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  • The Heavenly Team

Updated: May 18

Written by Adrian Dolghii

Edited by Amy Nelson on March 27th 2020

Wine, beer, Heavenly Hawaiian Kona Coffee, and Fluffy Kittens; all share the distinction of us not being able to live without. Similarly, if you drink coffee religiously, you can't live with these 6 Coffee Brewing Commandments (pun intended).

Ideally a cup of brewed coffee strikes a balance between sour, sweet, and bitter tastes resulting in a flavorful, nuanced beverage.

1 . Water

Brewed coffee is 98% water. There is a lot of science behind the perfect water composition, but for home brewing, brew your coffee with clean, odor free water that you drink. Do NOT use distilled, or reverse osmosis processed water.

2. Grind Size

No matter your brew method, a consistent particulate/grind size is crucial for consistent extraction. Invest in a BURR grinder.

3. Weigh your coffee and your water

Coffee seeds come in many shapes, sizes, and masses. Weighing your coffee will ensure that you’re using just the right amount of coffee to fit your recipe, just like a baker weighing flour.

Same with water. We’re all had weak coffee. To avoid making your coffee too strong or too weak, weigh your water to ensure that your brewing recipe stays the same from cup to cup.

4.Keep brew time

Ideally, coffee should be brewed in 3-5 minutes.

5. Water temperature

Unless you’re making cold brew (which is room temperature water and brews up to 24 hours) extraction parameters are going to be between 195-205 degrees Fahrenheit and avoid using boiling water.

6. Brewing Device

With a solid understanding of brewing recipes, water temperature, and grind settings, you can make delicious coffee using pretty much any brewing device!

Another thing to keep in mind is your Brew Ratio: Most people enjoy brewing ratios between 1:15-1:18. That is a range of 1 gram of coffee per 15 grams of water up to 1 gram of coffee per 18 grams of water.

  • The Heavenly Team

Updated: May 19

Written by: Savanna Bobyk

Edited by: Alison Lancelotti

Coffee. Most individuals like it, some love it...

At the minimum, we've all been around it. Growing up we watched our parents drink it, grandmas filled their cups to the brim with sugar and cream enough to turn the beverage a light beige hue, rather than the deep mahogany of our grandfathers'. As the aroma of freshly ground beans waft through the house and mingle with other morning smells, it's earthly rich profile is seldom guessed wrong. It is unique. It is complex. It is beautiful.

It also begs several questions about humanity's dependency on the caffeinated brew. What was life like before this tasty bean juice? How does coffee evolve as time progresses? Will our relationship with it continue to shift while the future always rolls closer to the present? Let's indulge.

Research dates the earliest records of coffee back to around 850 A.D. The tale of coffee's discovery is one of myth and legend - it goes something like this:

Once upon a time there was a goat herder named Kaldi, who lived in Yemen. Kaldi spent quite a bit of time with his goats, and one day while doing so he noticed something peculiar. Several of the goats were no longer lazily meandering the serene hillside - they had suddenly become restless and full of energy! Leaping and bounding across the green grass, stopping only after exerting themselves so much they fell into piles and slept. The man, Kaldi, paid close attention to better understand why they were behaving in such a manner; evidence of them snacking on a red berry from a peculiar, unidentified plant raised his eyebrow. His curiosity peaked, Kaldi drew enough courage to eat the fruit himself. Soon after he swallowed the tart fruit, he noticed a change within him. Energy built up from inside and Kaldi found himself quite chipper and with a heightened sense of awareness. Such a reaction from a berry was unheard of before!

The goat herder jumped about with ecstatic joy, grabbed his wife and showed her his discovery. Faultless, he continued to consume this fruit. The couple decided to take their new - found knowledge to those closest to them. Several individuals who became particularly interested in the fruit were local monks, living in the Kaffa area and having trouble staying awake during their long meditation practices. Finally a solution! Eventually as the word of these red cherries spread, more and more monks began consuming it to encourage their religious practices. As time progressed further, coffee continued to shift, change and travel through many communities, which brings us to humanity's current relationship with coffee: brewing the seed inside of the dried fruit to drink, a staple for most morning rituals.


One can only imagine what life was like without our morning wake-up juice. Groggy and fatigued with several issues involving work ethic might have been prevalent in this world. Yet, in stark comparison to the tale above, another story of the world's introduction to coffee is one that many philosophers have agreed upon. This is: coffee beans have been consumed by voyagers for energy throughout their long and tiresome journeys, since the beginning of time! You're free to choose your own version of the story - I personally believe the story with Kaldi and his goats are exciting to think about. Yet, humanity always being aware of the magic upheld by these caffeinated seeds seems to make more sense based on the progression of this world. Regardless of it's initial introduction, coffee is still currently found to be one of the highest exported, traded and consumed beverages in the entire world!

After figuring some ratios and experimenting with coffee methods, the first noted cup of coffee was created sometime within the 11th century, in Turkey.

From bean to cup, humans experimented with this plant and eventually created coffee through ways of curing the coffee seeds, roasting the crunchy beans, grinding them up, brewing them down and then consuming the cherry brown liquid that is created by extraction. Seems strange, right?

In the beginning, some religious individuals thought coffee was a drink from something evil because it altered ones' state of body and mind. As familiarity around the plant increased, the misunderstanding and worry held with coffee trees and the beverage it produced shifted from being evil to becoming something helpful to humanity.

Once a decent brew method was founded, coffee quickly spread from Yemen and Brazil, to Africa and Europe - all across the world! From each region grew a different tasting bean and thus a differing cup of coffee. As the years progressed, New York City eventually found a taste for the brew and it wasn't long after that when farmers realized the worth of growing coffee plants that it truly became such an enterprise. In earlier years, the sugar cane industry had plagued large parts of the islands of Hawai'i.

An idea was sparked in 1817, when Don Francisco thought Hawai'i could be a great opportunity to grow and farm this crop - he smuggled some coffee seeds to the island with him as he sailed across the Pacific ocean to the volcanic aina. Unfortunately the long journey was too much for the seed and it had perished along with his dream of bringing this kind of coffee on the island.

Hope may have never been found until a man named, Reverend Samuel Ruggles, successfully accomplished the endeavor and created the first commercial operation of Kona coffee in 1828. Soon after, many landowners moved farming endeavors away from sugar cane, and tried their hands at growing coffee in their seemingly perfect micro-climate acreages along the western side of the Big Island.

The irreplaceable chapter of Kona coffee's history begins! Laboring on the farms proved to be grueling and intense. Few of these farmers knew how to deal with the troublesome pests they encountered and less-than-ideal weather conditions for growing their crop on the aina.

A shock to the coffee industry was about to hit in 1892. A farmer named ,Hermann Widemann, who didn't realize the impact he was about to cause the realm introduced a Guatemalan coffee seed to the island from across the world. Success beat at the heart of Widemann and that bean is now largely known as a 'Kona Typica' plant, the most popular kind of coffee currently grown in this region. Heavenly's farm has four large sections of this 'Kona Typica' on the property, which alone accounts for about two thirds of our coffee production!

While not being indigenous to the ecosystems or atmosphere of Hawai'i, this coffee actually has a great advantage over other crops brought to the island in regard to their preferred growing environments. While the trees themselves can be rather finicky in nature, depending on their surroundings, the cliffs of the mauna create the perfect weather to accommodate growth; sunny mornings, rainy afternoons, and tons of minerals and nutrients comprised naturally from the volcanic soil of Mauna Loa and Hualalai all come together to create a coffee growing paradise!

80% of agricultural farmers in Hawaii had switched to focusing on coffee in the decade of 1980. Kona coffee is now considered 'specialty coffee'.

What does that mean?

To date, specialty coffee includes picked fruits with less than 10% defects found in the seeds. Defected coffee beans can include: broken or largely chipped beans, discolored beans, crystallized or damaged beans due to pests, immature beans, and so on. Heavenly Hawaiian Coffee Farm follows the state - certified regulations to sort our grades of coffee. One being our Extra Fancy selection, which is comprised of nearly perfect coffee seeds found with .8% defects in the entire bag of beans. This gives somebody a perfect cup of coffee in every pour! All of these factors hold themselves accountable when fulfilling the brew method of creating a cup of coffee.

From primitive years of simply chewing on and consuming the fruit of the coffee plant, generations of coffee folks learned from each other to create an entire process to better the experience revolving around coffee.

Great detail has been put forth into consideration of the recipes used to effectively make coffee. Each variable has been and is continued to be studied to understand how their interactions impact the end result. What brew method produces a heavy mouth-feel when enjoying it? Now, how can one change that entire experience to create a light mouth-feel as an end result? In what way does one's cup o'joe get radically changed when introduced to an entirely different variable - take, avocados for one example.

The world may never run out of possibilities!

Coffee ice cream, coffee smoothies and shakes. Cold brew delicacies and tiramisu. With years of research and knowledge-based experiences, humanity now knows much more about this seemingly 'magical' tree:

It can grow upwards of 30ft tall in the wild, but the optimal height for coffee farmers around the world is around 7-10ft for ease of harvesting.

Research shows that the coffee cherry is rich in Vitamin B2, magnesium, potassium and many more essential vitamins and nutrients.

Science shows an increase of nor-epinephrine and dopamine levels when drinking caffeine, and regular coffee consumption can help ward off various amounts of diseases, like Alzheimer's and type 2 diabetes.

With this brief overview of where coffee came from, how it landed in the middle of the Pacific Ocean and what can be found out next about a little green, yellow and red coffee bean plant, we folks at the farm hope you find some extra appreciation smiling back at you from the morning mug when you're enjoying it's sweet and tangy aroma.


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