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hawaiiPicAs part of our occasional series on coffee on holiday we recently came across the Beach Bum Cafe in Honolulu, Hawaii.

The owner of the Beach Bum Cafe, Dennis McQuoid, has developed a new philosophy for Hawaii…

…our coffee is roasted in very small batches to ensure your get freshest coffee possible. The best way to brew fresh coffee is in small quantities, by hand, one cup at a time – or you could say, as a ‘microbrew’.

At Caffe Carino we couldn’t agree more. This is our approach to serving great espresso from our Italian trucks. Fresh every time, by hand and in front of the customer.

We thought it was interesting that across the islands this was a new concept, although coffee in Hawaii isn’t. Coffee bushes arrived in the islands in the 1800’s and recent production across the islands exceeded 6 million green pounds.

The web pages of the Hawaiian Coffee Association has more on coffee in the islands, its history and the trade

At BBC the McQuoid team serve single estate Hawaiian coffee, offering their customers some very intense flavours, as well as blends from across the islands to accompany their Hawaiian pastries. Sounds fabulous.

So, if you find yourself walking down Bishop Street in Honolulu this summer, drop in and sample the flavours and send us a taste report. How does the Beach Bum Cafe coffee compare to our Sheffield roasted, graded and packed freshness?