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“gourmet” or “premium” are of higher quality when compared to specialty coffee beans. In fact they are only be interchangeable if the gourmet coffee bean’s rating is 80 percent or above. Gourmet Kona Coffee Beans through self regulation are required to be certified 90% from Gourmet Kona Coffee Companies with their lowest Kona bean rating at 92 points and Gourmet’s Hawaii coffee beans have the very high rating minimum of 87 percentile. Gourmet Kona coffee sets the standard In Hawaii according to (SCAA) the Specialty Coffee Association of America; coffee which scores 80 points or above on a 100-point scale is graded as specialty. Therefore all coffees offered at Gourmet Kona Coffee are specialty coffees grown in special Hawaii climate and are distinctive because of their full bold taste and very little defects. The unique hints within flavors and tastes are a result of the special characteristics and composition of the volcanic soil and tropical climate in which they are produced. Note: Aged volcanic soils are best suited for specialty coffee production.
The specialty coffee farm is the most rapidly growing portion of the coffee industry. In Hawaii, specialty beans have increased its market share from 1% to 20% in the last 25 years. To promote and self-regulate the Hawaii industry, growers, exporters, roasters, retailers and equipment suppliers have established trade associations. These associations now exist in both bean consuming and bean producing nations.
Gourmet is a cultural ideal sometimes associated with specialty coffee and the culinary arts of fine food and the associated coffee drink, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals of several contrasting, often quite rich courses followed by gourmet coffee. The term and its associated practices are usually used positively to describe people of refined taste and passion. Gourmet food and coffee tends to be served in more expensive portions.
The term gourmet can refer to a person with refined or discriminating taste who is knowledgeable in the craft and art of food and coffee preparation. Gourmet carries additional connotations of one who simply enjoys food or coffee in great quantities. A gourmet chef is a chef of particularly high caliber talent and skill.
Gourmet may describe a class of restaurant, cuisine or coffee of high quality and of special presentation, or high sophistication. Gourmet is an industry classification for high-quality premium coffees in the United States. In the 21st century there has been an accelerating increase in the American gourmet market, due in part to rising income, globalization of taste, and knowledge of health and nutritional benefits. Individual food and beverage categories, such as coffee, are often divided between a standard commercial and a smaller “gourmet” sub-market.
Certain events such as wine tastings cater to people who consider themselves gourmets. Television programs (such as those on the Food Network) and publications such as Gourmet magazine often serve gourmets with food columns and featured coffees. Gourmet tourism is a niche industry catering to people who travel to food, wine or coffee tastings, restaurants, or food, wine and coffee production regions for leisure.
The word gourmet is from the French. Originally the term was used for a wine broker or taste-vin employed by a wine dealer. Friand was formerly the reputable name for a connoisseur of delicious things that were not eaten primarily for nourishment.
The coffee plant was exported from Africa to countries around the world, primarily to equatorial regions of the Americas, Southeast Asia and India. Once ripe, coffee cherries are picked, processed and dried. Dried coffee beans are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with near-boiling water to produce the bean as a gourmet beverage.
Beans can have a stimulating effect on humans because of caffeine content. Coffee is one of the most popular drinks from Kona. It can be prepared and presented in a variety of ways but it is usually served hot, although iced coffee has increased in popularity recently. Clinical studies indicate that moderate coffee consumption is beneficial in healthy adults, with continuing research on whether long-term consumption inhibits cognitive decline during aging or lowers the risk of some forms of cancer.
The earliest credible evidence of bean consumption appears in the early-middle of the 15th century in the Sufi shrines of Yemen. It was here in Arabia that beans were first roasted and brewed in a similar way to modern preparation. Beans were first exported from East Africa to Yemen, as a plant is thought to have been indigenous to the former. Yemeni traders took beans back to their homeland and began to cultivate them. By the 16th century, it had reached Persia, Turkey, and North Africa. From there, it spread to Europe and Kona, Hawaii.
Coffee is a major export commodity of Hawaii: it is the top agricultural export for Kauai and is among the world’s largest legal agricultural exports for many. Consequently, the markets for fair trade beans and organic beans are expanding.
The word “coffee” entered the English language in 1500’s from the Turkish word kahve; which was borrowed from the Arabic qahwah. It has also been proposed that the source may be the Proto-Central Semitic root q-h-h meaning “dark”. According to legend, ancestors of today’s Oromo people in a region of Kaffa in Ethiopia were believed to have been the first to recognize the energizing effect of the coffee plant, though no direct evidence has been found indicating where in Africa coffee grew or who among the native populations might have used it as a stimulant or even known about it, earlier than the 17th century. The story of Kaldi, the 9th-century Ethiopian goatherd who discovered coffee when he noticed how excited his goats became after eating the beans from a coffee plant, did not appear in writing until 1671 and is probably apocryphal.
Other accounts attribute the discovery of the beans to Sheikh Omar. According to an ancient chronicle (preserved in the Abd-Al-Kadir manuscript), Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mocha in Yemen to a desert. Starving, Omar chewed berries from nearby shrubbery, but found them to be bitter. He tried roasting the seeds to improve the flavor, but they became hard. He then tried boiling them to soften the seed, which resulted in a fragrant brown liquid. Upon drinking the liquid Omar was revitalized and sustained for days. As stories of this “miracle drug” reached Mocha, Omar was asked to return and was made a saint. From Ethiopia, the coffee plant was introduced into the Arab World through Egypt and Yemen.
Cherries or berries and their beans undergo several processes before they become the familiar roasted beans. Berries have been traditionally selectively picked by hand; a labor-intensive method, it involves the selection of only the berries at the peak of ripeness. More commonly crops are strip picked; all berries are harvested simultaneously regardless of ripeness by machine. After picking, beans are processed by one of two methods—the dry process method, simpler and less labor-intensive as the berries can be strip picked, and the wet process method, which incorporates fermentation into the process and yields a milder bean.
Then they the beans are sorted by ripeness and color. Generally the flesh of the berry is removed, usually by machine, and the seeds are fermented to remove the slimy layer of mucilage still present on the bean. When the fermentation is finished, the seeds are washed with large quantities of fresh water to remove the fermentation residue.
The best method of drying the bean uses drying boxes. In this method, the pulped or partially pulped and fermented beans are spread thinly on raised screen beds which allow the air to pass on all sides of beans, and then the beans are mixed by hand. In this method the drying that takes place is more uniform, and over fermentation is less likely. Most Hawaiian coffee is dried in this manner and certain coffee farms around the world are starting to use this traditional Hawaiian method.
Next, the beans are sorted, and labeled. The small batch microclimate way is to dry coffee beans while sitting on concrete slab or patio; raking over them in full sunlight with accelerated rake use at night to prevent the beans from over fermenting. Some companies use cylinders to pump in heated air to dry the coffee seeds. The patio type of preparation is generally used in places of high humidity.
The next step in the process is roasting them. Coffee is usually sold in a roasted form and in rare exceptions it is consumed green. It can be sold ready to brew by the supplier, or it can be home-made. The heating process influences the taste of the beverage by changing the coffee bean both physical and chemical composition. The bean decreases in weight as moisture evaporates and increases in volume, causing it to become light weight. The density of the bean decreases influencing the caffeine content and quality.
Heating transforms the chemical and physical properties of coffee beans into very different product. The process produces the characteristic flavor by causing extreme change on a molecular level. Un-roasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans often due to the chemical reactions that occur during application of heat.
The vast majority of coffee is processed commercially on a large scale, but small-scale roasting has grown significantly with the trend toward “single-origin” coffees served at specialty stores online. Some coffee drinkers experiment with flavor profiles of the beans to ensure the finest possible Kona.
The first recorded implements for roasting coffee beans were thin pans made from metal or porcelain, used in the 15th century by the Ottomans and a large portion of Persia. In the 19th century, various patents were awarded in the U.S. and Europe for roasters to allow for large batches of coffee. In the 1950s just as instant was becoming a popular drink, specialty coffee-houses began opening to cater to the connoisseur, offering a more traditionally brewed beverage. In the 1970s, more specialty coffee-houses were founded, ones that offered a variety of roasts and beans from Hawaii. In the 1980s and 1990s, the the Kona gourmet coffee industry experienced its best expansion to date. This trend has continued into the 21st Century (today).
The actual roasting begins when the temperature inside the bean reaches approximately 200 °C (392 °F), though different varieties differ in moisture and density, therefore progresses at different rates. During heating, caramelization occurs as intensity breaks down starches, changing them to simple sugars that begin the browning of the bean. Sugar is rapidly lost during this process, and may disappear entirely in darker roasts. During roasting, aromatic oils and acids weaken, changing the flavor; at 205 °C (401 °F), other oils start to develop. One of these oils, caffeol, is created at about 200 °C (392 °F), which is largely responsible for coffee’s aroma and flavor.
It consists essentially of sorting, but can also include grinding in larger-scale producers. In larger operations, bags of sorted beans are hand- or machine-opened, dumped into a hopper, and screened to remove debris. The gourmet beans are then weighed and transferred to storage hoppers. From the hoppers, the beans are conveyed to the roaster. Initially, the process is endothermic (absorbing heat), but at around 175 °C (347 °F) it becomes exothermic (giving off heat). This means that the beans are heating themselves and an adjustment of the roaster’s heat source is generally required. At the end of the roasting cycle, the beans are dumped from the chamber and quickly air cooled with an air induction.
During the roasting process, coffee beans tend to go through a weight loss of about 30% due to loss of water and water based compounds. Although beans experience a weight loss, the size of the beans are doubled after the roasting process due to the release of carbon dioxide, release of volatile compounds, and water vaporization.
In Vietnamese beans they are often coated with oil (traditionally clarified butter) and a small amount of sugar prior to roasting to produce a “butter roast”. The roasting process results in an additional caramelized coating on the beans.
During this treatment, while still in the bean state, more caffeine breaks down above 235 °C (455 °F). Dark roasting is the utmost step in bean processing removing the most caffeine; dark roasting is not to be confused with the decaffeination. Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium, medium dark or very dark. A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted seeds illuminated with a light source in the near-infrared spectrum. Light meter uses a process known as spectroscopy to return a number in parts per million (PPM) that consistently indicates the roasted bean’s relative degree of flavor development.
The degree of roast has major effects upon bean flavor and body. Darker beans are generally bolder because they have less fiber content and a more sugary flavor. Lighter roasts have a more complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times. Contrary to popular believes, roasting “does not” alter the amount of caffeine in the bean, but does give less caffeine when the beans are measured by volume because the beans loose density during warming.
Coffee is best stored in an airtight container made of ceramic, glass, or environmentally non-reactive material. Higher quality prepackaged brands usually have a one-way valve which prevents air from entering while allowing the release of gases. Bean freshness and flavor are preserved when stored away from moisture, heat, and light. The ability of beans to absorb strong smells from the air means that they should be kept away from all odors. Storage of beans in the refrigerator is not recommended due to the presence of moisture which can cause deterioration. Exterior walls of buildings which face the sun may heat the interior of cabinets, and this heat may damage beans stored near such a wall. Heat from nearby heaters, hot water mechanisms and ovens will also severely harm your stored coffee.
Kona coffee beans must be ground properly and brewed properly to create the perfect gourmet coffee beverage. Almost all methods of preparing require that the beans be ground and then mixed with hot water long enough to allow the flavor to emerge but not so long as to draw out bitter compounds. Brewing considerations include the grind size, the way in which the water is used to extract the flavor, the ratio of ground beans to water (the brew ratio), additional flavorings such as sugar, milk, and spices, and the technique to be used to separate spent grounds. Ideal holding temperatures range from 85–88 °C (185–190 °F) to as high as 93 °C (199 °F) and the ideal serving temperature is 68 to 79 °C (154 to 174 °F). The recommended brew ratio for non-espresso coffee is around 55 to 60 grams of grounds per litre of water, or two level tablespoons for a 5 or 6 ounce cup.
The Kona coffee beans may be ground at our roastery, then shipped by our Hawaii Kona coffee store online to the home of your choice. Our coffees are never roasted and ground at a roastery and sold in packaged form. We recommend coffee beans are ground at home immediately before consumption. It is also possible, though uncommon, to roast raw beans at home.
The Gourmet Grind types for Coffee Beans may be ground in several ways. A burr grinder uses revolving elements to shear them; a blade grinder cuts the beans with blades moving at high speed (not recommended); and a mortar and pestle crushes the beans (my favorite) or a burr grinder has been deemed superior because the grind is far more even and the grind size can be accurately adjusted.
The type of grind is often named after the brewing method for which it’s used. Turkish grind is the finest grind, while coffee percolator or a French Press requires the coarsest grind. The most common are between these two extremes: a medium grind is used in 90% of home coffee-brewing machines.
Gourmet Kona coffee beans may be brewed by several methods. It may be boiled, steeped, or pressurized. Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method. It is prepared by grinding or pounding the seeds to a fine powder, then adding it to water and bringing it to the boil for no more than an instant in a pot called a cezve or, in Greek, a bríki. This produces a strong coffee with a layer of foam on the surface and sediment (which is not meant for drinking) settling at the bottom of the cup.
Coffee percolators and automatic makers, brew coffee using gravity feed systems. In an automatic maker, hot water drips onto grounds that are held in a paper, plastic, or perforated metal filter, allowing the water to seep through the grounds while extracting its oils and bean essence. The liquid drips through the filter into a carafe or pot, and the spent grounds are restrained in the filter.
In a percolator, boiling water is forced into a chamber above a filter by steam pressure created by boiling. The water then seeps through the grounds, and the process is repeated until terminated by removing from the heat, by an internal timer, or by a thermostat that turns off the heater when the entire pot reaches an ideal temperature.
Gourmet coffee may be brewed by steeping in a device such as a French press (also known as a cafetière, bean press or coffee plunger). Ground coffee and hot water are combined in a cylindrical vessel and left to brew for a few minutes. A circular filter which fits tightly in the cylinder fixed to a plunger is then pushed down from the top to force the grounds to the bottom. The filter retains the grounds at the bottom as you pour from the container. Because the coffee grounds are in direct contact with the water, all the coffee oils remain in the liquid, making it a stronger beverage. This method of brewing leaves more sediment than in coffee made by an automatic machine. Supporters of the French press method point out that the sediment issue can be minimized by using the right type of grinder: they claim that a rotary blade grinder cuts the coffee bean into a wide range of sizes, including a fine coffee dust that remains as sludge at the bottom of the cup, while a burr grinder uniformly grinds the beans into consistently-sized grinds, allowing the beans to settle uniformly and be trapped by the press. Within the first minute of brewing 95% of the caffeine is released from the coffee bean.
The espresso method forces hot pressurized and vaporized water through ground beans. As a result of brewing under high pressure (ideally between 9–10 atm), the espresso beverage is more concentrated (as much as 10 to 15 times the quantity of coffee to water as gravity-brewing methods can produce) and has a more complex physical and chemical constitution. A well-prepared espresso has a reddish-brown foam called crema that floats on the surface. Other pressurized water methods include the moka pot and vacuum coffee maker.
Cold brew coffee is made by steeping coarsely ground beans in cold water for several hours, then filtering them grown popularity recently. This results in a brew lower in acidity (very smooth) than most hot-brewing methods.
Brewed Kona coffee from typical grounds prepared with tap water contains 50 mg caffeine per 100 gram with essential anti-oxidant. The espresso version “likely due to higher amount of solids” has significant content of magnesium, the B vitamins, niacin and riboflavin with 212 mg of caffeine per 100 grams of grounds.
Buy Hawaii Kona Coffee Direct from the Kona Coffee Store. Whether you need gourmet coffee beans, flavored coffee grinds in Kona, you have access to the very best coffee that the Kona Coffee Store has to offer. kona coffee store
Hawaii Kona Coffee Store – The Roast it Now Coffee Shop – Ship it Now Coffee Store on Hawaii Island.
There are many methods for brewing a gourmet cup of Kona Coffee; no single technique is always right for every Kona coffee brand. The method you choose for brewing your kona coffee beans should be based on your needs and your unique gourmet coffee preferences. Do you want a hearty dark mug of fresh ground Kona coffee beans for breakfast? An afternoon medium roast?, Or a dessert medium-dark?, Do you prefer a milder Kona arabica bean or a more commercial robusta bean flavor?
The quality and flavor of your Kona coffee beans is not only determined by the brewing process you prefer but also by the type of Kona coffee bean you select. Example, what island is the coffee from, what region of that island and what variety of coffee tree? Fancy Premium Hualalai Kona Peaberry Coffee Beans, or is it a Kona bean blended with coffee beans from several countries, regions or varieties? Do you favor dark roast Premium Kona coffee beans, a light Kona blend or something in between try Hualalai Estate Vanilla Mac Nut coffee or Chocolate Macadamia Nut Coffee flavors. What kind of grind have you selected? Remember to be creative; you can choose a dark roast espresso and still have it ground to be brewed in a drip system.
But no matter how you choose to brew your Kona coffee beans, there are guidelines to follow which will give you the best cup of Hawaii coffee possible. To optimize the quality of every Kona cup of coffee you prepare, fine-tune your brewing routine by incorporating these suggestions.
Make sure that your brew machine is thoroughly cleaned after each use by rinsing it with clear, hot water and drying it with an absorbent towel (using any chemicals is not recommended). Check that no grounds have been left to collect on any part of the equipment and that there is no build-up of caffeine oils. Such residue can impart a bitter, rancid flavor to future cups of your best Kona. We do recommend periodic equipment replacement for safety.
Purchase Kona coffee beans soon after they have been roasted or as possible; beans are green till you order (5 best custom roasters “same day or next day” Kona coffee beans). Fresh roasted Kona is essential to a superb cup of island Java, purchasing your kona Peaberry coffee beans in small batches; only as much as you can use in a given period of time. Ideally for best results you should purchase whole bean Kona coffee fresh every 1-2 weeks.
If you purchase whole beans and we recommend you do, always grind your Kona coffee beans as close to the brew time as possible. A burr or mill grinder is preferable because all of the coffee is ground to a consistent size. A blade grinder is less preferable because the grind is often uneven. If your are normally using Kona coffee grounds at home with a blade grinder, try having it ground at the Kona Store with a burr grinder. The difference may be a surprise!
Do not underestimate the importance of the size of the grind to the taste of your Kona coffee. If your coffee tastes bitter, it may be over-extracted, or ground too fine. On the other hand, if your coffee tastes flat, it may be under-extracted, meaning that your grind is too coarse. Tell the professionals where you purchase your Kona coffee (Custom roast kona coffee beans and custom grinds here) exactly how you will be brewing it. For example, will you be using a plunger pot? A flat drip filter or maybe A cone drip filter, A gold mesh filter? They will grind it specifically for the preparation method you have chosen and the equipment you use.
Before using the kona coffee beans, try rubbing some of the grounds between your fingers so that you can ‘feel’ the grind and become acquainted with the differences in size. Never reuse your Kona coffee grounds. Once brewed, the desirable coffee flavors have been extracted and only the bitter undesirable ones are left.
The water you use is very important to the quality of your Lion Kona coffee. Use filtered or bottled water without salts, if your tap is not good or imparts a strong odor or taste, such as chlorine. If you are using the tap let it run a few seconds before filling your coffee pot. Be sure to always use cold. Do not use distilled or softened. If you are not sure about your water; boiling for 20 minutes will eliminate most salts – metals that may assault your Kona coffee beans flavor.
Use the proper ground amount of Kona coffee beans for every six ounces of water that is actually brewed, remembering that some is lost to evaporation in certain brewing methods. A general guideline is 1 to 2 tablespoons of ground kona coffee beans for every six ounces of liquid. This can be adjusted to suit individual taste preferences. Be sure to check the ‘cup’ lines on your brewer to see how they actually measure. If the brew isn’t bright enough; try dark roast kona coffee beans as it is bold with brighter hints of chocolate.
Your brewer should maintain a water temperature between 195 – 205 degrees Fahrenheit for optimal extraction. Colder water will result in flat, under-extracted Kona, while too hot will also cause a loss of quality in the taste of your Kona coffee beans. If you are brewing your Kona coffee manually, let the it come to a full boil, but do not over-boil. Turn off the heat source and allow the water to rest a minute (60 seconds) before pouring it over the Kona grounds.
The amount of time that the liquid is in contact with the Kona coffee grounds is another important factor affecting the taste of your Kona coffee beans. In a drip system, the contact time should be approximately 5 minutes. If you are making your Kona using a plunger pot, the contact time should be 2-4 minutes. Espresso, as the name implies, means that the brew time is short—the Kona coffee beans are in contact with the liquid for only 20-30 seconds. If the taste of your Kona is not optimal, it is possible that you are either over-extracting (the brew time is too long) or under-extracting (the brew time is too short) for your Kona coffee beans. Experiment with the contact time until you can make a cup of Kona coffee that suits your tastes perfectly.
Pour it into a pre-warmed mug or coffee cup so that it will maintain its temperature as long as possible. Brewed Kona begins to lose its optimal taste moments after brewing so only Grind as much Kona coffee beans as will be consumed immediately. If it will be a few minutes before it will be served, the temperature should be maintained at 180 – 185 degrees Fahrenheit. It should never be left on an electric burner for longer than 15 minutes because it will begin to develop a burned taste. If the Kona is not to be served immediately after brewing, it should be poured into a warmed, insulated thermos and used within the next 45 minutes. After ground Kona Coffee beans have Been Brewed;
Although there are many unique types of kona coffee beans available, essentially there are two main species of coffee plant, from where the beans come. Arabica Kona, which is believed to have originated in Kefa and is the oldest known beans whereas coffee canephora (robusta), which is thought to originate in Uganda and grows in harsh climates where arabica will normally produces cherries. Generally, of the two, arabica kona coffee beans is seen by connoisseurs as being the better choice, while canephora is generally the coffee bean used in branded commercial coffees.
Many kona coffee lovers are particular about where they buy their beans. Knowing something about the different regions of the Hawaii coffee beans growing world is critical if you want to be taken seriously among the serious coffee drinkers. For example, Brazil exports the most in the world, and Columbian is used by many commercial coffee companies, but many of the world’s coffee lovers prefer the best Kona coffee beans from Hawaii.
In order to enhance your experience you need to select the kona coffee beans that have been roasted the best. However, you want to make sure that the Kona bean you pick has been recently roasted. As such, before you decide which one to buy, make sure you ask the sales person how long ago Kona was roasted. If it was more than a couple of days or so ago, you should probably avoid it.
The way in which a coffee bean is roasted has an impact on the overall flavor of the Kona coffee. Knowing the different roasting procedures will help you to select not only the best coffee beans, but also the best roasted coffee beans. Generally they are either medium or dark roasted, so make sure you ask before buying.
Don’t buy a Kona because others tell you what you must like this bean or that. Drinking Kona coffee is a deeply personal experience. Eventually there is a Kona coffee out there for each of us. So, trust your instincts about the taste you like and once you have made up your mind whether your preferred choice is a mild, full-bodied, floral-tasting, nutty, winy, etc., just go with it. Obviously feel free to experiment with other coffee beans, but savor the pleasure – the best possible Kona Coffee beans you love.
A finely prepared cup of Kona should be enjoyed as it is brewed. Take a moment to smell the aroma. Take a sip and notice your Kona coffee’s flavor. How does it compare to other commercial coffees with regard to body, acidity and balance? If Kona coffee beans are new to you, notice how it is different. If it is what you normally drink, note the degree of Gourmet Kona Coffee freshness or how simple changes in preparation affect the gourmet cup’s flavor. Aloha!
THE Kona rituals of my co-workers are many and varied. In the morning, there are at least eighty places where you can buy kona coffee including the cart where the lady says “Hi, gorgeous!” and puts your $1 cup in a brown paper bag with a little white napkin.
Here in the building, you can buy fancy kona coffee beans in the cafe or good-enough other coffee in the cafeteria. At around 4:30 in the afternoon, a cry of “Kona Coffee’s up!” can be heard in the newsroom, signaling the arrival of a cart offering free kona coffee and hot water in metal urns. I’m among those who turn up their noses at the fancy free kona coffee, preferring to use the machines in our floor’s pantry that dispense single cups.
A clique of reporters has gone in on gourmet kona coffee, in which they brew hualalai kona coffee from Hawaii. I’m sure that workers at investment banks, tech companies, retailers, construction job sites and other locales have their own rituals, too. Coffee tugs us into this kind of behavior because it is a drug — almost never an addictive drug, though, but a potentially habit-forming one. “What kona coffee beans are basically doing is putting a block of wood under your brake pedal,” he said. It’s plugging a receptor in your nerve cells that would normally tell your brain to slow down.
Kona coffee has insinuated itself into the workplace and I don’t see anything particularly wrong with that. It used to be that it felt like a vice. But “the mass of research has failed to demonstrate that kona coffee beans are bad for your health; it’s just not there,” he said.
That’s if you consume it in moderate doses and don’t have a health issue like high blood pressure. As the Mayo Clinic warns on its Web site, large doses of caffeine — 500 to 600 milligrams, or roughly the equivalent of four or more cups of brewed coffee a day — can lead to insomnia, nervousness, restlessness, irritability, stomach upset, fast heartbeat and muscle tremors.
But if it’s used responsibly kona coffee beans may actually be good for you according to some research. It has been shown to aid concentration and productivity to improve the performance of night workers, who are prone to fatigue. Kona coffee of choice is lion kona coffee. He rarely buys coffee at a cafe because he is a freelance writer with an uncertain income stream.
Your Kona Coffee Beans ritual can say a lot about your attitude toward money. People who do the math know that they can save hundreds of dollars a year by making their own coffee or tea.
For some people, though, that daily contact with a friendly store owner or cashier can tip the balance toward making their workday happier and maybe a little less lonely. That has value, too.
Loneliness has been linked to cognitive decline, so workers who banter with their barista or take coffee breaks together are actually doing a service to their organization. Social bonds that result from daily interactions among co-workers can lead to greater collaboration. Well-designed beverage areas in the workplace have actually been found to improve productivity.
Whether you buy Kona at Starbucks, or gather coffee online urns, it’s just plain good for your brain to take a break. Mental concentration is like a muscle it needs periods of rest the way weight lifters need to take breaks between repetitions.
BUT always remember that caffeine is a drug and as such can be misused. When you’re drinking kona coffee regularly, your brain tries to adjust,” he said. “It will take more of the drug to get the same effect over time.” That’s why there are withdrawal symptoms like a headache if you quit too suddenly, he said.
Take periodic “kona coffee vacations” to counter this effect.
Christmas is an annual holiday gifting festival commemorating the birth of Jesus Christ, observed most commonly on December 25 as a religious and cultural gifting celebration among billions of people around the world. A fest of gifts central to the Christian liturgical year, it is preceded by the season of Advent or the Nativity Fast and initiates the season of Christmastide, which historically in the West the holiday lasts twelve days and culminates on Twelfth Night; in some traditions, Christmastide includes an Octave. Christmas coffee gifts helps celebrate the public holiday in many of the world’s nations, coffee is celebrated religiously by a majority of countries, as well as culturally by many non-Christians, and forms an integral part of the Kona holiday gift season.
Although it is not known why holiday became a time of Christmas celebration, there are several factors that may have influenced or flavored the choice. The 25th was the time the Romans marked as the winter solstice, the shortest and darkest day of the year, and the first day in which the days would begin to elongate and the Sun would have a longer presence in the sky. Jesus was identified with the Sun based on an Old Testament verse, and is exactly nine months following Annunciation, when the conception of Jesus is celebrated, which is one theory on what may have influenced the timing of the place of christmas holiday gifts. Also, Ancient Romans had a series of pagan Christmas coffee Gifts festival near the end of the year, and Christmas gifting may have been scheduled at this time to appropriate, or compete with, one or more of these coffee gift festivals. Some scholars disagree with this latter holiday interpretation and state that the Roman Emperor Aurelian placed a pagan holiday coffee gift celebration on the 25th in order to defeated the growing rate of the Christian Church, which had already been celebrating Christmas coffee gifts for gifting at that time.
The celebratory Christmas coffee gifts that are the customs associated in various countries with Christmas holiday having a mix of pre-Christian, Christian, and secular themes and origins. Popular modern customs of the holiday include christmas gift giving, completing an Advent calendar or Advent wreath, Christmas music and caroling, lighting a Christingle, viewing a Nativity play (The Nut Cracker), an exchange of Christmas cards, church services, a special meal served with kona coffee, and the display of various Kona Christmas decorations, including Christmas Kona trees, Christmas lights, Kona nativity scenes, garlands, wreaths, mistletoe, and holly. In addition, several closely related and often interchangeable figures, known as Claus, Father Christmas, Saint Nicholas, and Christkind, are associated with bringing Kona coffee gifts during the Christmas coffee gifts season and have their own body of coffee traditions and lore. Because Christmas coffee gifts and many other aspects of the Christmas coffee festival involve heightened economic activity, the coffee holiday has become a significant event and a key Kona sales period for Kona retailers and Hawaiian businesses. The economic impact of Christmas holiday has grown steadily over the past few centuries in many regions of the world and we are thankful as these are very poor islands.
“Christmas” is a shortened form of “Christ’s mass”. It is derived from the Middle English Cristemasse, which is from Old English Crīstesmæsse, a phrase first recorded in 1038 followed by the word Cristes-messe in 1131. Crīst (genitive Crīstes) is from Greek Khrīstos (Χριστός), a translation of Hebrew Māšîaḥ (מָשִׁיחַ), “Messiah”, meaning “anointed”; and mæsse is from Latin missa, the celebration of the Eucharist. The form Christenmas was also historically used, but is now considered archaic and dialectal; it derives from Middle English Cristenmasse, literally “Christian mass”. Xmas is an abbreviation of Christmas coffee gifts found particularly in print, based on the initial letter chi (Χ) in Greek Khrīstos (Χριστός), “Christ”, though numerous style guides discourage its use; it has precedent in Middle English Χρ̄es masse (where “Χρ̄” is an abbreviation for Χριστός).
In addition to “Christmas coffee gifts”, the holiday has been known by various other names throughout its history. The Anglo-Saxons referred to the feast as “midwinter”, or, more rarely, as Nātiuiteð (from Latin nātīvitās below). “Nativity”, meaning “birth”, is from Latin nātīvitās. In Old English, Gēola (Yule) referred to the period corresponding to December and January, which was eventually equated with Christian Christmas. “Noel” (or “Nowel”) entered English in the late 14th century and is from the Old French noël or naël, itself ultimately from the Latin nātālis (diēs) meaning “birthday”.
Gospel according to Saint Luke Chapter 2, v 1–20
Adoration of the Shepherds by Gerard van Honthorst depicts the nativity
The canonical gospels of Luke and Matthew both describe Jesus as being born in Bethlehem in Judea, to a virgin mother. In the Gospel of Luke account, Joseph and Mary travel from Nazareth to Bethlehem for the census, and born there and laid in a manger. It says that angels proclaimed him a savior for all people, and shepherds came to adore him. In the Matthew account, magi follow a star to Bethlehem to bring gifts to the lords son, born the king of the Jews. King Herod orders the massacre of all the boys less than two years old in Bethlehem, but the family flees to Egypt and later settles in Nazareth.
Eastern Orthodox icon of the birth of Christ by Saint Andrei Rublev, 15th century
Nativity of Christ – medieval illustration from the Hortus deliciarum of Herrad of Landsberg (12th century)
The Nativity stories of Matthew and Luke are prominent in the gospels and early Christian writers suggested various dates for the anniversary. The first recorded Christmas gift celebration was in Rome in 336. Christmas gifts played a role in the Arian controversy of the fourth century. In the early Middle Ages, it was overshadowed by Epiphany. The feast regained prominence after 800, when Charlemagne was crowned emperor on Christmas Day. Associating it with drunkenness and other misbehavior, the Puritans banned Christmas and coffee in the 17th century. It was restored as a legal coffee holiday in 1660, but remained disreputable. In the early 19th century, Christmas gifting was revived with the start of the Oxford Movement in the Anglican Church. Charles Dickens and other writers reinvented the coffee holiday by emphasizing Christmas as a time for family, religion, gift-giving (Kona Coffee Gift), and social reconciliation as opposed to the revelry that had been common historically.
Outdoor Christmas decoration
In the 3rd century, the date of birth of Jesus was the subject of both great interest and great uncertainly. Around AD 200, Clement of Alexandria wrote:
“ There are those who have determined not only the year of our Lord’s birth, but also the day; and they say that it took place in the 28th year of Augustus, and in the 25th day of Pachon. Further, others say that He was born on the 24th or 25th of Pharmuthi.
In other writing of this time, May 20, April 18 or 19, March 25, January 2, November 17, and November 20 are all suggested. Various factors contributed to the selection of December 25 as a celebration: it was the time of the winter solstice on the Roman calendar; it was about nine months after March 25, the date of the vernal equinox and a date linked to the conception of Jesus.
December 25 was the date of the winter solstice on the Roman calendar. Jesus chose to be born on the shortest day of the year for symbolic reasons, according to an early sermon by Augustine: “Hence it is that He was born on the day which is the shortest in our earthly reckoning and from which subsequent days begin to increase in length. He, therefore, who bent low and lifted us up chose the shortest day, yet the one whence light begins to increase.”
Linking Jesus to the Sun was supported by various Biblical passages. Jesus was considered to be the “Sun of righteousness” prophesied by Malachi: “Unto you shall the sun of righteousness arise, and healing is in his wings.” John describes Jesus as “the light of the world.”
Such solar symbolism could support more than one date of birth. An anonymous work known as De Pascha Computus (243) linked the idea that creation began at the spring equinox, on March 25, with the conception or birth (the word nascor can mean either) of Jesus on March 28, the day of the creation of the sun in the Genesis account. One translation reads: “O the splendid and divine providence of the Lord, that on that day, the very day, on which the sun was made, the 28 March, a Wednesday, Christ should be born.
In the 17th century, Isaac Newton argued that the date of Christmas coffee gifts was selected to correspond with the solstice.
According to Steven Hijmans of the University of Alberta, “It is cosmic symbolism … which inspired the Church leadership in Rome to elect the southern solstice, December 25, as the birthday of Christ, and the northern solstice as that of John the Baptist, supplemented by the equinoxes as their respective dates of conception.”
The Calculation hypothesis suggests that gifting an earlier gift holiday held on March 25 became associated with the Incarnation. Modern scholars refer to this feast as the Quartodecimal. Christmas was then calculated as nine months later. The Calculation hypothesis was proposed by French writer Louis Duchesne in 1889.
In modern times, March 25 is celebrated as Annunciation. This holiday was created in the seventh century and was assigned to a date that is nine months before Christmas, in addition to being the traditional date of the equinox. It is unrelated to the Quartodecimal, which had been forgotten by this time.
Early Christians celebrated the life of Jesus on a date considered equivalent to 14 Nisan (Passover) on the local calendar. Because Passover was held on the 14th of the month, this feast is referred to as the Quartodecimal. All the major events of Christ’s life, especially the passion, were celebrated on this date. In his letter to the Corinthians, Paul mentions Passover, presumably celebrated according to the local calendar in Corinth. Tertullian (d. 220), who lived in Latin-speaking North Africa, gives the date of passion celebration as March 25. The date of the passion was moved to Good Friday in 165 when Pope Soter created Easter by reassigning the Resurrection to a Sunday. According to the Calculation hypothesis, celebration of the quartodecimal continued in some areas and the feast became associated with Incarnation.
The Calculation hypothesis is considered academically to be “a thoroughly viable hypothesis”, though not certain. It was a traditional Jewish belief that great men lived a whole number of years, without fractions, so that Jesus was considered to have been conceived on March 25, as he died on March 25, which was calculated to have coincided with 14 Nisan.
A passage in Commentary on the Prophet Daniel (204) by Hippolytus of Rome identifies December 25 as the date of the nativity. This passage is generally considered a late interpellation. The manuscript includes another passage, one that is more likely to be authentic kona coffee gift, that gives the passion as March 25.
In 221, Sextus Julius Africanus (c. 160 – c. 240) gave March 25 as the day of creation and of the conception of Jesus in his universal history. This conclusion was based on solar symbolism, with March 25 the date of the equinox. As this implies a birth in December, it is sometimes claimed to be the earliest identification of December 25 as the nativity. However, Africanus was not such an influential writer that it is likely he determined the date of Christmas coffee gifts.
The tractate De solstitia et aequinoctia conceptionis et nativitatis Domini nostri Iesu Christi et Iohannis Baptistae, falsely attributed to John Chrysostom, also argued that Jesus was conceived and crucified on the same day of the year and calculated this as March 25. This anonymous tract also states: “But Our Lord, too, is born in the month of December … the eight before the calends of January. But they call it the ‘Birthday of the Unconquered’. Who indeed is so unconquered as Our Lord…? Or, if they say that it is the birthday of the Sun, He is the Sun of Justice.”
History of religions hypothesis
The rival “History of Religions” hypothesis suggests that the Church selected December 25 date to appropriate coffee gifts festivities held by the Romans in honor of the Sun god Sol Invictus. This feast was established by Aurelian in 274.
An explicit expression of this Christmas coffee gifts theory appears in an annotation of uncertain date added to a manuscript of a work by 12th-century Syrian bishop Jacob Bar-Salibi. The scribe who added it wrote: “It was a custom of the Pagans to celebrate on the same 25 December the birthday of the Sun, at which they kindled lights in token of coffee festivity. In these solemnities and revelries the Christians also took part. Accordingly when the doctors of the Church perceived that the Christians had a leaning to this Christmas coffee gifts festival, they took counsel and resolved that the true Nativity should be solemnised on that gift day.”
In 1743, German Protestant Paul Ernst Jablonski argued Christmas gifting was placed on December 25 to correspond with the Roman solar holiday Dies Natalis Solis Invicti and was therefore a “paganization” that debased the true church. It has been argued that, on the contrary, the Emperor Aurelian, who in 274 instituted the Kona holiday of the Dies Natalis Solis Invicti, did so partly as an attempt to give pagan Kona gifts significance to a date already important for Christians in Rome.
Hermann Usener and others proposed that the Christians chose this Kona coffee gift day because it was the Roman feast celebrating the birthday of Sol Invictus. Modern scholar S. E. Hijmans, however, states that “While they were aware that pagans called this gift day the ‘birthday’ of Sol Invictus, this did not concern them and it did not play any role in their choice of date for Christmas coffee gifts.” Moreover, Thomas J. Talley holds that the Roman Emperor Aurelian placed a Sol Invictus on December 25 in order to compete with the growing rate of the Christian Church, which had already been celebrating Christmas gifting on that date first.
In the judgement of the Church of England Liturgical Commission, the History of Religions hypothesis has been challenged by a view based on an old Kona traditions, according to which the date of Christmas coffee gifts was fixed at nine months after March 25, the date of the vernal equinox, on which the Annunciation was celebrated.
With regard to a December religious feast of the sun as a god (Sol), as distinct from a solstice feast of the (re)birth of the astronomical sun, one scholar has commented that, “while the winter solstice on or around December 25 was well established in the Roman imperial calendar, there is no evidence that a religious gifting celebration of Sol on that day antedated the celebration with Christmas Coffee Gifts”. “Thomas Talley has shown that, although the Emperor Aurelian’s dedication of a temple to the sun god in the Campus Martius (C.E. 274) probably took place on the ‘Birthday of the Invincible Sun’ on December 25, the cult of the sun in pagan Rome ironically did not celebrate the winter solstice nor any of the other quarter-tense days, as one might expect.” The Oxford Companion to Christian Thought remarks on the uncertainty about the order of precedence between the religious celebrations of the Birthday of the Unconquered Sun and of the birthday of Jesus, stating that the hypothesis that December 25 was chosen for celebrating the birth of Jesus on the basis of the belief that his conception occurred on March 25 “potentially establishes 25 December as a Christian festival before Aurelian’s decree, which, when promulgated, might have provided for the Christian feast both opportunity and challenge”.
Introduction of feast
As Christmas coffee gifts were unknown to the early Christian writers, it must have been introduced sometime after 300. Irenaeus and Tertullian omit it from their lists of coffee feasts, and Origen writes that in the Scriptures sinners alone, not saints, celebrate their birthday. Arnobius can still ridicule the “birthdays” of the gods. The first recorded Christmas coffee gifts and celebration was in Rome in 336. The Christmas holiday gift feast was introduced to the Eastern Roman Empire after the death of Emperor Valens, who favored the Arian heresy, in 378.
In 245, Origen of Alexandria, writing about Leviticus 12:1–8, commented that Scripture mentions only sinners as celebrating their birthdays, namely Pharaoh, who then had his chief baker hanged (Genesis 40:20–22), and Herod, who then had John the Baptist beheaded (Mark 6:21–27), and mentions saints as cursing the day of their birth, namely Jeremiah (Jeremiah 20:14–15) and Job (Job 3:1–16). In 303, Arnobius ridiculed the idea of Christmas coffee gifting for the birthdays of gods, a passage cited as evidence that Arnobius was unaware of any nativity gifting celebration. Since giving coffee at Christmas does not celebrate Christ’s birth “as God” but “as man”, this does not necessarily show that Christmas coffee gifts being given was not a feast at this time.
The fact the Donatists of North Africa celebrated Christmas with coffee gifts suggests that the feast was established by the time that church was created in 311. The earliest known Christmas gifting celebration is recorded in a fourth-century manuscript compiled in Rome. This manuscript is thought to record a celebration that occurred in 336. It was prepared privately for Filocalus, a Roman aristocrat, in 354. The reference in question states, “VIII kal. ian. natus Christus in Betleem Iudeæ”. This reference is in a section of the manuscript that was copied from earlier source material. The document also contains the earliest known reference to the feast of Sol Invictus.
In Eastern Christianity the birth of Jesus was already celebrated in connection with the Epiphany on January 6. Epiphany emphasized celebration of the baptism of Jesus. December 25 celebration was imported into the East later: in Antioch by John Chrysostom towards the end of the fourth century, probably in 388, and in Alexandria only in the following century. Even in the West, January 6 celebration of the nativity of Jesus seems to have continued until after 380.
In the East, early Christians celebrated the birth of Christ as part of Epiphany (January 6), although Christmas coffee gifts were promoted in the Christian East as part of the revival of Nicene Christianity following the death of the pro-Arian Emperor Valens at the Battle of Adrianople in 378. The feast was introduced at Constantinople in 379, and at Antioch in about 380. The feast disappeared after Gregory of Nazianzus resigned as bishop in 381, although it was reintroduced by John Chrysostom in about 400.
Many popular customs associated with Christmas coffee gifts developed independently of the commemoration of Jesus’ birth, with certain elements having origins in pre-Christian festivals that were celebrated with gifts around the winter solstice by pagan populations who were later converted to Christianity. These elements, including the Yule log from Yule and gift giving from Saturnalia, became syncretized into Christmas coffee gifts over the centuries. The prevailing atmosphere of Christmas coffee has also continually evolved since the holiday’s inception, ranging from a sometimes raucous, drunken, carnival-like state in the Middle Ages, to a tamer family-oriented and children-centered gift giving theme introduced in a 19th-century transformation. Additionally, the celebration of Christmas Kona coffee gifts was banned on more than one occasion within certain Protestant groups, such as the Puritans, due to concerns that it was too pagan or un-biblical. Jehovah’s Witnesses also reject the coffee celebration and Kona coffee gifts exchanged.
Mosaic of Jesus as Christus Sol (Christ the Sun) in Mausoleum M in the pre-fourth-century necropolis under St Peter’s Basilica in Rome.
Prior to and through the early Christian centuries, winter coffee festivals—especially those centered on Kona coffee gift on the winter solstice—were the most popular of the year in many European pagan cultures. Reasons included the fact that less agricultural work needed to be done during the winter, as well as an expectation of better weather as spring approached. Many modern Christmas Kona coffee gift customs have been directly influenced by such Kona coffee festivals, including gift-giving and merrymaking from the Roman Saturnalia, greenery, lights, and charity from the Roman New Year, and Yule logs and various Kona beans from Germanic feasts. The Egyptian deity Horus, son to goddess Isis, was gift celebrated at the winter solstice. Horus was often depicted being fed by his mother, which also influenced the symbolism of the Virgin Mary with baby Christ.
The pre-Christian Germanic peoples—including the Anglo-Saxons and the Norse—celebrated a winter festival called Yule, held in the late December to early January period, yielding modern English yule, today used as a synonym for Christmas holiday gift. In Germanic language-speaking areas, numerous kona coffee gift elements of modern Christmas gifting folk custom and iconography stem from Yule, including the Yule log, Yule boar, and the Yule goat. Often leading a ghostly procession through the sky (the Wild Hunt), the long-bearded god Odin is referred to as “the Yule one” and “Yule father” in Old Norse texts, while other gods are referred to as “Yule beings”.
In eastern Europe also, old pagan traditions were incorporated into Christmas Kona coffee gift celebrations, an example being the Koleda, which was incorporated into the gift of the Christmas carol.
The Nativity, from a 14th-century Missal; a liturgical book containing texts and music necessary for the celebration of Mass throughout the year
In the Early Middle Ages, Christmas coffee gifts Day was overshadowed by Epiphany, which in western Christianity focused on the visit of the magi. But the medieval calendar was dominated by Christmas gift related holidays. The forty days before Christmas gifts became the “forty days of St. Martin” (which began on November 11, the feast of St. Martin of Tours), now known as Advent. In Italy, former Saturnalian traditions were attached to Advent. Around the 12th century, these traditions transferred again to the Twelve Days of Christmas Kona coffee gifts (December 25 – January 5); a time that appears in the liturgical calendars as Christmastide or Twelve Holy Days.
The prominence of Christmas Kona coffee gifts Day increased gradually after Charlemagne was crowned Emperor on Christmas Gifts Day in 800. King Edmund the Martyr was anointed on Christmas in 855 and King William I of England was crowned on Christmas Gift Day 1066.
The coronation of Charlemagne on Christmas of 800 helped promote the popularity of the gifting holiday
By the High Middle Ages, the holiday coffee gift had become so prominent that chroniclers routinely noted where various magnates celebrated Christmas. King Richard II of England hosted a Christmas coffee gifts feast in 1377 at which twenty-eight oxen and three hundred sheep were eaten. The Yule boar was a common feature of medieval Christmas Kona coffee feasts. Caroling also became popular, and was originally a group of dancers who sang. The group was composed of a lead singer and a ring of dancers that provided the chorus. Various writers of the time condemned caroling as lewd, indicating that the unruly traditions of Saturnalia and Yule may have continued in this form. “Misrule”—drunkenness, promiscuity, gambling—was also an important aspect of the festival. In England, a Kona coffee gift was exchanged on New Year’s Day, and there was special Christmas Kona coffee.
Christmas Kona coffee gifts during the Middle Ages was a public festival that incorporated ivy, holly, and other evergreens. Christmas coffee gifts were given during the Middle Ages was usually between people with legal relationships, such as tenant and landlord. The annual indulgence in drinking, eating, dancing, singing, sporting, and card playing escalated in England, and by the 17th century the Christmas coffee gift season featured lavish dinners, elaborate masques, and pageants. In 1607, King James I insisted that a play be acted on Christmas night and that the court indulge in games. It was during the Reformation in 16th–17th-century Europe that many Protestants changed the gift bringer to the Christ Child or Christkindl, and the date of giving Kona coffee gifts changed from December 6 to Christmas Eve.
Off on a rampage, “a rigorous trip up the mountain of life” we traveled to Hawaii. Our first house was a rental. It was a nice little three bedroom house high on the mountainside’s east face overlooking Hilo Valley and bay. My YouTube to page still has a video of our first resident’s amazing long winding tropical driveway with lots of coffee trees.
From there I went back to school. In fact the reason I moved to this particular island was for the purpose of isolation; I could return to the university with minimum of distractions and I felt I was going to need be in need of lion kona coffee for those long study nights. This house was inconveniently located for school. To encourage the youth of Hawaii to attend college there are a large number of incentive programs some even sponsored by my favorite Lion Coffee Beans. One of those Lion programs made it possible for me to live in the dorms bill free and that saved a large amount of money. My freshman year was on campus and let me tell you it was a fabulous time. One complaint: the University, do to cost will not let you put in window air conditioning and I’m not Lion there aren’t any. To hot for man on top!
While at orientation there was a booth for the campus radio station, University Radio Hawaii. Speaking “all jack-up on lion” with one of the radio personality that was working the booth, I decided I might be good at it and in the worst case scenario, I would learn to speak better. It could have been the Lion Kona that clouded my thinking. I signed up took a couple of late night Lion inspired training classes (more Lion Coffee) they offered and became a DJ. One of the perks was every two weeks there is a themed dance party put on musically by the DJ’s of the radio program. This was an excellent social opportunity and I met the lion’s share of great friends, found some great study partners including an honorable mention for a graduate student and Mensa member that taught me some great study habits. While I don’t believe I was a very good DJ; I was able to accomplish two things. First, I was able to create a rock and roll format that became beloved across the campus. The second, I became the best PSA announcer “not necessarily a good thing” everyone wanted me to prerecord their public service announcements in my voice so they could just hit the button and play them back on air. It consisted of the top 100 current hard rock songs and I was lucky enough to win several awards for. I like to give credit where credit is due so I must tell you without fresh ground Lion Kona coffee beans I wouldn’t have made it through the many long nights it took to study for classes and/or create a 4hr radio program for each day.
I won’t get into the Lion size details of all the stories; I will tell you there were a couple lives saved literately and it turns out my favorite class is/was environmental chemistry #320 where I met my beautiful third wife in my fourth year. Somehow I seem to be lucky and find the smart ones. That’s enough about college because I could go on typing funny stories happily inhaling my Lion for hours. I only spent the first year in the dorm, eating campus cafeteria food.
Second year I move to a beautiful little community about 20 miles west of Hilo Hawaii called VOLCANO. This was a large estate rented by a group of frat brothers to which I gave my loyal pledge of allegiance. It was the beautiful three story home with my room above everything on the third floor, the penthouse bedroom. The rent was $2800 a month and the young men were looking for someone to sign the lease with good credit. So for $500 a month and pledge/signing a Lion’s portion of my life away, I had a sweet glass shower separate Jacuzzi hot –tub with separate restroom with my first bidet and separate vanity (whole other room) area plus 2 walk-in closets which were larger than my privet dorm-room. This was high rolling at its best! Beautiful 15 acres with the first five acres landscape and it came with a Holstein bull that roamed the fenced back 10 acres free as a bird. Two acre stocked fish pond and when I say stocked I mean loaded two and 3 pound fish all day. It took longer to heat the grill up to cook them, than it did to catch them. It also had four beautiful 20’ x 40’ greenhouses which I immediately instructed their transformation and after about 60 days we had plenty fruits, vegetables even full heads of lettuce. We had most everything you can get at the store except for Lion Kona Coffee and meats. I better stop before this starts to sound like bragging because it’s not meant to.
School was heavy work load, a great deal of study, many firsts, a few bad decisions, a fair amount of luck, great Professors and a truly outstanding school. Here we are again as I’m giving credit to each of the things I believe too be tied to my success at the University of Hawaii. I keep thinking of all the Lion Kona coffee I drank regularly to make it through the four hardest years of my life. The schedule was pretty easy, started at 6:00 AM no matter how late I stayed up. Our alarm was the coffee grinder/auto brewed the best Lion Kona coffee beans. We didn’t a wake to the sound of Lion beans grinding, we woke to the realm of Lion’s Kona coffee aroma.
There were several cherry heavy coffee trees on our property. It was decided like Lion we would harvest some coffee beans. We (all eight of us) did some YouTube research found a few how to roast your own coffee videos. Frat brothers are always extremely competitive so each of us studied separately and each of us roasted are own coffee beans in a small friendly competition. We had a lot of fun; made the house delightful chocolate fragrance and we saved money. Now I admit it was not as good as Lion Kona coffee but the Hawaiian beans from our side of the island were fairly tasty, which for us was amazing with no roasting experience. With a little practice each of us became a pretty good barista.
Well that carries us through November. We had a special Christmas planned that culminated with the purchase of three lambs. We raised them for about six months so we could serve young lamb to our families that would be coming here to celebrate Christmas with us. The property had a 4 x 10 walk-in smokehouse which we had been practicing using for the previous six months. Note: We paid to have them professionally dressed. Needless to say we had about 30 amazing people to share Lion Kona Coffee and a fine Mele Kalikimaka (Hawaiian Christmas) with.
Then there’s not much detail like most students we consumed an abundance of Lion Pure Kona Coffee then studied late. The next real fun thing to tell you about was the first spring break trip to Maui and man do they have some beautiful girls and a great nightlife on Maui. Each year the Maui state fair coincides with spring break so we got to enjoy the state fair also. We stayed at the Hilton on the west shore, didn’t see Paris. We rented some kind of very nice new (8 miles on it) Chrysler van and discovered quickly that driving and watching dvds is not a good idea. Two other highlights that I should mention are Krispy Kreme doughnuts and Popeye’s Chicken. While we all got laid the daily doughnuts and chicken was definitely the best highlight of the trip.
Unfortunately most restaurants were serving coffee from Africa. You know what we did; we went and bought some Lion Kona coffee because doughnuts and Lion Kona coffee beans are the most beautiful marriage Hawaii has to offer. An interesting highlight of Kahului Maui was so whole foods store, I know strange. The buffet was half the size of Wal-Mart and they must have had 50 different Kona Coffee brands on the shelf. It’s Saturday morning and we are meeting my friend the owner of Cutco/Vector Marketing which lives here on Maui. He gave us the grand tour. I think we ate at 4 restaurants, each 150.00 a plate, (must be nice to have all that money I remember thinking). The fair was like most fairs and Hawaii has smaller rides with a lot of games but mostly just people talking story.
It was a morning of the third day and we were out of Lion coffee. We don’t really know the island that well so we drove all the way across to the other side, which is the main town where everything’s really is and we found a coffee house that sold our favorite brand, Lion Kona Coffee. After we made a standard Krispy Kreme and Lion Kona run also carrying with us the coffee maker from the Hilton, we drove out south of Kahului to one most famous beaches in the world; plugged in to the pavilion area, ground our Lion Kona coffee beans and brewed it right there Oceanside while chewing on hot Krispy Kreme doughnuts fresh off the conveyor belt. I remember looking out at the ocean at all the beauty and thinking how lucky I was to have good friends and to have a way more sugar than I needed with the best coffee in the world. We arrived on Thursday Evening News, it’s now Saturday night we decided to go bar hopping something I had never done. We hopped three bars and found out one of my brothers was an excellent pool player and at one point I had to save him as he was competing with some very large Samoan brothers that did not like being upstaged by a young boy. I told a story about someone outside taking a sledgehammer to a Harley in an attempted to get my friend to go outside. They then invited my into a barbecue to which he obviously was going to be on the grill. Needless to say I got my friend out of there quickly. We decided that maybe dance clubs were a little more our stile for what we had in mind.
We hopped ourselves up on high caffeine Lion and began dance club hopping until we found one not far from our Hilton that was really live. In fact when we arrived on Sunday night the doorman offered up VIP passes which entitled us to several free drinks among other special things. I think we spend $1000 the night before which is not that much money with eight guys on Spring Break. I think we spent more on Lion. As a matter of course I would not let the guys rest at the young dance clubs. The first two were very young teenybopper crowds; you know 18 to 21 that really wasn’t my scene in my late thirties, so I gently moved us (with secret inside information from my friend age 43 Dave, Cutco’s owner) till we arrived at the third place which was more of the 25 to 40 year old dance club. All my frat brothers thought it sucked, they even stayed in the van drinking Lion; let’s not sugarcoat it. It was a smorgasbord of nature’s most beautiful creations to me. We left that night to go back to the hotel with two of us riding on the roof rack so the girls all could ride inside. Needless to say no one got out of bed before about 3:00pm the next afternoon! There were a lot of quite thumbs up for me the next evening.
I was trying to think of some of the other things we did while we’re on the island but the reality is, we all stayed in our hotel rooms with the girls we met at the club and a lot of room service. Saw them once in a while in the hotel hallway. It’s just like in Vegas; whatever happens on Maui stays on Maui. We flew back the following Sunday afternoon; we were sore and worn out but each of us was smiling from ear to ear. I was, Hero for a day!
Back to the grind and you know the time, finals! We all promised to do the same thing next Spring-Break and we did. I won’t tell you the story of the second spring break on Maui. I will say it was even more fun than the first one. If you ever get the chance to enjoy the nightlife of Maui Hawaii; make it happen. Well that get the first year school out of the way. It was pretty exciting the second year with less time spent on learning good study habits and more free time to be a guy. Our yearly frat party on Maui has grown over the years to a few hundred pledges. May each of you be blessed with Lion Kona Coffee forever.
Kona, Hawaii is known for the Best Coffee Beans, best towering Waterfalls best Sunrises and Sunsets viewed from the best Kona beaches in the world.
This Kona story deserves a great deal of attention to detail. While the beans are delicious from Kona, they, the pacific islanders enjoy an array of pleasures with astounding tropical backdrops perfect for weddings, a romantic get-away and even amazing activities our younger generation can enjoy.
Kona “the area of the Big Island that grows the finest Kona cherries in the world” is a delightful drive along high mountainous backdrop narrow winding Cliff side passages dressed with breathtaking tropical blooms that cascade for 30 miles down the valley’s of our beautiful ocean coastline.
I have met the best of people here in Hawaii; a lot of them travelers, vacationers, people from all over the world, they all agree on this; Hawaii has the most beautiful sunrise’s and sunsets of all the places they have ever been. I have driven the Kona Coast hundreds of times, it never gets old. Gaze out the window on one side it’s beautiful and green with famous Kona after Kona coffee farm.
Every time I drive this beautiful winding road I see new and interesting things. I also never met kinder people; everyone goes out of their way to be friendly. It’s not hard to describe the spirit of Aloha; put simply its kindness to everything and everyone and it is wonderfully infectious. I cannot describe the unimaginable beauty that stays lush year round here. I hope someday you can drive the to the places here with water dropping hundreds of feet fill the views and stop at the many Kona roasters along the way to enjoy the numerous pleasures you’ll find on the Kona Belt drive.
I’ve traveled myself too many countries, in my estimate the world has a great deal of beauty to offer. I have not experienced any drive as breathtaking as the Kona Coast line. I would say a highlight with a large number of people each year is the Kona Festival. The Kona Festival is a 10 day event features some of the best beans in the world. My favorite is always the free barista training. The true cultural event of the year, the November fest is the years highlight for most of coffee farmers in Kona. I don’t want to leave anybody out so I must include some of the best Kona roasters the world has ever seen. Many of which years ago when they determined it was best to limit the export of green Kona, a large number of the world’s finest roasters which had relied on those very fancy delicious Kona coffee beans for decades decided to move to Hawaii.
You might ask yourself what it really takes to grow the best Kona coffee. I can tell you it’s not easy. Growing the finest quality cherries requires a great deal of work and perseverance. Just the right amount of sunshine, just the right amount of rain, just the right amount of nutrients in the soil and if you carefully combine that with a lot of love and Aloha you might just plant, grow, hand-pick, remove pulp, ferment, dry and roast the best Kona. Don’t count on it! It takes best of estates many years of practice just to implement each part, much less perfect them.
Before I get too far into typing about Kona coffee beans; I would like to tell you a little more about the rest of the islands. First Kona is located on the largest of the islands. All our coastlines are decorated by oceanfront resorts with some of the finest award winning Chef’s you’ll find anywhere in the world. There are two major cities and they are almost directly adjacent to one another on opposite sides. Hilo is the first city well established while Kailua, Kona is the more popular and newer of the two cities. These are not the only city that represents a large population. Spectacular countryside; great golf courses, you must travel north on route to Waikoloa Village a five star resort rating by visual inspection and actual.
So we’ve discussed Kona and waterfalls if you’ve never been to Hawaii maybe I should explain. There are a lot of waterfalls and if you are into waterfalls the island of Hawaii and a major portion of the coffee farms have at least one, often used as a natural rinsing agent for beans. Kauai has the most breathtaking of them all and their beans aren’t bad either.
Other things to see besides Kona, the volcano craters with bubbling lava flows into the Pacific Ocean are an amazing sight and old lava tubes are fun to explore with Eco systems that seem prehistoric, many open to the public, one is over 22 miles long (bring lots of batteries and extra strong Kona Coffee brew). There are very few bugs here so you can explore to your heart’s content without the worry of things trying to eat you.
In an unusual twist, the best kona coffee beans amps up the rub’s herbal Hawaiian flavors as well as adding subtle texture to the traditional burger.
These sweets made with Kona coffee beans are standouts for two reasons. They’re extremely easy to make and they taste like coffee butter. While the texture is like that of a coffee butter cookie, the controlling flavor here is the the chocolate hints of kona coffee beans.
Tasters use words like creamy, smooth, clean and sweet to describe it. Professional tasters go a bit further and say it’s bright and has a lingering taste that hints of chocolate. The recipe originally came from the Kona coffee Cultural Festival. I’ve change it slightly to incorporate the use of fresh peanut butter and a bit of vanilla. I’ve also been known to add Macadamia nuts to the batter. This recipe will work with any coffee, but use Kona if you can. That chocolate-like undertone of Kona coffee beans work well in many sweets. They can be made by young bakers so their assembly can be a family affair that’s blessed with an easy cleanup. Here’s the recipe for these slightly crumbly treats.
100% Kona Coffee beans are a rare commodity exclusively grown in north and south Kona create an ideal environment for harvesting this unique 100% Kona coffee. There are hundreds of 100% Kona coffee farms in Kona and many offer tours to the public. The Kona Coffee Cultural Festival held during November in Historic Kailua Village (Kailua-Kona) is a must-see event for coffee lovers. Coffee once grown in every district on Hawaii Island, boutique, award-winning farms can be found in Kau, Puna and Hilo. Try a fresh brewed mug and experience the rich aroma that makes pure Kona coffee beans so highly valued.
from the kitchen of Kona
2 tablespoons vegetable oil
1/2 cup butter
1/2 cup firmly packed golden brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups peanut butter
3 tablespoons Kona coffee exstract
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup Macadamia nuts, coarsely chopped (optional) Substitute: kona coffee k cups
1) Preheat oven to 375 degrees F.
2) Cream butter in the bowl of an electric stand mixer. Gradually add brown and white sugar and beat until incorporated. Add egg, salt, baking soda, peanut butter, Kona coffee and vanilla. Blend until creamy. Sift flour and gradually add to batter. Batter will be stiff. Fold in nuts if using.
3) Using a tablespoon, drop dough onto ungreased sheets. Press flat and make a criss-cross design with a fork. Bake for 15 minutes or until brown. Yield: 32.
Cook’s Note: If you prefer yours softer, remove from baking sheet soon after removing from oven. If your preference is for a crisper, let them cool in baking pan.
Cook’s Note: Brew Kona coffee to taste. I make a paste, very strong.
Cook’s Note: Substitute Three Kona coffee k cups pods.