The Coffee Process-Farm to Cup Coffee

What is farm to cup coffee?  Here at Hog Heaven Coffee farm, we have over 700 coffee trees which are individually pruned, fertilized and maintained by hand.

It takes approximately three years for a keiki (baby) tree to fully grow and start producing cherry. First come the flowering (small fragrant white flowers), then green beans, then red beans, called cherry, ‘cause they look like the cherry fruit.  Once the cherries are picked,  they are processed using our wet mill. Our wet mill is a machine that pulps, separates out the bad cherry, removes some of the mucilage and washes the beans which are then put on racks to dry.

Then…once the beans are on the drying racks:

  • As the beans begin to dry, they’re referred to as “Parchment.”  Parchment is actually an outer layer of the bean similar to the “skin” on peanuts;
  • Every day we agitate the beans by hand to achieve even drying;
  • Our parchment is dried by sun and breeze in our greenhouse until it reaches 15-16% moisture content. (This is as low as we can go naturally, in an environment that gets 150-200 inches of rain per year); and
  • The parchment is then dried further (ideally to12-13% moisture content) using our mechanical dryer, then double bagged in airtight “Grain Pro” bags which are then placed in burlap bags for storage, awaiting your order.
  • Once we receive your order, the parchment is milled, roasted, then packaged.

 

Whew, this is a long journey from tree to cherry to roasted bean for that smooth Hamakua coffee taste.

It’s a lot of labor and time, but all done with Aloha.

If you want to see some of our process in action, go to our YouTube channel, Hog Heaven Coffee farm.