Barista Profile: Alicia Greenwell

An employee and manager at the Waimea Coffee Company for almost four years, Alicia Greenwell is moving to Colorado in June and the shop blog caught up with her recently for the latest barista profile.


Greenwell, 28, also runs her own business called Four Elements Media, specializing in visual communications from photography to logo design. She has accounts with several business and, in fact, edits and publishes this very blog. 

Born in Wailuku, Maui, Greenwell moved with her family to the Big Island as a 2-year-old. The oldest of three sisters, she attended Honoka’a High and had parents who made sure she stayed busy – camping in the mountains, going on outings to the beach, and playing sports (like soccer and distance running).

While in high school, she ran track and cross country and played soccer year-round with club teams. After graduating, she wanted to explore a bit. 

“I was really eager to get off the island when I was a senior because it’s small here,” she says. “I had a strong itch to leave the nest.”

She landed at the University of Oregon, earning a degree in journalism, with an emphasis in magazine/visual communications.

“When I went to visit the school, it was a beautiful, sunny day, and white clouds and blue skies, and everyone kept on warning me, ‘It rains so much here.’” Greenwell recalls. “(But) the whole campus is gorgeous and this is where I want to go. … Sure enough, eight months out of the year I was there it was gray.”

After college, she shifted to Colorado to be close to a sister and ended up living in Denver where she “didn’t know anyone.” That is, until she encountered a woman in her late 80s named Nona.


“She just had this aura of … I am Nona. And she just demanded attention. She had this big ol’ purse, just this outfit that was awesome,” says Greenwell, who took a picture of her that day and adds that Nona is still dancing well into her 90s. “She started chatting with me, and she’s like, ‘If you’re new here, you should come with me to this ballroom dancing thing.’ And I said, ‘Sure, why not? I don’t know anyone here.’ So, I started doing that with her and going, and, yeah, she was my first friend. We’d meet up for coffee and tea and she would just tell me about her life.”

Greenwell first got into the coffee business in Denver, after hanging out a local shop called The French Press. 


“I went up to the owner, I was just curious, like, ‘Are you guys hiring?’” recalls Greenwell. “He said, ‘I will not hire you until you have some experience in food service, running a register anything.’” So, Greenwell worked at an Einstein’s Bagels for two weeks, then quit because “I couldn’t handle working at a corporate place.” 

However, she went back to The French Press, ultimately working there during the time she was in Denver and was re-hired when she later returned to Colorado. Greenwell still does design and website work for them. She notes: “(That’s) where I first started getting into coffee.”

Greenwell’s most recent return to the Big Island occurred in 2014, when she hooked on with the Waimea Coffee Company.


“Before I worked here, what drew me here really was just all the coffee, obviously. … The coffee was on point,” she says, noting that the workers would always remember her order. “It was nice, it felt like a home to me. Even though it was a coffee shop. … My social hour was here, basically.”

“In my natural state, I’m typically pretty quiet and shy and keep to myself. But, here, it brings out my more, I guess, energetic, high-energy side, which the coffee helps a lot.”

Emma Kauhane worked alongside Greenwell at Merriman’s Hawaii Restaurant before she was hired on at the Waimea Coffee Company.

“We met and became friends there. So, I was pretty excited to see her apply at WCC just after I started working. We’ve always got along really great; I’m pretty sure one day when we were closing together we decided to start a rap band and call ourselves the ‘Soul Cheeks,’” Kauhane says, before adding later: “She’s a genuine person, the kind of person that’s willing to put herself out there for you to learn from and feel comfortable to be around, and share your thoughts with. Definitely miss our talks and laughs together.”

Greenwell eventually took on more responsibilities at the shop.


“My favorite thing is that Mikey allows me to be myself here,” she says, citing the shop’s owner. “And allowing me that creative space to be able to pursue my passions outside of coffee. And that’s probably been the thing that’s kept me here the longest, is that he keeps on giving me challenges that I wouldn’t get at other jobs. … Where else would they trust just a regular employee to design their coffee labels? Or design their menus? And make the things that people see on a regular basis. Basically, their brand identity.”

“And trust me with that. To trust that I can do it. … For me, that’s huge. It keeps me on my toes. And allows me to push myself. And to not give up on my dream to own my own business. That I can do this. And it’s a dream that is achievable. And I’m totally capable of it. And it’s a consistent reminder of that.”

Of her impending move to back to Colorado (in June of 2018), Greenwell cites the reasons she will miss both Waimea Coffee Company and her home on the Big Island.


“Everywhere I go, I like trying different coffees and seeing how they serve it,” Greenwell says. “I love our coffee. There’s nothing I would change with our recipes. I think everything that we do here, coffee-wise, is on point. And I know that I won’t be able to find another coffee shop that does things the way that we do things here. We’re unique in that way. There’s some that are similar, but nothing exactly like it. Nothing that, where they can say that they have local coffee. On the mainland, no one else can grow coffee.”

Of the Big Island, she says: “What I’m going to miss the most about Hawaii is … people. There’s no place else in the world like it.”

“Hawaii, this place is home for me. When I was younger, I denied it. I was like, ‘I don’t want this to be my home. I’m going to explore the world. And, I’ll never move back home.’ And, I’ve moved back probably twice now. It’s a place that always calls back to me. And I know I’ll eventually settle here,” she says. “(But) I’m not ready for that yet. And there’s one more good adventure that I need. And then I think I’ll be ready to settle here and invest in my community here. That’s, ideally, what I’d like to do when I come back this next bit.”

For now, the future beckons back on the mainland, where Greenwell and boyfriend Josh Robinson, also a Big Island native and graduate of Honoka’a High, will venture without a certain plan yet.


“It’s pretty exciting. She likes traveling. It’ll be a good experience, to have a new area to explore and to be able to pursue what we like doing,” says Robinson, who hopes to put his computer science degree to use and take advantage of the ample hiking and outdoor recreation possibilities. “Just the fact that we’re going together. It’s reassuring that we have each other.”

Written By: Timothy Scott | Photos By: Kathrine Kauhane

Customer Profile: Sally & Allen Wooddell


Allen and Sally Wooddell have a morning walking routine that includes a stop at the Waimea Coffee Company, just about a half-mile from their home. In fact, they’ve been regulars at the shop long enough to remember when it was called Waimea Coffee and Company (emphasis on the “and”).

“We’ve been here from the beginning,” Sally says. “I liked it, because that’s what I thought this place was about: the coffee and the people.”

The usual order for a couple of regulars? A chai latte for Sally (sometimes) and a café mocha for Allen (always).


“The people,” Sally says, when asked why she likes this shop. “I mean, I know that they make the best coffee around, but I don’t drink coffee. So, it’s not that, you know, it’s the people.”

Adds Allen: “We have a lot of people we know here, and the people who work here are really neat. I do drink coffee. I say they have the best café mocha in the world. … It’s a good place to come to in the morning. We come here every morning.”


Married since 1975, Allen (85 years old) and Sally (71) first met in the early 1970s when Sally was hired to work in Allen’s law office in Honolulu (though they began dating later). The couple have six children in all, ranging in age from 60 to 28, with five from previous marriages, and a daughter together, Kuliaikanu’u.

Sally was traveling in San Francisco and Allen happened to be there on business. They went out to dinner and, “I asked her to get married,” Allen recalls, simply yet fondly, “and she said, ‘Yes.’”

Allen was born in Oahu, went to Punahou School in Honolulu, before attending Dartmouth as an undergraduate and Stanford for law school. He was in the Army toward the end of the Korean War, then moved back to Oahu and also worked in Hilo for a time before moving to Waimea with Sally in 1991. Allen was a lawyer for 32 years and now manages a trust. He once belonged to numerous paddle clubs and was an instructor, though he mostly works in the yard these days.

“He’s very much like my father. They will take in a stray and put them on their feet,” Sally says of Allen. “He’s a very generous person.”


Sally was born in St. Louis, though her family moved to Oahu when she was young and she also attended Punahou (though the two didn’t know each other then because of their age difference). She eloped to the mainland with her previous husband and later moved back to Oahu. Retired now, though an active reader, Sally worked at North Hawaii Hospice for 10 years, at a shelter in Honolulu, a probation program, and as a receptionist.

“Sally really loves other people. She really wants to help people in trouble,” Allen says of his wife. “And she’s really good with grandchildren.”

The Wooddell’s have Hawaiian familial connections. Allen recalls that his great, great grandfather moved to the islands in 1824 and his grandmother was Hawaiian. Meanwhile, Sally’s grandfather was initially supposed to journey to Alaska but wound up working on an island plantation.

Life in Waimea, since the early 1990s, has been good, the couple says, though the town is much different now than when they moved here. Most importantly, they have family nearby thanks to multiple structures on their “compound” that enable children, grandchildren and extended family to stay or visit.


“It’s a great place to raise kids,” Sally says. Adding of their morning walks, to and from the Waimea Coffee Company and locales in between: “Which is one of the nice things about a small town. … A lot of people wave at us as we go by.”

“They’re super sweet,” says Eli Simon, a Waimea Coffee Company employee who counts Allen and Sally among his favorite customers. “You’ll see them walking down the road with each other. … Sometimes, I’ll be driving in to work and I’ll see them walking to the coffee shop holding hands.”

If you happen to amble around Waimea early in the morning, give a wave to Allen and Sally on their morning walk to the shop.

“We adore them,” says Alicia Greenwell, a longtime Waimea Coffee Company employee. “They’re one of those customers we know their order. We know what they like. And we know how to make them smile.”


Written By: Timothy Scott | Photos By: Kathrine Kauhane | Infographic By: Alicia Greenwell

Growing 100% Kona Coffee: "A Labor of Love"


The most amazing part might not be the coffee – which, by many accounts, is some of the best on the Big Island – but that it’s just Eddie Sakamoto.


Retired now for five years, Sakamoto, 69, works his half-acre, 250-tree farm beside a comfortable Kona, hillside house almost exclusively by himself. Works it with a coffee basket, hook, and an easygoing disposition.

“It’s a fun operation. Keeps me busy,” Sakamoto says. “It’s a labor of love, I suppose.”

The Waimea Coffee Company is one of very few places to find the Sakamoto label. In fact, just one other store (in Oahu) sells the Sakamoto Peaberry variety that has become a favorite in Waimea. Other outlets for the Sakamoto varieties – there’s the Plantation Pride along with the Peaberry – have included select restaurants or by order from the man himself.

A medium to dark roast, the Sakamoto Aged Peaberry is known for complex chocolate, honey and oak flavors and gains it’s “aged” pedigree from beans that are carefully tended and up to 35 years old. The Sakamoto Plantation Pride is a medium-dark roast that features chocolate, honey and caramel notes.


“You know, that is my ultimate favorite coffee,” says Tennille Lindsey, a longtime employee at the Waimea Coffee Company, of the Peaberry. “That is the only coffee I enjoy without cream and sugar. And I’m a cream and sugar girl.”


Sakamoto recently invited several employees of the Waimea Coffee Company to his home – which features a well-maintained yard, with a pleasing lily pond and waterfall -- to witness how the beans go from cherry to cup. He strolled through his coffee trees, detailing his picking process and explaining why he selects one bean from another. He likes to do the work himself, joking that others “don’t pick it right.”


“Trying to hold a tree down, and pick with one hand, it takes all day,” explains Sakamoto, showing his skill with the basket and hook. “For me, I’m a slow picker, so it takes me six hours to pick a hundred pound bag.”

He continues: “Good year, about 2,000 pounds of harvest, all picked by me. … I only want ripe cherries.”

A former waiter and wine steward at the Mauna Lani Hotel for more than three decades, Sakamoto was born in Hilo, moved to Kona in 1979 and is a father of four children. He worked his full-time and part-time jobs together before his recent retirement. 


“Yes, very serious about coffee. And I think that comes from his background in wine,” Lindsey says. “He’s just one of those amazing men, with an amazing palate.”

Not only is the Sakamoto brand locally grown and 100 percent Kona coffee, it’s cared for by a man with a discerning eye throughout the process. “I use organic fertilizer, which is twice as expensive as regular fertilizer,” Sakamoto says. Adding later, with a smile: “It was a fun thing. Now, I’m working on golf.”


“I would say that Eddie is a humble, hard-working man that has become a master of his craft through consistent attention to quality, through constant repetition to his work and the process,” says Waimea Coffee Company employee Victoria Mejia. “His hands pick the beans, plant the trees, clean the grounds, process the cherry to a form that becomes the beans. … What that man does is the epitome of homegrown and hand-made.”


Written By: Timothy Scott | Photos By: Kathrine Kauhane | Infographic By: Alicia Greenwell

Barista Profile: Treazure O’keefe-Howard


The first thing you might notice is her smile: bright, wide, and welcoming from behind the counter at the Waimea Coffee Company. Or her name: Treazure (with a Z). Or, perhaps more recently, the joy that she’s expecting her first child (due date: April 12). Regardless, the shop’s assistant manager manages to provide a consistent burst of happiness.


“Treazure has always had a kind heart,” says Waimea Coffee Company owner Mikey. “She’s just a special soul.”

A Big Island native, Treazure O’keefe-Howard was born in Kona as the third of three sisters and grew up on a five-acre farm in Ahualoa that featured horses, cats, rabbits, tons of trees, and lots of grassy fields. The three daughters were home-schooled under “definitely hippie parents, but in a good way,” she says with a smile.

“It was good. It was definitely different,” Treazure says. “I’m very thankful that I had that upbringing. … I loved the animals. I loved everything about it.”

Speaking at one of the coffee shop’s outside tables on a warm, sunny Waimea afternoon -- just days before she’s set to begin a three-month maternity leave -- Treazure tears up a bit, somewhat surprisingly to herself, when revealing what working at the shop has meant. 

“I’m really going to miss this place,” she says, emotional at the thought of her impending leave. “I’ve grown up so much here.”


Now 23, Treazure has worked at the Waimea Coffee Company for five years. Fondly, she shares why the shop is a special place: the community between the employees and customers, and the numerous connections she’s made and observed over the last half-decade. More recently, the expectant mother laughingly reveals she’s been receiving “so many” pregnancy and parenting tips.

“She is always looking out for everyone on the shift. She has a natural maternal instinct where she puts kindness first,” says shop co-worker Victoria Mejia, adding later: “She exudes gratitude. … She’s always saying thank you. She’s always showing appreciativeness.”


Tennille Lindsey has worked at the Waimea Coffee Company for 18 years and happily describes Treazure as someone who’s always had a strong work ethic and later developed management skills.

“Treazure is amazing. She’s very well put-together. I can count on her, you know? She takes pride in her work,” Lindsey says, adding later: “She was really young and kind of wild child. … Now she’s having a family, and I’ve definitely seen her grow since she’s been here.”

Mikey first met Treazure when, then as shop manager, he hired her five years ago. He still recalls his first impressions.

“I remember sitting down with her, she was very sweet and quiet, which is not something you expect from someone with all those tattoos and ear piercings,” Mikey says. “She looked me in the eyes and … she was very earnest.”


The personal and professional growth over the last five years that Treazure herself cites is something Mikey notes, as well.


“Within two months, she had picked up everything I had given her. She had become my partner, my sidekick,” he says. “I just kept giving her more and more work. I called her my manager. … (And) I built the position around her.” 

He adds later: “Treazure is not just the manager of the Waimea Coffee Company, but also my best friend.”

Mikey says the duo would often make trips to Kona for shop supplies, but also to buy goofy stuff like little laser guns and, generally, to enjoy each other’s friendship. 

“When I’m down, or not feeling all that, my main objective is to get Treazure to laugh. And there hasn’t been one time I’ve tried, that I haven’t been able to do it,” Mikey says. “I love making her day, because she always makes mine. She goes out of her way to make other people feel good.”


The cheerful nature Treazure brings to a shift at the coffee shop reveals itself in a very specific way: A laugh that resounds.

Says Mikey. “When Treazure laughs, it’s a real laugh.”

According to Victoria Mejia: “She’s got a laugh that you can hear from the other room. It’s an echo of candor; it’s funny and its honest.”

Says Lindsey, who works in the kitchen at the coffee shop: “It’s just enjoyable. I hear it and I think, ‘All is well.’ I love to hear her laugh, and I hear it pretty often.”

Written By: Timothy Scott | Photos By: Kathrine Kauhane