Aloha We at Mahina Mele Farm want to explain how we produce the freshest macadamia nuts possible! We are harvesting the macadamia nuts here on the Big Island of Hawaii all year round. The nuts love water and produce more during the fall, winter, and spring. We harvest the nuts, husk, crack, and dehydrate immediately for 3 days at 150 degrees. Once the nuts are removed from the dehydrators they are packaged and shipped with in 24 hrs. Not only are we the only certified organic macadamia nut producers that we know of here in the U.S. but we are also the freshest. Enjoy and taste the difference direct from the farmer, Mahalo Kollette and Jason Stith
Aloha and welcome to Mahina Mele Farm! We are the only organic macadamia nuts and oil growers and processors in the U.S. that we know of!. Call us nuts! Our organic macadamia nuts and oil are processed weekly then dehydrated. Once removed from the dehydrators the nuts are packaged and shipped the following day. Our macadamia nuts are the freshest nuts possible. We have been in business for over 10 years and are small family run farm. We believe in excellence and you can taste the difference in our crunchy, buttery nuts and oil. I could go on and on but the reality is dehydrating the nuts maintain the nuts nutritional vitality and being a small company you can purchase direct from the farmer the freshest nuts available. Macadamia nuts are loaded with Omega 3’s and 6;s in perfect balance and are recommended in cancer diets as part of maintaining a healthy body. Macadamia nut oil too is versatile with a high smoke point and baking but also amazing on salads or tossing raw vegetables. Try and taste what we are talking about, Mahalo Kollette and Jason Stith
Aloha, Sit back and relax and know your Organic Kona Rose Coffee will be delivered to your door monthly
The beginning of every month we will ship your coffee order, freshly roasted to perfection. No strings attached, whenever you would like to discontinue or change your order we are a email or phone call away.
Your working directly with the farmers that grow and produce your coffee organically, a small family run business that wants to know you!
Kona Rose Coffee is smoooooth, well rounded and full bodied cup of coffee with chocolate and fruity undertones that linger and may entice you for a second cup.
We also can serve it up the way you like. We offer Kona Rose Coffee in 1/2#, 1# sizes, ground or whole bean. We also offer our coffee in our signature roast (med-dark) or Dark Roast. We also offer our exclusive Organic Peaberry. Try any of the above and taste the difference in amazing cup of coffee, you deserve it!
How? just email us and we will get right on it at……………… firstname.lastname@example.org
MAHALO, Kollette and Jason Stith
Although Kona Coffee is perpetually in high demand, the 600-700 small-scale coffee growers in the Kona district provide less than one percent of the world’s supply of coffee because growers are limited by land. This relatively small ecological niche is surrounded by areas inhospitable to coffee cultivation, yet the Kona Coffee Belt is perfectly suited for coffee’s finicky cultivation preferences. Kona coffee is described as delicious, aromatic, and has a medium body. It is surely one of the best ways to get a taste of the unique geography of the Big Island.
Kona Rose Coffee not only brings 100% Kona gourmet coffee to you, it is also farm direct, roasted weekly and Certified Organic. This makes Kona Rose Coffee a very special and highly exclusive treat! Enjoy the difference in a perfectly balanced, rich and chocolatey, cup of Kona to your table.
The island of Hawaii, locally known as “The Big Island,” is home to one of the world’s most diverse array of climatic conditions and ecosystems. This is considerably impressive because such expansive geographical diversity is packed within an island less than 100 miles across at its widest point. In fact, humid rain forests, polar mountain tops, black lava fields, shrubby deserts, world-famous Hawaiian beaches, and many more different micro-climates are all within a day’s drive.
Out of this vast array of nestled micro-climates, it is no surprise that one of them holds the perfect mix of elevation, temperature, precipitation, and sunlight to produce some of the world’s best coffee. This niche of ideal coffee growing conditions is located in the Kona district, known as the “Kona Coffee Belt” of Hawai’i.
Kona is located on the leeward side of the Big Island. In fact, the word “Kona” in the Hawaiian language refers to the leeward winds that flow opposite to the prevailing trade winds. These Kona winds bring life-giving rain to the otherwise dry and sunny Kona Coast.
Coffee is a particularly picky plant. It needs rich soil, proper drainage, sufficient and constant rainfall, high elevation, ample sunshine, and can prosper only in a relatively narrow temperature range. These ecological factors combine in the Kona Coffee Belt, thanks to neighboring active volcano Mauna Loa, making Kona a superb growing region for great tasting coffee.
Rich and Well-drained Soil
The island of Hawai’i is the youngest Hawaiian island. Due to its relatively young geological age, Hawaii does not have much soil, but decomposing volcanic ash and rock serve as growing substrate for vegetation. This volcanic material originated from previous eruptions of Mauna Loa, the active volcano that the Kona Coffee Belt is perched upon.
This volcanic soil is nutrient rich and extremely fertile; as the natural elements chemically and mechanically weather the ash and lava rock, useful nutrients and minerals are released that support coffee plant growth and coffee bean production.
Coffee plants grow best in well-drained soils. If left in standing water, coffee plant roots are vulnerable to infestation by fungi or bacteria that cause root rot.
Root rot destroys the root of the plant, making it impossible for the plant to extract the necessary nutrients, minerals, and water from the surrounding soil. Coffee plants are especially vulnerable to root rot, so it is vital that this crop is cultivated in well-drained soil.
Mauna Loa once again provides the optimal growing conditions for Kona coffee plants: volcanic soil drains extremely well. In addition, the Kona Coffee Belt is located on the slope of Mauna Loa, further facilitating soil drainage.
A Perfect Balance between Sun and Rain
The weather in Kona is uncannily suited for the cultivation of the coffee plant. Kona mornings are known for their clear blue sunny skies. By noon, moist air masses are obstructed by the gargantuan Mauna Loa volcano that the Kona Coffee Belt rests on. Due to orthographic lifting, Mauna Loa forces the air masses to rise. As the air rises, water vapor condenses to form clouds. This daily afternoon cloud cover helps to protect the coffee plants from excess heat and sun, while also providing daily light rain showers.
Coffee plants require at least four hours of sunlight a day. With too little sunlight, coffee plants are unable to obtain enough energy to grow and produce coffee beans. At the same time, too much sunlight can cause wilting, heat stress, and even death. To protect the delicate coffee plants, it is a common practice for farmers in other parts of the world to plant taller vegetation in coffee fields for shading and protection from excess heat exposure. However, in Kona, farmers are able to rely on Hawaiian weather to provide this same purpose.
Coffee plants require at least an average of 40 inches of rain a year. Light but frequent showers are the preferred vectors of precipitation. Kona receives an average of forty-five inches of rainfall annually, so there is no need for irrigation in most, if not all, of the Kona Coffee Belt. Kona coffee farmers are fortunate enough to receive the optimal amount of water from the Hawaiian sky. Thus, the same clouds that provide afternoon shading also provide light but daily rain showers.
Coffee is generally cultivated in high elevation tropical regions because these sites have a lowered mean temperature as well as copious amounts of sunlight. These environmental conditions slow the growing process without killing the coffee plant, allowing the bean to mature over a longer period of time. This drawn-out and slower-paced growing cycle allows more complex flavors to develop in the growing bean, resulting in the rich flavor bouquets desired in superior coffee.
The Kona Coffee Belt ranges from 500-3000 feet in altitude. Kona coffee is unique in that it can be successfully grown at such low elevation. Geographically situated at a relatively high latitude, the Kona Coffee Belt simulates the environmental conditions of higher altitude sites despite its low elevation. This slows the growing cycle of the bean, creating the rich flavors characteristic of Kona coffee.
Not surprisingly, coffee plants are also considerable picky when it comes to temperature. They prefer average temperatures above 55°F. Coffee plants are easily killed by frost and cannot tolerate temperature below 40°F. Conversely, temperatures above 80°F will cause heat stress, preventing coffee plants from growing well or producing much fruit. In addition, consistently high temperatures significantly reduce the quality of coffee flavors developed in the bean.
Kona temperatures average around 60°F, making it a perfect fit for coffee’s narrow temperature range. Here, coffee plants are free from the risk of frost and are at minimal risk of heat stress.
We appreciate your support!! Kollette and Jason Stith
Recently I was introduced to bullet coffee, a blended coffee drink made with upgraded coffee i.e Kona Rose Coffee, grass-fed butter, and MCT oil (raw coconut and or macadamia nut oil)
Bullet Coffee Recipe
- Brew 1 cup (8-12 oz.) of coffee using filtered water, just off the boil, with 2 1/2 heaping tablespoons freshly ground Organic Kona Rose Coffee. (French Press is easiest.)
- Add in 1-2 tablespoons of Organic Macadamia nut oIl or Raw Organic Coconut Oil to the hot coffee (It’s STRONG – start with 1 tsp. and work up over several days).
- Add 1-2 tablespoons grass-fed, unsalted butter or ghee
- Mix it all in a blender for 20-30 seconds until it is frothy like a foamy latte
Try this just once, with at least 2 Tbs of butter, and have nothing else for breakfast. You will experience one of the best mornings of your life, with boundless energy and focus. It’s amazing.
Why MCT OIL?
MCT Oil provides fast energy with no crash
Medium-chain triglyceride (MCT) oil. MCTs have carbon tails that come in various lengths, from C-6 to C-12. The shorter the tail, the faster your body can absorb the MCT and convert it to ketones, little molecules that can fuel your brain instead of glucose quickly, thus speeding up your metabolism and giving you a cognitive boost.
Why Grass- fed butter?
Grass-fed butter is full of high-quality fats and nutrients
Cows evolved to eat grass, not factory farm lot feed. Grass-fed cows are healthier than factory-farmed or grain-fed cows, and the butter they produce reflects their good health.
- Grass-fed butter is higher than grain-fed butter in omega-3 fatty acids, CLA, beta-carotene, vitamin A, vitamin K, vitamin D, vitamin E, and antioxidants. You can actually see the difference in the butter: grass-fed butter is a sunny yellow color, while grain-fed/factory-farmed butter is almost white. The lack of color is a sign that the butter is coming from sick, nutrient-depleted cows.
- Grass-fed butter is high in butyrate, a short-chain fatty acid. Studies show that butyrate can both prevent and decrease inflammation in humans. In rodents, studies have shown butyrate to protect against mental illness, improve body composition, increase metabolism, and improve gut health.
- Butter is nutrient-dense. A single tablespoon of butter contains:
- 500 IU vitamin A
- More carotenes than carrots
- High amounts of vitamin K2, vitamin D, and vitamin E
Grass-fed butter is a superfood.. Kerrygold is an excellent grass-fed butter brand, and it’s stocked in most supermarkets.
-Anyway after being introduced to this breakfast drink, I have been feeling energized and focused just wanted to share,
thank you kollette and Jason Stith
Mahina Mele Farm
We found this great article to check out too……http://www.macnutoil.com/why_
Im Looking into macadamia nut oil and the medium chain tryiglycerides (MCT) for my bullet coffee in the morning. It seems like a perfect fit!!!!. Mahalo Kollette and Jason Stith
recommends.htmMacadamia nut oil can also claim to be the highest botanical source of Palmitoleic acid, a monounsaturated fat. Palmitoleic acid has been used for stroke prevention and is now widely used in skin care because it is a wonderful emollient and moisturizer. Palmitoleic acid is naturally found in human skin oil and is known to diminish with aging.
Organic Kona Coffee and Macadamia nuts are a rarity. A foods health benefits begin in the soil. Our intention for the past 10 years is to provide the highest quality Organic Kona Coffee and Macadamia Nuts possible. This begins with caring for the soil to ensure nutrient rich crops and tasty coffee and nuts. We are the only Certified Macadamia Nut processors in the U.S. that we know of and the only Certified Organic Hawaiian nuts that are dehydrated to maintain the integrity of the nuts.
. Please try our gourmet Certified Organic products direct from the farmer. Truly a delicious experience!
Mahalo Kollette Stith
The amount of coffee produced in Kona would feed the world of coffee drinkers for 1 day. There just isn’t that much Kona Coffee available. It is sought after for it bold flavor and smooth richness that is undeniably wonderful. To add to this equation, Certified Organic Kona is even more rare. The Peaberry Coffee yield of an estate coffee farm is only a few percent of their total crop.
Organic Kona Peaberry is Exclusive!
We just roasted our Exlcusive Kona Rose Coffee Peaberry and the rich cholcolate and fruit undertones are heightened by its clean smooth finish.
Now online at konarosecoffee.com
Kollette and Jason Stith
Aloha, Organic Kona Peaberry Coffee is an exclusive coffee that is worth the cost. Peaberry is rare in coffee but turns out to be a revolutionary breakthrough in the coffee tasting world. Two coffee beans are usually within a coffee cherry, when Peaberry is formed there is only one coffee bean within the cherry. Some say that the reason for this extraordinary coffee is that the sugars of two beans have condense into 1 solitary bean making the bean tastier when roasted. I do not have the exact science behind it, but a good Peaberry brings full bodied flavors to the forefront, unbelievably clean and smooth finish. Once I tried our Organic Kona Peaberry, there was no doubt that it stood out from all other coffees. Organic Kona Peaberry is a coffee lovers dream. Order online, thank you for your support. We are dedicated to producing the highest quality, gourmet coffee avaialble.
Mahalo Kollette and Jason Stith