Kona coffee is not only a product, but a way of life.

Kona coffees are grown on the western slopes of Mauna Loa. The heart of the Kona growing region is sheltered from the tradewinds and harsh tropical sun, the coffee is grown in the higher elevations protected by afternoon clouds and torrential showers. The trees flourish in the deep rich volcanic soil yielding the finest coffees in the world. The result is a smooth mellow coffee rich with body and pleasing to enjoy cup after cup.

Growing Kona Coffee is a way of life. Few changes have occurred in the original methods of coffee production as most tasks are still completed by by hand.

The coffee trees receive a tremendous amount of tender loving care. Year-round care includes the following: individual pruning for high quality; handpicking only the ripest coffee cherry; sun-drying on large decks called hoshidanas; roasting just prior to shipment; and packaging the freshly roasted coffee in specially sealed bags while still warm to ensure freshness. The trees are never sprayed with pesticides other than soap and water.

The native people of Kona, Hawaii remember the days of the "bad asses." The bellows of the donkeys could be heard echoing through the mountains as they hauled the heavy loads of coffee up and down the mountainside.

While visiting Kona, no trip would be complete without a cup or two of Kona coffee.

Ice Cream Cookies

1 lb butter
1 large egg
1 T vanilla
2 T instant coffee
5 cups flour

Cream butter and sugar until fluffy. Add egg, vanilla and coffee. Beat. Mix in flour 1 cup at a time.

Roll the dough in waxed paper and freeze until hard enough to slice. Slice 1/4 inch thick and bake at 325 for 15-20 minutes.