August 2026 The Independent Voice

WELCOME FROM PRESIDENT PETERSEN
Aloha KCFA Members,

I hope your summer has been treating you well. It’s always fascinating to see how differently the season unfolds across Kona. Some farms are already deep into their pickings, others—like ours—are just getting started, and a few haven’t begun at all. That range is a good reminder that there’s no single blueprint for a Kona coffee farm. Each of us works within our own microclimate, our own rhythms, and our own challenges.

I’m writing this greeting from a hotel room on Maui, the night before the Hawaii Coffee
Association Annual Conference. Looking over the schedule, there will be plenty of discussion about the coffee labeling law, along with updates and perspectives from across the industry. The keynote speaker this year is William D. Ristenpart, Director of the UC Davis Coffee Center, presenting on Physical Defects in Green Coffee: Sensory Detection Thresholds & Classification via AI. It should be a thought provoking session. There are also several presentations focused on the business side of coffee—always useful as we navigate our own operations.

If I come across anything especially valuable or insightful, I’ll be sure to share it with you in the next newsletter.

This is a busy time for all of us. For me, the start of harvest always feels like a report card on how well we cared for our trees since last season. With luck, the weather will cooperate, the harvest will be strong, and prices will rise to match the hard work we put in.

Wishing you a safe, productive, and rewarding harvest season. Thank you for being a member of KCFA and supporting Kona coffee.

Mahalo nui loa,

Mark Petersen, KCFA President

Is your Farm Losing Money on Cherry?

Are cherry prices below the cost of production? KCFA did the math. Yes.

Cherry is opening low this year — $1.90 to $2.25 per pound. A conventional Kona or Ka’ū farm following reasonable management practices needs $3.11 per pound just to break even.

What that gap costs you:

• At $2.25/lb: a farm with average yields is negative $2,771 per acre in production costs.
• At $1.90/lb: that loss increases to $3,893 per acre.
• Picking labor alone eats more than half of gross revenue.

Yields can’t realistically close the gap either. Breaking even at $2.25 takes 8,508 lb of cherry per acre — well above what most operations produce. Turning a positive return requires yields near 10,000 lb per acre. At current prices, the only real paths forward are replanting for higher yields, higher cherry prices, or shifting toward selling roasted.

This isn’t new, and it isn’t about blending. The farmgate cost gap has persisted for at least 15 years. Processors point to the 51% rule, but CBB, CLR, and fertilizer prices are what devastated farmer incomes. KCFA has advocated for higher blend ratios for over 20 years because we believe it raises market value — and raising market value is how our growers survive.

Can you cut costs on your own farm? Carefully. Cutting fertilizer or disease management has long-term consequences for tree health. It’s a delicate balance, and current cherry pricing is a barrier to agronomic health. Cash flow for replanting is nearly a financial impossibility at this price.

See all cited data and verified costs in our spreadsheet. The numbers are locked, but you can download a copy to plug in your own farm costs.

Federal 51% Blend Law Survey

Hawaii Coffee Association (HCA) is asking each Hawaii coffee grower and company to complete the Federal 51% Blend Law Survey. KCFA is in support of this law, and our position will not change. However, it’s important that we as farmers get our voices heard.

Complete the survey click>  HERE

HCA Federal 51% Blend Law Survey

The survey closes Friday, August 7, 2026, at 5:00 p.m. HST, and is intended to help HCA understand:
•  Which industry sectors, growing regions, company sizes, and business models are represented.
•  How the federal provision may affect different member companies.
•  Which potential benefits, concerns, implementation questions, and unintended consequences members believe HCA should consider.
•  What position or next steps member companies would like HCA to evaluate.

This is an advisory industry survey and is not a formal membership vote. The survey results will be an important part of the Board’s review, together with member comments, verified legal and regulatory information, HCA’s mission, and the potential statewide effects of the available approaches.

STUDY: ANAEROBIC FERMENTATION DRY PROCESSING OF ARABICA COFFEE 
https://tinyurl.com/4pc9uwpc

“…A study (DOI: 10.48130/bpr-0026-0010) published in Beverage Plant Research on 07 July 2026 by Haohao Yu’s & Faguang Hu’s team, Yunnan Academy of Agriculture Science, reveals that processing methods significantly alter green-bean metabolite profiles and that anaerobic fermentation dry processing produced the strongest enrichment of flavor-related compounds.

The researchers collected fresh ‘Catimor’ coffee cherries from Baoshan, Yunnan, and divided them into four processing groups: wet processing, dry processing, anaerobic fermentation wet processing, and anaerobic fermentation dry processing. Wet processing involved depulping, soaking for 12 hours, and natural drying, while dry processing dried intact cherries directly on racks. For the two anaerobic treatments, peeled or intact cherries were sealed in oxygen-free plastic bags for seven days before the corresponding wet or dry steps. All beans were dried to similar moisture levels and analyzed in triplicate.

The team then used ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry to profile non-volatile compounds, combined with multivariate statistics, KEGG pathway analysis, hierarchical clustering, and Pearson correlation analysis. Brewed coffee from each treatment was also evaluated by five certified Q-Graders under Specialty Coffee Association standards. The metabolomic analysis detected 1,706 compounds across 12 major classes and screened 843 differential metabolites, mainly amino acid derivatives, phenolic acids, lipids, organic acids, flavonoids, alkaloids, saccharides, and nucleotides….”

STUDY: ROASTED COFFEE COLOR CURVE 
https://tinyurl.com/3vsfes39

“The study, published July 7 in Scientific Reports, suggests that all arabica coffees, regardless of roast profile or origin, follow a predictable “universal roasted coffee color curve” during roasting. Notably, arabica coffees from different origins roasted in vastly different ways all approximately met the same color at critical roasting milestones, such as first crack and second crack.

The study leans on the concept that there are no universally accepted standards for what is meant by “light roast,” “medium roast” or “dark roast,” despite indications from consumers that roast level is a key factor in purchasing decisions.

However, the authors also note that a “dividing line” between roast levels is fundamentally arbitrary. Indeed, roasters currently communicate roast levels in any number of ways, such as using European and U.S.-derived conventional names like “Full City” or “French,” through artificial 5-point scales from light to dark, or through playful turns of phrase that reflect their own brand.”

GESHA’S COMEBACK
https://tinyurl.com/mrfa7b32

The push for novel varieties is bringing overlooked coffees back into the spotlight.
“Key takeaways
•    Gesha has returned to dominance at recent coffee competitions.
•    Price volatility has slowed the wider release of new coffee varieties.
•    Competitors now blend liberica with high-scoring lots.
Climate resilience is increasing investment in overlooked species like liberica and excelsa.
Specialty coffee is always chasing “new” and exciting varieties, and competitions are the clearest signal of where its search is heading. For years, the highly prized Gesha dominated the World Barista and Brewers Cup Championships, selected for its high cup scores and flavour complexity.

The early 2020s, however, marked a turning point. “Rediscovered” coffees began appearing on the world stage. At the 2021 World Barista Championship (WBC), more finalists presented with eugenioides, a lesser-known Coffea species prized for its sweetness and unconventional tasting notes, than with Gesha.

The trend continued. At the 2023 event, Gesha shared the stage with several “new” varieties, including Pink Bourbon, Ombligon, and Typica Mejorado. The winner, Boram Um, even blended Gesha with Pink Bourbon, a sign that these coffees were challenging the variety’s long-held dominance.

Yet the last two years show the trend is reversing. Almost every 2025 WBC finalist used Gesha, and all but one of the 2026 World Brewers Cup finalists did the same, suggesting a return to familiar flavour profiles.

More telling still, competitors are now blending liberica, a historically overlooked species, with Gesha rather than building their presentations around exclusive varieties…”

KCFA’s 4th of July Parade Participation
The Fourth of July parade was a blast!  We had to wait for parts to our float to arrive, but after it was all assembled, we were a hit!  12 members and two non-members
participated with our entry.

and…

A huge thank you to Marcy Thomas, Rob Beebout and Thom Piasecki for all of their help getting the floats ready. We look forward to the KCFA being in the lantern parade
on the first night of the Kona Coffee Cultural Festival.

KCFA’s Summer Potluck

The KCFA Summer Potluck was a lovely event. We had more than 25 attend at the picnic area of Pu’uhonua o Honaunau. The weather was lovely. We were lucky enough
to have dappled sunlight and a light breeze.   The perfect spot was acquired by Andy Robertson. Andy and Deb were kind enough to get all the meats and get them prepared just how people liked them. We had 4 give away too. We hope you will join us for the September Potluck.

Calling all volunteers!!
Our Board Members love putting on events. We need fun loving members to volunteer too.  For example:   As a part of our education and promotion agenda,  we are participating in Kokua Kailua,  a street fair held the 3rd Sunday of each month from 1-6 pm. We put up our tent and set up our tables then engage the public in coffee growing education and
merchandise selling.

It’s a wonderful way to help educate people on coffee production and farm practices. So, if you like people, love to sell things or are just looking for something fun to do…
please consider volunteering.

Contact Sammi Piasecki 203-217-5100 to let her know you can give a couple hours to support our KCFA mission!

KAUAI COFFEE FINALLY INKS LONG-TERM LEASE
https://tinyurl.com/7mhw85kh

June 26, 2026
“Kauai Coffee Co. has signed a new long-term agricultural lease with landowner Brue Baukol Capital Partners (BBCP), ending a months-long standoff that had put more than 140 jobs and the future of the largest coffee farm in the United States in jeopardy.

The deal, announced June 25 by both parties, resolves two years of negotiations between BBCP and Massimo Zanetti Beverage USA (MZB-USA), the Virginia-based parent company that has operated Kauai Coffee since 2011 while leasing the 3,100-acre farm.

All existing positions at the farm and visitor center are preserved under the new agreement, according to the companies.

The financial terms of the lease were not made public. Kaua’i Now reported that the lease term is 15 years.

“Kauai Coffee has always belonged to the people of Kauai, and that will never change,” said Brian Kubicki, general manager of Kauai Coffee Company. “Our appreciation for the overwhelming outpouring of support and aloha from our community can’t be overstated.”…”

OWNERSHIP OF KAUAI COFFEE
https://tinyurl.com/5n8pk9v2
July 21, 2026
Six private equity funds are in the running to acquire MZB Group, Massimo Zanetti: “If terms are acceptable, I’ll sell my stake too”
“MILAN – Just over two years after the QuattroR fund acquired a stake in the company, Massimo Zanetti Beverage Group is attracting interest from a number of leading international private equity firms. According to reports, six funds have submitted preliminary bids to acquire a controlling stake in the company, in a deal that could value…”

STUDY: DRINKING UP TO FIVE CUPS OF COFFEE DAILY IS BENEFICIAL
https://tinyurl.com/mpj4ks94

“Go ahead and have that extra cup of coffee you’re craving — it’s good for you. New research from the American Heart Association suggests consuming up to five cups of coffee a day is safe for most adults and may be linked to a lower risk of cardiovascular conditions.

Previous studies found that caffeine is world’s most popular stimulant and psychoactive sub¬stance, and coffee is the most common way people consume caffeine. In 2024 the U.S. Food and Drug Administration (FDA) updated the definition of its “healthy” nutrient content claim to include coffee. Per the FDA, coffee with less than five calories per 12 oz and per labelled serving meets the FDA’s definition of “healthy.”

In a scientific statement issued on 20 July 2026, the American Heart Association (AHA) announced that the latest research indicates consuming up to 400 milligrams of caffeine per day, the equivalent of five eight-ounce cups of caffeinated coffee (without sugars, sweeteners, flavours or added fillers), is “generally safe for most adults” and appears to be linked to a lower risk of several cardiovascular conditions, including heart failure, heart disease and stroke in some individuals. A regular brewed, non-specialty, caffeinated coffee typically contains 9.4-20.6 mg of caffeine per fluid ounce.”

REAL “COFFEE HUNTERS” ARE AT ORIGIN – NOT IN CONSUMING COUNTRIES 
https://tinyurl.com/5fujzmmx    

”
•    “Many coffees are identified and matched to buyer requirements long before a buyer ever reaches origin.
•    More than 90% of coffee exported from producing countries is shipped as green coffee, highlighting the importance of origin-based expertise.
•    As transparency becomes a bigger part of specialty coffee, the industry may need to rethink who its real “coffee hunters” are.
In specialty coffee, the image of the “coffee hunter” has become a familiar one. Roasters and green coffee buyers are often celebrated for travelling to producing countries, building relationships with farmers, and ‘discovering’ exceptional coffees that ultimately make their way onto café menus and retail shelves.

These origin trips remain an important part of specialty coffee sourcing. However, they can also obscure a more complicated reality. Long before a buyer arrives at origin, coffees have often already been identified, evaluated, separated, processed, and prepared by exporters, producers, cuppers, and quality teams working within producing countries – often doing much of the heavy lifting for visiting buyers.

As transparency becomes an increasingly important part of specialty coffee’s value proposition, the industry may need to reconsider who actually discovers exceptional coffees – and where the expertise behind sourcing truly resides.

The idea of a green coffee buyer travelling to origin and discovering a remarkable coffee can be an appealing part of specialty coffee’s storytelling. Yet according to many origin-based professionals, exceptional coffees rarely emerge through chance encounters….”

Origin does the heavy lifting The idea of a green coffee buyer travelling to origin and discovering a remarkable coffee can be an appealing part of specialty coffee’s storytelling. Yet according to many origin-based professionals, exceptional coffees rarely emerge through chance encounters….”
_________________________________________________________
A CLOSER LOOK AT VALUE DISTRIBUTION IN SPECIALTY COFFEE MARKETS
https://tinyurl.com/2x377yc8

The rising tide of retail specialty coffee prices is not (yet) lifting all boats.

“We recently published a study in World Development that shows — using real coffee transaction data — how most of the economic benefits associated with quality improvements are not reaching the people who grow and process green coffees. Instead, our findings indicate that specialty coffee segments are characterized by less equitable revenue distribution than what we see in mainstream coffee markets.”

“This is frustrating from a practical perspective because (arguably) coffee producers generate much of the value that drives prices in quality-conscious retail markets and are incurring higher production costs. However, most of the incremental revenues are appropriated as profits or in elevated cost structures before they can find their way back to producers. Indeed, across all the differentiated specialty coffee segments that we analyzed, the people working in exporting countries (including producers) only absorbed between 7 and 16 cents of each additional dollar generated through higher prices.”

STUDY: NEW METHOD FOR TRACING ROASTED COFFEE ORIGINS
https://tinyurl.com/yykyavzz

“Researchers in Italy and the United States have proposed a new analytical workflow for identifying a roasted coffee’s geographic origin through lab analysis of volatile compounds..

The approach combines comprehensive two-dimensional gas chromatography (GC×GC) with computer vision-based pattern recognition, turning complex aroma data into image-like chemical fingerprints that can be compared across origins.

The authors said the proposed GC×GC-CV workflow offers a “reliable strategy for origin identification and quality assessment,” although the paper does not present it as a market-ready plug-and-play tool for routine industry use….”

Harvest Readiness: Field Assessments to decide when to Begin Picking

Determining the right moment to begin harvest is one of the most important decisions a coffee farmer makes each season. The timing affects quality, labor efficiency, CBB management, and even next year’s flowering. While color change is the most visible cue, many growers rely on a combination of field assessments to decide when to act. Below is a guide to indicators that used by farmers make timely harvest decisions.

Ripeness Distribution: The First and Most Reliable Indicator
Walking among the trees and estimating the percentage of red cherries on each branch remains the most widely used readiness assessment. Many farmers begin picking when approximately 20–30% of cherries are fully red, which ensures early labor is productive and reduces the risk of collecting underripe fruit.

Scientific studies support this approach: cherry ripening follows a predictable “S” shaped curve (sigmoid curve), and early pickings help maintain uniformity in later rounds (Vaast & Bertrand, 2012). Research in the tropics shows that harvesting too early increases the proportion of immature fruit, reducing cup quality and increasing processing defects (Worku et al., 2018).

When to act: If multiple blocks or tree groups consistently show 20–30% red cherries and
ripening is accelerating, it’s time to schedule the first picking.

Cherry Firmness: A Simple, Accurate Physical Test
Firmness is an excellent indicator of physiological ripeness. Ripe cherries feel plump and slightly soft; underripe cherries remain firm and resist pressure. This tactile cue correlates with sugar accumulation and mucilage development (Wintgens, 2004).

Research from UC Davis and the French Agricultural Research Centre for International Development shows that firmness aligns with optimal soluble solids and reduced astringency—key contributors to high quality Kona coffee (Borem et al., 2013).

When to act:
If cherries in early ripening zones consistently show softening and high turgor, that group is physiologically ready even if color percentages vary.

Branch Load, Tension, and Early Drop Risk
Heavy fruit loads increase downward pressure on branches, which can trigger early cherry
drop—especially during dry spells or wind events. Studies in tropical tree crops show that
mechanical stress accelerates abscission layer formation (Sakai & Hagihara, 2015). In coffee, high fruit load combined with water stress increases drop rates and reduces final yield (DaMatta et al., 2007).

When to act: If cherries detach easily with a gentle upward motion, or if you observe scattered
drop beneath trees, it’s time to begin picking—even if ripeness percentages are slightly below
ideal.

Environmental Cues: Weather Patterns That Influence Timing

Kona’s microclimates make environmental monitoring essential. Sudden dry periods can accelerate ripening, while heavy rains can cause cherries to swell and detach. Wind exposure
increases drop risk and can shift ripening patterns on the windward side of trees.

Research confirms that fluctuations in moisture and temperature influence ripening speed and
cherry retention (Camargo & Pereira, 1994).

When to act: If a dry spell or wind event is forecast and cherries are approaching readiness,starting harvest early can prevent losses.

Pest Pressure: CBB Activity as a Harvest Timing Trigger
CBB movement increases as cherries soften and sugars rise. Early picking is one of the most effective IPM tools for reducing infestation (Aristizábal et al., 2011). Removing ripe and
overripe cherries reduces available habitat and interrupts the reproductive cycle.

Hawaii specific research shows that timely early harvest significantly reduces CBB damage and
improves overall quality (Messing et al., 2016).

When to act: If trap counts rise or you observe increased CBB entry holes, begin picking
immediately to remove vulnerable cherries.

Putting It All Together: A Practical Harvest Checklist
Farmers can combine these assessments into a simple decision framework:

•  20–30% red cherries across multiple blocks
• Cherry firmness shifting from firm to slightly soft
•  Branch tension increasing or early drop observed
•  Environmental conditions favoring accelerated ripening or drop
•  CBB activity increasing in traps or field observations

When two or more of these indicators align, it’s time to begin the first picking.

Summary
Harvest readiness is never just about color. It’s a holistic assessment of physiology, environment,
and pest dynamics. By using these field checks, farmers can improve quality, reduce losses, and
set the stage for a smoother, more efficient harvest season.

References & Further Reading

Aristizábal, L. F., et al. (2011). Integrated Pest Management of Coffee Berry Borer. Journal of
Economic Entomology. https://doi.org/10.1603/EC10340
Borem, F. M., et al. (2013). Physical and chemical changes during coffee cherry maturation.
Journal of Agricultural Science. https://www.cambridge.org/core/journals/journal-of-
agricultural-science/article/abs/physical-and-chemical-changes-during-coffee-
cherry-maturation/ (cambridge.org)
Camargo, A. P., & Pereira, A. R. (1994). Climate and Coffee Yield. International Journal of
Biometeorology. https://doi.org/10.1007/BF01245758
DaMatta, F. M., et al. (2007). Ecophysiology of Coffee Growth and Production. Brazilian Journal
of Plant Physiology. https://doi.org/10.1590/S1677-04202007000100002 (doi.org)
Messing, R., et al. (2016). Hawai‘i Coffee Berry Borer Research Update. UH Mānoa CTAHR.
https://www.ctahr.hawaii.edu/oc/freepubs/pdf/IP-41.pdf (ctahr.hawaii.edu)
Sakai, A., & Hagihara, A. (2015). Branch Mechanics and Fruit Load Effects in Tropical Trees.
Tree Physiology. https://doi.org/10.1093/treephys/tpv024 (doi.org)
Vaast, P., &; Bertrand, B. (2012). Coffee: Growing, Processing, Sustainable Production.
WileyVCH. https://onlinelibrary.wiley.com/doi/book/10.1002/9783527644036
(onlinelibrary.wiley.com)
Wintgens, J. (2004). Coffee: Growing, Processing, Sustainable Production.
https://onlinelibrary.wiley.com/doi/book/10.1002/9783527619621
(onlinelibrary.wiley.com)
Worku, M., et al. (2018). Effect of Harvest Maturity on Coffee Quality. Journal of Food Quality.
https://doi.org/10.1155/2018/5967130 (doi.org)
____________________________________________________________
STUDY: FILTER COFFEE LINKED TO LOWER BLOOD SUGAR VIA THE GUT
https://tinyurl.com/2s9tkfuh

“A recent genetic analysis has identified a biological pathway that may explain why filter coffee, in particular, may be associated with lower blood sugar levels.

The study — first published last December but corrected May 7 in npj Science of Food — used a method called Mendelian randomization to assess whether six different coffee consumption patterns had any causal relationship with HbA1c, the standard blood marker used to track average blood glucose.

The patterns assessed were filtered coffee, instant coffee with milk, filtered coffee with milk, coffee with added sugar, coffee with artificial sweeteners and decaffeinated coffee….”

PREVENTATIVE MAINTENANCE FOR COFFEE ROASTERS 
https://tinyurl.com/9vf3n6xf    

Key takeaways

• Preventive maintenance protects roasting equipment and prevents costly, unplanned failures.
• Chaff removal after every session is a non-negotiable safety task.
• Modern roasting machines now flag anomalies and automatically prompt maintenance tasks.
• Detailed maintenance logs help roasters track issues and protect equipment in the long term.

For coffee roasters, machines are the engines of their businesses. When equipment underperforms or fails without warning, the consequences reach well beyond a repair bill. Batch consistency suffers, wholesale deadlines are missed, and customer loyalty can erode quickly.

As input costs continue to rise, roasters face growing pressure to maximise the value of every piece of equipment. After hitting their lowest levels since November 2024, coffee prices are climbing again, pointing to further volatility ahead. Energy and labour costs have also risen sharply in recent years, straining already tight margins.

In this context, a roaster is a long-term commitment that must deliver reliable performance over years, sometimes decades. Preventive maintenance is one of the most essential steps to ensure this
.
Why coffee roasters need to carry out preventive maintenance
To protect machines and maximise their working life, roasters need a structured approach to maintenance. Industry frameworks generally define four core types:
•    Reactive maintenance addresses failures only after they occur.
•    Corrective maintenance addresses identified issues before a total breakdown occurs.
•    Predictive maintenance uses data and monitoring technology to forecast when components are likely to fail.
•    Preventive maintenance involves scheduled, routine tasks performed at regular intervals to stop problems from developing in the first place….”

HAWAII’S LANDMARK IMMIGRANT JUSTICE LAWS 
https://www.hawaiinewsnow.com/2026/07/25/immigrant-rights-advocates-tout-new-hawaii-landmark-laws-aimed-ease-ice-enforcement-impacts/

“…In response, state lawmakers passed six landmark laws, including a measure barring local police from cooperating with federal ICE agents, and another that protects community spaces like schools, hospitals, and churches.

Other laws prevent detention and deportation of human trafficking survivors and nonviolent misdemeanors — strengthen due process — and expand language access.

When asked about potential retaliation from federal officials such as funding cuts, advocates say they’re willing to take the chance.

“It seems to me they retaliate whether or not we do anything. And so we have to just stand up for what we think is important,” said long-time civil rights activist Amy Agbayani, chair of The Legal Clinic.

Some argue a lack of ICE enforcement allows criminals to escape punishment, but The Legal Clinic notes 70% of people held in federal detention have no criminal record.

“This narrative that you’re saying that most people say we’re going for the worst of the worst, not true, and, it’s impacting families of hardworking families,” Flores said.

Advocates say they’re now focused on education and implementation of the new laws. A statewide immigration inclusion conference is being planned for September 30th.

This Tuesday, July 28, at noon, there will be a bill signing ceremony with Governor Josh Green, and a memorial in the State Capitol Rotunda for those who lost their lives in ICE-related detention and enforcement….”

Carnival Cruise Lines Reuses Coffee Grounds at Celebration Key
https://tinyurl.com/y3k625cf

“Carnival Corporation said its Celebration Key destination in Grand Bahama is receiving approximately 2,800 pounds of spent coffee grounds each week from Carnival Cruise Line’s Mardi Gras ship. The grounds are being composted on site and reused as fertilizer for landscaping, including native palms and trees….”
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