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...


May 12, 2017 Kay Dixon



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
large egg
1⁄3 teaspoon
pure vanilla extract
2⁄3 cups
all purpose flour
1⁄3 teaspoon
baking soda
1⁄4 teaspoon
1 pound
semi sweet dark chocolate (melted)
2⁄3 cups
brewed 100% Kona Coffee
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)


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...

May is full of activity on the Sugai Kona Coffee Farm.

May 03, 2017 Kay Dixon

May is such a busy time on the farm. The coffee trees have been tended to with all the love and attention due to the divas they certainly are. They have been pruned and fertilized and pampered by our devoted farm crew. Even the bees have been busy going from flower to flower pollinating the coffee and filling their hives with coffee blossom honey. The spring rains have brought much needed moisture to keep the trees flowering and the baby coffee cherries are growing into nice plump future coffee beans. It looks like it will be a beautiful harvest this...

Cooking with Kona Coffee

April 21, 2017 Kay Dixon

Do you love Kona Coffee? Have you ever cooked with it? There are so many ways it can be used in the kitchen besides your morning brew. One of my favorite things to make is Kona Coffee Brownies. They are easy to make and are terrific with a cup Sugai Kona Coffee. I encourage you to try this recipe and if you enjoy these brownies as much as I do then please share them with your friends. Enjoy!. KONA COFFEE BROWNIESPortion: About 3 dozen small browniesRecipe 8 ounces unsweetened chocolate  8 ounces (2 sticks) unsalted butter (plus 1 tablespoon for...