EVERYTHING

ESTRELLA

Invites, updates & more!

WELCOME BACK, !

Click here to update your information

UPDATE YOUR INFORMATION

WELCOME BACK, !

Click here to update your information

UPDATE YOUR INFORMATION

BE AN ESTRELLA VIP UPDATE YOUR INFORMATION UPDATE YOUR INFORMATION BE AN ESTRELLA VIP
Deborah Huyer on her family's coffee farm

09 March . 2020

Cafe Bebida Unveils Custom Family Kona Coffee Blend

As the managing developer of Estrella, Newland is proud of the various amenities and services we are able to bring into the community. One partnership we are pleased to continue supporting is with Café Bebida in Casa Lucero. Owned and operated by Estrella resident Deborah Huyer – the same restaurant genius behind Lakeside Grill and Splash Café – Café Bebida recently took its coffee game to the next level by introducing the Cock-A-Doodle-Brew. Featuring beans from her family’s own coffee farm in Hawaii, this custom Kona blend is a dark roast with notes of chocolate and caramel. Smooth and balanced, Huyer says it’s so good, even people who usually put cream in their coffee will want to drink it black.
One of the many things we love about the Cock-a-Doodle brew is that it’s farmed using sustainable processes and free from many of the chemicals and pesticides commonly used by commercial growers.

Unlike commercial farmers that clear the land of natural vegetation to plant coffee bushes in isolated rows, Huyer’s family allows their bushes to grow more naturally alongside Papaya, Banana and Avocado trees. With this method, the fallen fruit and leaves from these trees naturally fertilize the coffee bushes and choke out weeds so no synthetic fertilizers or herbicides are ever used. The cool shade ensures that the coffee cherries ripen slowly which allows the fruit to develop deep, complex flavors.

Coffee cherries ripening

The beans are hand-picked every day over a course of four to six weeks to ensure only perfectly ripened fruit is processed. Some days, only a handful of beans will be picked at a time. Conversely, commercial growers use mechanical harvesting machines to pick all the coffee cherries at once, resulting in a mix of ripeness. The beans are then processed at the Old Hawaiian Coffee Company, using traditional methods – without the use of chlorinated water, added sugar or harsh drying machines. The Cock-a-Doodle-Brew is a labor of love and it’s easy to see why there’s such a big difference between small estate-grown Kona Coffee and mass-produced blends. If you haven’t already, stop into Café Bebida and give Deborah's family brew a try.