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  • Whats the best way to brew my coffee?
    The best way to brew your coffee is to make it how you like it. Everyone is different and has different tastes so of course you should make your coffee the way you like. The trick is, how to make it taste the way you like it consistently. We recommend you start with the "golden cup" standard. Taste what that is like and then begin to change the coffee to water ratio, etc. to find what you like. Once you do that, you'll be able to repeat your recipe consistently and get the most from your coffee every day. Below is the way we make our coffee here on the farm. 50 grams of coffee 1 Liter of water @ 195°F (for dark roast) - 205°F (for medium roast) We would love to hear from you about how you like to make your coffee!
  • What are coffee "grades" so I know what I am buying?"
    The Hawaiian Dept. of Agriculture defines what the various grades are. The grades are based primarily on size along with other factors. Once coffee is harvested and dried, it is then sorted according to these grades. Although there are 8 grades defined, Hawaiian Mana Farm only sells the top 3 grades of coffee (and Peaberry). "Kona Extra Fancy", "Kona Fancy" and "Kona No. 1". The latter two are packaged together as our standard" 100% Kona Coffee". Kona #1 is big (16/64th inch) Fancy is bigger (18/64th inch) Extra Fancy is biggest (19/64th inch)
  • What is Peaberry?
    Peaberry is not a grade but a type (it is Type 2) and is very rare (approx. 3-5% of all coffee harvested) and highly sought after. They vary in size but are generaly small. Normally, coffee cherries contain two beans. These beans (known as Type 1) have a flat side resulting from the two beans pressing against one another within the cherry. A Peaberry results when only one bean grows within the cherry. This gives the one bean all of the nutrition normally split between two beans. A Peaberry is almost perfectly round and smaller than usual. Similar in size and shape as a pea and thus it's name. Because of the round shape, peaberries roast more evenly too.
  • Why do you use "100%" everywhere you mention Kona Coffee?"
    Because of it's quality, rarity and resulting market price, Kona Coffee is regularly counterfitted. Only about 2.7 million pounds of Kona coffee is produced in the Kona district every year. However, approximately 20 million pounds of coffee is sold as "Kona Coffee". Due to current federal labeling laws, unscrupulous companies are allowed to blend trace amounts of Kona Coffee with coffees from other countries. The law allows them to market this blend as "Kona Coffee" when it really comes from somewhere else. Only the state of Hawaii requires 10% Kona Coffee in a blend to be sold as "Kona Coffee". So even in Hawaii, you must always seek out "100% Kona Coffee". It is truely a "buyer beware" world when it comes to Kona Coffee. This is why you should always buy direct from farms in the Kona district on the island of Hawaii, to ensure you are getting what you are paying for. For reference:
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