Building the right training group....

Triathlon isn't just a sport its a community of athletes. We train within the BTA club structure, but we all have different goals. Each athlete is training to peak for individual races and their training is tailored to suit these goals. I've chosen to specialise in Ironman or Long distance racing, whilst some of my peers and contemporaries at Ful-on Tri or Tri- Living race the faster short distance, Olympic races. This means that as much as like spending time with them on rides and runs or in pool, it unlikely that their sessions will fit in with my training program.
Over the last 9 months or so, we have formed an adhoc training group which includes Tim Bishop from Optima racing - 2 xHawaii Ironman finisher, Declan Doyle from Optima a 2 x Ironman Hawaii finisher, Dion Harrison from Thames Turbo ( 1 xHawaii Finisher) who has Just turned Pro and moved out to Boulder -Colorado and me, also a 2 times Hawaii finisher.
Now although we all may be training to peak at different times, we each have an understanding of the level we need to train at to achieve faster results in Kona in the future. Despite the camaraderie and the banter there is a respect of each others talent and for the duration of the session, ego's are parked. With the odd exception where Dec gets too excited and rides off the front 'Jens Voigt 'style, but that's just Dec!!

I love training with these guys, its not just a training group, but a support network and when your sessions are hard, having friends to bounce your ideas off and keep you in check is priceless..... regardless of which club they are members of!!

What makes Kona Coffee so special??

A coffee is just a coffee..... right? well actually no!!

What is it about Kona coffee that makes it so special... is it just the reward of all the hours of training you've put in to arrive on the island, or is it... that it really is better than all the rest

Kona is the very special coffee grown on the dark volcanic lava rock slopes of Kona, with enviable consistent quality. Kona coffee is a deliciously rich, medium-bodied and slightly acidic coffee with a heady aroma and complex, winey, spicy taste.
Kona, on the west coast of Hawaii island has produced coffee continuously since the early 1800's. The Kona name only applies to beans grown in North and South Kona, and coffee that is grown elsewhere in Hawaii cannot be called Kona coffee.The Perfect Climate for
Coffee requires a very specific combination of sun, soil, and water. It is successfully grown in only a limited number of locations round the world. The magical diurnal cycle of bright sunny mornings, humid rainy afternoons, and mild nights create perfect growing conditions for exotic plants to flourish. The trees thrive on the volcanic rocky land, and mild frost-free temperatures.

This combination produces a smooth tasting blend without that bitter aftertaste. It really is the difference in taste between a Chateaux Margaux and Jacobs Creek!!

Last year in Kona, our training group which consisted of Tim Bishop, Declan Doyle, Dion Harrison and I and I took real pleasure in swimming out to the 'Coffee's of Hawaii' catamaran' which was moored about 1Km offshore. Dec and Dion who would normally pass on a coffee, even joined in... ( the sign above is on the Ocean floor directing Athletes out to their free coffee) Dec admitted to me yesterday he's now a bit of a fan.

My personal Favourite is the Peabody blend - The rarest of the rare, only 3-5% of the entire Kona coffee crop are Peaberry beans. Concentrated and more intense Kona taste. This really is the best. You can pick this up at Ferrari coffee who are a long established Coffee producing family

Aloha!!!