100% Certified Organic Estate
Kona Coffee is one of the best in the world, and it is rare. We don't have "Plantations", we have Orchards. What is more rare than 100% Kona Coffee? 100% Kona ESTATE Coffee: all phases of production are controlled by one farmer, and originate from one farm. Now, what is even MORE rare that 100% Kona Estate? 100% Kona Estate that is 100% Certified Organic. Yes, there is not much to go around, and nearly three years of drought and a severe pest have reduced supply further and driven up production cost. Coffee is very labor intensive. We go through 13 separate processing phases. We pick only fully sun-ripened cherries, all by hand, process and dry and roast and package on our farm. But what you get from us was produced with knowledge and passion: the best coffee of all Kona. Enjoy!All Coffee we sell is 100% Kona "Estate" coffee, "Certified Organic" and roasted by Hans, our Roast Master. It's done here on our family farm, with our fluid bed air roaster. All of our coffee is roasted to order -- we simply don't believe in letting roasted coffee sit around. If it's not sold in a couple of days, we enjoy drinking it in the BnB Inn with our guests. So, all of the Lyman Farms Coffee you get from us is always freshly roasted. We only sell Farm Direct: from us to you. No warehouses, no brokers. We usually roast twice each week, depending on orders. Why is that crucial to us? You need not be a Chef, and not even a Gourmand, to clearly know the difference between freshly harvested herbs in your food and the dry stuff that comes out of shakers: need we say more?
"Lyman Frequent Cupper Club" Discounts: What's in it for YOU? (Click for E-Mail)
Organic Lyman Estate: We offer several roasts and quality grades
1. Vienna Roast (Medium Plus, beginning of "2nd crack"); darker than "Medium", lighter than "Full City" roasts. The green beans for this roast lose 20% of their weight and double in volume during the roasting process. Preferred by most Connoisseurs because it best brings out the ORIGIN of the coffee; 90% of our customers buy this one. It protects our complex flavor spectrum (over 60 components). Every experienced roaster will say: "do not over-roast your Kona Coffee". We agree.
2. Dark Roast coffee--We do a Full City Roast (in between Vienna and Dark). This roast has a more robust flavor spectrum, with "woody" nuances. Remember, "the darker the roast, the lower the caffeine". This coffee loses 25% of its weight during the roasting process and more than doubles in volume. This means that it takes more green beans to produce one pound of Dark than one pound of Vienna Roast and has to be priced slightly higher. This is the preferred roast in France and other Mediterranean countries. We take it to 465 degrees -- towards the latter part of the second crack, and the coffee will be oily, shiny.
3. Our Kona Natural/Kona Sweet is best when roasted as Medium, below Vienna Roast. We call it "Light Vienna Roast" (exact end of "1st crack").
The "Types" or grades of roasted beans we sell are:
Peaberry (PB), Private Reserve (PR), Select (VS, DS), Kona Natural (KN), Hawaii #3 (HI 3).
The type or grade of your coffee is a marked bubble on the seal strip (bottom of each bag label)
Despite the two or three year awful drought -- in combination with the temporary yield reduction through CBB ("the bug") -- availability of all Kona, but especially Estate coffee, and even more, 100% Organic Estate Coffee, has been very severely reduced. We have now started the new season with excellent cherry and are able to cover all of your roasted bean requests.
|PRIVATE RESERVE||PEABERRY COFFEE|
|Select Grade Coffee||KONA NATURAL - Certified Organic|
|WEB SPECIALS -- QUANTITY DISCOUNTS||Green Coffee Beans|
|Kona Coffee Sampler Packs||Other Kona Specialty Items|
|Hawaii No.3, roasted Ground coffee||KONA RED TEA|