SHONNY GOES COFFEE...

Shonny Vanlandingham

Shonny Vancrushingham has gone coffee, really good coffee, and I'm posting this to help promote her brand but more importantly to have her send me a bag of the killer jo for the A2B love...must do a taste test of course and do a "product review".
WWW.WAHINEFARMS.COM

Aloha! A quick update to let you know that my Kona coffee farm in Hawaii (www.wahinefarms.com) is in full production with 100% Kona coffee! It’s been a labor of love over the past few years, but certainly worth all the effort. For those of you who don’t know, or are not coffee drinkers, Kona, Hawaii is one of the premier coffee growing regions in the world, and subsequently produces some of the finest (read: pricey) and most desired coffee capturing from $25 to $35 per pound! Here is a quick and dirty breakdown of what goes into that primo cup-o-joe….. A coffee orchard requires three to fours years of maintenance before a significant crop can be harvested. Coffee trees typically bloom in the late winter to early spring, with harvesting occurring in the fall through late winter. Mature coffee beans form into clusters of red berries, referred to as “coffee cherry”. Harvesting is all done by hand- , often times on steep, rocky slopes- and can be quite demanding. Coffee cherry must be ‘pulped’ the day it is picked at a pulping mill to remove the outside layer from the beans. After pulping, these beans are referred to as parchment and are then washed and dried in the sun for 5 to 7 days. After 30 days of ‘rest’ in the parchment stage the coffee is milled and the parchment skin is removed. The coffee beans are then in the ‘green bean’ stage and ready for roasting. The roasting process is carefully monitored to ensure the highest quality cup of Kona coffee. Phwew……plenty of ‘aloha’ has gone into these beans! Thanks for reading and check it out at: www.wahinefarms.com Aloha,Shonny