We use a row of small roasting vats that sort of resembled miniature cement mixers over propane flame. The roasters are from the early 1900's, and are still used today for training purposes so people don't waste a lot of beans if they mess up -- each roaster can hold up to a half pound of beans. While our beans are roasting and tumbling in the spinning barrels, Seichi-san talks to us about the history of the place, about how they "crack-u-late" the beans instead of grinding them (since grinding the beans creates additional heat, which can affect the flavor, they essentially chop them instead), and how we could even roast our own coffee beans at home by using a hot-air based popcorn popper. We also get to enjoy a taste test of their coffee, dark and white chocolate covered coffee beans, and a roasted macadamia nut that they also grow and process at this location. All in all, it's a very cool way to spend some time... and we each got some personalized bags of the coffee we'd roasted as souvenirs!
We relax on our lanai, reading books and enjoying the sun for a few hours, then eat dinner and enjoy the sunset of our fifth day. Shortly after that, it begins to rain, so we call it a night and come inside.