“Best Agricultural Newsletter in Hawaii”
Newsletter of the Kona Coffee Farmers Association
April 2022
PO Box 5436 Kailua Kona Hawaii 96745 USA
www.konacoffeefarmers.org info@konacoffeefarmers.org
Contents
Legislative Update
Fertilize!
Coffee Berry Borer Talk Story
Revised Bagging Requirements for Interisland Transport
More Companies Agree to Settle in Kona Coffee Labeling Case
Ka`u Coffee Festival
CBB/CLR Pesticide Subsidy Program
Coffee Consumption Hits Two-Decade High
Acronyms
SCA Buyers/Sellers Program at Boston 2022 Expo
Most Searched Health Topics and Coffee
Coffee – Too Cheap for Too Long
Best Coffee Grinders of 2022
Sparkling Coffee, Anyone?
La Niña Stalls as Trade Winds Strengthen
Should You Microwave Coffee?
Specialty Coffee Transaction Guide
Recipe: Puna’s Mango Chutney
Editor – Clare Wilson
Legislative Update
HB1517, after having been passed by 3 committees of the Hawaii House of Representatives, was approved by the full House and sent to the Senate as HB1517 HD2. This House version of the bill provides for a phased-in minimum of 51% for blends, label disclosure of the % of Foreign-Grown Coffee in blends, and appropriations for an HDOA label inspector position and for the CBB/CLR subsidy program.
Unfortunately, after a joint hearing before the Agriculture & Environment Committee and the Energy, Economic Development & Tourism Committee, those committees stripped out the labeling provisions and replaced them with a “study”–a clear stall/delay tactic to benefit the blenders.
If a second Senate hearing is scheduled, we will seek to have the House-passed labeling sections restored to the bill. When notice of that hearing is posted, we will send a call for testimony–and encourage all KCFA members and supporters to send in written testimony and, if possible, to give live Zoom testimony requesting restoration of the Fair Labeling provisions. Please ask our representatives to support Hawaii farmers in the ways in which other states support their farmers.
In the meantime, please send an email to Kona’s Senator Dru Kanuha– senkanuha@Capitol.
–Submitted by the Legislative Committee
Fertilize!
As you can observe, the coffee is showing signs of a growth. Because of our good and timely rains- start fertilizing anytime.
The first application of this season should be a formulation high in nitrogen for growth. For inorganic farms, 15-5-25 or 10-5-20 would be a good choice. You also want to make sure you apply a good dose per tree. I use the rule of thumb of approximately 1 pound per tree well spread out to the estimated root radius. Here is a fertilizer applicator idea: https://konacoffeefarmers.org/topics-of-interest/farming/bob-smiths-fertiliser-distributorapplicator-invention/
Organic farms should follow the same rule using a well-balanced organic fertilizer. Remember, you will need to apply approximately double the amount of fertilizer to achieve the equivalent amount of nitrogen.
Hope this helps and motivates everyone to fertilize. The most common problem I see on coffee farms is poor nutrition due to a lack of fertilizer.
–Submitted by Bob Smith
Coffee Berry Borer Talk Story
From Roseann Leiner, CTAHR
Two years ago, there were meetings for Talk Story with COFFEE BERRY BORER Researchers in 2020. This spring there will be seven meetings, since there are many more stories from the past two years.
“Talk Story with COFFEE BERRY BORER Researchers in 2022” will start April 14. The Zoom meetings are on Thursdays, 12:00 noon – 1:00 PM HST. These meetings feature research presentations and time for informal dialogue.
Current Schedule
*Thursday, April 14: TBA
Discussion of draft Infographic for CLR Recommendations.
*Thursday, April 21: Yobana Mariño, Ph.D.
Life tables (mathematical models) of the CBB Life Cycle and their Implications for CBB Management
*Thursday, April 28: Lisa Keith, Ph.D.
“Coffee Disease Identification and Control”
*Thursday, May 5: TBA
BEST BEANS App and my IPM App
*Thursday, May 12: Claudia Ruiz-Diaz, Ph.D.
“Coffee Fruits and CBB – Some Reasons for the Attraction”
*Thursday, May 19: Melissa Johnson, Ph.D.
“CLR monitoring on Hawaii Island”
*Thursday, May 26: TBA
For more information, and the link to register, go to
https://www.eventbrite.com/e/
–Submitted by Barbara Anderson
Revised Bagging Requirements for Interisland Transport
tinyurl.com/2p8d2n4x
“Effective immediately, HDOA bagging requirements for interisland movement of green coffee will now require only a single approved plastic bag. The change in the bagging requirements is due to the detection of the CBB in feral coffee on Molokai and Kauai.
Existing permits will not be amended to reflect this change, however, all permits issued after March 9 will reflect this change.
Should you need more information about the revised bagging requirements, please call Ms. Techie Lancaster, Acting Plant Specialist, at 808.832.0566 or email to techie.b.lancaster@hawaii.gov.
More Companies Agree to Settle in Kona Labeling Case
https://tinyurl.com/2jbvnt69
“Kroger, Safeway/Albertsons and Hawaiian coffee company Hawaiian Isles Kona Coffee Co. have all reached preliminary settlements in a groundbreaking class action suit regarding the labeling and sale of coffees marked with the name “Kona.”
With the new settlements, the class action suit filed on behalf of a group of Kona-based coffee farmers and sellers in 2019 will have resulted in more than $15.25 million in monetary relief, plus individual agreements for more stringent requirements regarding the marketing and sales of coffee products bearing the Kona name…”
Ka’u Coffee Festival
https://www.comunicaffe.com/
Virtual Ka‘u Coffee Festival in Hawaii set for April 1-30 with a slate of events free
“HAWAI‘I ISLAND, USA — Tune in April 1-30 for the Virtual Ka‘u Coffee Festival at kaucoffeefestival.com. Due to the uncertainties of COVID restrictions and to protect Ka‘u’s farming kupuna, the 13th annual festival will present its second virtual slate of events. Grab a cup of your favorite Ka‘u coffee, relax and enjoy a wealth of activities presented conveniently for leisure viewing…”
CBB/CLR Pesticide Subsidy Program
ALOHA Coffee Farmers:
Please take advantage of the HDOA Coffee Leaf Rust (CLR) Pesticide Subsidy which has recently been added to the CBB Pesticide Subsidy- 50% back on eligible receipts.
- Send in receipts from 7/1/20 – 6/30/21 for both.
- Please see the HDOA-approved CLR pesticide list for eligible products for reimbursement.
- BotaniGard and Mycotrol are still the only CBB Pesticides eligible.
- Start the online application here and upload your receipts; or use the downloadable pdf to be e-mailed with scanned receipts; or call Melanie Bondera at (808) 328-7578 for a paper application to be mailed.
- $600 cap per acre/year or $6,000 per farm business for each subsidy.
- New farmers will need to set up their file with GET#, SS#/FEIN#, and driver’s license.
- Please email hdoa.cbb@hawaii.gov with any questions.
Melanie Bondera
HDOA.CBB@hawaii.gov
Image by Дарья Яковлева from Pixabay
Coffee Consumption Hits Two-Decade High
https://tinyurl.com/2p8w75bs
“Coffee consumption has soared to a two-decade high as Americans brew up new post-Covid routines, according to exclusive consumer polling recently released by the National Coffee Association (NCA).
66% of Americans now drink coffee each day, more than any other beverage including tap water and up by nearly 14% since January 2021, the largest increase since NCA began tracking data.
The Spring 2022 National Coffee Data Trends (NCDT) report prepared by Dig Insights on behalf of the NCA found that Americans have increased coffee consumption away from home by 8% since January 2021…”
–Submitted by Cecelia Smith
Acronyms
Just for fun – look at all the acronyms we see every day in our farmer life.
KCFA. Kona Coffee Farmers Association
PBARC U.S. Pacific Basin Agricultural Research Center
HCA. Hawaii Coffee Association
CTAHR. College for Tropical Agriculture and Human Resources
WCR. World Coffee Research
CBB. Coffee Berry Borer
CLR. Coffee Leaf Rust
USDA. United States Department of Agriculture
SHAC. Synergistic Hawaii Agriculture Council
HARC. Hawaii Agricultural Research Center.
NRCS Natural Resources Conservation Services
RMA Risk Management Associates
–Submitted by Carolyn Witcover
SCA Buyers/Sellers Program at Boston 2022 Expo
https://www.comunicaffe.com/
“BOSTON, USA – After two years of pandemic, many green coffee buyers and sellers struggle to connect with each other, as in-person opportunities for trips to origin and trade shows have dramatically declined.
In an effort to support coffee producers, cooperatives, exporters, importers, and roasters reconnect with each other, the SCA will launch for the first time the Buyers and Sellers Program at SCA Expo Boston 2022, supported by Barista Attitude, at no cost to participants. Learn more about the program here.”
Top Ten Most Searched Health Topics on Coffee
https://www.comunicaffe.com/
“MILAN – A new analysis by the Institute for Scientific Information on Coffee (ISIC) reveals that people are increasingly curious about the health effects associated with drinking coffee. Searches for “health benefits of drinking coffee” increased by 650% over the last 12 months and “benefits of black coffee” increased by 1,450% over the same period, as people look for more health information on one of the world’s most popular drinks.
The top ten health topics of interest range from levels of caffeine intake, to nutritional value and associations between coffee and a number of common health areas. Topping the list are searches related to ‘coffee and caffeine’, with people keen to understand exactly how much caffeine is in a cup of coffee…”
’Coffee has been Far Too Cheap for Far Too Long’
https://coffeetalk.com/daily-
“If you’re anything like me, your current morning routine likely includes Wordle, doomscrolling, and a cup of coffee, as Bethany Reitsma writes.
Indeed, you’re most likely sipping coffee as you read this. And what you’re most likely missing as you gaze lovingly into your latte art is the lengthy journey it took to reach your lips.
This journey has become increasingly difficult in recent months. And as a result of what suppliers refer to as the “perfect storm” of Covid, supply chain shortages, and climate change, the price of our precious flat whites is set to increase.
Jacob Parsons of Mt Atkinson Coffee says coffee has been “far too cheap for far too long” in an industry that is “suffering” due to Covid-19.
“We’ve been forced to increase our prices for wholesale and retail customers. We understand how critical coffee is to everyone, especially New Zealanders, and hospo is fighting a losing battle “The owner of a West Auckland cafe and roastery shared.
“If this year’s harvest is good, the market will be flooded with coffee once again, driving the price down. However, higher prices are necessary, as people must pay more…”
–Submitted by Franz Weber
Best Coffee Grinders of 2022
https://coffeetalk.com/daily-
14 Best Coffee Grinders Of 2022 To Turn Fresh Beans Into Rich Roasts
“Whatever method you use to brew it, nothing motivates us to get out of bed more than the prospect of a freshly brewed cup of coffee awaiting our sleepy-eyed state.
There is a Starbucks-sized menu of flavours, roasts, and blends to choose from, ranging from K-cups to Nespresso pods. While the coffee enthusiast will indulge in anything that provides a caffeine boost, naturally roasted beans are among the most decadent.
Not to mention that you don’t have to sail across the sea to Costa Rica or Brazil to enjoy the best of coffee. A good coffee grinder can crush imported fresh beans into grinds suitable for use in a French press or pour-over coffee maker…”
Shall we Try ‘Sparkling Coffee’?
https://coffeetalk.com/daily-
‘Sparkling Coffee’ Is the Heart-Healthy, Gut-Boosting Morning Beverage You Need To Try
“It’s all too easy to get stuck in a coffee rut: One minute, you’re convinced you’ve discovered the ideal brew method and coffee-to-milk ratio, and the next, you wake up and discover that your go-to oat latte is… meh. However, if you’re looking to switch up your coffee routine—and possibly reap even more health benefits—sparkling coffee may be the way to go.
Typically made with carbonated water and citrous infusions in place of the traditional cream and sugar, sparkling coffee is a refreshingly effervescent substitute for your daily caffeine fix. There is no one-size-fits-all method for making it, but Dan McLaughlin, owner of Cleveland’s small batch coffee roaster Golden Triangle Coffee, recently shared his prefered method in a TikTok video. He appropriately refers to the beverage as a sparkling Americano, as it contains mineral water, an orange segment, basil for flavour, and, of course, espresso…”
–Submitted by Franz Weber
La Nina Stalls as Trade Winds Strengthen
https://www.comunicaffe.com/
“MELBOURNE, Australia – The 2021–22 La Niña event continues but is past its peak. However, trade winds remain stronger than average in the western Pacific, which has delayed further weakening of the La Niña over the past fortnight, reports the Bureau of Meteorology of the Australian Government in its latest update. Latest outlooks indicate a return to neutral El Niño–Southern Oscillation (ENSO) levels—neither La Niña nor El Niño—late in the southern hemisphere autumn.
Even as La Niña weakens, it will continue to influence global weather and climate.
Atmospheric and oceanic indicators over the Pacific persist at La Niña levels. Persistently strong trade winds over the past fortnight have driven a cooling to La Niña levels of the central tropical Pacific. This has also cooled water beneath the surface, pausing the warming trend seen during January and February…”
Should You Microwave Coffee?
https://tinyurl.com/2p9cxrz7
“Temperature is one of the most widely discussed topics in coffee, particularly when we talk about green bean storage, roast profile, and brewing. As a general rule, there are a few set temperature ranges for each area which help us to preserve quality and improve consistency.
Once brewed, coffee naturally cools down over time. This process leads to irreversible changes in flavour. For example, a bright and acidic coffee will generally become sweeter and less aromatic.
Although it’s not possible to regain these original sensory characteristics once coffee cools, some people do choose to reheat it. And while it remains a contentious topic, microwaving coffee is often the easiest and most efficient way to do so.
Common experiences when microwaving coffee include a more pronounced and unpleasant bitterness, so is reheating it worth the risk? Are there better alternatives, or should we not be reheating coffee at all?
To learn more, I spoke with Dr Samo Smrke and Verônica Belchior, two industry professionals, both with backgrounds in coffee chemistry. Read on for their insights…”
Specialty Coffee Transaction Guide
https://tinyurl.com/4ajywd5y
The Specialty Coffee Transaction Guide is an annual publication involving anonymized contract data from more than 100 coffee roasters and traders from all over the world. Although Hawaii is not included, there is a
“Showing price benchmarks based on factors such as country or world region of origin, purchase volume and quality score, the guide is designed to provide a more sensible point of reference for the specialty market than the volatile C price”. Included in this article is a chart that “offers a quick look at the median price by quality and volume of lots sourced from the three major coffee-growing regions…”
–Submitted by Clare Wilson
Recipe:
PUNA’S MANGO CHUTNEY RECIPE (Puna & Belle Klebahn’s)
common mango
13 pounds sliced half-ripe “common” mangoes Ed note: one five gallon bucket
6T Hawaiian salt
4T finely chopped garlic
6T finely chopped ginger
2 qt. white vinegar
13 pounds sugar – half white & half brown
1-pound currants
3 pounds seedless golden raisins
4T small red Hawaiian chili peppers – seed and mince
Slice mangoes thin and in long strips. Put salt on the sliced mangoes and let stand in
icebox overnight. Cook garlic and ginger in a little water and put in icebox overnight.
In the morning, drain liquid from mangoes. Bring vinegar and sugar to a boil – add
raisins, currants, garlic, and ginger and boil one hour. Then add drained mangoes
and chili peppers and cook until mangoes are clear. Ed note: takes about 5.5 hours
NEED: 30-40 Eight-ounce Jars or 25+ Pint jars per batch. Put in when chutney and
sterilized jars are hot and cover immediately. Store in cool dark place for several months.
HINTS: “Common” mangoes are the best. Slice them thinly. Cooking up chutney,
especially a double batch, takes almost all day. We gather and peel the mangoes
one day and then cook the next.
Puna was my grandmother – Una Craig Walker (Mrs. HA Walker) of Honolulu b.1886-d.1988.
–Submitted by Cecelia Smith
Comment from member Ken Love:
In today’s world, this recipe for the mango chutney would be fine except for the canning procedure. As posted, it would have to be in the fridge. To be shelf stable: after it cooked down, it should be ladled into sterilized jars. The rims and top of the jar wiped clean and sterilized lips placed on the jars finger tight. These jars should be boiled 15-20 minutes depending on size to ensure their safety. After this process, they can sit on the shelf for many years. Recently found one from 1989 and it was some of the best chutney ever!
Recipes Wanted! If any of you have recipes that you would like to share, please submit them to the editor: clarewilson98@gmail.com
LET US KNOW WHAT YOU THINK! >> Write to us. We welcome Letters to the Editor up to 150 words. We reserve the right to edit for clarity and length. Include your name and email address >> Email: info@KonaCoffeeFarmers.org with SUBJECT: Commentary.
