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Category: Behind the Cup

Kona Coffee Trees in Hawaii

Behind the Cup |February 23, 2015

It’s A Great Time To Visit Greenwell Farms

With national weather attention focused on those cold, winter states, Greenwell Farms thought it would be a good time to talk about Kona Snow. It’s...
Greenwell Farms Kona Coffee

Behind the Cup |July 22, 2014

Coffee Pruning At Greenwell Farms - Trees Spring To Life Once Again

Greenwell Farms incorporates modern pruning techniques in its farming practices. Trees are completely stumped after their second year of full production giving them a full...
kona coffee farm

Behind the Cup |July 15, 2014

2014/15 Kona Coffee Crop Promises To Be A Great Year For Kona Coffee

The 2014/15 coffee season is shaping up to be one of the best crops in recent memory. The short crop in the previous season coupled...
CQI Certification of Q-Grader

Behind the Cup |June 27, 2014

Cqi Certification Of Q-grader

Greenwell Farms has been steadily improving its growing and processing techniques in its quest for the highest quality coffee possible. A big part of this...
Coffee Pruning

Behind the Cup |December 18, 2013

Coffee Pruning - Tradition And Innovation

In this short educational video, Tom Greenwell discusses ways of pruning Kona coffee, including both the traditional method, as well as the more "innovative" style...
Change For a Cup of Coffee

Behind the Cup |December 9, 2013

Change For A Cup Of Coffee

In the 1990s, Greenwell Farms almost ceased to exist. With the farm literally dying in front of their eyes, the Greenwell Family didn't give up....
Grafting Coffee - Root Science

Behind the Cup |November 20, 2013

Grafting Coffee - Root Science

In this short educational video, Tom Greenwell narrates as employee Riley demonstrates the specific steps involved in grafting coffee, as practiced at Greenwell Farms. He...
Our Signature Series - Experimentation & Varietals

Behind the Cup |October 27, 2013

Our Signature Series - Experimentation And Varietals

Greenwell Farms is creating a signature series of coffee, using hybrids and varietals, developed on the farm and with the scientists they've worked with for...
Chai L Neo – Earns Q-Grader Certification

Behind the Cup |August 16, 2013

Chai L Neo – Earns Q-grader Certification

  Greenwell Farms is extremely proud to announce Chai Neo’s recent completion of the Coffee Quality Institute (CQI) Q-Grader training and her successful qualification as...

Behind the Cup |June 24, 2013

Processing Coffee Parchment

It takes 1.25 pounds of dried parchment to produce one pound of green bean coffee. Dried parchment is delivered to the Dry Mill where the...

Behind the Cup |June 24, 2013

Growing Coffee

Orchard Establishment – A coffee orchard requires three to four years of maintenance before a significant crop can be harvested. Growing Cycle – Coffee trees...

Behind the Cup |June 24, 2013

Processing Coffee Cherry

It takes 4.25 pounds of coffee cherry to produce one pound of dried parchment. Each day’s harvest must be processed that day to ensure the...
Visitors Tasting Kona Coffee

Behind the Cup |June 24, 2013

Coffee Roasting And Packaging

It takes 1.25 pounds of green beans to make one pound of roasted coffee. Green bean is delivered to the roasting facility. The roasting process...

Behind the Cup |June 24, 2013

Coffee Brewing

Coffee brewing is not a science, but an art. For best results, grind your beans just prior to brewing. We recommend using a coarse to...
Jackie's Coffee Care Tips

Behind the Cup |June 24, 2013

Roasted Coffee Storage Tips

Greenwell Farms roasts fresh coffee beans daily. Freshly roasted whole bean and ground coffee are promptly packaged in airtight foil bags.  All 8 ounce and...
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