Rural Alaska Real Estate

June 17, 2008 5:08 AM | Alaskan Photo Tours

rural alaska real estate

Bed and breakfast at the Kona Coffee

Although most people do not associate with coffee farms Hawaii, is the only state in the Union has the climate and soil where the coffee plants can thrive. Rich, volcanic soil slightly acid, with sunny mornings, cloudy afternoons with more than 60 inches rain during the summer months offer the perfect environment for growing coffee cousin.

There are many traditional Hawaiian coffee grown on the islands of Hawaii, but this trip, I decided to visit the Big Island of Hawaii to visit the agricultural region where Kona coffee is grown.

To experience the true "aloha" Hawaii's husband Shaun and I decided to sleep in two very distinctive Bed & Breakfast located in the Kona coffee belt instead of the typical holiday hotel where Most tourists wounded palm go.

Roger Diltz, owner of Aloha Farm Bed & Breakfast above A Place of Refuge B & B, gave us instructions crucial to find his house (elevation 800 feet) of Kealakekua Bay and Puuhonua O Honaunau National Park (City of Refuge). When trying to find anywhere in this region, it is prudent to drive during the day as the roads are not well marked and traffic signals not easily detectable during the days are almost invisible at night.

Before our arrival in this eco-tourism B & B, Roger, to fishing for the catch of the day, left his dog Koa and a note on the door to greet us. Disarm first, this Rottweiler lab mix became our partner for a morning stroll of the grounds before breakfast at 7:30 am

We believe that an alarm may be necessary. But as daylight broke, the sounds of the jungle "began as individual and twitter 20 minutes the birds had orchestrated their calls in a crescendo of Full Blown tweets, squawks and whistles.

The aroma Kona coffee floating through the house as Roger prepared a full breakfast of rib-sticking with coconut syrup on hotcakes jaboticaba. The view during breakfast from lanai (covered terrace) was just like I imagined, an exotic rainforest flora backdrop for an indigo ocean as far as a person could see.

The Aloha farms evenings were great fun. We were invaded by hordes of nocturnal geckos as they arrived with all his strength to stick to the walls like gum a shoe. These timid chartreuse lizards kept the mosquitoes at bay like the citronella plant pot. In the distance, echoing hit five avocados pounds falling from a tree branch over loaded normally would Koa to investigate in case it could be a wild pig.

However, each morning had no plans to tour the normal diet snorkel, kayak or swim with dolphins, hiking. Instead, he tried to tediously a map of hidden properties, located in this region that is only two to three miles wide, twenty miles long and extends along the southwest coast of the Big Island of Hawaii. We wanted to know how Kona coffee is grown, picked, pulped, fermented, dried, ground (hull) and toast. (Not realized there were so many processes to get that cup will open your eyes every morning, now do you?)

Our itinerary took us first to Langenstein administrator Darcee farms where Luke joined us for a traditional excavation.

When we walked in the roasting room, Darcee had placed three porcelain cups starkly alone with a mug of coffee in a corner table, no cream or sugar in sight. Shaun, an instant coffee drinker, frowned, I was "How am I going to drink coffee without milk?" Look.

As Darcee served, he said, "Now take the cup and see the oil floating on top of the coffee. Notice the colors. The smell coffee. However, drinking coffee. "We drank this classic delicate, clean, fruity, floral cup of Kona coffee. I could see a sigh of relief Shaun." In fact, can take this coffee black, almost sweet and sugar, "said Shaun.

My second attempt had already been exposed, I wanted to get my Brit instant coffee consumption of a husband in the way of enjoying a good taster prepared. Its mild taste seemed to have won more.

Our journey led us Pele Plantations, overlooking Kealakekua Bay where Captain Cook discovered the Hawaiian Islands. Owners Gus and Cynthia Brockson dealing roasting and packaging orders online ready to ship.

Their Kona coffee farm is certified organic, which means that coffee is grown using methods and materials that have a low impact on the environment. These organic production systems replenish and maintain soil fertility, reduce the use of toxic and persistent pesticides and fertilizers, agriculture and biodiversity building.

According to Brocksons is not enough to have a certified organic coffee farm: "To Kona coffee call "organic", but must also be processed in a facility with equipment and procedures that are certified organic. We are proud to be one of the four processors on Kona have received this status. "

Rising Koa Road, visited plantations KOA, which is a altitude of 2500 meters on the slopes of the volcano in Hawaii, the Mauna Loa. Located in the small town of Captain Cook, this is the only farm where we were able to see Kona flowers and green and cherry red all in the same plant. The sweet aroma of the flower – affectionately known as "Kona Snow" – reminded me of your plant sister, Gardenia. During May, the flowers give way to green coffee beans, is a rare sight to see red cherry in the lower elevations this time of year.

KOA Plantations has a wet mill facility state of the art of Colombia, a dry mill in Brazil and its entire parchment / green bean is the temperature and humidity.

In the roasting room, we saw the beans are roasted in a roaster large commercial. The temperature and time were monitored carefully to avoid burning the beans. "The most important thing is to listen to the first crack," said tour guide John Langenstein. After about 15 minutes, coffee beans, literally, "pop" in its expansion. This first "crack" means the roast first, often lightly roasted coffee known as American Roast. The second "crack" is a much darker roasted coffee.

Tired and hungry, we headed down the road from Old Tobacco Road, which is an old farm road and rough as to suggest that a vehicle driving all four wheels may be necessary. Miles is a long journey to our next digs through coffee and macadamia orchards. We arrived at the luxurious Aloha Guest House owned and operated by Johann Garriss Greg Timmerman and resident artist, with Lino Laure.

The grounds at the Aloha Guest House were impeccably maintained by a state where tropical vines and leaves grow at a rapid pace! flowers and fruits grow in the alien volcanic rock.

We are greeted by Lino and Mango dog, which, as it turned out, liked to scratch the back – all morning – in a chair outside the private entrance hall to create a commotion. (She became our alarm clock on the site.)

Aloha Guest House – situated 1500 meters above the Kona coast, where the climate is tempered by the cool ocean breeze – offers services such as a spa with jacuzzi seven people, HDTV, WI-FI connection, a shared kitchen and evaluation 24-hour coffee and tea bar serving freshly brewed coffee 100% Kona Peaberry – your own brand by Kena grown and roasted coffee farms.

Breakfast, prepared by Johann, was generally a simplistic version of haute cuisine and poured into a large dining table with elegant tableware, including exotic flowers.

Throughout the B & B Lino Laure paintings are exhibited. Lino talent apparent natural, paint the wonders of the Hawaiian Islands, taking into account the smallest details that only an artist note.

However, during the day beckoned us to leave all this behind luxury to complete our eco-tour.

A trip to Greenwell Farms in Kealakekua, Hawaii, led us on a journey family history dating back to 1850 when Henry Nicholas Greenwell left England and first set foot on the fertile soil of rural Kona.

Together with his wife, Elizabeth Caroline, Henry spent the next forty years farming, ranching and perfecting his Kona Coffee, soon exporting it to Europe and the Americas.

Today, the estate is managed by the descendants of Henry and Elizabeth, and grows its own coffee on 150 hectares of the most productive land in the Kona District. Greenwell Farms offers walking tours of the coffee fields and processing plants that run continuously from 8 am to 4 pm Monday through Friday, Saturday, 8 am to 3 pm

A stone-throw away is the Kona Historical Society Living History Farm Tour. This seven-hectare farm was homesteaded in the 1900s by Japanese immigrants. The tour is an interpretation of the daily lives of coffee producers in the 20th century brought to life through the use of historic buildings artifacts, authentic landscapes, live animals, machinery work, production and gardens, orchards and fields.

David Bateman, owner of Heavenly Farms Hawaiian noted that the process is practically the same today: "Because not all cherry ripe at the same time, usually four to six harvests during picking season. Selectors manually pick the fruit that contains red cherry coffee beans. A good picker can pick 400 pounds of cherries in a day. Some collectors have chosen as much as 1200 pounds per day, all by hand, grain by grain. "The relationship between the level of cherry to produce a pound of coffee toasted seven to one.

Farms near Lehuula, Owner Bob Nelson prepares his team for baking cherry that needs to be pulped and dried. Also of owning a pulper, Bob – a transplant from Alaska – is one of only two units on the islands that dry coffee beans through a dehumidification process used to accelerate the drying process. Most farms – including Lehuula – still dry in the sun on the decks of large-sized grains a humidity level between 10 and 13 percent.

This four-acre coffee farm – located at 1400 meters on the west slope of Hualalai Mountain – currently supports over 4,000 coffee trees many of which are 90 or more years old and is said to offer exceptional tasting coffee can not be found in the most young trees. "The cherry is as good as it is ever going to be," said Bob Cherry picked on, reminds us that there is always a way of spoiling through the many steps needed to process the coffee.

Dr. Joe Alban explained that in his coffee farm that produces 35 percent more than in cherry other coffee plantations because of their single vineyard style coffee groves. It sells for $ 65 per pound, is the world of coffee plantations in a vertical first property and operated by Dr. Alban Joe and his wife Deepa.

Joe ® Kona coffee is U.S. trellis Patent 6,449,898 B1 for "Method and apparatus for Enlargement coffee bean production and has been recognized by the adaptation of fine wine culture techniques for the production of coffee. "The inspiration for adaptation of traditional practices wine to coffee came from the family vineyards, Alban Vineyards, an award-winning vineyard and winery located on the central coast of California, "said Joe.

Kona Joe Coffee Barista contest sponsor the first to be held in Kona this year's Festival Cultural Coffee, a 10-day festival which takes place in early November, when the Kona coffee crop is underway.

I came to Kona to see how coffee was grown and what an education I received. Anyone can go on this trip to see the operation of a coffee plantation, without a passport and travel without fear of a foreign country.

Every morning, I grab my freshly brewed cup of java, I have a deep respect for the process labor intensive it takes to produce and coffee farmers who work tirelessly to bring this product can not seem to do without it.

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