How Cold Coffee Makes Hot Days Awesome!

As the summer temps are heating up, our customers are LOVING making their favorite Kona coffee into an icy treat. One trick: When you brew, only use 2/3 of the water and the ice will make up the final third. Beat the heat with a refreshing cold coffee! ABOUT KONA EARTH: Husband-and-wife team Steve and Joanie Wynn lovingly nurture their 100% Kona coffee from crop to cup, processing on-site, micro-batch roasting to order, and shipping right from the farm for supreme freshness. Prized for its rich flavor and low acidity, Kona coffee is favored by coffee aficionados around the world. ABOUT THE FARM: Nestled on the tropical slopes of the Hualalai volcano on Hawaii’s Big Island, Kona Earth’s farm grows exceptional private estate, 100% Kona coffee. The temperate climate, rich volcanic soil, and ample rainfall create ideal growing conditions for producing some of the finest coffee on the planet. A couple of things that make Kona Earth special: ⦁ We nurture our coffee from seed to sip on our family farm in Hawaii. ⦁ We never use glyphosate (Roundup) on our trees, better for the bees, better for the trees. ⦁ We process on-site – handpicking the cherry, wet milling it to remove the pulp, then sun-drying it on our drying deck. ⦁ We roast in small batches and ship our coffee farm-direct. ⦁ We ship whole-bean coffee so our customers have the ultimate control over the grind setting tailored to their preferred brewing method. Whole-bean coffee also preserves freshness longer. ⦁ We give back to local non-profits with our Care In Every Cup program.