Coffee picking



We’re in the heat of coffee production.  Yesterday my husband and I picked approximately 30 gallons of cherry in 5 hours.  We were super grateful it was overcast, otherwise it would’ve been painful.  A few months ago I wrote about starting the season, and how I was “excited” about picking and it being a meditation practice in its own way. Yeah, well that feeling is OVER.  Even back then I knew that “excited feeling” would pass.  We currently have about 50 trees and have started a new field with 75 more.  While they won’t be ready for a few years, in the midst of our picking, my husband and I questioned our reasoning (and our sanity) behind planting more coffee.  We do plan on doing this in our retirement, but we’re not retiring in the next two years.  We just keep telling ourselves, “it’s a season, it’s not all year round, we can do this”.  Yes, it’s awesome to have your own coffee, but it is a lot of work.  Yesterday we also packaged some of our roasted coffee, the first of our coffee this season.  This is also the first of our coffee in two years.


In the 30 gallons of coffee beans, I only saw 4 beans that had a sign of coffee borer beetle.  4 beans!!  We are so happy.  We will continue to organically manage the pest the best we can, and hope we are able to sustain our efforts in combatting this bug.

So that 30 pounds of cherry we picked yesterday … well that was only one of our fields, we have another field to do today.  To be completely honest, I’m not looking forward to it.  But this weekend looks to be the peak of our season.  We picked a lot of coffee on the trees, so we won’t be picking as much in the coming weeks.  Although we did spot some new flowers growing on a few of the trees …

I will admit all this hard work has had its benefits, because for the first in a while, we enjoyed a cup of our very own “Kalopa Makai Farms Estate Coffee” yesterday.  There’s nothing better than that.



This is one of my favorite times of year.  Now that my children are grown, it’s one of the few times we are all together.  For Christmas Eve, we had oysters and asparagus for dinner, and then played some games.  We all share a competitive trait, so game nights are really fun.  Last night did not disappoint.  Santa bought the family “Speak Out” for Christmas.  It’s a silly game where you put this mouthpiece in your mouth that prevents your mouth from closing, and then your partner has to guess what you’re trying to say.   I haven’t laughed that hard I think ever.

Tonight, we decided to forego the traditional turkey dinner, and have a modified Hawaiian one.  On the menu:

Corned beef luau, squid and salmon luau, lomi salmon, poi, and for dessert, avocado/lime pie.

The luau leaves were picked last night.  For those who don’t know, luau leaves are the leaves of the taro plant.  You have to cook them really long because they contain oxalic acid.  If you don’t cook them well, your mouth because really itchy and uncomfortable.  No worries here, we slow cooked them for 10 hours.

This morning, my husband and daughter picked some taro to make poi out of the corms.  After picking the taro, you chop off the leaves, and keep the stem for replanting.


The corms are on the right, they will be used to make the poi.  The stems on the left will be replanted.  Not only did we replant these, but we also planted some uwahiapele taro.  This taro has a really pretty leaf. IMG_0542.JPG

We have a number of lo’i where we grow the taro.  We have both wetland taro and dry land taro.  Some are better for poi, while others are known for their leaves.


We have had quite a bit of rain the last few weeks.  It was nice to get a little reprieve today, and a pretty rainbow to boot.