Winter Newsletter 2003 – 2004

First Coffee Harvest and a Bumper Lychee Crop!

Gigi picking coffee at Blair Estate... our first harvest! Les picking lychee... a bumper crop in 2003!

As construction on the new coffee barn at Blair Estate is finally wrapping up, the coffee harvest in Kona is reaching its mid way point in the season. The word from the mills is that production is down due to mother nature’s sporadic and untimely rainfall during the spring flowering season. Needless to say the coffee that is being produced in Kona is as great as ever since it still has to undergo the same strict grading standards as it would in any bumper crop year. The State of Hawaii department of agriculture oversees a stringent coffee grading system that protects not only green buyers of coffee but ultimately the customer who deals with reputable roasters of Kona coffee. For the last 10 years I’ve prided myself in never running out of any grade of Kona so don’t worry about my supply as my sources are as reliable as ever. And as usual my 100% satisfaction guarantee accompanies every pound of coffee sold!

Lawrence Taguma with his wife Shiho and daughter Lyla

Other news revolves around the continuing push to market 100% Kona coffee in Asia. Long time customer and former Hawaii native, Lawrence Taguma, who now lives in Tokyo with his wife and daughter has expanded the Coffee Times web site to have the capability of being viewed by Japanese web surfers. Besides customers in Japan having the ability to buy 100% Kona coffee direct from Hawaii, Lawrence has also web published a wealth of information about the Kona coffee industry. This type of education hand in hand with international mail order sales is what contributes to the success of all Hawaiian coffees. This type of international marketing helps to increase land devoted to the coffee in Kona and to promote the prosperity of its farmers.

While my Kona coffee business continues to grow, much of my attention has been on my Blair Estate organic coffee farm here in Kauai. Construction on the farm’s visitor center, mill and roasting facility are slowly winding down as the first harvest came in smoothly. When the doors are finally opened to the public for farm tours and tasting in January, it will be a unique opportunity for visitors to view first hand the process of growing coffee and making it ready to pour into your cup.

With the new roaster scheduled for installation in December and the final dry milling equipment arriving from Colombia any day now, I will be able to finish dry milling the farm’s first coffee beans. At that point the beans will be ready for roasting and ultimately for sale by mail-order. Growing and processing coffee is a science and just like the production of fine wine; careful attention given to the many steps along the way contribute to the final quality of the coffee. I often refer to coffee farming as a labor of love. While the taste of my high grade 100% Kona coffee can never be duplicated, I believe I’ve discovered a great new taste in coffee at Blair Estate. I’m anxious to share it with all of you.

Come along now and enjoy the pictoral overview of the timberpeg construction that took place this past summer at Blair Estate coffee farm. http://www.blairestatecoffee.com


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