planting seeds.: day one hundred & twenty

January 3, 2013

day one hundred & twenty

On a sunny Sunday morning we made our way down to a neighboring coffee farm, Makahiki Farms, to roast some coffee with the owner and master roaster. Eric and I have seen many roasters here in Kona, but the roast room at Makahiki Farms really ups the bar. Everything is perfectly organized and the room is kept immaculately clean. We joked that we should have put on lab coats before we walked in!

This farm has quickly become a favorite of ours because the owners grow, harvest, process, and roast their coffee themselves. We are also fascinated with the different technology that they incorporate on their farm including an iPhone controlled irrigation system and an iPad app that assists in creating consistent roast profiles.

Already having shadowed a few batches done by the owner, Eric got behind the wheel of the roaster. After measuring and pouring the green beans into the hopper, the roast was on. As the beans turned, Eric carefully monitored the temperature and time making the proper adjustments to the gas and air flow all while closely listening for the sound of the 'first crack'. Using a blend of craftsmanship and technology he was able to successfully roast three individual batches of coffee without burning the place down!

It turns out, he's kind of a natural and may have found his calling.

With roasting now under our belts, we're proud to say that in the past four months we have done every step in the process of getting coffee from seed to cup!