top of page
1_edited_edited.png

Meet Coral

DSC01019.jpg

Hi, I’m Coral! I’m a third-year student at Western Washington University
studying Urban Planning and Sustainable Development. I’m spending this
summer as a farm intern at Kona Farm Direct, learning about the inner
workings of what makes Kona coffee so special, and deepening my
understanding of how the field of planning can support agriculture.


While the two professions may seem unrelated, planners play an
important role in ensuring the abundance and economic viability of
farmland. Planning for agriculture works in two ways: protecting farmland
through tools such as agricultural zoning and urban growth boundaries,
and helping farmers stay economically viable through local ordinances
that allow for things like on-site processing and direct-to-consumer sales.


Supporting local farms, both as a planner and as a consumer, protects
local economies and helps ensure agriculture has a future for generations
to come. I have been so lucky to work alongside the Kona Farm Direct
team, who dedicate themselves to their craft, their land, and their
community, making Kona coffee deliciously possible!

Where Every Bean Begins...

IMG_4855.JPG
1000014181.JPG

Planting


After the sprouts take
root, the healthiest and
strongest sprouts are
selected for replanting
in individual cells where
they will continue to
grow!

Watering


Watering is done
carefully, with
frequency depending
on the farm’s rainfall.
This stage sets the
foundation for healthy
plants.

Built to Grow Strong

IMG_5174.JPG
IMG_7533.JPG

Grafting

Picking

Strong seedlings are
grafted onto sturdy
Liberica rootstock,
suitable for Hawaii’s
shallow, volcanic soil
where they’ll fuse
together over time.

Only the ripest, deep-
maroon cherries are
hand picked, ensuring
only the best make it to
processing. It takes a
careful eye to spot
which ones are ready.

From Cherry to Bean

IMG_4648.JPG
IMG_4663.JPG

Pulping

Fermenting & Drying

The cherry’s outer skin
is squeezed away by
the pulping machine to
reveal the coffee bean
inside. The farm can
process up to 2,000 lbs
of cherry an hour.

After pulping, beans
ferment overnight to
break down their sticky
outer layer. Then they
dry on the deck where
they are turned every
hour.

From Green to Gold

IMG_5230.jpeg
IMG_4676.JPG

Green Beans

Roasting

Before roasting, beans
are pale green and
grassy smelling, nothing
like coffee yet. At this
stage, they are weighed
and prepped for the
roaster.

Green beans are
poured into the
Diedrich roaster and
carefully monitored as
they slowly transform,
batch by batch.

Fresh Off The Roast

IMG_4681.jpg
IMG_4688.JPG

Roasted Beans

Packaging

From pale green to
deep brown, the beans
have finally reached
their end goal. Next is
quality checking,
packaging and shipping
to you.

Beans are carefully
weighed into bags,
hand labeled and
sealed tight. Then
they’re packed and
ready to ship straight to
your door.

Ready to Enjoy!

IMG_5281.JPG
IMG_5283.JPG

Brewing

Sipping

There are many ways to
brew a great cup of
coffee, but a pour over
lets hot water draw out
every flavor note in the
bean, resulting in the
perfect cup.

After months of
growing, picking,
processing, and
roasting, this is what it’s
all about. Cheers to the
perfect cup of Kona
coffee!

IMG_6028.jpeg

Mahalo!

bottom of page