咖啡先生的部落格

夏威夷Comwell莊園介紹

What makes Cornwell coffee so special is that it is sun dried and pesticide free. Cornwell Farm is located at 1500 feet elevation in the heart of the Kona Coffee Belt with rich deep soil, sunny mornings and cloudy afternoons, making it ideal for our mature coffee trees. Our trees were first planted in the 1930's. We pick only the red, ripe cherries and pulp and sun dry our own coffee. Cornwell coffee is freshly roasted. Our house roast is between " Vienna " and "dark". We also have a "Medium" and a "Dark" roast. Something for all to enjoy! Guaranteed fresh roasted when sent.

1.Hawaii grown coffee is the only American coffee offered, grown by American farmers. Cornwell Estate coffee is grown with a lot of heart and Aloha for your enjoyment. Here is how we do it.

2.Coffee cherries ripen on the vine until red, are hand picked to insure only red ripe beans are harvested. Season lasts about 5 months.

3. The end of a hard days work picking coffee.

4. The coffee cherries are pulped (wet milling process) that evening separating skins from beans. Beans are fermented in water over night. Fermenting process lasts 12 - 20 hours depending on weather conditions.

5. The next day, the beans are washed and put out on drying floors in the sunlight. The beans are continually turned or "raked"

6. The beans are raked in the sun for 3 - 7 days depending on weather.

7. This is called the "parchment stage. The beans are dry with the coffee hull (parchment) on the outside of the bean, and a silver skin under the parchment.

8. The next stage is the "dry milling" process which removes the parchment from the green bean. Then the beans are graded for size and run over a Gravity Table [air flow system] to pull out defects.

9. The next stage is the "roasting" process. We use state of the art roasting machines which are similar to large stainless steel popcorn poppers. The beans are constantly turned while forced hot air roasts the beans completely and uniformly. When the beans are ready, cool air is forced into the beans quickly cooling the roasting beans. This insures our beans are roasted to perfection time after time. Dark, but not too dark.

10. Within minutes the coffee is cooled and packaged to prevent oxidation of essential oils. Carbon dioxide is expelled by our special bags which have a one way valve to release gas and prevent oxygen from entering the bag. Our 100% Kona coffee is guaranteed fresh roasted when sent so you can enjoy the rich taste only Kona coffee is known for.

這是一個特別的日子,我們在康瑋爾煮咖啡並且享受免費的太陽浴。康瑋爾位於康那咖啡帶1500英尺高度的中心帶,有著深到發亮肥沃的土壤,這裡有晴朗的早晨和多雲霧的下午,是很理想的咖啡種植環境。我們的咖啡樹都是源於20世紀30年代的老咖啡樹種。我們只挑成熟紅色的咖啡櫻桃,太陽賦予我們有著成熟甜美的果肉,這有助於我們咖啡的品質。所有康瑋爾的咖啡都是新鮮烘焙。我們的烘焙度介於Vienna or Full-city之間。我們也有些豆子會採取比Full-city更深的法式甚至義式烘焙。可以按照您喜愛的程度保證新鮮烘焙配送。

我們提供在夏威夷生長的咖啡,夏威夷是唯一生長於美國的咖啡。為了您對咖啡高度的品味, 康瑋爾農莊以高度的用心及熱情來照顧及處理咖啡,以下是我們如何照顧咖啡及用心處理的過程。

1.我們讓咖啡櫻桃在樹上成熟,紅透,以手工摘取成熟的咖啡櫻桃。採收季節持續大約5個月。

2.每天在採收完以後立刻處理挑選分級處理。

3.在當天晚上立刻水洗去漿,將果皮與生豆分離。並且在當晚立即做水洗發酵處理。發酵的過程持續12-20小時(視當時的天氣而定) 。

4.第二天,生豆以清水大量沖洗並且做日曬處理,在這期間咖啡豆必須不斷的翻動或者以丁耙"耙動"。

5.咖啡豆持續日曬3-7天取決天氣在將之耙成一堆。

6.接下來叫羊皮紙階段。在兩瓣豆子之間有一層包覆銀皮的咖啡殼,這時銀皮(羊皮紙)是乾燥的。

7.下一個舞台稱為"乾燥打磨"處理,從兩半生豆之間將銀皮(羊皮紙)去除,然後依生豆大小做分級處理,再以電腦分級將缺陷豆篩選出來。

8. 下個階段是"烤"過程。我們使用最新的烘焙機,這類似大型的不繡鋼製爆米花機poppers。以強制熱風將咖啡豆均勻烘焙,在這期間咖啡豆會不斷的在機器理翻動,以確保烘焙的均勻度,當烘焙完成後,在抽入大量的冷空氣迅速冷卻烘焙完成的咖啡豆,我們確保咖啡豆倍烘焙到完美的深度,但是不會過深。

9.冷卻完成的咖啡豆在短時間內包裝防止氧化,在包裝袋中有一個單向透氣的氣閥可以將咖啡豆放出的二氧化碳排出並且避免外面的氧氣進入袋內。我們確保寄給你的100% Kona咖啡都是新鮮烘焙的寄送倒您的手上,讓您享受以正統聞名好口味100% Kona的咖啡。