On Tuesday, September 25, Santa Monica Closeup’s photojournalist Fabian Lewkowicz was given an exclusive tour of Green World Coffee Farm by Mia, the farm’s coffee ambassador. Nestled on Oahu’s North Shore, the farm is recognized for its dedication to producing premium Hawaiian coffee beans, particularly the Kona Typica and Red Catuai varieties. Mia led the tour through the farm, highlighting each step of the coffee-making process, from the ripening cherries to the roasting of the beans.
As the tour began, Mia pointed out the coffee trees and their cherries in various stages of ripeness. She explained that the cherries are handpicked only when they turn a deep red, ensuring that each one is harvested at the peak of its maturity. “The cherries ripen at different times, so our gardeners handpick them to ensure only the ripest are collected,” she said. This careful selection process ensures that the coffee beans maintain their quality and flavor. Lewkowicz also learned about the farm’s history, which started in 2009 under the direction of owner Howard Green. The land, which was previously used for pineapple cultivation, required significant soil amendment to support coffee growth. Mia explained that after the initial planting, it took three years for the coffee trees to fully mature and produce their first harvest.
Mia then led Lewkowicz to the heart of the farm: the roasting facility. The farm operates two roasting machines, one for smaller batches and another for larger commercial quantities. She explained the intricacies of the roasting process, which involves heating the beans at specific temperatures to achieve different flavor profiles. “We roast everything in-house, ensuring that our coffee is always fresh,” Mia noted. Green World’s signature roast, known for its smooth, low-acid profile, is a popular choice among visitors. The farm’s café serves a variety of coffee blends, and the retail shop offers these blends for purchase, along with other local products.
Throughout the tour, Mia emphasized Green World Coffee Farm’s commitment to offering an authentic farm-to-cup experience. The farm’s beans are grown, harvested, processed, and roasted on-site, providing visitors with a fresh and comprehensive coffee experience. Mia also highlighted the farm’s use of sustainable practices, such as incorporating the outer shell of the coffee cherry into teas, which adds a fruity flavor and additional caffeine. The tour concluded with a visit to the retail store, where Mia showcased some of the farm’s best-selling coffee blends, including the popular Hawaiian Coffee Cake flavor and Kona Typica, a smooth and rich variety with low acidity.
In addition to its coffee production, Green World Coffee Farm serves as an educational destination for visitors. “We love to share our knowledge,” Mia said, pointing to the farm’s dedication to educating guests about the entire coffee-making process. Tours like this one offer visitors a deeper understanding of what goes into every cup, from the initial cherry to the final roast. For Lewkowicz, the experience offered a unique look at the craft and care involved in producing some of Hawaii’s finest coffees.
Green World Coffee Farm stands out as more than just a coffee producer; it offers visitors a chance to immerse themselves in the world of coffee, learning about the delicate balance of nature, science, and artistry that goes into each cup. For coffee enthusiasts, this farm offers not just a taste, but a complete coffee experience, connecting them to Hawaii’s rich coffee-growing heritage.
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