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After 30 years in Los Angeles, we came to Hawaii to build the farm.

It took a year and a half of study and learning, before we decided to buy THESE 8 acres of jungle and build our Kona Coffee farm "from scratch". We had written a software program comparing all available data of 40 different properties in the Kona Coffee Belt. We interviewed 20 farmers, and interned with two of them before we knew that this is what we wanted to do long-term -- AND that we would be able to do it well. We were, and still are, wagering our lives’ savings, and all of our labor and psychic resources, to first start the farm and coffee business, and then to make them successful.

The farm can’t afford employees. We often use the help of temporary and voluntary farm interns, members of the international WWOOF program (World Wide Opportunity on Farms).Those good people are a true blessing to us, although motivating and training and supervising takes significant time and effort. But basically, we are mostly it.

David and Sarah Lyman were among the early Christian Missionaries invited by the Kingdom of Hawaii. They arrived in Hilo in 1832 from Connecticut via Boston, founded a school and built a church (where David preached in  Hawaiian). Their house was the first (and is now the oldest) wood-frame structure on Hawaii. Today, the Lyman Mission House and Museum in Hilo tells their story and that of Hawaii. We named the farm after the Lyman family because David and Sarah are our child's sixth generation grandparents. The Lymans are an old Family - they arrived in America in 1630, and our child is 18th generation Lyman in America.

Lyman Kona Coffee Estate has a great location in the North Kona Coffee Belt. Our coffee growing conditions are ideal, our processing methods meticulous. We have two separate irrigation systems to give our trees the water they need, when they need it. We collect every drop of rain, but also have access to County water. At 2,100 feet, we have a rare bonus of breathtaking ocean views. We have also built, and are operating, a four room, four bath BnB – the Mango Sunset Bed and Breakfast Inn.

RedCherrytree EMailLyman Estate has about 3,200 Coffea Arabica trees of the Kona Typica variety. We planted them in a 6 x 12 foot pattern so that we can use a tractor for mowing or foliar feeding. A "hog wire" fence keeps wild pigs from chewing up our water lines and destroying our top soil. For our many efforts, the Kona Soils and Water Conservation District graced us with their "Cooperator of the Year 2008 Award". For all of our years, we have been employing exclusively 100% organic practices: No synthetic pesticides or herbicides, or fertilizers. We have our own mulch piles, we are composting; we are whacking, mowing and pulling weeds. We have planted cover crops. That is a lot more work and is more expensive than conventional farming. We have also planted over 60 different types of tropical fruit trees, vines, and bushes. We have an organic herb- and vegetable garden. We have planted ~ 80 Koa Trees  -  the most expensive wood in the world -  at the beginning of each coffee row. Of course we are also raising our own coffee seedlings (for replacements), as well as cacao, beans, peas, eggplant, etc.

We have our own state-of-the-art “wet mill” to process all of our coffee and our own 1600 square foot sun-drying deck. We could process much more from many other farms, but we are content to do only our own harvest. When sunshine does not fully cooperate to dry the parchment beans to the desired humidity, we use our own Coffee Finish Dryer. This can dry moist or wet parchment within days. We built this ourselves; it was the first of its kind anywhere. The quiet de-humidifier is powered by solar electricity, and the beans are not tossed around like in other drying machines. We also have our own climate controlled storage container and our own fluid bed air coffee roaster. Our trees have reached full productivity, and we harvest between 30 and 18 thousand pounds of Coffee Cherry per year. We are doing all of the processing, drying, storing, roasting and selling of our own product alone, here on our family farm -- and we love it with a passion.

More about our farm >