The Independent Voice
Newsletter of the Kona Coffee Farmers Association
PO Box 5436 Kailua Kona Hawaii 96745 USA
Contents
Message from President Petersen
Legislative Update
Kona Coffee Farmers Gathering
Organic CLR Management
Review: Chainsaw/Mist Blower Workshop
Soil/Tissue Testing Lab Closes its Doors
El Niño May Break a Record
Hawai’I Ant Lab Zoom Classes
Jacuacu Coffee
Nutrien 2023 Educational Seminar
Saving Coffee from Extinction
Land Sparing or Land Sharing
Cold Brew Coffee Made with a French Press
Tasting Notes for Specialty Coffee – Too Much?
Study: What about the Experience of Drinking Coffee
Kona Coffee Living History Farm
Salute to Business Member – Open Sky Traders LLC
Recipe – Kona Banana Cream Pie
Editor – Clare Wilson
Message from President Petersen
Aloha Kona Coffee Farmer Association Members,
The KCFA Board of Directors has voted to increase membership dues. This increase will take effect from September 1, 2023, and will apply to all existing and new members. The new dues will be $50 per year for individual members, $35 per year for coffee enthusiasts and $75 per year for business members.
This will put us on par with other agricultural organizations, and help us continue in our mission to promote and protect Kona farmers’ economic interests in 100% Kona coffee. We hope that you will support us in this decision and enjoy member benefits as we resume our association’s undertakings and events.
KCFA is a leading agricultural organization for Hawaiian grown coffee and is dedicated to building a sustainable future for Kona coffee by supporting research, advocacy, education, and illuminating best practices for individual farmers and across the supply chain.
Thank you for your continued support and cooperation. We look forward to working with you in the coming year.
Mahalo nui loa!
Mark Petersen, President
Legislative Update
On July 5th, Governor Green intends to sign two coffee bills into law. The first is the renewal of the CBB Subsidy (SB743) which will provide $150k for one additional year of funds. He will also be signing SB746 into law, which requires disclosure on the label of the percent by weight of each origin of blended coffees. Notably, this does not increase the blend ratios for roasted and ready-to-drink coffees blends, but is still a step forward. KCFA strongly supported this bill as it gives consumers more info on the label as they decide which coffee to buy. Food labels are a critical component of the agricultural economy and can quietly drive big change merely by highlighting the true origin of products.
Also, the HDOA Economic Study on Blending, required by last year’s Act 222, has cleared the state’s procurement process. The company selected to do the study is https://guild.consulting/. Peter Adler is one of their principles, and has worked in dispute resolution around the agricultural industry over the years. KCFA has been in active discussions with the HDOA about this study to ensure that our small growers get fair representation. As the process unfolds, we will keep you apprised of the process.
~Submitted by the Legislative Committee

Coffee farmers, please mark your calendar; July 26th, 2023, from 4 pm to 7 pm, the KCFA is organizing a get-together at the Kahaluu park (Ali‘i Dr, Kailua-Kona, HI 96740). Bring your favorite dish and drink (alcoholic beverages are allowed). The event is designed to help farmers meet other farmers and share their passion for growing the best coffee in the world. Looking forward to seeing you all at the event.
Organic Kona Coffee Leaf Rust Management
Aloha Kona coffee supporters:
The past year has meant that five of us farmers in Kona have worked towards managing and controlling coffee leaf rust through local organic methods, supported by funding from Organic Farming Research Foundation. We have made a video about our getting going on what is now ongoing research (working through CTAHR and PBARC). Please enjoy our short video and share with others.
https://youtu.be/SYvOG_mpJjk
Colehour Bondera
______________________________
Review of Chainsaw & Mist Blower Workshop
We Missed You at our June 9th Workshop! What a great hands-on session by Tony Savarese from All Tool. Tony shared his tips and tricks for maintaining gas powered equipment, so it doesn’t end up in the shop as often. We learned about the most common problems and how to fix them. We also learned that that there really is a difference in the gas and oil used in two-stroke engines. Don’t make these simple mistakes! Your equipment will thank you and you will have less downtime. Tony also discussed the advances in battery powered tools.
In addition to being a terrific speaker, we also received some great swag! We can’t wait to invite Tony back and talk about other equipment. What a great workshop!
Stay tuned for other workshops later this summer.
~Submitted by the Education Committee
Soil/Tissue Testing Lab No Longer Available
LINK: /faq-changes-at-uh-ctahr-adsc-
UH Manoa’s ADSC soil/tissue testing lab is closing its doors after many years serving stakeholders, due to the laboratory no longer being able to adequately provide those services. Testing soil and leaves for nutrient deficiencies is an important part of maintaining a healthy farm. Follow the link for more information.
El Niño May Break a Record and Reshape Weather around the Globe
https://www.
Hawai`i Ant Lab Zoom Classes
Little Fire Ants are a major problem in Hawai’i. Here is information you need. https://littlefireants.com/
“Once a month, Hawaiʻi Ant Lab conducts a FREE half-day class for residents and other interested persons. This class covers ant management basics from theory to practice and includes sessions on Little Fire Ant biology, how to survey, mixing and using gel baits, and pretty much everything you want to know about managing Little Fire Ants around your home.. “
’Jacu’ Coffee: Brazilian Bird Droppings Secret Ingredient in Brew Worth its Weight in Gold
Initially viewed as a plague, the arrival of the dusky-legged guan revolutionized a coffee plantation in Brazil. A kilo costs $1,700 at the Harrods department store in London.
https://tinyurl.com/bp9ktfxf
Nutrien 2023 Educational Seminar – CEUs Available
Thursday, July 20, 2023
Hilo Hawaiian Hotel
Moku’ola Rooms 1 & 2
Registration: 7:00 a.m.
Program: 8:00 a.m. – 3:30 p.m. (pupu session to 6:00 p.m.)
$ 45.00 Seminar Fee (cost per person, incl. a.m. refreshments, lunch buffet, light pupus following the seminar)
** MUST send in your Registration Forms and Payments by Monday, July 10, 2023.**
If you would like to pre-register with a credit card, please email form to Ken.ogawa@nutrien.com or aaron.pruett@nutrien.com
If registering by check, make payable to: Nutrien Ag Solutions and mail to:
Nutrien Ag Solutions
888 Kalanianaole Avenue
Hilo, HI 96720
Attn: Ken Ogawa/Nutrien Educational Seminar
If you have any questions, please contact Ken at 808-960-3802 or Aaron at 808-209-6350 or email as above. .
TABLE: Title, Speaker, Length and CEU information here>> https://
Saving Coffee from Extinction
https://www.bbc.com/news/
from BBC.com
“Wild species have much greater genetic diversity – anything happening in the wild populations is usually amplified in commercial varieties where the genetic diversity is so much less,” says Justin Moat, Kew’s head of spatial analysis. Commercial coffee, grown in plantations, is thought to have no more than 10% of the genetic variety of wild Arabica. Put simply, it is in-bred.”
“Lack of diversity in crops can have disastrous consequences – it makes them more susceptible to disease. And coffee has a foe – coffee leaf rust. The fungus wiped out Sri Lanka’s coffee plantations entirely in the late 1800s, and there was a bad outbreak in 2013 in Central America. The coffee grown there had no resistance to the disease – the crop relied on the protection of low temperatures at higher altitudes.”
Land Sparing or Land Sharing?
Study suggests biodiversity in coffee lands requires both.
https://tinyurl.com/42ufukcc
“…As the authors of a groundbreaking new study on land use and biodiversity in coffee write, “Protecting biodiversity while sustaining agricultural production is one of our greatest modern challenges.” The study itself explores “land-sparing” strategies, i.e. the preservation of forests adjacent to full-sun farms as well as “land sharing,” i.e. agroforestry systems through which shade trees and other vegetation exist alongside cultivated coffee plants…”
Making Cold Brew Coffee with a French Press Only Takes One Extra Step
https://www.tastingtable.com/
“…Typically, French presses are filled with boiling water for a quick immersion brew, then filtered using the device’s mesh metal screen. But since the method is the same, just slower, the French press is actually an ideal tool for making cold brew. However, there’s one extra step you’ll need to take to make a killer batch — strain it twice.
To make cold brew in a French press, put the lid on (plunger “un-plunged”), then place it in a cold, dark spot — the refrigerator is ideal. Once it’s sat the requisite time, you can finally give the plunger a press. However, the metal mesh filter is going to be inadequate for the smooth mouthfeel of a cold brew. To remedy this, simply pour it through a paper filter to catch all those micro granules clouding up your coffee and lending the drink a faint grittiness…”
Are Tasting Notes for Specialty Coffee Going Too Far?
https://tinyurl.com/rt423ns5
“…Tasting notes play an important role in specialty coffee. Not only do they allow roasters to market their coffees more effectively, they also give consumers an idea of what their coffee will taste like – and thereby ensure consistency with sensory profiles.
In recent years, however, we have seen more and more unusual and unorthodox flavours appear on coffee packaging. Tasting notes such as melted chocolate ice cream, banana pudding, and even different brands of cereal have been referenced by roasters, as well as World Coffee Championship competitors.
So, we have to ask, are some tasting notes just too much? I spoke to Bartholomew Jones and Matteo D’Ottavio to find out more…”
Study: The Experience of Drinking Coffee is What Fully Jumpstarts Your Day
https://tinyurl.com/3rh9k3h8
…”The Portugal-based research team asked subjects to abstain from coffee or caffeine consumption prior to the MRIs. One group of participants was given caffeine in simple chemical form while the other group was given a caffeinated cup of coffee, similar to what drinkers might actually experience on a daily basis. Then participants were asked to relax and let their minds wander as they underwent MRI scans…”
Kona Coffee Living History Farm
By Peter Young
© 2023 Ho‘okuleana LLC
https://imagesofoldhawaii.com/
“The Kona Coffee Living History Farm (on the former Uchida Coffee Farm) is a 5.5-acre historic coffee farm, first homesteaded in 1900, and is the only living history coffee farm in the nation.
The Uchida Coffee Farm is an intact example of the lifestyle of early Kona Coffee farmers, many of whom were Japanese and brought Japanese customs and culture to Hawai‘i.”
KCFA
Like what you read here each month? If you’re not a current member of KCFA, please click here and join us at the Farmer, Supporter, or Business level.
Salute to Business Member – Open Sky Traders LLC
Online retailer selling 100% Kona Coffee
We are Open Sky Traders LLC, a sibling team operating an online retailer that sells 100% Kona Coffee under our brand Don Miguel’s Kona Coffee. We named this brand after our father, Miguel. We grew up in Kona and both of our parents have worked in the Kona coffee industry since we were very little. We want to continue our parents’ legacy and take the knowledge that they have passed down to us and bring Kona coffee to more households
__Juana Mezo Nieto
Macadamia Crust
¼ macadamia nuts
1 cup graham crackers
¼ cup sugar
¼ cup melted butter
1 tsp vanilla.
Combine ingredients in a food processor and press into a 9” pie pan. Bake at 375 deg. for 10 minutes. Let cool
Filling
¾ cup sugar
5 tbsp flour
¼ tsp salt
1 cup coffee
1 cup evaporated milk
1 egg beaten with 1 tsp milk
1 tsp vanilla
3 bananas
Stir together sugar, flour and salt in a saucepan. Add coffee and evaporated milk. Bring to a gentle boil, whisking frequently until mixture begins to thicken.
In a small bowl, beat egg, milk and vanilla. Add small amount of the hot mixture to the bowl, stirring constantly. Add egg mixture to the pan and stir until mixture thickens.
Let mixture cool.
Slice one banana into bottom of crust. Pour half of pudding mixture in and top with another sliced banana and the remaining pudding. Slice the last banana on top.
Whipped Cream Topping
1 cup heavy cream
½ cup powdered sugar
1 tsp instant coffee
¼ cup chopped macadamia nuts
In a small bowl, whip cream. Add sugar and coffee. Spread on pie and sprinkle with nuts. Chill.
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.
Suggestion Box
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