An unusually EarlY harvest this year ~
With Enthusiasm, I invite you to take in a glimpse of our daily life here at Rooster Farms. Being together for 19 years now, and living in New York much of that time, Ed and I took a huge leap and came to Big Island in mid 2014/15. While Ed is an environmental engineer and myself an artist working with biological and plant-based materials, we inform our skills with our passions and are seed-to-cup and Kona-coffee farmers and roasters in a new generation :] We took on the Oldest Certified Organic Kona coffee farm and learned everything we could from who I like to call Master Mike, Mike Craig, the former farmer. Mike retired as we moved in but his heart and hard work is clearly imbued into the farm's spirit.
Ed and I share the farm work especially during the Harvest, but it is truly he who takes on the challenge of maintaining the majority of our farm's health and happiness, understanding things that go into Soil Science, Sustainable and Permaculture farming; our in-house agronomist! We do not have a perfectly-planted farm but more of an Agroforest with various plants working together in the soil's microbiome - it is sometimes difficult to tell where the farm stops and the jungle begins :]
I am the master roaster and am continually learning more about the nuances of roasting. We have a beloved vintage Sivetz fluidized-bed manual air roaster, and we only roast 10-22 Lbs at time which means we can roast to order so our coffee is always incredibly fresh. I am grateful to announce we now have our main Junior-Master Roaster, Mary Grace, who is also excellently knowledgable in all things plant science.
Combining every meticulous detail Mike taught us, with Ed's updated and innovative agricultural methods & research, and using proprietary technology Ed created to give the plants the nutrients they need, Rooster Farms thrives each day and is excited to announce a record Harvest of over 50% more production again in 2018, than the best in its prior 35 years, and its first win ever, for the 2016 annual Kona Coffee Cultural Festival's Cupping Contest!
We are in the Top 20 again, for the Commercial Division in the entire State of Hawai'i for the 2018 HCA Cupping Contest!
Team Rooster won Top 3 in the 2016 Kona Coffee Cultural Festival Cupping Contest. We were the only Certified Organic Kona Coffee to win, and the this was amongst over 650 coffee farms in total in Kona -! I can't say how grateful we all are and of our hard efforts :D
Why organic? Why ask why! Why -shouldn’t- we know what we put into our bodies and what effects any harmful foods or products may have in the short and long term, let alone on our one earth?.
We harvest, process and maintain our coffee under the strictest standards and monitor each step of the way quite literally with our own eyes and hands :]Please feel free to ask any questions you may have about any facet of our process and please, if you ever find yourself in the Kona area, text/email/call for a tour!
Here's what to expect! :
Timing Benchmarks for Planning Your Trip:
— From Waikoloa, ~1hour and 15min.
— From Hilo, ~2.5 hours
— From Volcano, ~1.5 hours
— From Kona Airport, ~50min - 1hour
— From Sheraton Kamehameha, ~45min.
— From Kailua-Kona/Kona Town, ~40min.
— From Sheraton Kona, 35-40min.
— From Honaunau/Captain Cook, ~20min.
--^ TOURS BY APPOINTMENT ONLY - TEXT, CALL, or EMAIL First! ^--
^^^ --- No Time for a Tour!? You can stop in just to pick up some coffee to bring home for yourself or for gifts - BUT TEXT OR CALL First Please --- ^^^
email@example.com | 808-315-5224
SOLD OUT!Pls Check Back!--->Around Mid-January!
Please Specify [ "4bags 8oz Med." or "8bags 4oz Dark" etc]
Please check back very soon for Brewing Kits, Gift Sets, and a tasty choice of the many brewing methods that are taking the coffee world by storm! There is no Right Way to brew -- only what tastes best for you, perhaps even just for the moment! [ We alternate occasionally but are especially fans of the Pour Over method and Turkish Style coffee, depending on the taste-mood of the day ]
1- Liked for its customizability for the perfect cup - rich taste or lighter brew; single cup or a carafe. Works well with a few types of grinds;
2- Retains more naturally occurring oils for a smooth and flavorful brew;
3- Not for the faint of tongue; a powder-fine grind is boiled in directly, becoming the best part at the end of the cup. Add cardamom for unique flavor
4- There is much debate to get the 'right' cold brew; we like to keep it simple and leave the brew in the refrigerator overnight for 8 hours or more.
5- According to some passionate coffee-lovers, this might be the ultimate coffee brew. Your taste buds will tell you whether or not it is for you!
6- One of the earliest and still one the very tastiest methods to get a simple espresso or coffee brew. A very rich and smooth cup results.