First Kona Coffee

Our Kona coffee beans have dried. Now we can finish the process:

 First, we have to remove the parchment from the bean. Since we don't have the fancy-schmancy machines to remove the parchment, we have to do it by hand. Some folks beat it with a hammer, run the beans over with their car, or use a rolling pin. We chose the rolling pin. However, it isn't as easy as we thought!

After rolling (or slamming the bean-filled linen against the nearest hard surface when sufficiently frustrated) still leaves many, many beans covered or partially covered with parchment. So, hand removing the parchment ensues (and/or more rolling or beating).

 Progresss! The parchment has been removed. The silverskin that is left is removed in the roasting process (or can be removed by polishing it with a polsher-which we don't have).

Roasting in a cast-iron pan is best for those without a roaster. The beans need to reach 400 degrees and at that time they will darken and secrete the oil that gives the bean a shiny look.

After the roasting, the tasting. Very nice flavor, although not as dark a roast as we prefer. More a blonde roast. But nice for our first cup!

Peace my friends!