THE KONA COFFEE FARM FEATURED ON TV
Kona Earth, a 100% Kona single estate coffee farm, premiered today on KTVU-TV San Francisco.
– Steve Wynn, owner of Kona Earth
HOLUALOA, HI, UNITED STATES, December 19, 2021 /EINPresswire.com/ – Kona Coffee Farm Kona land premiered today on KTVU-TV San Francisco. Owners Steve and Joanie Wynn are Bay Area transplant recipients who traded a 30-year career in video production for growing coffee. Show host Claudine Wong interviewed the couple on an early morning live broadcast tv segment Saturday from the farm. In the four-minute segment, they were asked about their “Covid-19 radical pivot” to coffee cultivation, their new life as coffee farmers and their return program, “Care in every cup. Their ‘Tickle’ black terrier mix even made an appearance.
Joanie Wynn, Co-Owner of Kona Earth, commented: “It was a little scary getting a live feed from our coffee fields. Luckily our internet signal held up, but it was definitely an adrenaline rush to start our day.
KONA EARTH GIVES BACK WITH “CARE IN EVERY CUT”
As with all of their business ventures, Steve and Joanie Wynn are committed to giving back. To this end, their Care in Every Cup program donates a percentage of the proceeds from each Kona Earth purchase to their local nonprofit partner, The Kohala Center. They even created a special holiday gift item that donates $ 5 from every purchase to the organization.
Kohala Center is a non-profit Aina research, education and stewardship organization located in Waimea on the Big Island. They do important work to protect the island’s essential ecosystems, including reefs, cloud forests and farmland.
Cheryl Ka’uhane Lupenui, President and CEO of the Kohala Center comments: “At the Kohala Center, we believe that the more we know about the origin of our food, our water, our ancestors and even coffee, the better. we will take care of it. valuable resources. So, Care in Every Cup is a great partnership to join a community that respectfully engages with ‘āina through the generations here in Hawaii! “
PRACTICAL KONA COFFEE GROWING A LABOR OF LOVE
As a family farm, husband and wife owners Steve and Joanie Wynn oversee every phase of the coffee production process in Kona Earth.
The coffee fruit, called “cherry”, is hand picked on several turns during the harvest season. Since Kona Earth is at a higher elevation, their harvest begins and ends a bit later than farms at lower elevations. This year picking started in mid-September and they expect the last round of the 2021/22 harvest to end in late January / early February, with 4 or 5 picking rounds every month or so during this time.
After picking, the cherry is passed through a pulping machine to separate the fruit on the outside from the coffee bean on the inside. The remaining fruits are composted and used to fertilize the fields, so there is very little waste.
Then the wet green beans are laid out on a large drying platform and raked every few hours for air to circulate as they dry. The Wynns also have a special coffee dryer that can be used when the quantity exceeds the space on the drying platform.
Once dried, the outer parchment layer of the bean is removed in a process called dry grinding. This is also when the coffee is sorted and graded based on the size and quality of the beans. Beans that qualify as the best grades of Kona coffee are sold to customers, including peaberry, extra fancy and estate quality coffees. Kona Earth only sells 100% Kona coffee from one estate, never mixing its beans with coffees from other countries or other farms.
Recently the couple bought a JM Estrada roaster for the farm so they can do their small batch roasting on site. This allows them to ship the freshest whole bean coffee directly to consumers. They sell their Kona coffee through their online store at KonaEarth.com.
Currently, the couple are on their knees in the third round of picking for this year’s harvest and are busy shipping last-minute orders for the holidays. Growing Kona coffee is labor intensive and requires a dedicated, artisanal approach. The Wynns are both excited about their new business and look forward to growing the farm and business for years to come.
ABOUT KONA TERRE
Kona Earth is a family owned and operated coffee farm on the Big Island of Hawaii. His authentic 100% Kona single estate coffee is hand picked and roasted in small batches for rich flavor and incredible freshness.
Kona Earth is located 2000 feet above sea level on the tropical slopes of Hualalai Volcano. The high mountain climate, “mauka”, allows the coffee trees to grow lush. Cooler temperatures and abundant rainfall create ideal growing conditions. The fruit ripens slowly, producing coffee beans of remarkable size and quality.
Currently, Kona Earth has about 12 acres planted out of a total of 26 acres on their two contiguous plots. Plans are underway to plant “keiki”, or starter plants in 2022 to increase the number of coffee trees on the farm.
ABOUT KONA COFFEE
The Kona Coffee Belt is a small strip of land located west of Big Island, Hawaii. A few kilometers wide and about 30 miles in length, the area is known for growing Arabica coffee of exceptional quality. It combines a mild tropical climate with minor temperature variations and mineral-rich volcanic soil.
Owner / Operator Steve Wynn commented, “This is a ‘Goldilocks’ area for specialty coffee and the area is renowned for producing some of the most delicious coffees on the planet. And, as one of the few gourmet coffees grown here in the United States, Kona Coffee Farms reflect high agricultural standards. Unlike coffee plantations in other parts of the world, workers receive a living wage. This adds to the overall cost of producing Kona coffee, but we believe the result is well worth it. It is a delicious gourmet coffee with a special flavor that can only be found here.