Blog - 100% Kona

Ironman Championships: The Whole World Comes To Kona This year we are thrilled to welcome back the athlete...

Welcome to the fourth installment of Kona Coffee & Tea’s Tips & Tricks, where we bring you up-to-date coffee education and information so YOU can become a coffee expert in the comfort of your own home. Our Next Topic is: The French Press. When it comes to brewing great coffee, consistency is the most important factor. Once you get the ratios, and techniques down, you want to be able to recreate that experience over and over again. The simplicity of the French-press makes that possible for even the most novice brewer. Learn more, here.

Here in Hawai’i there is a culture of slowing down and doing things right. This often means doing it by hand, even if things take longer. It’s about the joy of the process. At Kona Coffee & Tea, we have full control of every single step of the process. It takes us awhile to do every step ourselves to create our 100% Kona coffee, but we believe its worth it.When creating coffee there are a handful of intricate steps along the way. One that often gets overlooked is the process of Milling coffee. Join us as we peer into our Kona coffee mill here on the island of Hawai’i.

What can we say about these dear ‘ole dads of Kona Coffee & Tea? They’re the best! And although our dad’s can’t be beat, we’re almost positive you’ve got a couple special father figures in your life, too. The best dads deserve the best coffee as a gift. We’ve got you covered, as long as you order soon at konacoffeeandtea.com.

Meet Kapeka Alcain. Kapeka joins “Team Kona Coffee & Tea,” alongside local Ironman Championship competitors Skye Ombac and Brandon Mailhot. Nothing short of a true Hawaiian cowgirl, Kapeka and her family are upholding the generations-old Paniolo tradition in the finest manner. Read more about her full-ride scholarship for Rodeo competition in Nebraska and what you can do to help her achieve her dreams.

True, its our coffee at Kona Coffee & Tea that wins the awards…But we’re more than coffee. In our quarter century of farming in our local community here on the island of Hawai’i, we’ve made friends with other farmers, makers, bakers, and creators. We work with our local partners closely and have built a complete line of Hawaiian made products from the best ingredients…grown by the best humans we can find.At Kona Coffee & Tea we offer everything from handmade soaps, to candles, to body scrubs. We sell out of our Granola regularly and our Kona Coffee & Tea Macadamia Nuts are said to be some of the best in Hawaii.

Welcome to the third installment of Kona Coffee & Tea’s Tips & Tricks, where we bring you up-to-date coffee education and information so YOU can become a coffee expert in the comfort of your own home. Our Next Topic is: Water. How does the quality of water affect the taste of your coffee? What kind of water is best? Does it matter what kind of water you use to brew your coffee? Find out here.

One question we get quite often at Kona Coffee & Tea is how to find the best coffee for your taste. Naturally, we prefer 100% Kona. We take a look at how to find the right Kona coffee for your preference. In this article we’ll go over roast level, flavor profiles, brewing methods, and we’ll even talk about freshness of your coffee.

The Merrie Monarch Festival, celebrating its 60th year, is a non-profit organization that honors the legacy of King David Kalākaua, who inspired the perpetuation of our traditions, native language and arts. The week-long festival features an internationally acclaimed hula competition, an invitational Hawaiian arts fair, hula shows, and a grand parade through Hilo town. There are only so many words that can describe the beauty and energy of the Festival. We decided it was best to let some photographs do the talking.

At Kona Coffee & Tea, we are farmers, first and foremost. Our farm, and the water and soil from which it grows, are the backbone of our company and the health of this land is the legacy we leave as we grow older. With our new Agroforestry projects, our hope is to foster a solid and sustainable foundation of rich soil full of diverse microbial activity, which nourishes a vast array of plants arounds our coffee, and in the future, we’ll be able to share our entire agroforest harvest—from coffee to cacao, olena to ulu—with our community.

Our Kona Snow Honey is back, just in time for Easter. In this blog we dive into the complex and mutually beneficial relationship between the thousands of honeybees we care for, and the health and development of our plants on the farm. Its a beautiful synergy, and our Kona Snow Honey is one of the sweetest benefits we receive from this relationship.

Welcome to the second installment of Kona Coffee & Tea’s Tips & Tricks, where we bring you up-to-date coffee education and information so YOU can become a coffee expert in the comfort of your own home. Our Next Topic is: Grinding your coffee.