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If you can get it, Kharma Su is some insanely good coffee and pure old school Kona, too.
Otherwise, the everyday coffee we drink here is the canned stuff from Costco or we get some from our neighbor who has it in her backyard. Sometimes we get some from another friend who picks it in the gulches and gets it processed by Long Ears.
Way back when, donkeys were used to carry the bags of coffee cherry down out of the mountains, hence the name 'long ears'. They are a good processing place and they have Hamakua coffee which is usually better than Kona anymore since Kona started using Caturrah coffee instead of the old style, which I think was Guatemalan. The old style coffee has bronze leaves when the new leaves come out. Better quality but less quantity than the new variety they've been planting in Kona.
Kona coffee is not a variety of coffee plant, it's the region it is grown in. It used to be mostly a Guatemalan variety of coffee plant, but now the folks growing it in Kona are switching to a different variety in order to increase the crop yeild.
I've been using Folgers Black Silk pods for years and it comes to approx .50 a cup. I usually only have 1 cup a day but will make a second if my day starts extra early. I probably spend around $200 a yr on coffee
No coffee snob here. Give me regular old canned stuff. Used to be set on Maxwell House, then went with either that or Folgers, which ever was cheaper. One day a few months back it seemed both of those had a huge price jump, along with the downsize of the container, so I got some Great Value label. I can't tell the difference, and my SO ruins it with cream and sugar anyway... so that's what I'm using.
Peets major dickasons blend for me. I can usually get it on sale for 7.99 for a 12 ounce small bag. But I see you can get a 2 pounds bag at sams club for $17.
I go through 2 small bags a month.
i have never had a cup of coffee in my life, but we have had people quit because of running out of coffee at work. one guy was so bad he had a full coffee machine in his office and his job was to make sure there was always a hot pot brewing
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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Originally Posted by b29510
i have never had a cup of coffee in my life, but we have had people quit because of running out of coffee at work. one guy was so bad he had a full coffee machine in his office and his job was to make sure there was always a hot pot brewing
We have free coffee in each of the 4 kitchens in our office, but like most, the service they use is mediocre, and the strength depends on who made it. It's very inconsistent, may be goo, too weak, or too strong depending on the day or time.
Peets major dickasons blend for me. I can usually get it on sale for 7.99 for a 12 ounce small bag. But I see you can get a 2 pounds bag at sams club for $17.
I go through 2 small bags a month.
Big Bang Peet’s for me. I can get it for eight bucks on sale but the bags are now 10 1/2 ounces. I go through two small bags a month just for me.
Coffee strength is very individual. Most people find what I prefer to be very weak. But it’s what I like so that’s what I drink. I use about 24 ounces of water to three levelish scoops of grounds (a little heaping), and I use a French press. It steeps about 5 minutes while I eat breakfast….
Way back when, donkeys were used to carry the bags of coffee cherry down out of the mountains, hence the name 'long ears'. They are a good processing place and they have Hamakua coffee which is usually better than Kona anymore since Kona started using Caturrah coffee instead of the old style, which I think was Guatemalan. The old style coffee has bronze leaves when the new leaves come out. Better quality but less quantity than the new variety they've been planting in Kona.
Kona coffee is not a variety of coffee plant, it's the region it is grown in. It used to be mostly a Guatemalan variety of coffee plant, but now the folks growing it in Kona are switching to a different variety in order to increase the crop yeild.
Thank you for your post. Back in the 90's, I knew that Kona coffee was Arabica bean coffee grown on the sides of the volcano on the island of Kona in the state of Hawaii. It was my understanding that the locale where it was grown had as much to do with its superior flavor as to the quality of the coffee plant species.
My guess concerning the decline of Kona coffee was that opportunists, banking on the reputation of Kona coffee, opened a bunch of new farms in areas of Kona away from the original fields, and possibly on other islands in Hawaii as well. I could see the market being flooded with cheaper knock-off coffee beans being sold under the banner of the original branding. Your explanation of the growers switching to a higher-yielding plant that produced lesser quality beans makes more sense than my original assumption.
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