Tendering into a port is always a bit of a thrill. Arriving in Kona, we could see the town and the swells from our balcony. They looked a bit intimidating. Then came the announcement from the Captain warning us that swells were slowing down the process of getting from the ship to the tender confirming our suspicion. We ventured down to our tour meeting space on the ship and waited. We heard a few grumbles but then noticed one couple who used the time to do stretching exercises.
Finally, our turn to board the tender arrived. The person ahead of me took a step and a huge swell happened so he ended up straddling between ship and tender. No one panicked and the crew safely guided him onto the tender. My entrance onto the tender was uneventful. YEAH!! It was definitely an “E” ticket ride. A phrase that dates me and I had to explain to someone unfamiliar with the Disneyland ticket system of the last century that “E” tickets got you on the most exciting and thrilling rides in the park.
Holualua Farm
Now on land, we were greeted by our tour leader. It was his second day on the job. Nice guy from the Bronx, New York. With only 8 people in our group, we had a small bus. Thank goodness! He entered the Holualua Farm just outside of Kona, via a dirt road practically wiping out the large leafy branches that swatted our windows. When he came to the fork in the road he called for directions. Soon the owner came along in a small Jeep and led us to the paved road.
The farm was small consisting of only 5 acres. On those 5 acres, he grew various crops from coffee to mangos, kukui nuts, cacao beans, and chickens. He feeds the chickens and has a favorite hen who jumps up so she is fed first.
His cacao beans are sent into town where they make chocolate bars. Excellent chocolate. We did have a Swiss couple on the tour, who proudly proclaimed that Swiss chocolate was better. A friendly discussion ensued and we all agreed it was a tie.
He also makes a natural soap. It smelled so good so of course we bought a bar. In the picture below she is shaving the bar of soap with a potato peeler.
Pictures from the Farm.
Kona Joe’s Coffee Plantation
The next stop was Kona Joe’s. On the tour, the guide wanted to know if we knew the darker the roast the less caffeine was in the coffee. I nodded because I had just learned that at the Farm. The coffee smell was wonderful. Kona coffee is grown in a nutrient-rich volcanic soil and is always hand-picked. The coffee plants are grown in a trellis using the same techniques as a vineyard. This method produces double the crop.
Two seniors traveling the world 
Fun!
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