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Coffee trees begin to flower as the wet season arrives with warm tropical showers, usually around the end of Jan. - early Feb. The coffee tree is in the Gardenia family and the flowers are very fragrant! Our honey is harvested after the trees have bloomed.


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Coffee trees flower several times during the development of the coffee fruit. 6-8 rounds of flowers. Here you can see the first rounds of flowers set and making small beans while the tree continues to flower.


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Harvesting the coffee cherry usually begins late June early July. No mechanical picking is used on the rocky slopes of the Kona coffee lands, all coffee cherry's are picked by hand. This ensures only the perfectly ripe coffee is picked and the trees are left undamaged.


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The coffee fruit is referred to as "cherry" while on the tree until it is picked and the red skin is removed in the "pulping process". Since the coffee flowers in rounds it ripens in different stages, and will be picked at optimum ripeness.


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At the end of the day during coffee season, the coffee cherries are brought back to the wet mill for the pulping process. This converts the raw fruit to parchment. Pulping removes the outer skin leaving the seed of the cherry, which is actually the coffee bean.


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After the pulping process the coffee beans are fermented for 12-24 hours, by soaking the beans in water. The water is changed several times until it is clear. This indicates the excess sugars are washed from the coffee beans in preparation for the next step; drying the bean.  


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After the fermentation process, the coffee is then called parchment. The parchment is moved to the drying decks for natural sun drying. The coffee is raked every hour during the warm sunny days.
Natural sun drying of the parchment takes 7-10 days on the decks.


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Once the coffee is dried to the proper moisture content the parchment is stored in burlap bags, for no less than 2 months, like fine wine it is aged.


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After the resting or aging period, the parchment is taken to the dry mill to remove the dried skin from the green bean and is now ready for roast.


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Langenstein Farms uses a Fluid bed roaster; which roasts by air. The green bean coffee is moved around the roasting chamber by a blower, while heat is applied by a burner, for a nice evenly roasted bean.


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Each roast is consistent as the Roast Master carefully attends to each roast controlling the temperature and roast time to perfect each roast.
This ensures the best quality 100% Kona Coffee possible, farm direct to you.


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Langenstein Farms Team tends to the coffee from flower to roast, 365 days a year. We take great pride in producing 100% Kona Coffee and look forward to your full satisfaction.


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As the sun wanders across the sky at the end of the day, one of our greatest rewards in paradise, the tropical sunset.


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