planting seeds.

the last day

2013-03-27T06:51:00.002-10:00

Today we leave our final farm here in the Kona Coffee Belt.

Around this time, two hundred and three days ago, we set off on the start of our journey into the coffee world. We had no idea what to expect and we could have never imagined or planned how perfect this trip would turn out to be.

We've stayed and worked on a total of four different Kona Coffee Farms, all very different and unique in their own ways. Looking back on all the things we have learned and experienced and all the amazing people who have taken us in, there are so many reasons for us to be sad...and really happy and thankful at the same time.

Eric and I set a goal for ourselves; to learn everything we could about coffee, first hand. And we did that and way more.

We owe everything to the people we have met here. Without them we wouldn't have worked so hard, learned so much, or have had the most fun times of our lives.

Leaving this place is almost unbearable to think about but if there is one thing we've learned on this expedition it's that you never know where life will take you next. There's no doubt that we will be taking this experience and knowledge with us as we move on and begin the next phase.

Thanks for coming along with us. It's been fun sharing with you, the incredibly surreal time we've had in Hawaii.

"Final Goodbye"

"Kona Earth Ohana"

"Makahiki Ohana"

"WWOOF Ohana"

"Surf Ohana"

around the island in three days

2013-03-14T21:31:00.000-10:00

Eric and I took a few days off the farm to go on a road trip all the way around the Big Island. The trip included one long road, a 50ft cliff jump, camping on a volcano, waterfalls, valleys, both desert and tropical forests, a night in cowboy country, and all the beaches one could handle in three days. It was fun to play tourists for a little while but by the end we were happy to be eating Poke at our favorite beach spot watching the sun set back in Kona.

"Road Trip"

"First Stop, South Point" 3/5/2013

"Eric After Jump" 3/5/2013

"View from the Road" 3/5/2013

"Setting Up Camp at Volcano" 3/5/2013

"Steam Vents at Volcano National Park" 3/5/2013

"Kilauea" 3/5/2013

"Road Closed Due to Lava Flow" 3/5/2013

"The Scenic Route" 3/6/2013

"Akaka Falls" 3/6/2013

"Coffee in Cowboy Country" 3/7/2013

"Falls at Waipi'o Valley" 3/7/2013

"Waipi'o Valley" 3/7/2013

"Road on the Ridge" 3/7/2013

"Palolo Valley" 3/7/2013

"Makalawena" 3/10/2013

"Hues of Blues" 3/10/2013

"Eric's Handstand Attempt" 3/10/2013

day one hundred and seventy nine

2013-03-02T10:24:00.002-10:00

I sure am going to miss that little pink moped.

Thursday was a sad day. As I followed Eric down to a nearby shopping center to complete the sale of our good friend, Barbie, I reflected on all of the good (and some terrifying) times we had because of that shiny moped.

Watching Eric weave in and out of the typical traffic that always includes a slew of monster-sized trucks, I laugh and shutter at the same time, thinking about holding Eric for dear life as we hugged the white line, exploring and traveling as far and as fast as that scooter would take us.

She was there from the beginning and letting her go, 1,842 miles and a bit faded later, is pretty much the beginning of the end. We are now on the last leg of the trip where we stop counting the days spent and start counting down to the day we leave. Here's to our first goodbye...

"Barbie vs. Truck" 10/1/2012

"Moving on Moped" 11/2/2012

"Barbie Always Stood Out" 10/14/2012

"Negotiating the Deal" 2/28/2013

"Final Goodbye" 2/28/2013

day one hundred and seventy

2013-02-21T19:05:00.000-10:00

As I spend another day in the sun under the dependable blue sky, our favorite Hawaiian radio station plays their version of 'Take Me Home, Country Road' and I can't help but feel that I have found 'home', right here on the big island.

I admit that this could partly be a glorified case of vacation-itis but after Hawaii was ranked the happiest state for the third year in a row, I am convinced there is more to it.

No matter where I have stood, be it up mauka looking down to the curvy coastline or down by the sea looking up towards the mounting peaks, I have been surrounded by the islands natural beauty. For the short time that I have been here, the views while driving from the farm to the mill have not gotten old and I cannot imagine a day when the sunset is not cause for silent admiration.

Here, there is time for that appreciation. There is a slower pace, a sense of calm, that allows you to take the time to look around, to soak it all in and to appreciate your environment and the people in it.

I haven't been here very long but I am not surprised at all that Hawaii is the happiest state. It's different. That 'aloha spirit' is alive and well here.

Although this place will not always be my physical home, there are values and qualities that can be taken from the island, no matter where home actually is. The swaying palm trees and neon geckos might be hard to move but we can all put a little 'aloha' in our lives.

Akahai, meaning kindness to be expressed with tenderness
Lokahi, meaning unity, to be expressed with harmony
Olu'olu, meaning agreeable, to be expressed with pleasantness
Ha'aha'a, meaning humility, to be expressed with modesty
Ahonui, meaning patience, to be expressed with perseverance

Aloha!

"Eric Stripping the Tree" 2/16/2013

"Coffee Blooms" 2/14/2013

"Casey Petting Horse" 2/16/2013

"City of Refuge" 1/19/2013

"Carvings and Palm Trees" 1/19/2013

day one hundred and fifty six

2013-02-08T11:58:00.000-10:00

Take a break from shoveling that snow, grab yourself a nice coffee and enjoy a few minutes of "island style"!

day one hundred and forty eight

2013-01-31T19:39:00.000-10:00

One day you can be cutting down a mac nut orchard, the next you could be developing a roast profile for the latest coffee harvest. Then there is everything in between. That's farming for you.

The chainsaw broke after the first row of mac nut trees (there are a couple hundred left to go) so in the meantime we started planting 'keikis' or baby coffee trees. Hopefully they will be ready to go into the ground once the land is cleared in a few months. I'm sure Eric prefers the shrill of the chainsaw but I will take a morning in the garden putting keikis into cute little planters any day.

The 'in between' includes spraying fungus to stop the ever-spreading CBB, attending a coffee expo, shoveling a couple thousand pounds of coffee off the drying deck, roasting and packaging coffee, and making repairs and improvements around the farm.

The highlight this week was definitely creating a new roast profile. Eric put his roasting skills to the test and came up with an awesome profile and roasted several small batches that will be sold by Kona Earth. We will have more info to come but we brewed some this morning and it is delicious!

"Safely Spraying for CBB" 1/29/2012

"Keiki Coffee Trees" 1/29/2013

"Casey Cutting Down Mac Tree" 1/18/2013

"Roasting at Makahiki Farms" 1/31/2013

"Tons of Coffee" 1/29/2013

day one hundred and forty one

2013-01-25T08:58:00.004-10:00

"I've got nothing to do today but smile"
-Simon & Garfunkle

We have been here in Kona for one hundred and forty one days. That's one hundred and forty one days of living simply, of challenges and opportunities, of hard work and lots of fun.

It's been one hundred and forty one days of not really knowing what each day will bring.

Ever wonder why we title these posts by the day? It's because this is a journey of one day leading to the next. We've learned to surrender and to just enjoy the ride. Any expectations we had have been exceeded, so hey, I've got nothing to do today but smile.

"Enjoying the Sunset" 1/5/2013

day one hundred & thirty four

2013-01-17T20:31:00.002-10:00

Now that the final big coffee pick of the season is complete things have started to slow down here on the farm. Sure, there is still work to be done but this means that there is a little more time for extracurricular activities, which happen to be plentiful here in Kona.

The week started with a road trip with the Kona Earth family up to the highest peek in the world, Mauna Kea. Standing next to giant metallic and white telescopes above the clouds at 13,803 feet, surrounded by red rocky mountains in all directions felt more like a trip to a different planet than to sacred Hawaiian land but the sunset from the summit was unmatchable. The rest of the night was spent looking up into the sky as though it was the first time. In the crystal clear air we viewed Jupiter and it's moons, Pleiades (aka Suburu or the Seven Sisters), the "near by" galaxy of Andromeda, many constellations (Orion, Taurus..) and even got to make a couple of wishes on some shooting stars! The whole night was magical until my toes froze, I totally forgot what wintry weather felt like, well even so, it was still magical.

The week also included sea turtles close enough to nibble our toes and whales big enough to see from the sandy shores. After a morning of mowing the fields and raking the coffee on the deck (see, we are doing some work!) we headed North to look for the humpback whales that arrive this time of year. Somehow, we picked the perfect spot and with the island of Maui showing in the distance, we watched pods of whales flapping their fins and jumping high out of the choppy water. 'See whales in Hawaii' has now been checked off my bucket list. 'Swim with whales in Hawaii' has now been added.

The saying "time flies when you are having fun" has never been truer. The time is flying but we are filling the time with things we enjoy- like roasting coffee for 12 hours straight- and things that get us excited- like exploring summits and seas. So, things on the farm may have slowed down, but we certainly have not.

"Flying off the Summit" 1/12/2013

"Honu is Hawaiian for Sea Turtle" 1/11/2013

"Telescopes before Sunset" 1/12/2013

"Casey and Eric at 13,803 feet" 1/12/2013

"Gemini Telescope" 1/12/2013

day one hundred & twenty seven

2013-01-10T20:39:00.000-10:00

Surfing

In the early morning chill we loaded Gary's truck with the boards and made our way down to Kahalu'u Beach Park, the perfect spot for a couple of newbies. The water was refreshingly warm, the sun was gently heating our backs and the adrenaline was flowing. The three of us pushed off the sharp black lava rocks and paddled out, the reef and schools of yellow fish showing clearly beneath us.

So many things were going through my mind as I turned my board to face the shore and started paddling, paddling as hard as I could. Was a shark going to eat me? What if I hit the shallow rock bottom? What if I get in someones way? Before I could change my mind the wave was at my back. Just as I thought my arms would break off from the paddling, I felt the wave pushing me. Running through the steps I was told to take, I put my left foot out in front of me, I took a moment to find my balance and then, I stood up. Once I realized I was still alive and actually surfing for the first time, a rush of excitement came over me and I couldn't help but smile my way to the end of the wave.

"Casey on the Shoreline" 12/30/2012

day one hundred & twenty

2013-01-03T18:55:00.000-10:00

On a sunny Sunday morning we made our way down to a neighboring coffee farm, Makahiki Farms, to roast some coffee with the owner and master roaster. Eric and I have seen many roasters here in Kona, but the roast room at Makahiki Farms really ups the bar. Everything is perfectly organized and the room is kept immaculately clean. We joked that we should have put on lab coats before we walked in!

This farm has quickly become a favorite of ours because the owners grow, harvest, process, and roast their coffee themselves. We are also fascinated with the different technology that they incorporate on their farm including an iPhone controlled irrigation system and an iPad app that assists in creating consistent roast profiles.

Already having shadowed a few batches done by the owner, Eric got behind the wheel of the roaster. After measuring and pouring the green beans into the hopper, the roast was on. As the beans turned, Eric carefully monitored the temperature and time making the proper adjustments to the gas and air flow all while closely listening for the sound of the 'first crack'. Using a blend of craftsmanship and technology he was able to successfully roast three individual batches of coffee without burning the place down!

It turns out, he's kind of a natural and may have found his calling.

With roasting now under our belts, we're proud to say that in the past four months we have done every step in the process of getting coffee from seed to cup!

"Eric's First Batch" 12/30/2012

"Roaster at Makahiki Farms" 12/30/2012

"Dropping the Beans" 12/30/2012

"Eric Adjusting the Gas" 12/30/2012

"Finished Product" 12/30/2012

the end of the world

2013-01-01T09:12:00.001-10:00

What an incredible year! 2012 has shown me that you really never know what is ahead of you or where you could find yourself in a years time.

We found ourselves at 'The End of the World'. And we jumped. Although I do mean that literally (we actually went to a place called 'The End of the World' and jumped off a cliff into the surging waters) we also took a huge leap of faith in our lives this year.

It hasn't been all smooth sailing, there were definitely rocky moments but challenges can teach us a lot about ourselves and each other. Challenges push us to the edge and that's where you find out that 'Oh, I can jump off a 35 foot cliff even though every inch of my body is telling me not to'. That's where you discover both limits and possibilities.

I truly feel that we all have the power to make changes and create our own paths...if you are willing to open your eyes and jump.

I wish you all Hau'oli Makahiki Hou, Happy New Year!

"Casey Preparing to Jump" 12/29/2012

"The End of the World" 12/29/2012

"Eric Contemplating" 12/29/2012

"A Rough Climb Up" 12/29/2012

day one hundred & thirteen

2012-12-27T22:49:00.000-10:00

"The Three Pigs". If there were a title for our day today, that would be it.

Pig #1 entered our day bright and early this morning, at the gas station. As we were topping off the Mope, I noticed something unusual about a vehicle that had just parked near the station. It was very old (normal), the trunk was held down with rope (also normal) but something just wasn't right. Once the driver emerged in full camo, it became clear. Moments later it was confirmed. They had just shot a pig and sure enough, lovingly tied it on the trunk of their Corolla.(see photo below).

After that tender moment and a good laugh, we headed to work. Today we volunteered at a new coffee farm for the first time. Not knowing what was in store, we expected to be working in the coffee fields all day. Maybe we would be processing coffee or cleaning the mill... What was our job for the day? Patch the fence where the pigs get in. Evidently pigs love coffee. Pig #2

Pig #3. Up to that point, it was kind of a normal day. Sure the pig theme had come up a few times but that was just a coincidence and we really didn't think anything of it. Things changed when at about 8:00pm we got an unusual knock on our door from our farm owner. With gun, knife and flashlight in hand he asks, "wanna go on a pig hunt"?!

So there ya have it. "The Three Pigs". Did I mention we ate pork for lunch?

"Hog on Trunk" 12/27/2012

"Pork Laulau" 12/27/2012

"Pig Fence" 12/27/2012

day one hundred & six

2012-12-20T22:33:00.000-10:00

Tis the season…to pick coffee! As the hustle and bustle of the holidays are upon us, the final rounds of coffee are being harvested here on the farm. The green trees with their little red berries have helped get me in the Christmas spirit (O’ Coffee Tree, O’ Coffee Tree…) and Eric and I have been eager to help bring in the last of the harvest. This week we took an afternoon, set a goal of 100 pounds, strapped our belly buckets on and got to work. Although for some reason the typical clouds didn’t roll in as we hoped, we managed to find a section of trees shaded by the leaves of a tall avocado tree.

With ‘Mele Kalikimaka’ ringing in my ears (there must be a million versions of that song played on the radio here) I started picking each little cherry and dropping it in my bucket. It’s funny to think that when Eric and I first started working out in the fields, such a repetitious job would have bored me to tears but as I continued on tree by tree, I found that I was actually enjoying myself. There I was in the cool breeze, getting exercise, working alongside my husband in a very peaceful setting, harvesting a product that people love. What more could you ask for?

That afternoon, we picked a total of 147 pounds and were so proud of ourselves. So proud, that we got up the next morning and picked another 50 pounds!

I have to say that spending the holidays farming in Hawaii is a little weird. I mean, seeing Christmas decorations on the way back from the beach is just strange to me. Other than the fact that our Christmas will be 'green and bright', we are keeping busy and are in good company here at Kona Earth. So just to get it out of my system already…Mele Kalikimaka is the thing to say, on a bright Hawaiian Christmas Day. That’s the island greeting that we send to you from the land where palm trees sway!

Happy Holidays & Merry Christmas!

"First Buckets Full" 12/14/2012

"147 Pounds Picked by Yours Truly" 12/14/2012

"Pickers Weighing In" 12/14/2012

"Christmas Celebration in Kona" 12/16/2012

"Eric in Storage Room" 12/19/2012

day ninety nine

2012-12-13T21:01:00.000-10:00

I will never drink a cup of coffee the same way again. Drinking coffee is easy (if it's good) but producing coffee is actually incredibly complex! For those of you who think brewing coffee in the morning is a small fete in itself, you aint’ seen nothing yet. Here’s a simple run-through of all the steps that it takes to make that black gold and basically what Eric and I have done here in Kona for the past few months!

First of all, coffee has to be planted and grown. Coffee farming, I can assure you, is not easy. So much time, energy, and money is dedicated to maintaining the farm, ensuring that the needs of the crop (fertile soil, sunshine, and water) are met, and protecting the trees from pests (like CBB).

Next, assuming that all goes well with growing the crop, there is the labor intensive harvesting. Here in Kona, all coffee, every single cherry, is handpicked. Crews of pickers spend days on a farm going from tree to tree, selecting the ripe cherries.

Once the cherries are picked, the seeds need to be removed from the fruit. This begins the process of turning an otherwise forgettable fruit into a beloved product and a major commodity. The cherries are run through a wet mill or ‘pulper’, which removes the skins and a layer of mucilage before fermenting in water overnight.

After fermentation, the beans are laid out on a drying deck or ‘hoshidana’ to be dried by the sun. In order to evenly dry the beans they need to be raked all day sometimes every 15 minutes depending on the weather. Once the beans dry to a specific moisture percentage it is called ‘parchment coffee’.

Parchment coffee is then bagged and goes to a dry mill. At the dry mill the beans are run through a series of machines that remove the parchment skin and silver skin from the bean. The finished product is ‘green coffee’ and is sorted into different grades of quality and size.

The really exciting part of the whole process is when the green coffee gets roasted and becomes what we all know as coffee! Of course, roasting is a craft and should not be taken lightly (no pun intended).

The roasted coffee is then packaged, ground, and finally, brewed!

There you have it. All coffee completes this long, complicated journey which I think is pretty impressive and makes the resulting product that much more special. It definitely gives you something to think about when you take your next sip!

Coffee Wet Mill or 'Pulper'

Parchment Coffee on Drying Deck

Green Coffee on Gravity Table

in Dry Mill

Coffee Being Roasted

fresh start

2012-12-10T12:38:00.000-10:00

After one month and eight days at our second farm, we have just arrived at our third Kona coffee farm!

We are now at Kona Earth, which has been a favorite of ours since we toured it a few months ago. Located in the heart of the Kona coffee belt, Kona Earth is a beautiful family owned and operated farm. There are 3,500 coffee trees, a Macadamia nut orchard, a cute little dog, three rabbits, lots of chickens (fresh eggs!), and plenty of fruits and vegetables for the picking. We’re really excited to be here…and to drink their amazing coffee every day!

Our new living quarters include a sunny, studio apartment, with a kitchen, bathroom, closet, and, drum roll please…a queen size bed! We slept comfortably (by regular people standards), woke up to the sun shining and a blooming avocado tree right outside the window. It’s almost too good to be true.

Moving around definitely recharges us, keeps us on our toes and because coffee farming is not ‘one size fits all’, there is always something new to learn. Each and every farmer has their unique way of running their farm and they have different insights on techniques and processes to offer us.

Aloha to a fresh start and to a fresh supply of our favorite Kona coffee!

"Part of Coffee Land" 12/10/2012

"Pulper and Drying Deck" 12/10/2012

"Parchment & Sunshine on Drying Deck" 12/10/2012

"Casey Spraying Field" 12/10/2012

"Coffee Trees from Deck" 12/10/2012

day ninety two

2012-12-06T21:17:00.000-10:00

This week's post is a thank you to our friends and family and to tell you something I learned about support in the past few months.

When Casey and I decided to do this “project”, it was seemingly out of the blue to most people. That’s partially because we had literally planned, scheduled and booked most of this trip a month before telling anyone but it’s also because it was a big change for us. In an effort to not freak out our families, we decided to somewhat strategically let people know… you know, “test” it out on a few friends first, gauge their reaction and warm up for the big calls home. If you think that sounds unnecessary and kind of crazy, go quit your job, arrange to live on a farm, book a one way flight to Hawaii and then let me know how you feel.

That said, it turns out none of that practice would matter because when we actually did make those calls home, from both of our families, we essentially got “go for it!”.

That’s when we realized what true support is. We learned that true support is when the people giving it don’t necessarily agree or understand or even have a say but show encouragement none the less. It’s easy to “support” your kid to go to college or to “support” your spouse who wants to get a higher paying job. It’s not as easy to support someone when they are doing something slightly out of the norm or a little risky. We are so thankful for the true support that we have received so far. We really appreciate it, a lot. Thanks guys. We won’t let you down.

*BTW, if you haven't already checked it out, here is a link to part two of "Why are we WWOOFing?"*

"Thanks" 11/28/2012

why are we WWOOFing?: part two

2012-12-02T19:49:00.000-10:00

The first time I told someone I was going to WWOOF their response was “are you barking at me?” If you’re not familiar with it, it does sound strange. WWOOF is an acronym for ‘Worldwide Opportunities on Organic Farms’. It’s a network of farmers and volunteers all over the world on all different kinds of organic farms. It’s a perfect solution for anyone looking for an opportunity to volunteer, to learn about farming, to travel cheaply, or to have an experience outside of the typical resort vacation.

I had never heard of WWOOF. The only thing I knew was that Eric and I wanted to commit ourselves to something totally new and we wanted to learn all we could about coffee. We figured, the best way to achieve this was to go directly to the source. After reaching out to a friend, WWOOF sounded like the perfect way to get there. Considering our grand plan for the next few months, Hawaii sounded like the perfect coffee origin to start our expedition.

Emails were sent to every Kona coffee farmer in the WWOOF network and we began to put together a plan.

This plan was going to be life changing and tough…we knew that from the beginning. First off, besides flying to Las Vegas to elope (no big deal), Eric and I had never really travelled together. We were both so busy trying to build our careers that in the past four years a three-hour drive from Boston to upstate New York was a big trip. Second, we actually were really happy with our jobs. And third, we were trading our nice cushy lifestyle to do manual labor for free. That being said, it was actually a pretty easy decision.

Within a month we made arrangements with three different farmers, put in our notice at work, booked one-way flights to Kona, HI, broke the news to our family and friends, moved out of Boston and packed up all of our belongings in a 10X10 storage unit.

We were pretty damn motivated. For as long as Eric and I have known each other, we have had an itch to do something else, to leave the pack and go out on our own. Once we realized that there might never be a perfect time to pursue our passion, we knew it was the perfect time to go.

day eighty five

2012-11-29T12:44:00.000-10:00

“Saying “yes” begins things. Saying “yes” is how things grow. Saying “yes” leads to knowledge. “Yes” is for young people. So for as long as you have the strength to, say "yes".” -Stephen Colbert

When we got to Hawaii, Eric and I agreed that we would say “yes” to everything. Already being outside our realm of comfort, it sounded like that would be easy enough to do but, lately we found ourselves putting things off and saying “no”. Well, although I wouldn’t say we learned this lesson the hard way, we definitely realized that we should be saying “yes” way more.

I have mentioned Albert a few times in my posts. He’s the guy that picked us up from the airport, taught us about the Hawaiian culture, taught us how to be farmers, and invited us into his home for Thanksgiving. Albert has been asking us to go camping with him since we met him. Somehow, we always found a reason to not go camping.

This time when he asked us we had a reason to go. Katie, a fellow WWOOFer, is leaving the farm, so we thought it would be a good way to spend our last weekend with her. We borrowed the 1987 Jeep Cherokee from our host, piled in our packs and blankets and headed North on Mamalahoa Highway. About an hour and a half later, we made our way down the nail-biting 25% grade, single lane, cliff side decent. I think Eric held his breath for the whole ten minutes. It was all worth it when we made it to Waipi’o Valley, “The Valley of the Kings”.

I wish I had a bigger vocabulary to describe this place. Breathtaking. Heaven. Paradise. Those are the words that come to mind.

After walking along the black sand beach, we set up camp beside the flowing river right before it meets the ocean. Surrounded by dense, lush 2,000-foot cliffs on either side, we stared in all directions, speechless. We spent the night around the fire looking up at the high moon and the glowing constellations. Eric and I were rocked to sleep in a hammock for two as the Coqui frogs sang in the forest and the endless waves crashed against the shore.

The morning air was thick and cool. The sun made its way out of the fog as a group of wild horses played in the river next to our camp. In no hurry to leave, we tested the legs of the ol’ jeep as we followed Albert through the valley past the ‘End of County Road’ sign. The blue sky peaked through the thick canopy as we drove in (yes, IN) the streams, occasionally stopping to dive for prawns or to collect wild Taro leaves.

Paradise is the right word.

It's easy to find excuses to not. To not go places, to not try new things,to not say "yes". After finally taking Albert up on his offer and after having the most memorable weekend of my life, I get it. "Saying "yes" begins things" and it can be much more rewarding than staying back where you are comfortable.

"Waipi'o Valley" 11/24/2012

"Wild Horse Drinking in River" 11/25/2012

"Casey by the Shore" 11/24/2012

"View of Camp Site" 11/24/2012

"Road down to Valley" 11/24/2012

"River Crossing in Valley" 11/24/2012

"Clouds over Valley" 11/25/2012

"Black Sand Shoreline" 11/24/2012

"Eric in 1987 Jeep" 11/24/2012

"Casey in Hammock for Two" 11/25/2012

the CBB squad

2012-11-26T18:58:00.000-10:00

CBB. No this isn’t the latest text acronym. The Coffee Borer Beetle is a small pesky pest that is wreaking havoc on coffee crops all over Kona, HI. The beetle has been drilling itself into coffee cherries all over the world for a long time and made its way to Hawaii in 2010. The beetle has affected every coffee farmer in Kona, destroying a percentage of their crop resulting in higher coffee prices.

Eric and I have officially engaged the CBB in combat. Our combat vehicle consists of a John Deere Gator (I'm giving the Gator another shot) loaded with a pressure washer that sprays an organic fungus concoction from a 50-gallon drum (see photo below). Eric and I have been spraying every tree on the farm (3,200 to be exact) with the fungus that hopefully will kill the CBB and prevent it from laying larvae. If all goes to plan, our part of the battle will be over by lunchtime tomorrow.

"CBB Combat Vehicle" 11/26/2012

"Good Coffee Cherry" 9/14/2012

"Cherry with CBB" 9/14/2012

chayote squash

2012-11-24T10:21:00.000-10:00

My mother in-law is an amazing gardener. She has a big vegetable garden and her yard is overflowing with florae. One of my favorite things to do when I go home is to sit in my in-laws backyard and admire all of the different plants and colorful flowers. I’ve always loved walking through her garden and gathering fresh vegetables and sampling them as I go.

Spending the last few months living on farms, I have been afforded this experience of eating food from the ground on a daily basis. To go out and cut a banana tree down to collect its fruit is an eye-opening experience. It bridges the gap between me and my food, my food and my environment.

When I first got to Hawaii I felt like I was in ‘Charlie and The Chocolate Factory’. Where ever I would go folks would bend over to the ground or pick something off of a tree and tell me to eat it. And I did. I mean, I have literally eaten leaves off of trees and yellow crunchy things sticking out of seemingly ornament flowers. Of course, I have been well advised. The people here are so knowledgeable and respectful of the land. They know how to go to ‘makai’ (the sea) for fish and ‘mauka’ (mountain) to hunt pig. They know how to plant and harvest. They know why certain fruits and vegetables are good for you and they certainly know how to cook them. And no food goes wasted.

This Thanksgiving I decided to give thanks to something I have become very grateful for. Food. Delicious food right out of the earth. To show my gratitude, Thanksgiving morning I went into the garden and collected Chayote Squash. It’s a pastel green, wrinkly, hard, pear shaped vegetable that grows on a vine. In its natural form it doesn’t look too appealing but peeled, cut, and sautéed with oil, it is easily my favorite vegetable.

I will admit that I never really thought about where my food came from (did you know pineapples grow right on the ground?). Now that I have planted gardens, watched seeds turn into sprouts turn into delicious asparagus and broccoli, I realize how important it is for us to take the time to appreciate the food we put into our bodies. I was so proud to bring the Chayote squash dish to our holiday celebration because I knew how it grew, where it grew, and that I went out on a limb (no pun intended) to try something new.

I am so grateful for people like my mother in-law for growing food in her backyard and teaching her children and grandchildren where their food comes from. This information is vital to our health and to our connection to the planet. So, the next time you eat a carrot or celery stalk take a minute to think about where it was before it got to you. Or, go out and grow something…I dare you!

day seventy eight

2012-11-21T23:15:00.000-10:00

Happy Thanksgiving!

There is a first for everything. Eric and I just put our Thanksgiving turkey into the ground and covered it with dirt! Okay, there is a little more to it than that. We went over to Albert's home at Farm #1 and helped prepare an 'imu' which is basically a Hawaiian underground oven.

The imu starts with a big hole in the ground. Rocks are heated over a fire for several hours, then covered in shaved banana tree trunks. Then everyone helps carry over the dishes- multiple turkeys, multiple hams, various other meats and my personal favorite, lau-lau's! All the food was then covered in Ti leaves, burlap bags, a big tarp, and finally dirt is piled on top of the whole thing. Pretty darn exciting!

Tomorrow, we will dig up the food and celebrate the holiday with new friends, and lots of new dishes to try.

Although we are very far away from our families (and missing them dearly), we have so much to be thankful for.

Each other. We both took a chance and made this happen...together.

Family and friends. This has been a very big year for Eric and I and our families and friends have been so supportive of us.

All the folks we have met along the way. We have formed new bonds with many people and learned so much from them.

Coffee, peanut butter, nature valley bars. Without them, we would not survive.

Wherever you are, we hope you take time to appreciate the farmers around the world (especially the organic ones) that dedicate their lives to growing our food...and our coffee.

*Link to our new video tour of WWOOF Camp #2!*

"Turkey Time" 11/21/2012

"Last Minute Thaw" 11/21/2012

"Prepping the Imu" 11/21/2012

"Layer of Ti Leaves" 11/21/2012

"Meat on Leaves" 11/21/2012

video tour of WWOOF camp #2

2012-11-21T16:14:00.001-10:00

Now that we are somewhat settled at our second farm we figured it was a good time for another video tour! Upgrade or downgrade...what do you think?

day seventy one

2012-11-15T19:51:00.000-10:00

Oh, the life of a WWOOFer. I originally wanted to use this post as a platform to vent about all the chaos and craziness I have experienced this week, BUT I am taking a note from Eric, who manages to keep a smile on his face and laugh instead of getting sucked into the twilight zone. So, I will spare you (for now) and highlight the good parts of the week!

Eric and I attended our first coffee festival: The Kona Coffee Cultural Festival! The festival was a week-long event and we made it to the last two days.

It was incredible to see how important coffee is to the people of Kona and to celebrate our love for the bean with them. As we met and talked with different coffee farmers and their family members, we found ourselves relating to them on many different levels. Now that we have done what that they do every day and every year, we have a complete respect for their work. We also understand the sacrifices and dedication it takes to not only run a farm but to make a living off of it as well.

We also got to sample the farmers coffee offerings. Coffee, coffee honey, coffee jam, coffee peanut brittle, etc.. I will eat ANYTHING with coffee in it. It is clear that each farmer is not only passionate about their coffee but they are also very proud to share it with world. The event ended with a parade full of music, dancing, and coffee-decorated floats. The only thing that could have made it better was if instead of candy, they threw cups of coffee out to the crowd...but I guess that's not very practical.

On a similar note, we are knee deep in coffee on the farm. We have been putting in extra hours this week as round #5 of coffee is picked. Every day, after a full day of work, we wait around for the Marshall Islander pickers to drop off their bags of cherry. The bags get weighed, dumped into a hopper, and we all assume our assigned positions. Pulping 1,000 pounds takes about an hour. It's loud, it's sticky, and if you are not careful you will ram your head directly into a stainless steal pipe...twice.

I smell like a fermentation tank and I cannot for the life of me get the coffee slime out from under my finger nails. Just another day in paradise.

"The Many Kona Coffee's" 11/10/2012

"Coffee Lei's" 11/10/2012

"End of Parade" 11/10/2012

"Watching the Kona Coffee Parade" 11/10/2012

day sixty four

2012-11-08T21:12:00.000-10:00

It's definitely different but change is good. We are now at 2,100 feet elevation, on a family owned and run, 8 acre organic coffee farm. There is a small Bed & Breakfast, a large brown dog, and A LOT going on.

We've got a very animated, energetic boss that may be the most unique person I've met. He is committed to producing top quality Kona coffee and with multiple coffee awards under his belt, the hard work is paying off. He speaks and teaches as though he is still in the German Air Force, has travelled to 60 different countries, and hasn't worn a pair of pants since he landed in Hawaii eight years ago.

We've got coffee in all different stages- on the trees, out drying in the sun, green ready to roast, and coffee in boxes ready to be shipped all over the world. There is a daughter that needs to get driven to school, there are guests coming and going at the B&B, gardens to weed, concrete to lay, aquaponics systems to build...is your head spinning too?

The good news is we upgraded from the shack. We now have a room in the barn- fully carpeted, a lot of electricity, actual walls and a door. The bad news is Eric is allergic to something in the room and evidently two life-size adults do not fit in a twin-sized bed. It's a longer walk to the outhouse, but I am getting a lot more sleep on the top bunk.

Lesson learned this week: when putting yourself in a new situation, adaptability is key, a good disposition is everything.

*And now, the moment you have all been waiting for...
The lucky reader that just won-a bag-a Kona is:
Irene Kipp! Congrats, Irene. A pound of delicious coffee is on it's way, just in time for the holidays!

Thank you to everyone that subscribed! Keep reading planting seeds. You never know what you might get out of it.*

"Eric Gets the Last Drop" 11/06/2012

"Competitive Eating" 11/05/2012

"Mug Shot" 11/04/2012

"New Crib" 11/02/2012

"Roaster In Action" 11/08/2012

day fifty seven

2012-11-01T20:30:00.000-10:00

This morning I awoke to the sound of coffee cherries gently dropping into empty buckets. I opened my eyes to the vibrant blue sky and bright sunshine. In the near distance, a picker softly sung, what sounded like a Spanish opera song. These are the mornings I will miss the most.

Tonight will be our last night at Holualoa Farm.

I remember stepping off of the plane after the thirteen hour flight from New York. We were exhausted and figured there was about a 50% chance that we'd actually get picked up. I remember our first night at the farm. Eric spent the first couple hours setting up booby traps on our shack door while I silently contemplated whether or not we would actually survive the night. Feeling like we were in a scene from Jurassic Park, every noise had us up shining a flashlight out into the darkness. Neither of us slept.

We've come along way. Eric and I have completely immersed ourselves into the gratifyingly dirty world of coffee farming.

Over the last two months, we have literally poured our blood, sweat, and (mostly my) tears into this farm. We have tended to all thirty acres of coffee-land and helped process the first harvest of the season.

Although we volunteered, we are not leaving here empty-handed. We are leaving with a sense of accomplishment, stronger muscles and an even stronger work ethic. We have learned that a farmer wears many different hats and their work is never done.

With our new set of skills, we're ready to see what awaits us at the next farm...from everything we've heard, things may get interesting!

*BTW, if you haven't done so already; subscribe by email to be entered into the 'win-a bag-a Kona' giveaway. Last day to enter is November 8th!*

"Casey at Gravity Table" 11/1/2012

"Eric Pushing Parchment" 11/1/2012

"Parchment Coffee on Drying Deck" 11/1/2012

"Last Day with Albert" 11/1/2012

"Coffee Pickup" 10/30/2012