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100% Pure Kona Coffee 5 lb *Estate* Whole Med-Dark Roast Farm-Direct

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100% Pure Kona Coffee 5 lb *Estate* Whole Med-Dark Roast Farm-Direct
[Coffee "cherry"] 100% Pure Kona Coffee 5 lb *Estate* Whole Med-Dark Roast Farm-Direct
Coffee "cherry"
[Wilfred Yamasawa] 100% Pure Kona Coffee 5 lb *Estate* Whole Med-Dark Roast Farm-Direct
Wilfred Yamasawa
Shipping: $12.50

Payment: PayPal or Check

The Coffee
Five-time Coffee Cupping Finals. Smooth, graceful flavor. Quality, aromatic beans.

The Farmer
Coffee farmer and glass artist, Wilfred Yamasawa, wakes up every day before the sun to tend to his 3-acre farm. “There’s always a lot to do on a farm especially when you’re the only one working on it,” chuckles Wilfred. “My kids aren’t interested in running the farm with me so everything is all on me. Being alone on the land, it’s peaceful, it’s quiet. It’s how I work best.”

Wilfred does every aspect of farming from planting the trees to picking the beans to drying the parchment alone. The only part of the coffee process that he does not do is roasting and packaging the beans. “We have highly capable people who deal that part of it,” he explained.

Looking at his farm, Wilfred muses, “Sometimes people will say, why don’t you hire workers to do the picking for you; it’s so tedious to do all the work yourself. Those people don’t understand, I enjoy the hard work, it’s part of being a farmer, it’s part of who I am.”

Growing up in Honaunau, along the coffee belt, Wilfred is a third generation coffee farmer. “I was picking coffee as soon as I could walk. My parents would take us into the land to work and learn the process so that could contribute the family as soon as possible. Hard work runs in my blood.” When it was time to start his own family, Wilfred picked a plot of land not far from where he grew up, and decided that he would continue the tradition of growing coffee.

“Most people think the best way to get good coffee is to treat the trees really well. Water them often, spray a lot of insecticides so the trees don’t have to fight any pests, but I’ve found the best thing to do is to let nature do its thing. Unlike a lot of other big farms, I don’t irrigate, and I let the trees feel a little bit of stress. I’ve found the best coffee comes from that. My parents used to say, ‘Lotus flowers only bloom from mud.’”

“What makes my coffee different? It’s smooth, there’s no bitterness. The flavor of the coffee comes in waves. That’s what I tell people who visit the farm: the coffee has waves of flavor.”

Why Kona’s Best Coffee Company deserves its name
“Hey, I pick all my own coffee,” Wilfred smiles. “And I see each bean that I pick. If it isn’t a perfect bean, it doesn’t go in my basket.”

“A lot of my coffee is extra fancy grade and fancy grade,” Wilfred explains. “I sort through all 2,000 pounds plus with a hand sifter to get the extra fancy beans. Those are the larger beans. This takes hours. I wouldn’t do it any other way, but it’s time consuming. I have to sleep so I don’t hand-sift the fancy grade beans out from the regular estate grade coffee.

Unlike other farms that separate the fancy beans out from their regular coffee, Wilfred does not. Those farms tend to be a little larger, they hire workers, they have large machines, or at least they have another person helping them so they can do that.

Wilfred elaborates, “Time-wise, I have to leave those fancy beans in the regular estate grade coffee. My friends tell me I should sort it out, get more from the farm, but then I wouldn’t sleep so I just let my customers get a great deal.”

His final and most prized grade of coffee is peaberry. Peaberry is one berry in a two-berry pod. So the peaberry gets all the nutrients and flavor made for two beans. It’s potent.

Wilfred describes the process, “I’ll bring between 2-3 pounds of dried beans onto my porch before dinner. As I watch the sunset, I’ll usually find a few peaberry beans. I repeat this process every night for about seven months. I’m lucky if I get 3-4 pounds of peaberry in a crop.” There are usually four crops in a good season. In an average season, Wilfred surmises he can get 15-20 pounds of peaberry. That’s less than 1% of his entire yield.

He smiles, “I know it sounds crazy, but there’s something exciting about finding a peaberry. I feel like I’ve found a four leaf clover every time I spot one.”

How do I store my coffee?
Wilfred recommends keeping unused coffee in an airtight container and consuming within 3 months. If keeping coffee for a longer period, coffee can be frozen up to a year in an airtight container.

What coffee drinkers’ say about Kona’s Best Coffee Company (eBay clients)
“Consistently good; very good, coffee. Impeccable comminication and delivery.” gburrs

“As advertised, fast delivery, awesome tasting Kona.. long time customer...Thx!” pjaffe98

“I absolutely just love this coffee! I'll be back for more guaranteed! Thanks!” recollectionsltd

“Another top-notch transaction! The BEST Kona coffee and Seller! Thx Jill!” yogipops

“Item as described. A+ communications. Very prompt shipment. No problems. Thanks.” carl97302 
This listing has been disabled, and is no longer available for sale.

$110.00

Seller Info
Sign-in Name: yamasawa12 (0) 
Member Since: 16-Oct-2012
Last Login: more than 1 month ago
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Listing Info
Asking Price: $110.00 (Fixed) US Dollars
Quantity: 3
Location: United States Holualoa, HI [United States]
Shipping: Shipping within United States:
US Postal Service 2-3 Day Priority Mail: $12.50

Shipping outside of United States:
International Service: $38.00
Refund Policy: Full refund if returned within 7 days.
Date Posted: more than 1 month ago



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