News


SUGAI BEES ARE SOME OF THE HARDEST WORKERS ON THE FARM

June 14, 2017 Kay Dixon

On the Sugai Kona Coffee farm we take beekeeping very seriously. Without the bees our coffee blossoms would not be pollinated. That would mean no coffee crop and that would be very bad. But the bees do more than pollinate the coffee. They also pollinate the Macadamia Nut trees that shade our coffee groves and all of the other fruit trees and veggies we grow for the farm workers consumption. As an added bonus, they give us wonderful honey and beeswax. Because they are so important to the farm we take extra special care of them. We are careful to never spray any harmful pesticides or fertilizers that would endanger them. We make sure they have plenty of fresh water in the dry months and plenty of food in between crops blooming. Keeping the bees happy is often overlooked when enjoying a cup of our award winning Kona coffee...but without the bees, there would be no coffee! So let me take a moment to say "Thank You" to some of the smallest workers on the Sugai farm.

KONA COFFEE AND YOUR BACKYARD BBQ?

June 09, 2017 Kay Dixon

We all know that a cup of Kona coffee is always good with any meal, even a barbecue but have you ever considered seasoning your steak,chicken or burgers with it before you put them on the grill? This spice rub made with Kona coffee is sweet, smokey and spicy and packed with coffee flavor. It is easy to make and keeps well. Enjoy!                                    KONA COFFEE RUB RECIPE Ingredients.                              ...


KONA COFFEE GRADING SYSTEM

June 02, 2017 Kay Dixon

                                  KONA COFFEE GRADING SYSTEM  HAVE YOU EVER WONDERED WHAT IS MEANT BY THE DIFFERENT GRADES OF KONA COFFEE AND HOW THE GRADES ARE DETERMINED? Here is a simple explanation. Kona coffee is graded by the Hawaii Department of Agriculture based on a grading system that takes a number of factors into account, including a bean size, shape and number of defects in each bean. This grading process is done during the dry mill stage of processing Kona coffee before it is roasted. It...


TREAT MOM TO THIS DARK CHOCOLATE KONA COFFEE MOUSSE CAKE

May 12, 2017 Kay Dixon

DARK CHOCOLATE KONA COFFEE MOUSSE CAKE
RECIPE:

Ingredients

2⁄3 cups
dry roasted macadamia nut pieces
2⁄3 cups
semi sweet dark chocolate (melted)
2 1⁄2 ounces
unsalted butter
1⁄4 cup
brown sugar
1⁄4 cup
white sugar
1
large egg
1⁄3 teaspoon
pure vanilla extract
2⁄3 cups
all purpose flour
1⁄3 teaspoon
baking soda
1⁄4 teaspoon
salt
1 pound
semi sweet dark chocolate (melted)
2⁄3 cups
brewed 100% Kona Coffee
2
large egg whites
1 cup
heavy cream
1⁄4 cup
semi sweet dark chocolate (melted)
1⁄4 cup
heavy cream
1 teaspoon
100% Kona Coffee double Turkish Grind (super fine powder)

Instructions

To make the cookie crust, in a small mixer bowl, beat butter until creamy. Gradually add the brown and white sugars and beat until light, about 5 minutes. Add the egg and beat well. Beat in the 2/3 cup melted chocolate and vanilla. Stir in flour, salt, and baking soda into the chocolate mixture until well blended. Fold in macadamia nut pieces.
Preheat oven to 375° F. Spread crust mixture into a 9" spring form pan prepared with parchment liner on the bottom. Bake for 12 to 15 minutes.
To make the mousse cake, in a medium bowl, mix the Kona Coffee and 1 lb. melted chocolate with a whisk. Whip egg whites to soft peaks and fold into the chocolate/Kona Coffee mixture by hand. Whip heavy cream to soft peaks and fold into chocolate mixture by hand. Pour on top of cooled cookie crust. Refrigerate overnight. Remove spring form pan.
To make the ganache, heat cream in microwave until very hot (1 to 3 minutes). Pour in the ¼ cup melted chocolate and slowly whisk together until smooth and shiny. Add the ground 100% Kona Coffee and whisk together. Pour over mousse cake as a frosting. Refrigerate before serving.


Celebrate Cinco De Mayo with Kona Coffee? Yes!

May 05, 2017 Kay Dixon

                Today is Cinco De Mayo and I would like to share a favorite recipe for Mexican Coffee to help you celebrate. This is a non alcoholic version but feel free to spice it up if you wish. Muy bueno! Ingredients 6 cups water 1/4 cup brown sugar 1 (3 inch) cinnamon stick 1 whole clove 1/2 cup ground coffee beans 1/2 teaspoon vanilla 1/4 cup chocolate syrup 1 cup whipped cream Directions Bring the water, sugar, cinnamon, and clove to a boil in a large saucepan over high heat. Stir until the sugar...