nkope BLOG

Use the right type of coffee maker.  We recommend a French press or any other type of filterless coffee maker.  Filters don't just keep grounds from getting into your coffee.  They also filter out the oils that provide flavor. Take your time.  We recommend one rounded tablespoon of ground coffee per cup of water, and recommend that you use a fine grind.  You'll vary that according to your personal tastes, but no matter what your cofee to water ratio, let it steep for at least 3 minutes (5 is better) to allow the coffee to develop all its flavors. We provide cupping instructions for your convenience with every order.

We think it's as important to TRY nkope as it is to buy nkope.  That's why we feature nkope Pure Hawaiian Coffee at our roasting partner's showroom (733 Auahi St. in Honolulu), and at their booth at the Kapiolani Community College farmer's market every Saturday.  At either location, you can try our smooth, deep, complex coffee hot or over ice.  Our staff know a lot about pure Hawaiian coffee, and if our roaster isn't busy roasting fresh beans, you can meet him, too!

Fair trade coffee is from growers who believe in paying fair wages to their workers.  While this generally refers to growers in developing countries, many farm workers even in the most advanced countries are paid very low wages.  Farm workers in Hawaii are paid some of the highest wages of any agricultural workers in the world.  It's through their efforts that our trees are carefully tended by hand, producing some of the world's finest coffee and the only commercial grown coffee from America.  Our coffee may cost more than supermarket brands or coffee from mass-market cafes, but treating our farmers with dignity and value costs a little more.  That only seems fair!

They call some Hawaiian coffee gold because it's as precious and rare as gold.  But Kona is not the only place that delicious Hawaiian coffee grows!  Coffee is grown on every Hawaiian island, and is commercially harvested on the islands of Hawaii, Maui, Kauai, Oahu and Molokai.  If you don't have time to try them all, try nkope.  We blend the finest coffee from all the islands, roasting each type of bean separately to release its unique flavor.  Together, they deliver a smooth, flavorful blend of pure Hawaiian coffee that's even more rare than gold!

People ask this question because coffee grown in the Kona region of the big island of Hawaii is so well known. First, not all Hawaiian coffee is grown in Kona.  On the "Big Island," coffee grows in other regions, Puna, for example.  Coffee is also grown on the islands of Kauai, Maui, Oahu and Molokai and I'll bet somebody even has coffee trees on Niihau! Second, if you give the very same green coffee beans to 3 different roasters, odds are, you'll get 3 very different coffees.  The beans are really important, but so is the roasting technique. With nkope, we were after two key things:  Sometimes even the best smelling and tasting coffee has a "sour" or acidic after taste.  It can linger in your mouth and actually taste bad -- especially if it stays on your tongue too long.  That's why

Each Hawaiian island has a very different climate, producing coffee beans with a wide range of flavors.  Some are rich and earthy.  Others have flavors of cinnamon, chocolate and nutmeg.  Each type of nkope coffee bean from Oahu, Maui, Hawaii and Kauai is roasted at just the right time and temperature to bring out the best flavors from each type.  Some beans are roasted twice to bring out even more flavor.  Blending the roasted beans brings all those flavors together in each cup of nkope, for a rich, complex beverage that has no "bitter" after taste.  You can think of nkope as the Petrus Pomerol of coffees.

We wanted a company name as unique as our coffee with just a little Hawaiian twist.  In Hawaiian, the word "na" means the, and "kope" means coffee.  We shortened it to nkope which means, simply, the coffee.  Just like our 100% Hawaiian coffee, it's pure and simple.  We begin  by choosing the best beans from the finest growers in Hawaii.  We roast the 4-5 varieties of beans separately.   We  blend them after roasting to create a wonderful melange of dark, medium and light roasts with undertones of cherries, berries, chocolate, cinnamon  and our rich Hawaiian earth in every cup.  It's not just any coffee.  It's THE coffee.  And our name says it all.

From Tree to Cup. From the time coffee berries are plucked from the tree until being packed for sale, they undergo typically 10 and as many as 12 processing steps. Machines are often facilitate mass harvesting and production, used in every step from agitating trees to harvest berries to speed drying beans after pulping.

The degree of roast has an effect upon coffee flavor and body. Darker roasts are generally bolder because they have less fiber content and a more sugary flavor. Lighter roasts have a more complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times. Roasting does not alter the amount of caffeine in the bean, but does give less caffeine when the beans are measured by volume because the beans expand during roasting.

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