"The Hawai`i Coffee Book: A Gourmet's Guide from Kona to Kaua`i" by Shawn Steiman. ISBN 978-0-9815086-2-7. Retail price $15.95. www.bookshawaii.net
Kona Mocha Roca. Photo Credit: Adriana Torres Chong
Onolicious Stuffed Puffs. Photo Credit: Adriana Torres Chong
Roasted Lamb Chops w/ Kona Coffee Hoisin Glaze & Toasted Coconut. Photo Credit: Adriana Torres Chong
Aerial view of Moloka`i's Coffees of Hawai`i farm. Photo Credit: Coffees of Hawai`i, Moloka`i.
Rows of coffee at Kaua`i Coffee Co. Photo Credit: Kaua`i Coffee Co., Inc.
A standard cupping table set-up. Coffee, like wine, can be evaluated and appreciated for specific characteristics and nuances; the process is called “cupping.” Photo Credit: Shawn Steiman.
Cupping begins with evaluating the dry grounds. Coffee, like wine, can be evaluated and appreciated for specific characteristics and nuances; the process is called “cupping.” Photo Credit: Dawn Sakamoto.
The author, Shawn Steiman, empties cherries from the picking basket. Photo Credit: Matt Milleto.
Dumping freshly roasted coffee into the cooling tray. Photo Credit: David Gridley.
Arianna Wood of Arianna Farms ‘Ono Kona Coffee rakes parchment on the drying deck. Hawai‘i coffee farms are often small-scale, family-run farms where everyone lends a hand. Photo Credit: Arianna Farms ‘Ono Kona Coffee.
Author Shawn Steiman. Photo Credit: Shari Corona.
