If you’re like us, you’re pretending that these long summer days won’t end — but we all know that they will and, if you’re also like us, you’ll have several months of dreary weather to work through before you get to your next crop o’ sunshine.
The best way to beat those mid-winter blues (and also give yourself something fabulous to look forward to)? Start planning an adventure to one of the world’s most celebrated coffee regions, of course! Infuse your winter with a little tropical sunshine while also engaging in one of our favorite festivals: the Kona Coffee Cultural Festival, located on the Big Island from November 6 – 15, 2009. Featuring workshops, parades, the Miss Kona Coffee pageant, several contests and cuppings, this diverse and delicious festival has something for everyone. The official site also has a PDF driving tour for visitors to poke around the Kona coffee region on their own.
The Big Island of Hawaii is the home of the world famous Kona coffee region, which has long been touted as producing some of the tastiest coffee in the world. But it’s not the only source of delicious Hawaiian coffee — as we wrote about last month, Maui is undergoing a renaissance in coffee agriculture, and there is also a pretty serious emergence of another coffee growing region on the Big Island itself: Ka’u.
Big Island Video News has an interview with a Ka’u farmer that is quite interesting and they also show the recent Coffee Festival held in the area to promote the coffees from this region. Also, if you live in the islands or are planning on traveling there sometime soon, this great guide gives you a run down of the expansion of coffee agriculture throughout the islands, as well as some tips for visiting different plantations.
We’re hoping to get to the Big Island later this year and look forward to sampling some of these emerging beans. Aloha!
A couple of weeks ago, we posted the first part of a series on Kona coffee farmers Jim & Sharon Skibby — writer Chris Smith has spent time learning about this small coffee plantation and offers up his experiences in learning how they care for and harvest their coffee trees.
Chris’ second installment was published last week, and it goes into more detail around the nurturing and harvesting practices that Jim & Sharon employ — as well as Jim’s tips on coffee flavors. It’s a very interesting read for those looking to learn more about small scale coffee agriculture.