Kona coffee is the market name for coffee (Coffea arabica) cultivated on the slopes of Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii. It is one of the most expensive coffees in the world. Only coffee from the Kona Districts can be described as “Kona”. The weather of sunny mornings, cloud or rain in the afternoon, little wind, and mild nights combined with porous, mineral-rich volcanic soil create favorable coffee growing conditions. The loanword for coffee in the Hawaiian language is kope, pronounced [ˈkope].
IT HAS BEEN NOTHING BUT RAIN FOR WEEKS FEELS LIKE MONTHS. THE COFFEE IS IN HEAVEN DEVELOPING PLUMP JUICY COFFEE CHERRIES READY TO BE PICKED AS WE SPEAK.
TRY YOUR 100% KONA , 100% CERTIFIED ORGANIC , KONA ROSE COFFEE
Not happy about using raw eggs to make mayonnaise? This recipe eliminates that worry by partially cooking the eggs and it also leaves out the sugar of commercial mayonnaise. Enjoy!
2 large egg yolks
2 tbsp fresh lemon juice
2 tbsp water
1 tsp dry mustard
1 tsp salt
1 cup organic macadamia nut oil
Heat the egg yolks, lemon juice, water, and mustard in a small skillet over very low heat, stirring constantly. At the first sign of thickness, remove from heat and place the skillet in a large pan of cold water. Continue stirring to avoid scrambling the eggs.
Scoop the mixture out of the pan and into a food processor or blender. Blend for a few seconds and then let the mixture sit uncovered to cool for at least 5 minutes. Add the remaining dry ingredients and blend on a low speed. Slowly drizzle the oil into the mixture until all the ingredients are combined.
Scoop into a glass container and refrigerate immediately. Mayonnaise should keep for at least a week.
Last week two wonderful girls landed on our farm to work, Two girls with little to no experience actually working on a farm. They came positive and willing to learn, the two key traits that brings anyone to, a place of self growth and satisfaction. They have been pruning coffee, mulching, dragging branches, husking macadamia, sorting macadamias, etc. They have reminded me that what we are doing here is more than being farmers and growing certified organic macadamia nuts and kona coffee, fruit and vegies, etc…. we are here to teach what we know so that it may live within others the connection between our land and food, our resources, and greener living. I am so grateful for all our previous interns through the WWOOF program and friends of friends who have landed here to help in the growing process of the farm, we couldnt have done it without all of you!! and for the team we have here everyday. It takes a village. Much love to all of you Kollette and Jason