Hawaiian coffee, unlike the other major coffee growing regions of the world, began not as segments of larger operations but rather as stand alone, small gerrymandered one to 5 acre parcels belonging to a single family owner/operator. And so it remains today.

Our touring presentation (unique to us alone to the best of our knowledge) to the public brings over from the Islands and utilizes that same old world, hand operated equipment still in use today on these small family farms. These processes, in fact, have allowed that independent family owned operation to remain “independent” and apart from the larger combines and Co-Ops who tend to restrict control of pricing and then turn over for the larger dollar value, into the marketplace, at large, seen elsewhere.

These processes demonstrate and educate in stages, beginning with the “cherry jacketed” bean, “pulping” to “parchment” to “green” finishing the process with the actual roasting of that green FOR THE FIRST TIME WITHIN THE PUBLIC’S EYE.

Our presentation will be inclusive, with brochures/pamphlets covering such subjects on coffee as health, cold water brewing, decaffeination, history of pesticides, etc.

We display the various stages of bean from “cherry” to “roast” with glass enclosed photographs encased within tri-fold shoji screens.

Ours is not to offer a cup of coffee for sale as a means to income, samples are pleasingly provided.

In pursuit of separating ourselves from the majority and “making that difference” we would offer up in addition to the roasted:

• The "Green Bean" - Ready to roast for those discriminating folk who love to do their own at home
• Coffee Cherry Tea - The dried deep red jacket utilized (going back to Ancient Times in Yemen, and some Historians consider the birthplace of coffee itself) and rarely seen outside of Europe and the Far East. This tea is found to be extremely high in anti oxidant properties.