David Bateman was tired of being a lawyer. In 2004, while practicing law in Olympia, Wash., one of his clients proposed to a new adventure to him: becoming a coffee farmer.
“I was just getting tired,” Bateman said. He was tired of practicing law. He was tired of his way of life. He was just plain tired. After a trip to the big island of Hawaii, he made a drastic career change.
There was a big problem; Bateman’s experience as a lawyer didn’t exactly prepare him for the life of a coffee farmer and taking on the responsibilities of a 38.5 acre farm was a big risk.
“I knew zero, nada, nothing,” Bateman said. After looking at the financial aspect and doing his homework, Bateman decided to move to Hawaii in March of 2005. His wife, Trudy Bateman, soon followed him in October after retiring as an emergency room nurse.
The two of them take care of most of the processing, and they have two full-time employees and several seasonal employees that assist them. Bateman also had the help of the trusted friend he purchased the farm from, whose ten years of experience was very valuable.
“I had the benefit of his knowledge and insight for a year,” Bateman said.
Reaping the Rewards
Since Bateman bought the farm he has doubled the production and taken the distribution in new directions. Heavenly Hawaiian currently has a large distribution to the East that has kept the business successful, even during the recent economic downturn. He has clients in Korea (Galleria Stores), Taiwan (Bella Trading Co.), Japan (Muu Muu Cafe) and is exploring options in China. Bateman has acquired these contacts through networking.
“This is a business of contacts,” Bateman said “It's kind of hard to cold-call China.”
He acquired these contacts through his work with the University of Hawaii's agricultural department and Youth With A Mission (YWAM).
Kona Coffee is a type of coffee that is only grown in the Kona District of Hawaii. This area, on the big island of Hawaii, runs south approximately 30 miles from the Kona Airport along the slopes of Hualalai and the Muana Loa volcanoes, forming a boomerang shape. The coffee is known for its balanced and mellow flavor and many of Bateman’s clients consider it to be one of the best coffees in the world.
Bateman is also enthusiastic about the opportunities that NaVOBA can offer veteran business owners. He recently joined in August 2009 and hopes to connect with and support other veterans.
“We have a bond between vets and I feel it's really important to support our troops, retired or not,” Bateman said. He calls the bond vets share an ohona, or family in Hawaiian.
Bateman also offers his fellow veteran business owners some advice. He recommends studying a business concept and plan thoroughly before starting. Bateman reminds new business owners to plan for the downside, but not to be afraid of taking a calculated risk in order to pursue your dreams. Most of all he encourages future business owners to put their trust in God.
“You do the possible and He will do the impossible,” Bateman said.
Biography/Fun Facts
What is your favorite TV show? CNN and Fox News
What is your favorite sports team? Seattle Mariners
What’s in your refrigerator? Food
What CD is in your car? Christian Praise and Worship CD’s
What is your dream car? Vietnam era Willies Jeep
What do you do to relax? Sailing, hiking, writing books, read Bible
What would you be doing if you weren’t a business owner? Trudy and I would be on Christian mission somewhere in Polynesia sharing the Good News and helping those in need
History/Geography
Arabica coffee tree seedlings were first introduced to western Hawaii in the 1820’s by Samual Ruggles. The plant took to the soils and climatic conditions along the Kona coast. This belt is ideally suited for growing coffee. It consists of rich slightly acidic volcanic soil; sunny in the morning and shaded by clouds often in the afternoon. During the rainy season of summer, most of the slopes receive about 60” of rain.
Picking Process
Blossoms or “Kona Snow” buds begin growing at the start of the rainy seasons. Coffee beans grow during the wetter spring/summer season and ripen to maturity during the dryer fall/winter months. The ripened bean is called a “cherry.” Coffee is usually picked from September to February. Because not all the cherry ripens at the same time there usually are four to six pickings during the harvest season. Pickers manually pick the red cherry fruit containing the coffee beans. A productive picker can harvest 400 lbs of cherry in a day. Within 24 hours that cherry must be processed, usually by a wet mill process which strips the pulp off the bean. Mechanical demucilagers or fermenting is used to remove much of the inner sugary mucilage from the interior bean covering. The beans are then dried to parchment on drying floors (hosidanas) and/or inmechanical dryers. Once the moisture content of the bean is lowered to no more than 12%, the parchment can be safely stored in burlap bags incooled vaults (65% humidity and 65° F) for long periods of time. When the farmer is ready to sell his coffee, he usually takes it to a dry mill where the parchment and inner silver skin is removed from the green bean. The beans are then sorted by size and bagged for final evaluation and certification by the State of Hawaii Department of Agriculture.
The Perfect Cup of Coffee
Grades. Kona coffee is graded Peaberry, Extra Fancy, Fancy, No. 1 and Prime. The more expensive Peaberry has a reputation for being more intense, full-bodied and flavorful. Extra Fancy is also a very intense coffee with excellent full-bodied flavor which should be mellow to the taste and leave a good after-taste. Fancy is slightly less dense with excellent body and flavor. No. 1 and Prime are primarily commercial grades used by roasters and blenders in bulk, but still with the distinct Kona body and flavor.
Roasts. The typical roasts are light, medium and dark. Most drinkers prefer the medium or Viennese roast. For those who prefer espresso-type coffees, the dark French roast is recommended. Roasters take the green bean through the first “crackle” to about 450° and then cool rapidly. Dark French roasts take the bean to a second “crackle” to give the bean a slightly burnt and more robust flavor. Home roasters can often replicate professional roasters and roast to their particular requirements. The roasted coffee is then immediately packaged in special coffee bags with one way vents. The roast continues to emit aroma and will often expand the bag until the coffee cools. These aromas are produced by release of the oils contained in the coffee beans during the roasting process.
Freshness. Roasted coffee loses its optimum aroma and flavor over time. Air, moisture, heat and light can break down the coffee. We recommend storing coffee in sealed airtight containers (either the original coffee bag or porcelain containers with rubber seals). Do not store in a refrigerator or freezer, as moisture may accumulate around the beans. Grind only the amount of coffee you will use in a week. Ground coffee tends to lose flavor faster than whole beans.
Grinding. Grind to the correct level. Too fine will over extract flavor and possibly cause a bitter cup of coffee. Too coarse of a grind will taste watery with flat or little flavor and no body. Experiment with your grinder to get exactly the right brew for you.
Proportions. We recommend one rounded tablespoon of coffee for every two 6 oz. cups of coffee for an average strength preferred by most coffee drinkers. Another measure is .4 oz of coffee per cup for an average strength cup and .5 oz. for a stronger cup. Using these measures, a 1 lb. bag of coffee should serve a single drinker with 30-40 cups of coffee.
Water. We recommend filtered cold tap water or bottled water to eliminate undesirable tastes in your cup. Coffee is typically brewed to about 200° F to maximize release of the flavorful oils and aromas from the grind which create the rich, full-bodied, mellow cup of 100% Kona coffee we all enjoy. Do not let your coffee sit too long. It tends to become more bitter as the water begins evaporating and the oils begin breaking down. Freshly brewed is always best.
Buy Peaberry Kona Coffee OnlineMaintaining Your Equipment. Be sure to keep all coffee surfaces clean by washing and drying. Water minerals will concentrate and deposit on the side of your pot and can impart an unwanted mineral taste to your next brew. Old coffee oils will also deposit and leave bitter and rancid tastes over time.
Drip or Filtered Method. Use either a paper or metal filter with a medium grind.
French Press. Boil the water, cool slightly and then pour over coarse ground coffee. Let it steep for about 4 minutes before plunging slowly to give the grounds a chance to interact with the water to properly release the aromatic oils. French press coffee is typically stronger than drip coffee.
Espresso Machines. Espresso coffee is darker and stronger than the coffees prepared by drip or press. You will want to use a dark roast (French or Italian) to produce the more robust, slightly burnt taste.