The Independent Voice
“Best Agricultural Newsletter in Hawaii”
Newsletter of the Kona Coffee Farmers Association
June 2024
PO Box 5436 Kailua Kona Hawaii 96745 USA
www.konacoffeefarmers.org info@konacoffeefarmers.org
Contents
Message from President Petersen
Delayed CBB-CLR Subsidy Checks
GI Community Calls for More Legislation
Roast Profiles Affect Sourness & Acidity
Upcoming Soils Workshop
How Long Does Green Coffee Stay Fresh
Unlock Your Business Potential
Cartoon:)
Compostable Coffee Bags
La Niña in 2024?
The Synthetic Coffee Revolution
Celebrity Coffee News
Kona Coffee Cultural Festival
Farmer to Farmer on Facebook
Recipe: Coconut Fudge Cake
Editor – Clare Wilson
Message from President Petersen
Aloha Coffee Farmers,
Wow. It is June this week. Time is flying by. I thought I would have a lot of time this spring to get ahead on my farm chores. It looks like I’m not ahead at all but not too far behind. Our trees have flowered nicely and have cherries set. So far CLR has not raised its ugly head. The rain seemed to have perked up our trees. Your Board has been working on educational and social events for the near future. Hope you can find time to meet with other farmers and maybe hear some new ideas you might be able to use.
Hope your coffee trees are looking good and summer gives you a chance to get things done.
Mahalo nui loa!
Mark Petersen
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Delayed CBB-CLR Subsidy Checks
Aloha Coffee Farmers,
If you’ve been wondering where your check is, there has been the delay I warned might happen. Dexter Kishida, Deputy Chair and Darcy Oishi, the program’s supervisor have encountered several snags in renewing the State’s contract with Hawaii County to write the checks for this program. You will absolutely still receive your check. But it could be delayed as long as July or August.
If you need to know the amount of the future check or have questions, please contact me. Keep your eligible receipts for next year’s program (pending funding), they are reimbursable at the 75% rate.
Thank you so much for your patience.
-Melanie
Melanie Bondera, CBB-CLR Subsidy Program
Hawaii Department of Agriculture Phone: 808-323-7578
The Global Geographical Indication (GI) Community Calls for more Robust Legislations
https://tinyurl.com/3XJR9W7P
Part of the Global Picture
With significant support and encouragement, oriGIn worked with the United Nations’
World Intellectual Property Organization (WIPO), who sponsored participation in the event in Guadalajara, Mexico in late April. As the spokesperson for KCFA, it was great to sit on the public panel during the press release of the member survey released and reviewed by oriGIn. New Mexico Chiles, French champagne, Bavarian beer, Colombian coffee and many others were present as well; together we make up a strong and healthy representation of products around the world which are geographically defined. Look through the Survey results (link: https://tinyurl.com/3XJR9W7P ) and see the common successes and obstacles faced — again together we can celebrate and protect ourselves, as happened at the 30th anniversary of CRT who was the host and who stands up for tequila for Mexico. Kona coffee can and will follow their leadership in terms of a healthy role in the global picture.
Colehour Bondera
Kanalani Ohana Farm
Study: Roast Profiles Affect Sourness and Acidity
https://tinyurl.com/2fhp2wp4
“University of California Davis Coffee Center researchers recently illuminated a path for professional coffee roasters to control sourness and total acidity.
The research may ultimately help roasters unlock desirable sour or otherwise acidic flavors, or conversely to prevent undesirable sourness, by manipulating the roast profile of a given coffee.
Published last month in the peer-reviewed, Springer Group-owned journal Nature – Scientific Reports, the study measured total titratable acidity (TA), an acidity measurement closely associated with sour taste.
In collaboration with study co-author Timothy Styczynski of Yuba City, California-based Bridge Coffee Co., the study also sought to mimic real-life commercial coffee roasting and cupping conditions, using a 5-kilo natural-gas Probat drum roaster. Laudia Anokye-Bempah of UC Davis was also a lead figure in designing and authoring the study.
“Most prior work has focused on laboratory-scale roasters with little control over the roast profile,” the study authors wrote, “so the relationship between roast profile in a commercial-scale roaster and the corresponding development of TA to date remains unclear.””
RSVP-email: terry@tma-arch.com
How Long Does Green Coffee Stay Fresh?
https://perfectdailygrind.com/
How green coffee is stored is key to cup quality. Good storage maintains the cup profile of a coffee, while poor storage can detract from it.
Like any other agricultural or food product, green coffee has a shelf life. This is how long it can stay at an optimal level of freshness before quality begins to deteriorate. However, improper storage and poor packaging can cause cup quality to “flatten,” and result in a diminished sensory profile in the final cup.
To learn more about how long green coffee stays fresh for, just how important storage is, and how you can keep your green beans fresher for longer, I spoke to a few industry experts.
Find out what they said click> HERE
Unlock Your Business Potential:
UKERS 2024 Tea & Coffee Global Directory & Buyers Guide
Calling all tea and coffee professionals! The highly anticipated UKERS 2024 Tea & Coffee Global Directory & Buyer’s Guide is on the horizon, and you have the exclusive opportunity to be included.
As the cornerstone of the tea and coffee industry, the UKERS Directory serves as the ultimate resource for businesses ranging from tea packers to coffee roasters, agents, brokers, importers, exporters, and all related services. Inclusion in this prestigious publication offers unparalleled visibility and networking opportunities.
For inquiries or assistance, please contact sophia@bellpublishing.com.
HERE: Submit FREE entry
Cartoon
Compostable Coffee Bags
https://www.savorbrands.com/
https://www.comunicaffe.com/
Atmospheric indicators are consistent with a decaying El Niño
“MELBOURNE, Australia – The El Niño–Southern Oscillation (ENSO) is currently neutral, but there are some early signs that a La Niña might form in the Pacific Ocean later in 2024, says the Bureau of Meteorology of the Australian Government in its latest update. As a result, the Bureau’s ENSO Outlook has shifted to La Niña Watch.
When La Niña Watch criteria have been met in the past, a La Niña event has subsequently developed around 50% of the time. There is about an equal chance of neutral ENSO conditions in the same outlook period….”
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The Synthetic Coffee Revolution
Are Ground Date Seeds Really as Delicious as The Real Thing?
https://coffeetalk.com/daily-
“Synthetic coffee, a type of coffee made by humans without any coffee in it, is being introduced to the market as a solution to the environmental issues associated with traditional coffee. By 2050, most of the land used to grow coffee will be unsuitable for cultivation due to climate change. Coffee farmers often live in poverty, and synthetic coffee is being developed to replace traditional coffee.
Atomo, one of the first companies to introduce synthetic coffee, is made from a mixture of date seeds, ramon seeds, lemon, pea protein, fenugreek, guava, millet, fructose, sunflower seeds, baking soda, and caffeine taken from green tea. A taste test in the Wall Street Journal found that the drink was indistinguishable from traditional coffee, although slightly less bitter…”
Opinion: A Bonkers 48 Hours in Celebrity Coffee News-May 16, 2024
https://tinyurl.com/2spz776a
“…Rudy Coffee
Yesterday, Rudy Giuliani, who is currently incognito as the state of Arizona seeks him out for his latest summons, launched Rudy Coffee, a new coffee brand bearing superhero-like images of the disgraced former New York mayor and the following personal message:
“I’ve moved at a fast pace, and have had many different roles in life, but the one constant thing has been a good cup of coffee, which is now proven to have health benefits. Please enjoy my delicious fresh roasted specialty coffee. It’s quality you can trust.”
The launch was first announced on X by Giuliani’s companion, Maria Ryan, a hospital executive who described the coffee line as originating with the couple’s search for “really organic non-GMO bean farms.”
Branded 2-pound bags of Rudy Coffee include the “Fighting For Justice” dark roast called Rudy Bold, the “Enjoying Life” Rudy Decaf and the “America’s Mayor” Morning Coffee. Bags on the website show a USDA-organic seal, the decaf bag shows a Swiss Water Process logo and all bags are marked “100% arabica”…
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Farmer to Farmer on FaceBook
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!
I hate wasting coffee. After tours, I look for different ways to use leftover coffee. This one is tasty!
Total Time
Prep: 40 min. Bake: 1 hour + cooling
Makes-16 servings
Ingredients
- 1 cup buttermilk
- 1 cup canola oil
- 1 cup brewed coffee, chilled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 cups sugar
- 3/4 cup baking cocoa
- 2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 1/2 cup chopped pecans
- filling:
- 2 tablespoons all-purpose flour,divided
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup sweetened shredded coconut
- chocolate glaze:
- 1 cup confectioners’ sugar
- 3 tablespoons baking cocoa
- 2 to 3 tablespoons hot water
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
Directions
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans.
Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter.
Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.
Nutrition Fact:1 piece: 540 calories:)
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
