Shonny V has been working hard to produce some wicked coffee in Kona. Check out the website here.
I thought this was interesting on how coffee is made, straight from Shonny:
"Here is a quick and dirty breakdown of what goes into that primo cup-o-joe….. A coffee orchard requires three to fours years of maintenance before a significant crop can be harvested. Coffee trees typically bloom in the late winter to early spring, with harvesting occurring in the fall through late winter. Mature coffee beans form into clusters of red berries, referred to as “coffee cherry”. Harvesting is all done by hand- , often times on steep, rocky slopes- and can be quite demanding. Coffee cherry must be ‘pulped’ the day it is picked at a pulping mill to remove the outside layer from the beans. After pulping, these beans are referred to as parchment and are then washed and dried in the sun for 5 to 7 days. After 30 days of ‘rest’ in the parchment stage the coffee is milled and the parchment skin is removed. The coffee beans are then in the ‘green bean’ stage and ready for roasting. The roasting process is carefully monitored to ensure the highest quality cup of Kona coffee."
All right now, drink up!