The Critics Speak
Corby Kummer, 'The Great Good Cup', Diversion Magazine, February1993
"...genuine Hawaiian Kona coffee is produced in very small quantities,despite the wide distribution of what is labeled 'Kona'. Most of this isactually a Kona blend (meaning as little as 10% genuine Kona coffee), andeven pure Kona can be indifferently grown and processed.
True Kona is a remarkably aromatic, ultra-smooth brew with clean, mildflavors and very low acidity... One producer I can personally recommendis John Langenstein, who works an eight-acre farm in Honaunau. Each beanis hand picked at peak ripeness, pulped, meticulously washed, sun-dried,and then air-roasted. The result is about as far from supermarket coffeeas it is possible to get."
'The Best of '94', Diversion Magazine, December 1994
"For variety and quality, no-one beats the Coffee Connection inBoston... But Langenstein Farm on the Big Island of Hawaii wins specialmention for the best Kona coffee. Its aromatic, ultrasmooth brew is offeredin medium, dark, and French roasts."
'Black Book', Departure Magazine, May/June 1995
"Langenstein Farm sells terrific 100% Kona coffee."
Janice Wald Henderson, 'Dining', Diversion Magazine, February1996
"Langenstein Farm sells excellent Kona estate coffee (the realthing, as opposed to the aforementioned blends) at its Big Island locale. . ."
Chuck Furuya, Gourmet Food Magazine, March 1997
"Langenstein Farm produces exceptional quality estate Kona coffee"
Notes:
Diversion Magazine is a privately sponsored publication for physiciansat leisure.
Departure Magazine is distributed by American Express to their platinumcard members.
Gourmet Food Magazine is a commerical publication for the discriminatinggourmet food enthusiast