bean or the beans didn’t develop properly due to lack of water or some other natural phenomenon.

The Kona Coffee Living History Farm offers some programming during the festival to show traditional ways coffee was roasted.

Since virtually all farmers in the area report much lower yields this year the volcanic eruption for four months may be the most likely culprit. The 800 plus coffee farms are at varied elevations and microclimates so rainfall variances alone cannot explain the widespread low yields. The eruption gave all Kona farms gray skies for extended periods, more acidic rain due to sulfur dioxide in the air, and fine ash over everything. It seemed to change all of the growing dynamics of the area. Some fruit trees did not bloom and bear fruit at all and Christmasberry was in bloom for eight months, not the usual three or four months. During the spring most of us had a little vog cough that went with breathing in dirty air all day and all night for four months. Thankfully, the eruption is over till next time, but we will remember the spring of 2018 and the impact of lava destroying so many homes and changing the landscape in Puna District.

Most growers hire pickers to pick two to six times during the four month harvest season. Being a small farm, we pick daily and take only the bright to deep red cherry fro processing.

The good news is that Kona coffee is still Kona coffee. We grow, pick and process our estate grown coffee carefully and hand clean each batch to remove every single bean that is damaged in any way. The result is a very good cup of Kona coffee. This year’s crop for us tastes as great as last year’s crop. We had so improved our coffee farm with careful pruning and fertilization that we expected a larger coffee crop this year. We actually had about the same yield as last year so the eruption simply held us back from the expected growth in outcomes.

If you are having family over during the holiday season and want to give a gift of Kona coffee or simply serve it at a special meal, you can order now at

Happy holidays!

Tim and Lisa


A Little Kona Coffee History

The story of coffee’s origins are varied but most agree that drinking coffee as a beverage originated in Ethiopia and  Yemen. I like the story of Kaldi, a ninth-century Ethiopian goatherd who noticed that his goats would become very excited after eating cherries from a bush. Alas, Wikipedia reports it’s likely not true. By the 15th century coffee showed up in Mocha, Yemen in Sufi Screen Shot 2018-05-10 at 8.58.54 AMmonasteries. By the sixteenth century coffee had spread through trade to Persia, Turkey, South India and North Africa. Soon it appeared in Italy and southern Europe.

In 1813 coffee was reportedly planted in the gardens of King Kamehameha I on Oʻahu by Spanish entrepreneur Don Francisco de Paula y Marin. Samuel Reverend Ruggles brought arabica coffee cuttings to Kona in 1828 from Brazil. Many Japanese-origin families grew the trees in the early years, but over time Filipinos, mainland Americans (like us) and some Europeans were also growing arabica coffee in North and South Kona, the two southwestern districts of the Big Island. Today about 800 farms raise Kona coffee. Small farms are the most common but a number of large growers process and ship coffee all over the world. The “Kona” name for coffee grown on this island is tradename protected but sadly coffee with as few as 10% Kona beans are often labeled as Kona coffee. Read the labels carefully. If it’s only 10% you are better off with whatever inexpensive coffee brand you like.

Greenwell Farms is one of the oldest large operations, dating back to Henry Nicholas Greenwell moving to Kona from England in 1850. Greenwell Farms today continue to grow, process and sell Kona coffee in Captain Cook and they process and/or roast coffee for many small growers. We use their dry mill and roasting services and they are great at it. They also offer coffee tours that give you a look at larger scale production and processing.

Our little coffee farm sits at 930 feet elevation in Captain Cook township. Our trees are mostly 50 to 100 years old judging from the diameter of the stumps. Since the productive limbs get cut off every three years, a coffee grove is really a collection of growing stumps with three toScreen Shot 2018-05-10 at 9.03.41 AM five branches on the side that produce the cherry. Some younger trees are scattered through the grove because beans fall, germinate and add trees, often where they are not wanted. It’s essential to leave space around the trees so that picking is easy in the fall.

Small farmers like us produce and sell estate coffee. That simply means  coffee sold under our label is only from this one estate. We don’t grade beans by size and color or separate out the peaberries (a cherry that has only one round bean instead of the more usual pair). But we meticulously remove bug-damaged beans, under-ripe beans and debris from the harvested beans, leaving only the best beans to be dry milled and roasted into wonderfully aromatic Kona coffee. We roast only to medium to preserve the natural flavor of the bean. Darker roasts add a charred flavor many coffee lovers are used to, but Kona coffee is best enjoyed as a medium roast in our view.

In 1873 Kona coffee earned a Recognition Diploma at the World’s Fair in Vienna, Austria. Over the decades Kona coffee has come to be prized as one of the most rich, flavorful coffees in the world and it brings a great price. Kona coffee commands the best

Screen Shot 2017-12-01 at 4.24.12 PMprice of any coffee on the planet with good reason. There’s a limited supply, it tastes great and the costs of land and coffee growing is more expensive here than almost anywhere else. Starbucks sells Kona coffee for $27 per half pound on the island. Most large growers ask $40 to $60 a pound for estate grown coffee. We sell ours for $35 a pound for the coffee which includes shipping by Priority Mail. We donate 10% of our sales to community-based programs on this island, which may be unique among Kona coffee growers.

If you get to the Big Island and wish to take a tour of a small coffee estate, let us know. We enjoy sharing the process and the history of this tiny Kona coffee farm on the slopes of an active volcano. We always have coffee available to taste and usually have packaged pounds to sell.

Tim Merriman


Brew HaHa!

As kids we made “cowboy coffee” in a speckled, enameled steel coffee pot in an open fire Screen Shot 2018-04-02 at 9.23.31 AMon boy scout camping trips. Dump in some ground Folgers, fill with water,  and add egg shells to sink the grounds. I don’t remember thinking it was good, but it was hot and black and strong, just what was called for with our greasy bacon and eggs sprinkled with a little dirt and toast made in a greasy skillet. A few years ago I had some great cowboy coffee on a Xanterra Chuckwagon Dinner in Yellowstone National Park near the Theodore Roosevelt Lodge. They did it right – steak, baked potatoes, corn on the cob, apple cobbler and a huge enameled coffee pot with freshly brewed cowboy coffee. It was good given the setting  – a great meal in a magnificent landscape while a black bear hovered amongst the trees, trying to sneak up on us for a handout. Drama always makes the coffee tastier. Still, cowboy coffee is usually a 2 or 3 for me on a scale of 10. It ranks slightly above INSTANT, a 1 or 2 in my book, but better than no coffee at all.

The new technologies in coffee brewing are a bit baffling. We run into Keurig machines in hotel rooms and they are always fun. However, I just don’t like froo-froo coffee. Coffee should not have vanilla or other subverting flavors mixed in (except CHOCOLATE – mocha is OK).  I have never had a cup of Keurig coffee that caused the word “Wow!” to bubble up from deep in my CAC (coffee

Screen Shot 2018-04-02 at 9.23.00 AM
Xanterra’s Chuckwagon dinners in Yellowstone give you a real taste of western hospitality and cowboy coffee is on the fire nearby.

appreciation center – I don’t know this exists, but think it must). I would give the untainted cup of Keurig a 4 or 5, but it loses points for being environmentally unfriendly with its single serve plastic containers.

I feel like I have had every kind of Mr. Coffee ever made from the usual drip kind to their affordable approach to Espresso. Most drip coffee makers produce a reasonable cup of coffee. I give them a 5 or 6 on a 10 scale. Some hotels and motels have gone to drip machines for one cup. You pour a cup of cold water in the top, add the filter-packet of coffee to the flimsy plastic holder and hit the button. Voila – a really mediocre cup of drip coffee – maybe a 3.

Then there’s Starbucks, Seattle’s Best and a plethora of nouveau coffee houses. They have really expensive equipment and every additive you can imagine. That’s probably good because the coffee itself is good but not exceptional. Coffee houses are designed more for the total experience – comfortable seating, nice music, fresh coffee aromas, delicious super-calorific snacks. I would give their coffee only a 6 or 7 in most cases.

Screen Shot 2018-04-02 at 9.33.20 AM
French press coffee with ice cream at Forest Lodge in Gisakura, Rwanda – a real treat in every way.

When we were staying at Forest Lodge in Gisakura, Rwanda, near Nyungwe National Park, our friendly food manager, Jean-Marie, would bring coffee to the table in a French Press and we would let it steep three or four minutes and then pour and drink it, amazed at the fullness of the flavor. It’s not just a cup of coffee at breakfast to accompany eggs and bacon. It’s the reason to crawl out of bed, look up at the sunshine over the rainforest and savor that first cup of coffee, awash in the aroma of tea fields, steaming coffee and morning rain. We were converted. Our drip machine went to the storage closet.

According to Wikipedia, “A French press, also known as a cafetièrecafetière à pistonCafeteriapress potcoffee press, or coffee plunger, is a coffee brewing device patented by Italian designer Attilio Calimani in 1929. . . Coffee is brewed by placing coarsely ground coffee in the empty beaker and adding hot—between 93–96 °C (199–205 °F)—water, in proportions of about 30 g (1.1 oz) of coffee grounds to 500 ml (17 US fl oz) of water, more or less to taste. The brewing time is about two to four minutes. Then the mesh plunger or piston is pressed, to separate the grounds and hold them at the bottom of the beaker.”

27540013_10212736826270358_1637706871554896684_nAt home we now have a stainless steel French Press and make coffee in it each morning first thing. We fill up an insulated Tiger thermos as we make coffee, so we can keep it hot all day and enjoy it over and over without that burnt flavor of over-warmed coffee. It’s still hot at 5 PM though it was brewed at 6 AM.

We take our freshly brewed Tiger thermos out on the lanai and relax with our morning coffee as we  watch the changing face of the Pacific Ocean sprawled out to the south and west. It’s late March and the rainy season has started. We might see a humpback whale blow or breach, waving goodbye as it heads back to Alaskan waters for the summer feeding season. Coffee trees are blooming and most limbs are already festooned with green coffee cherry at various stages of growth with occasional white flowers after a rain. Saffron finches and yellow-billed cardinals dive in and out for a drink or dip at our koi pond waterfall. When the sun rolls over Mauna Loa behind us and lights up the coffee groves, we are likely on our second cup of coffee. Life is good.

We grow Heartfelt Kona Coffee, our own estate brand. When we brew it and serve friends and guests, we want it to amaze them with the rich flavor, the magic of fresh-roasted Kona coffee, a medium roast too good to quit on after only one cup. For me it always scores a “10.” The French press makes the best of great coffee beans grown right here on our tiny farm and lovingly hand picked and processed by the two of us.

You can still enjoy our coffee wherever you are, even if you’re not sharing a cup with us on our lanai, but be warned – you may find yourself inexplicably thinking of ocean breezes gently reminding you to slow down and smell the coffee blossoms. Think about trying French press as the way to brew it. You’ll be glad you did.

Tim Merriman





Finding Your Honey

Who doesn’t want to find his honey? I found mine with Lisa, my wife, but this is not about us. It’s about bees and beans, coffee beans that is.

When you live on a coffee farm, you pay attention to details you simply never noticed before. We not only have 300 coffee trees, we have three bee hives. When the coffee trees burst into bloom, the air is filled with the fragrant aroma of tiny gardenia (coffee) flowers and 27459473_10212742740138201_5095573786419470879_nthe buzz of thousands of bees wandering from flower to flower. They take pollen and collect nectar, coincidentally pollinating flowers and helping to start the production of bright red coffee cherry in six to eight months.

Bees really do not produce much honey in months where their favorite flowers are not in bloom in profusion. Honey comes in bursts called nectar flows, when one or two kinds of flowers that produce lots of nectar are blooming in profusion. When I had bees in Colorado, it was the summer alfalfa fields in bloom creating light, tasty clover honey. In the fall it was rabbitbrush’s dense yellow flowers providing a very dark, sorghum-like honey.

In Hawaii, mid-January brings the occasional rain in the dry season and our coffee trees bloom along with the many macadamia nut trees in our area. Our neighbors have large orchards of macnuts in dense groves of the dark green, spiny-leafed trees. The rain and winter season brings them into bloom with long racemes of tiny white flowers producing amazing nectar that bees love. This  lasts for two to three months.

I went out to our Langstroth hive at end of January, thinking that there might be some new honey. I quickly pulled five honey-laden frames from one hive and then looked into one of the African top bar hives and found four new leaves of comb honey. In only two weeks our happy bees had put away more than five quarts of coffee/macnut honey. I see beekeepers advertising coffee honey in our area. I don’t know how they know that. These two trees are next to each all over Kona district and the bees simply work both at the same time. I think the honey is from both flowers. Coffee blooms for only two days and the flowers dry up. The macnut trees bloom continuously for months, so macnut nectar is the bulk of the flow. The honey color is a deep amber and the flavor is simply amazing, maybe the best honey I’ve ever tasted. It defies a description except to say it is as distinctively tasty as maple syrup is in its own way.

28056562_10212836109992389_3850532939932096107_nLisa processes the honey, putting it through two strainers to filter out such things as chunks of wax or occasional bee parts. She tastes each side of each frame to make sure the flavor is consistent. Each frame in this last batch was simply perfect. We soon had enough set aside for our home use for the next year and perhaps two more months remain of great flows of macnut and coffee honey. We will harvest again in late March and bottle the honey to sell.

Bees are great partners on a coffee farm. They help insure that you have lots of cherries by pollinating every flower. They produce delicious honey as an added crop. And they pollinate all sorts of other flowers for us and the neighbors, especially macnuts. On the mainland you must leave the bees 50 to 100 pounds of honey to make it through the winter. Here we are producing honey in the dead (live) of winter.

My favorite bakery on the Big Island is Punaluʻu Bakery in Naʻalehu near South Point. They make a sweetbread that I like to slice into a buttered skillet to make fried toast. Then I drizzle the coffee/macnut honey on top and try to stop eating after one slice. A cup of Kona coffee from our farm is the right followup to the honeyed toast.

When you shop for honey be aware that all nectars taste different and some make spectacular honey, better than any you have ever tasted. And to some degree it is all up to you. Select your personal preference by testing a variety for a great flavor from nature that you prefer. Macnut/coffee has become my new favorite flavor. Who doesn’t want to find their honey?

Tim Merriman


Do Me a Flavor – Enjoy Some Coffee Quotes

27540013_10212736826270358_1637706871554896684_nOh, what a beautiful morning! Oh what a beautiful day. I’m drinking this whole pot of coffee. You better stay out of my way!

– Unknown

These are the confessions of a coffee fanatic and now a Kona coffee farmer. I remember my first taste. My dad took me hunting as a kid of ten or so and the only beverage with the delicious bologna sandwiches with lettuce and mayo would be a hot thermos of coffee heavily laced with real cream and lots of sugar. I hated it, but it was warm and we were hunting in the snow. And then I kind of liked it. And then I tried it without the cream and sugar, and I loved it, even as a teenager.

Love is in the air, and it smells like coffee.

– Unknown

I started reading a barista site with coffee quotes and enjoyed so many of them it was hard to choose just one to accompany my attempts to engage you in a coff-versation. I was looking for a quote I have seen that is something like, “If you have to add something to it, you’re drinking the wrong kind of coffee.” If I have quoted someone without attribution, I apologize.

I was taken by the power that savoring a simple cup of coffee can have to connect people and create community.

– Howard Schultz

In college I remember coffee as the universal balm. It hyped you up to face the day. You shared a cup with friends who were also cutting class to play Bridge or shoot pool. You drank it all night before the paper was due so that you could put the finishing touches on your masterpiece at 7:45 AM and turn in the paper at 8:00 AM. Any kind or strength of black coffee would do, the more caffeine the better.

I spent the summer at 22 years of age in Spain and developed a new appreciation for coffee at all levels. Breakfast was bread torn from a baguette and basted with jam. Coffee was a huge mug of boiling milk and several teaspoons of Taster’s Choice Instant. My Spanish family members would add lots of sugar. I stayed with cafe con leche sin azucar (without sugar). I kind of liked how the hot milk softened the taste of too much instant coffee. In the afternoon we would go to Oliveri outdoor cafe and I had an Americano, a sacrilege at this place to dilute the espresso but I was young and American. With the coffee came una marquesa, a dessert to blow your mind. I was still enjoying coffee mostly for the caffeine and began to notice flavor, but not so seriously that I quit drinking instant coffee.

Sometimes I go hours without drinking coffee…it’s called sleeping.

– Anonymous

In our last years of full-time work Lisa and I traveled 100,000 + air miles a year, hung out way too many hours in airport lounges. Coffee was essential and the flavor varied widely. I somewhat preferred the places serving Starbucks coffee, but wondered if it was just brand adoration. I didn’t buy their packaged coffee at home. I liked several other medium dark roast coffees more.

If you are not coffee, chocolate or bacon, I’m going to need you to go away.

– Anonymous

Moving to Hawaii three plus years ago changed our lives. Buying a Kona coffee farm was interesting in theory and a new passion in real life. The coffee we produce has exceptional flavor and aroma others tell us. We think so too. A novice coffee farmer pulls off this amazing feat only because the trees have been here many decades, the soil is volcanic pebbles in a rich humus and it rains like crazy eight months of the year (thankfully mostly at night). It was growing amazing Kona coffee long before we took over. We planted cacao trees among our coffee trees (they are very compatible) and they are going to yield our own chocolate nibs in a couple of years. All we need then is bacon – oh wait, there are wild pigs here too. The problem is we fenced them out and our dogs in. Wow, Kona coffee, Kona chocolate and Big Island Bacon. What a combination that will be (but we’ll still buy the bacon instead of raising our own, I think) .


Coffee is a hug in a mug.

– Anonymous

We roast to medium, the coffee lovers “Goldilocks” level of roasting. Blonde is too light and not enough of the rich flavor of the bean. Medium dark roast and dark roast add the charred coffee taste and aroma. The three bears would say, “Grrrreat, medium is just right, not too charred, not too light, and just the right amount of caffeine (counterintuitively more than dark roast).

I put coffee in my coffee.

– Anonymous

Whatever you choose as your coffee, be sure you truly like it and not just as a conveyor of flavored syrups and other additives. We’ve landed in the garden of great coffee in Captain Cook, Hawaii. And we produce it because we love it. I enjoy a great coffee quote along with my coffee. Don’t be like Edward Abbey, author of Desert Solitaire (see below). Get a good cup of coffee . . . you can order from us here.

Tim Merriman

Our culture runs on coffee and gasoline, the first often tasting like the second.

– Edward Abbey