The Independent Voice
“Best Agricultural Newsletter in Hawaii”
Newsletter of the Kona Coffee Farmers Association
August 2024
PO Box 5436 Kailua Kona Hawaii 96745 USA
www.konacoffeefarmers.org info@konacoffeefarmers.org
Contents
Message from President Petersen
Public Participation at Board Meetings
Legislators’ Town Hall Meeting
Best of Panama Stance on ‘Infused Coffee’
Kona Coffee Flavoring Listed on Labels
Fertilizer Workshop
HNN Video – Coffee on the Big Island
Hawaii Coffee Association 2024 Cupping Competition
How Can Coffee Producers use Coffee Flowers
Shade-Grown Coffee – Agriculture & Conservation
Nestle Develops New Resistance Arabica Variety
Hawaii Researchers Develop Model to Predict El Niño and El Niña
The Other ‘Certified’ Coffee
Why Coffee Competitions are Falling out of Favour
Farmer to Farmer on Facebook
Recipe: Steak in the Oven for Two
Editor – Clare Wilson
Message from President Petersen
Aloha Coffee Farmers,
As we embrace the early harvest season, I’m surprised to share that we’ve begun picking coffee cherries on my farm sooner than anticipated.
Members of KCFA including myself recent attendance at the Hawaii Coffee Association conference in Honolulu was enlightening, with significant discussions by the Hawaii Department of Agriculture on enforcement of the new 51% Coffee labeling law, in addition to insightful findings from Michigan State University Agricultural Economists on coffee leaf rust’s economic impact on farmers.
The USDA-Agricultural Research Service visit to the Big Island and the HCA meeting underscores the growing recognition of our industry’s potential for enhanced support by the federal government. Let’s gear up to advocate for coffee in Congress and USDA in the current Farm Bill and other special situations for advocacy.
This next month, the KCFA Board meeting will be held online via zoom; details to
follow. We are reestablishing the policy that members can sit in on board meetings. Your voice matters—each member will have a chance to speak at the beginning of the meeting on the topic of their choice.
We’re also addressing website issues to achieve a smoother membership renewal process.
Mahalo for your understanding and continued support.
Mark Petersen
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Public Participation at Board Meetings
The Kona Coffee Farmer Association’s Board of Directors has established a policy to facilitate public participation at board meetings. Each member of the public is granted three minutes at the start of the meeting to present any topic of their choosing. While these topics may not be discussed immediately by the board, they could be considered for inclusion in the agenda of a subsequent meeting. Public attendees are not permitted to speak during the board meeting unless specifically requested.
We encourage our members to attend these meetings. Your participation is important for broadening the Board’s understanding of what is important to our members.
Report On Legislators’ Town Hall Meeting
With great timing, Representative Lowen (replowen@capitol.hawaii.gov), Representative Kahaloa (repkahaloa@capitol.hawaii.gov
All three highlighted that during the last session it was very significant how the 51% coffee labeling legislation (SB2298) was worked through the process and how Consumer Protection Committees (where the legislation was initially introduced by Rep. Lowen) and the Agriculture Committees (of which Rep. Kahaloa is House Vice Chair and Sen. Richards is Senate Vice Chair) had to work for many hours to reach a compromise conclusion.
Of final note is that there was also a piece of legislation which allows for “homemade food products” (HB2144) passed as well and permits small-scale farm operations to process food without access to a certified kitchen, which is a significant difficulty for many who do not want to pass the profit making on to coffee, macadamia nut, chocolate and other food processors who can afford complicated equipment.
When asked how to be listened to for decision-making, the reply was that all farmers will be heard and can reach out to the offices of each legislator. Our legislators have stood up for the small-scale farmers, and again we owe them our gratitude and thanks through direct communication, to which all of them indicated that they are happy to receive.
Colehour Bondera
KANALANI OHANA FARM
Best of Panama Organizers Stance on ‘Infused’ Coffee
https://tinyurl.com/4xeev7sj
“The Specialty Coffee Association of Panama (SCAP) has alleged cheating among one or more producers in this year’s Best of Panama green coffee competition, adding to a growing industry-wide debate on the production of “co-fermented” or “infused” coffees.
In a statement posted to its website and signed by SCAP President J. Hunter Tedman, the
association said it discovered four “infused” coffees submitted to the competition that “were found to be altered from their natural DNA expression, likely with the intent to score higher and win by using foreign additives.””
Questions about Kona Coffee Flavoring Listed on Labels
When Kona Coffee flavoring appears as a flavoring ingredient on product labels, to protect the integrity of Kona Coffee we need to ask questions as to the accuracy of the representations. See the email exchange of July 2, 2024 concerning Diamond Bakery’s “Kona Coffee Hawaiian Shortbread” cookies given to passengers on an Alaska Airlines Kona-to-Seattle flight:
Dear Diamond Bakery:
I am a Kona Coffee farmer. Yesterday I flew from Kona to Seattle on Alaska Airlines. Passengers were given your Kona Coffee Hawaiian Shortbread cookies. I request confirmation that the coffee flavoring in those cookies is from Kona-grown coffee and, if so, the identity of the supplier of the coffee used for the flavoring. The cookies were tasty. But there is far too much counterfeit use of the “Kona Coffee” name, and I hope that is not true with Diamond Bakery products. I have also sent an inquiry to Alaska Airlines with this question.
I look forward to hearing from you.
All the best and aloha,
>>>>>>>>>>>>>>>>>>>>>>>>>>>
Aloha,
As the new President of Diamond Bakery, I want to express my sincere appreciation for reaching out to us regarding the Kona Coffee labeling in our products. Your feedback is invaluable to us, and I am grateful for your attention to detail and commitment to the authenticity of Kona Coffee.
I would like to inform you that the Kona Coffee Hawaiian Shortbread cookies you enjoyed on your flight with Alaska Airlines indeed contain coffee sourced from Kona-grown coffee. At Diamond Bakery, we currently use a 10% Kona coffee blend that we procure from Hawaii Coffee Company here in Honolulu. I’m also pleased to inform you, that we have already had internal discussions and have made the decision to transition to using 100% Kona coffee in our products.
I understand and share your concern about the misuse of the “Kona Coffee” name in various products. As a Kona Coffee farmer yourself, your passion for preserving the integrity of this renowned coffee is evident, and I assure you that we at Diamond Bakery are dedicated to upholding the highest standards of quality and authenticity in our Kona Coffee products.
We are committed to transparency and integrity in all aspects of our business. Should you have any further questions or require additional information, please do not hesitate to reach out to me directly.
Thank you once again for your feedback.
Warm regards and aloha,
Butch Galdeira
President
Diamond Bakery
*Hopefully the commitment to “transition to using 100% Kona coffee” in Diamond Bakery products will soon be implemented.
–Article submitted by Bruce Corker
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Fertilizer Workshop
For those of you who missed the fertilizer workshop held in June, KCFA is repeating the presentation in South Kona. This is all about using a spreadsheet that takes your soil and leaf analyses and gives back information about which fertilizer combo to use, when, and how much.
HNN Video about Coffee on the Big Island
link does not work:(
In June, Hawaii News Now (HNN) produced a video that gives an interesting overview of coffee on the Big Island. From production to processing to using in recipes, glimpses of life with coffee. Please enjoy watching this snapshot of what we know as life in the land of coffee.
Hawaii Coffee Association 2024 Cupping Competition
https://tinyurl.com/yp8t93zk
Check out the winners of the HCA 15th annual statewide coffee cupping competition. An amazing list of high ranking competitors!
How can Specialty Coffee Producers use Coffee Flowers
https://tinyurl.com/5cy97u53
“On farms across the Bean Belt, the emergence of white, fragrant flowers is a key stage in the life cycle process of coffee plants. By looking at these flowers, farmers can determine how productive their coffee plants will be that season – and prepare for the months ahead
accordingly. Depending on geographical location and climatic conditions, the blooming season begins at different times. One thing, however, is for sure: the flowers will eventually fall off the coffee plant.
What happens to coffee flowers next is largely up to producers. But with a growing number of farmers looking to diversify their income by upcycling coffee waste, there could be anopportunity to make better use of coffee flowers – and thereby also produce less waste.
To find out more, I spoke to Lívia Macarini Pereira, an Agronomic Specialist at Daterra Coffee in Brazil, and Brandon von Damitz, coffee producer and co-founder of Big Island Coffee Roasters in Hawaii. Read on to learn more…”
Shade-Grown Coffee Combines Agriculture and Conservation
https://tinyurl.com/39x4umex
“OXFORD, UK – Increasing shade cover over coffee plants can increase biodiversity and
provide new ways to combine agriculture and conservation, a new study has revealed. Coffee grown in high shade, with more than 30% canopy cover, provides a home to more plant and animal species than coffee grown in the sun or on low shade farms with less than 30% canopy cover, the study found.
Preserving biodiversity is good news for farmers as it means better natural pest control, and improved soil quality. The quality of the coffee produced also actively improves with increased shade.
Sophie Manson, a PhD student and the lead author, led a team from Oxford Brookes
University’s Nocturnal Primate Research Group Team. Ms Manson said: “Agriculture is one of the greatest threats facing species around the world. Whether it is cutting down trees to make way for farms, or using chemical pesticides and fertilisers, bad farming practices can hold dire consequences…”
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Nestle Develops New Resistant Arabica Variety Called Star
https://tinyurl.com/4bn6ywcn
“_ Multinational food giant Nestlé says it has developed a new high-yielding coffee variety called Star 4, while targeting the world’s largest coffee-producing market, Brazil.
Hawaii Researchers Develop Model to better Predict El Niño and La Niña
https://tinyurl.com/3axvp96p
HONOLULU (HawaiiNewsNow) – Researchers at the University of Hawaii at Manoa are making big strides in forecasting the oceanic rotation between El Niño and La Niña.
The weather pattern referred to as the El Niño-Southern Oscillation has global impacts, ranging from drought, severe weather, and the increased chance for tropical cyclones.
Now, researchers from the School of Ocean and Earth Science and Technology have created a new tool that assists in forecasting the weather phenomenon to 18 months out and beyond. The research team developed a new conceptual model that uses fundamental physics to help predict whether El Nino or La Nina will emerge.
Forecasters have been attempting to better climate modeling like this for decades, especially considering the global impacts that the El Niño Southern Oscillation entails. This new tool works better than existing climate models and is comparable to cutting-edge AI forecasts.
Using the new model, the research team is expecting a strong La Niña to develop and peak in strength during the winter of 2024. Neutral conditions are expected to return in 2025.
Copyright 2024 Hawaii News Now. All rights reserved.
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The “Other” Certified Coffee
https://tinyurl.com/23am4xna
“When we think “certified coffee,” sustainability certifications—logos proudly displayed on the packaging of roasted coffee—probably come to mind first, but a different kind of certified coffee plays an even more important role in coffee pricing.
When consumers think about purchasing a bag of “certified coffee,” they are most likely thinking about sustainability certifications—these link their purchase of the product to a better environment, better conditions for the coffee grower, and perhaps better quality for the premium price they are willing to pay. These kinds of sustainability certificates identify the coffee as coming from farms where the producers uphold certain standards on their entire farm, typically involving measures of best practices for the environment and responsibility in assuring this, which involves inspections, rigorous paperwork, and verification that the farm meets the standards relevant to the sustainability certification.
However, the use of the word “certified” also applies to coffee that passed grading standards required to be physically delivered against a commodities market,,,”
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Why Coffee Competitions are Falling Out of Favour
https://tinyurl.com/nhhf54sn
- Coffee competitions have been central to specialty coffee for a long time
- But as new generations enter the sector, the prestige is shifting
- In recent years, SCA Expo and WoC events have seen a notably smaller audience for their competitions.
“…For many coffee professionals, barista competitions represent the pinnacle of the specialty coffee industry, and many have built a career off the back of their competition success. In recent years, however, these competitions have slowly fallen out of favour, as consumers decry rule changes, reject elitism, and embrace the influence of other mediums of “coffee fame.”
Since the first World Barista Championship in 2000, many coffee professionals have built
personal and company brands using coffee competitions as a springboard. The World Coffee Championships, for example, have generated industry icons like James Hoffman, arguably the most well-known internet personality both within the coffee industry and across the world.
However, since the COVID-19 pandemic, there has been a downward shift in the popularity of coffee competitions among young coffee professionals. Once an avenue to create coffee mega- stars, the events have faced criticism for their elitism and disconnection from the realities of the coffee sector.
“I don’t think it’s travel related, but more that the priorities in people’s life have changed, and that the risk to reward factor in competition is sometimes not worth the investment of time or money,” says Charlotte Corra, two-time World Barista Championship finalist and coffee consultant…”
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KCFA members may ask coffee production, processing, or marketing questions by sending their questions to social@konacoffeefarmers.org. The questions will be posted on the KCFA Facebook page. Anyone can then comment on the post and provide their answers or ask followups to the questions. What, you don’t follow our Facebook page?! Check it out here
Let’s all help each other!
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Recipe – Steak in the Oven for Two
From West Hawaii Today |
Preheat oven to 450 degrees – use lower middle rack |
INGREDIENTS 1 large sweet potato – unpeeled – cut into wedges |
4 shallots – quartered lengthwise |
2 T olive oil |
1/2 t salt |
1/2 t pepper |
1 apple – halve & slice thin |
2 t brown sugar |
2 t ground Kona coffee |
1 t chili powder (or less) |
1 12 oz strip steak (1″ thick) |
2 T parsley |
1 T red wine vinegar |
Toss potatoes and shallots with 2 tsp oil, 1/8 tsp salt, 1/8 tsp pepper. |
Arrange potatoes skin side down in half of rimmed baking sheet |
and arrange shallots in single layer next to potatoes. Roast until |
vegetables are lightly browned, 20-25 minutes. |
Toss apple with 1 tsp oil and 1/8 tsp salt. Combine sugar, coffee, |
chili powder and remaining salt and pepper. |
Pat steak dry with paper towels and rub with spice mixture. |
Place steaks on empty portion of baking sheet; arrange apple |
slices on top of shallots. Roast until potatoes, shallots and apples |
are fully tender and meat registers 120-125 degrees (for rare), |
or 130-135 degrees (for medium), 10 to 15 minutes. |
Transfer steak, bottom side up, to cutting board, tent with foil |
and let it rest for 5 minutes. |
Combine parsley, vinegar and remaining 1 tbsp oil in large bowl. |
Add potatoes, shallots and apples and toss to combine. |
Season with salt and pepper to taste. Slice steak against the grain. |
Serve steak with sweet potato mixture. Editor’s Note: I tried this recipe and it is really good. I didn’t have a strip steak so I used a ribeye steak. |
Let us know what you would like to see in our newsletter. Suggestions on what to include or not. What could we do better. Let us know. Clarewilson98@gmail.com