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

Heartfelt Kona Coffee

Just four years ago we were planning a move from our home in Fort Collins, Colorado, to the Big Island of Hawaii. Lisa researched the real estate options and found a property we quickly grew to love in the Captain Cook area above Kealakekua Bay, where we began building our dreams in 2014. Our farm is not large, but it suits our style. We built a bamboo house with off-grid solar power and saltwater storage batteries. We raise miniature Appaloosa horses along with two dogs, a cat, a parrot, and koi. Slowly but surely, we have planted a variety of fruit trees and rehabilitated the half acre of 300 Arabica coffee trees that were on the property to make them productive and healthy. Many of them are 100 years old or older but they had all been badly neglected for over a decade, overgrown by vines and ten foot tall grasses when we arrived, knowing virtually nothing about coffee farming.

The trees are wonderful teachers. And fortunately, there are lots of resources available for the novice. Some of the basics:

• It takes 5-7 pounds of coffee cherries to yield 1 pound of finished Kona coffee – leaving 4-6 lbs of waste or byproducts if you can figure out how to use them. Some farms make tea from cherry skins, while others compost the skins. We’ve opted to compost, with the horses contributing manure to the process of making new rich soil we use on the farm.

• In 2009, the Japanese coffee borer beetle made it to the Big Island from elsewhere and it now infests all coffee groves here. Beauvaria, a fungus that infects and destroys beetles, can be introduced in coffee groves through spraying the spores of the fungus. With regular application and careful management of the trees, we have only 5 to 10% damage to our crop, not 30 or 40% like the farms that don’t manage the beetles.

• There’s something to do year-round to keep the coffee healthy. In the dry season, usually from December through March, we prune, fertilize, irrigate and spray Beauvaria, along with enriching the soil base around the trees. As the coffee begins to grow in spring with the start of the rainy season, we’re fine pruning the small branches of new growth that would otherwise make the tree too dense and hard to pick. By early August, it’s time to pick with the harvest season usually lasting through some time in November.

• Reading the label is an art form when it comes to Kona coffee. If it says “estate,” it means the coffee comes from one farm, not mixed crops from multiple farms. If it says “100%,” it’s pure Kona, grown here on the Big Island, as opposed to a “Kona blend” which may include coffee from anywhere else in the world. Look for “medium roast” which is the preferred roast for Kona coffee to bring out the subtle, sweet finish that makes creamer and sweeteners unnecessary.

We are now three years into the experience and had our largest yield this year, about 1000 pounds of cherry, yielding more than 150 pounds of finished Kona coffee. That’s not a lot, but not bad considering our first year was a mere 40 pounds of finished coffee. We pick it ourselves, pulp off the cherry skins, sun dry the entire crop, and carefully select only the best, bug-free beans at the dry parchment stage to take for custom roasting and packaging by Greenwell Farms. They’ve been processing coffee for 137 years and are considered one of the top processors for estate coffee. We take great care and inspect every single bean on a glass table with lighting from below to remove damaged beans. Kona is known for excellent coffee. That’s more than good marketing – the combination of trees, weather, soils, and good stewardship in the handling of the product all contribute to quality and there are significant variations in the coffee produced by small farms. Each year, we keep enough for ourselves and sell the excess.

You can order our Heartfelt Kona Coffee from this site. We ship to the mainland United States by US Postal Service Priority Mail, so you receive it within three to four days. The cost of postage (about $7.15 a pound) is included in the price. 10% of all sales are donated to local charities that encourage people to care for each other and the island on which we live.

And just a reminder at this time of year – a pound of 100% Kona coffee makes a great Christmas gift for your friends, family, or office break room.

Mahalo,

Tim and Lisa