Monday, October 17, 2011
Website troubles.......email me @ konalisacoffee@yahoo.com if you need me.
Our website appears to be having troubles. It has been reported to the server but if you need anything please email me at konalisacoffee@yahoo.com. I will post here when all s up and ready again.
Wednesday, October 12, 2011
Interested?
If you have the passion for coffee that we do, take a look at our listing
http://www.hawaiilife.com/articles/2011/10/kona-lisa-coffee-farm
Friday, April 15, 2011
Recent scarcity of 100% Kona coffee
Yesterday I received an email from a larger Kona coffee company here on the island asking to buy some of our green coffee, especially peaberry or extra fancy. We have green coffee available but we are saving it for our many fine customers. As you know the coffee you receive from Kona Lisa has peaberry in it along with every bean we have picked on our farm last season. Some farms will shake out the peaberry and extra fancy and sell it.
Our goal to to service our customers with the best Estate grown coffee possible. Our supply of beans has been short this season but we tried to prepare for this. We only sold to our current customers this season not trying to add new as we knew something had to give. We are also roasting in smaller batches and only when orders are received. Plus we are making sure we save coffee for our coffee club members. This all takes a bit more care and time but is truly worth it because we value our business and especially our customers.
So far this production year looks to be a plentiful season. We will be busy harvesting in the fall and preparing those rich ripe cherries to be the special coffee we always serve because we want to remain the small boutique coffee plantation you've always expected. Thanks, or more appropriately mahalo, to everyone for helping make Kona Lisa Coffee what she is.
Our goal to to service our customers with the best Estate grown coffee possible. Our supply of beans has been short this season but we tried to prepare for this. We only sold to our current customers this season not trying to add new as we knew something had to give. We are also roasting in smaller batches and only when orders are received. Plus we are making sure we save coffee for our coffee club members. This all takes a bit more care and time but is truly worth it because we value our business and especially our customers.
So far this production year looks to be a plentiful season. We will be busy harvesting in the fall and preparing those rich ripe cherries to be the special coffee we always serve because we want to remain the small boutique coffee plantation you've always expected. Thanks, or more appropriately mahalo, to everyone for helping make Kona Lisa Coffee what she is.
Wednesday, April 13, 2011
Updates and inventory status
SPRING UPDATES or what’s going on lately at your favorite gourmet coffee farm.
Plus ADVANCE NOTICE of delayed shipping dates and low inventory
The rains have been falling and our coffee trees are healthy and full of maturing green coffee cherry. We are happy to herald in this good news as we predict this years crop will be our best yet both in amount and flavors. Ron has finished selectively pruning all of our trees and is now on a round of what we call ‘suckering’. I always wondered why it’s called suckering and the best explanation I can give is that Ron will now persuade the trees to only produce the best and strongest branches to bear coffee beans by pulling off weak sprouts and steering the best ones to grow vertically and strong. (He’s good at this you know).
That is the good news. Sorely, last years crop was not as abundant due mostly to the drought. Yes, you may have heard of new pests recently introduced to this island but we are getting them well under control by using green gardening methods. Quick attention and sanitary gardening procedures helped us manage them.
Consequently, we are out of stock of a few of our coffee items. Our goal is to continue to provide the coffees to you our customers but we could run out of Kona Lisa’s beans before next years crop is ready.
To give the best service we know please be advised of these dates and inventory schedules.
1. No shipping from May 16 thru July 4th. Shipping will resume on July 5th. This means you will definitely receive your coffee if you order it by May 16, 2011. (Except coffee club members. See #3)
2. We foresee this years coffee crop lasting well into August and maybe September but blossoming was late this year and we predict that our first pick will not be until October. We may need to take back orders at this time. We will notify you if and when this happens.
3. Rest assured all coffee club members will continue to receive their coffees monthly. We plan for this and that’s why you joined.
Feel free to contact us at anytime with your questions.
Konalisacoffee@yahoo.com
Store@konalisacoffee.com
808-328-9941
Mahalo nui loa &
A hui hou,
Mary & Ron Lake
Kona Lisa Coffee
Plus ADVANCE NOTICE of delayed shipping dates and low inventory
The rains have been falling and our coffee trees are healthy and full of maturing green coffee cherry. We are happy to herald in this good news as we predict this years crop will be our best yet both in amount and flavors. Ron has finished selectively pruning all of our trees and is now on a round of what we call ‘suckering’. I always wondered why it’s called suckering and the best explanation I can give is that Ron will now persuade the trees to only produce the best and strongest branches to bear coffee beans by pulling off weak sprouts and steering the best ones to grow vertically and strong. (He’s good at this you know).
That is the good news. Sorely, last years crop was not as abundant due mostly to the drought. Yes, you may have heard of new pests recently introduced to this island but we are getting them well under control by using green gardening methods. Quick attention and sanitary gardening procedures helped us manage them.
Consequently, we are out of stock of a few of our coffee items. Our goal is to continue to provide the coffees to you our customers but we could run out of Kona Lisa’s beans before next years crop is ready.
To give the best service we know please be advised of these dates and inventory schedules.
1. No shipping from May 16 thru July 4th. Shipping will resume on July 5th. This means you will definitely receive your coffee if you order it by May 16, 2011. (Except coffee club members. See #3)
2. We foresee this years coffee crop lasting well into August and maybe September but blossoming was late this year and we predict that our first pick will not be until October. We may need to take back orders at this time. We will notify you if and when this happens.
3. Rest assured all coffee club members will continue to receive their coffees monthly. We plan for this and that’s why you joined.
Feel free to contact us at anytime with your questions.
Konalisacoffee@yahoo.com
Store@konalisacoffee.com
808-328-9941
Mahalo nui loa &
A hui hou,
Mary & Ron Lake
Kona Lisa Coffee
Monday, February 28, 2011
Saturday, January 1, 2011
Everyone wants to know "how to make the BEST cup of coffee".
Now since you have discovered the BEST coffee you want to know how to make the best cup of coffee there is. We will then call it Kona Lisa Coffee nirvana. You will, no doubt, believe that we have 7 coffee makers in our little coffee shack. We do use the drip coffee makers on Saturday mornings to brew the coffee into pump pots to take to the market. We sell many cups of coffee there and also give out many taste samples with excellent feedback from our customers. I'll always suggest a drip coffee maker for large jobs, that is, as long as you are using a good 100% Kona coffee. It still will not be bitter and your large gathering will appreciate that you care to serve a good cup of joe.
The next step is to enhance that cup of coffee for your own and your friends taste pleasures. Many of our customers use a French Press and I have two or those. A small one just for myself and a larger one that will serve up to 4 tourists. I'll make that for you when you do a coffee tour of the farm. I also find that I can brew myself a quick cup of coffee with my large cone shaped Randwyck (Melita type), set on top of my large 16 oz ceramic coffee cup. Using melita probably #4 brown filters I measure 16oz of fresh water into my measuring cup and microwave for about 2.5 mins. Whatever way you can get the temp to about 200 degrees. Pour it over a slightly wet filter and wa la a tasty rich morning brew.
My newest favorite is an AeroPress by Aerobie. You can have an espresso, a latte, or as I like it, a Americano cup of coffee in about 20 seconds after I heat the water to only about 175. - http://www.smarthome.com/91320/Aerobie-Inc-80R08-AeroPress-Coffee-and-Espresso-Maker/p.aspx
This link - http://tinyurl.com/2acwdes
demonstrates a neat way to brew with a Chemex brewer. I don't happen to have this one as it's made of glass and in my small kitchen, if I had one it would only be a matter of time.
A neighbor brews his coffee with a Technivor. This machine is pricey. Coffee tastes great but I like the simpler, faster, tastier methods. The Technivor is described as the only drip type brewer to heat the water to the correct brewing temp. To me grinding the coffee just before brewing lets the flavor escape into my cup instead of into the air, ruling out the newer Keuring K-cup method.
I'm sure I have only touched on a limited number of ways to brew that great cup of java. I've shared my favorites now I'd like to hear from you.
The next step is to enhance that cup of coffee for your own and your friends taste pleasures. Many of our customers use a French Press and I have two or those. A small one just for myself and a larger one that will serve up to 4 tourists. I'll make that for you when you do a coffee tour of the farm. I also find that I can brew myself a quick cup of coffee with my large cone shaped Randwyck (Melita type), set on top of my large 16 oz ceramic coffee cup. Using melita probably #4 brown filters I measure 16oz of fresh water into my measuring cup and microwave for about 2.5 mins. Whatever way you can get the temp to about 200 degrees. Pour it over a slightly wet filter and wa la a tasty rich morning brew.
My newest favorite is an AeroPress by Aerobie. You can have an espresso, a latte, or as I like it, a Americano cup of coffee in about 20 seconds after I heat the water to only about 175. - http://www.smarthome.com/91320/Aerobie-Inc-80R08-AeroPress-Coffee-and-Espresso-Maker/p.aspx
This link - http://tinyurl.com/2acwdes
demonstrates a neat way to brew with a Chemex brewer. I don't happen to have this one as it's made of glass and in my small kitchen, if I had one it would only be a matter of time.
A neighbor brews his coffee with a Technivor. This machine is pricey. Coffee tastes great but I like the simpler, faster, tastier methods. The Technivor is described as the only drip type brewer to heat the water to the correct brewing temp. To me grinding the coffee just before brewing lets the flavor escape into my cup instead of into the air, ruling out the newer Keuring K-cup method.
I'm sure I have only touched on a limited number of ways to brew that great cup of java. I've shared my favorites now I'd like to hear from you.
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