Tag Archives: coffee

Coffee Tour

I’m on the dry side of the big island in Hawaii right now, and the Kona cost is an amazing place for coffee dorks; I took a tour of the Greenwell Farms Coffee Plantation, a 150 year old traditional (but not modern definition organic) coffee operation in the heart of the Kona coffee band today, and subsequently spent a ridiculous amount on coffee both for me and to spread around as gifts.

Some pictures from the tour:

A grove of coffee trees, of Guatemalan ancestry, grafted onto hardier Tanzanian root stock. Picture is taken down one of the idled rows that was chopped short last season to encourage fruiting instead of growing the tree
A nice close up of some unripe (green) and (roughly) ripe (red) coffee cherries.

A dissected cherry in-hand. Whole cherry has a texture and appearance sort of like a cranberry. The skin is very firm and a bit bitter, the greenish pulpy flesh is very similar to a pomegranate kernel in texture and flavor, with the hard coffee bean inside. Coffee cherries have a shelf-life measured in hours, and virtually no meat, so you can’t get them away from the farm, but apparently in addition to being delicious, possess a variety of healthy properties – So much so that a company has finally figured out how to stabilize a juice product, and are marketing it as KonaRed, as some kind of super-dose antioxidant. Greenwell happens to be the sole source for cherries for manufacturing the stuff. I bought a bottle, and a couple packets of dehydrated, but haven’t tried it yet. I have high hopes for deliciousness.

A bed of green coffee, in a hoshidana (sliding roof) to protect it from the daily rain, drying in the sun.

The tasting on the tour is the most effective sales pitch imaginable, as several of their products are absolutely delicious. I found the single-source estate coffee to be a little earthier than I like, but their Peaberry is spectacular, and the classic for Kona medium roast is exemplary. The fun specialty is roasted chocolate coated peaberry beans that make normal chocolate covered beans seem unpleasant, and are about 4-5 beans to the cup of coffee in terms of caffiene content, making them a significant threat to my continued wellbeing.
One of the big things I hoped to get to here, and a great way to spend an afternoon.

Posted in Entertainment, FoodBlogging, General, Objects, OldBlog | Tagged | Leave a comment


I picked up a new and excellent bad habit from Vienna: The Brauner. Vienna is famous for it’s coffee, and Austria in general is more into their coffee than even the stereotypical French and Italian coffee cultures, meaning I got to indulge my excessive affection for coffee while I was there.
A Brauner (lit: “brown one”) is a shot of espresso, served with sweetener (usually sugar, sometimes chocolate) and cream (usually on the side), and a glass of still water. It is basically the perfect expression of coffee. In Viennese dining culture it is perfectly normal to have one after every meal… and for the most part, I did. The best way to go about consuming a Brauner is to splash cream in until it’s roughly 1/4 of the volume, stir, taste, and then adjust. If it’s a preternaturally perfect shot and good cream, it won’t need any sweetener, otherwise sweeten until it has the same creamy, rich, and slightly bitter aspect as good dark chocolate. Most cafes offer Kliner Brauner and Großer Brauner as separate items, for one and two shots respectively, although drinking a double with every meal would be a truly unmanageable amount of caffeine.
This is how they usually come at a cafe (already started in on that one before I thought to take a picture, sipped the crema off) :
And this is what I’ve been having with breakfast almost every morning since I got back:
I even went and bought some proper espresso spoons because I was afraid I was going to break something mixing in the little 2oz cups. Easy to make (If you already have espresso equipment), and very, very tasty.

Posted in FoodBlogging, OldBlog | Tagged | Leave a comment