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Farm Tour

Tour the Farm

Langenstein Farm offers this virtual tour for those that can’t visit our farm to see what we do, in case you can’t see for yourself in person. We welcome visits but we request that you call 808-938-4739 to let us know when you may be coming, as we are a working farm and would like to be available when you want to visit.

coffee flowersCoffee Trees begin the season by pruning our perennial coffee trees to allow flowering in the winter/spring, as coffee is in the gardenia family and are extremely fragrant. Our winter is our dry season but we do get an occasional storm that bring us some rain. As that shower occurs, after a dry spell, the coffee will begin to flower, small amount of blooms at first, starting in late November through May and once pollinated, turn into small beans.




coffee cherryCoffee trees flower several times during the year, 6-8 times on average and usually about 3-4 weeks apart depending on the rain. Each flowering or round as we call them, will mature in roughly 9 months and must be picked in sequence of the flowering. The flower is pollinated by wind and our bees, of which we capture the coffee honey for you.




coffee treeDuring the rainy summer months, the coffee beans grow in size and mature starting in July through January. The harvest is done by hand picking only the mature red beans, leaving the green beans behind to mature later. Annually we must fertilize and spray for bugs with organic compounds that kill the bugs with garlic and fungus.





coffee cherriesThe red coffee fruit is referred to as ‘cherry’ while on the trees, until it is picked, the red skin is peeled off, the sweet mucilage is removed by fermenting and the bean is sun dried. The beans ripen according to the rounds of flowers and so we have to pick the trees as many times as we have rounds of flowers to harvest only the red, ripe, mature beans without damaging the tree or remaining green coffee.




puplingAt the finish of a day of picking, the coffee cherries are brought to the wet mill, where the pulping or removing of the red skin is done. We now see the wet beans of the fruit which are really the seeds of the coffee plant. The red cherry is very sensitive to spoilage, so pulping is done daily.




After the pulping process, the coffee beans are fermented in water for roughly 12 hours or until the beans go off, meaning the fermentation has taken the mucilage off the bean by ‘eating it’ and turning it into a scum on the surface of the water. The water is then changed to clean the beans of any remaining sugars, shaken to remove excess water and then put on decks to sun dry.




Once the beans are on the decks, they are now referred to as parchment and dried to a moisture content of between 11-11.5%. We must rake the beans, to turn them, every hour for up to 10 days but the average is between 5-6 days depending on the sun. If we get prolonged clouds, we may use mechanical dryers to speed up the process, emulating the natural sun’s heat.




As the beans get dried to the correct moisture, we take them from the decks and place in burlap for aging. We allow for a minimum of 30 days and up to 6 months in parchment. This assists in reducing the ‘green’ taste and allows for the beans to set up the internal sugars and starches for roasting.




After the aging or rest period, the parchment is now ready to peel off the parchment like skin, exposing the green bean. The green bean is then sized and checked for bean density for quality. Green bean is what is used to roast or sell to other roasting companies.




Langenstein Farms uses a fluid bed or hot air roaster for an even, smooth taste and user friendly caramelization of sugars and starches. Since most of us break our fast with our coffee, we want something that can be absorbed without negative impacts on the body. Convective roasting ( hot air ) is more compatible with your system than conductive ( frying ) roasters which use a flame under a rotating barrel.




Each of our roasts uses unique time and temperatures to reach the perfect profile. This is the most artful segment of the coffee business as it is a skill and takes years to perfect. Some roasting companies use computers to regulate this but the green bean can change throughout the year and slight modification is required.




Langenstein farms signThis is the sign you will see on Hwy 11 as you come to tour the farm. Langenstein Farms’ team tends the coffee from flower to roast 365 days a year to ensure the highest quality year after year. Your satisfaction is always guaranteed.




Our work is long and hard through the harvest and our greatest reward is where we are, Honaunau, Kona, Hawaii with it’s marvelous sunsets. E Komo Mai, ( welcome )please come see for yourself!