THE POSEUR ESTATE COFFEE STORY True TruePoseur: a person who pretends to be what he or she is not TrueWe are a tiny, almost hobby coffee farm in one of the most ideal coffee-growing areas of the world: Holualoa, Hawaii. The name Poseur was chosen to reflect that while we take the coffee seriously, we do not take ourselves so seriously as we continue to learn how to produce outstanding coffee. With only about 140 trees, we produce enough coffee to drink, give to friends and family, and sell about 100 pounds a year. We are truly an Estate coffee in that all of our coffee comes from our farm. TrueWe do everything ourselves: manage the orchard, pick and process the coffee, and dry it. We hull and roast a lot of the coffee, but also contract roast with a local mill willing to handle small batches. Because we do things manually, every step in the process is used as an opportunity to select for only ripe, whole coffee beans. We pick the trees weekly, so are able to select only the ripest coffee cherry, leaving the almost-ripe cherry for next week. During pulping, washing and drying the coffee, we have up to six steps in which we select out beans by hand that are under-developed, broken, or damaged. TrueWhy are Kona and specifically Holualoa so ideal for growing coffee First, we have deep, well-drained volcanic soil. Second, we receive 40-70 inches of rain a year at the right time of the coffee tree cycle. Coffee likes lots of rain during the fruiting season, which is from April thru September, exactly corresponding to our rainy months. The cooler, dry winter months are perfect for ripening the coffee, completing the harvest, pruning the trees, and blooming of the coffee flowers for the next crop. The third important characteristic of this area that is critical to great coffee is that at 1850 elevation we have sunny mornings, cloudy afternoons, and cool nights. The best coffee beans form and ripen slowly, developing greater density for better flavor and bean quality. Coffee evolved as an understory plant and does best with warm weather but not too much direct sunlight. And, of course, Hawaii provides plenty of warm weather year-round with no risk of frost or freezing. TrueWe use the wet-processing method, which means we take the pulp, or skins, off of the coffee before drying. The slippery coating on the outside of the beans is removed by fermenting overnight, leaving the beans in a translucent shell called the parchment. Because the coating (mucilage) is sugar-based and quite sweet, we under-ferment the beans to leave a little of this sweetness to influence the flavor of the beans. After drying the beans, we store them in the parchment in burlap bags in a humidity-controlled room. The parchment protects the beans from losing or gaining moisture and from picking up odors or tastes, which green coffee beans will do readily. The beans can be stored 2-3 years in the parchment and actually mellow when stored this way. The standard in the coffee industry is to hull the beans (remove the parchment) and ship green beans which are more susceptible to loss of quality than in the parchment. At Poseur we have each batch hulled as it is roasted. All of the coffee we sell has been aged for at least 10-12 months in the parchment. The most common comment we get about our coffee is that it is very smooth.
- Roasted Coffee