The Independent Voice
“Best Agricultural Newsletter in Hawaii”
Newsletter of the Kona Coffee Farmers Association
March 2020
PO Box 5436 Kailua Kona Hawaii 96745 USA
www.konacoffeefarmers.org info@konacoffeefarmers.org
Contents
Worker Protection Standards
Legislative Update
CBB Conference April 4th
CBB Possibly Found in Alternate Hosts
2020 Kona Coffee and Small Farm EXPO
Puerto to Import Green Coffee Beans
Organic Producers’ National Surveys
Wealth Planning Presentation
Future Educational Meetings
KCFA at the Best of Kona Festival
Preservation of Roasted Coffee
Snail Poop and Coffee Rust
USPS Change for International Shippers
Is Drinking Coffee Good for You?
HCA at SCA Expo in April
30 years Rainfall Record
Cooking with Coffee
Recipe: Coffee Coffee Cake
Editor – Clare Wilson
Worker Protection Standards: Be Prepared for an Inspection
You are likely aware that you must ‘follow the label’ for spraying Botaniguard, Mycotrol, Round-Up or any other chemical on your farm. You may not be so aware that these labels trigger a range of requirements under the EPA’s Worker Protection Standard (WPS) that you need to follow for workers or contractors on your farm. HDOA Pesticide Enforcement Inspectors are gearing up to inspect coffee farms.
Be Prepared:
1. Request an educational Farm Audit from Cal Westergard (cal.j.westergard@hawaii.gov). He will come and get you ready for an inspection. Attend one of upcoming spray workshops. Request more workshops from UH CTAHR and HDOA.
2. Know your rights An inspector cannot come on to your farm without your permission if your farm is posted “No Trespassing”. An inspector may call to make an appointment. You can say no. If they find an infraction on your farm, you will receive a warning letter or possibly a fine.
3. Spray laws are federal laws. Whether you understand them or not, you MUST follow them. The label will include the exact kind of protection you or your worker must wear (eg for Botanigard, P95 or R95 mask, chem gloves, long pants, sleeves, socks & boots). You need to know how long people must stay out of the orchard after spraying (4 hrs for Botanigard and Round-Up). If you have workers, you must follow the WPS, including annual training, providing safety equipment, mitigation equipment and a station where all the information and your spray records are displayed. “Workers” include those whom you trade housing for labor. The complete WPS details are more complicated and involved than this paragraph can cover.
4. The right thing to do is protect the people on your farm and the environment. While Beauveria bassiana is relatively harmless, breathing the oil drops of the surfactant in the product is not. The WPS is in place for a good reason. Respect it.
–Submitted Anonymously
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Legislative Update
THANK YOU FOR SENDING TESTIMONY. KCFA and our Legislative Committee thank each KCFA member and supporter who has sent written testimony for legislative committee hearings in support of our coffee-related bills introduced in the 2020 Session of the Hawaii Legislature. Hundreds of separate testimonies have been submitted in support of these measures. To review the testimony, go to the Legislature’s website– https://capitol.hawaii.gov – then enter the bill # in the “Bill Status” box at the top of the home page, and then click on the testimony links. Review of the testimony (ours and that from opponents) is very interesting. Please continue to answer calls for testimony as the Session continues. Separate testimony for each committee hearing is needed.
The Legislative Committee is continuing to actively coordinate with KCFA’s political consultant/lobbyist, former State Senator Gary Hooser, on the KCFA agenda for the 2020 Session. So far, five times KCFA members have taken a full day away from the farm to travel to Honolulu for in-person testimony at hearings. We thank the following in-person testifiers: Deniz Tek, Suzanne Shriner, Colehour Bondera, and Bruce Corker.
THE GOOD NEWS–
READY-TO-DRINK COFFEE LABELING: SB2955 will make ready-to-drink coffee and inner wrappings provided in hotel rooms and by businesses subject to the state’s coffee labeling law. Currently those products may use Hawaiian names on labels without stating what percentage, if any, is from the named region. The bill, introduced by Hawaii County Senator Russell Ruderman, has been passed by two Senate Committees and the full Senate. It now passes over to the House for consideration and hearings.
CBB SUBSIDY PROGRAM EXTENSION: SB2623, introduced by Kona Senator Dru Kanuha, will extend the State’s CBB subsidy program. The bill has passed two Senate Committees and awaits approval by the full Senate. It will then pass over to the House.
THE BAD NEWS—
51% MINIMUM FOR BLENDS: HB1866 provided for 51% minimum genuine content in Hawaii coffee blends and identification on the label of the other coffees in a blend. The bill was favorably passed out of the House Agriculture and Consumer Protection and Commerce Committees, and then given a 3rd hearing by the House Judiciary Committee on February 25. The following day the Judiciary Committee Chair, Rep. Chris Lee, “deferred” the bill without a vote and thereby killed the bill. It is not known precisely why this was done, but there is concern that the political muscle and influence of the Honolulu blenders has, yet again, been used in the backroom.
BAN ON GREEN COFFEE IMPORTS: HB1887 would have required Hawaii to abide by federal law prohibiting entry of unroasted coffee into Hawaii and Puerto Rico—in order to prevent the introduction of coffee diseases (for example, coffee rust) and coffee pests into the two US coffee growing regions. The bill was given a hearing by the House Agriculture Committee, but the Committee “deferred” the bill.
—Submitted by the Legislative Committee
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Coffee berry Borer Conference – April 4th
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CBB Possibly found in Alternate Hosts
Researcher Melissa Johnson of UH and PBARC reports on the following: Two years after the arrival of CBB to Hawaii Island, Russell Messing (2012) examined 26 potential alternative host plant species (primarily in the Fabaceae and Rubiaceae families) growing adjacent to coffee farms to determine if these plants could sustain survival and reproduction of CBB in the Kona coffee-growing region. Only a single plant species, Leucanea leucocephala (haole koa, belonging to the Fabaceae family), was found to harbor CBB adults. However, of the 80,000 seeds examined, only 3 adults were found. There was also no evidence of reproduction or adult feeding within these seeds. The author inferred that the lack of alternate host use by CBB in Hawaii may be due to the year-round availability of coffee in most areas, either in managed plantations or feral coffee.
However, recent surveys conducted in a number of native forest reserves on Hawaii Island have resulted in the capture of CBB using funnel traps (research paper linked here https://konacoffeefarmers.org/topics-of-interest/farming/pests/pbarc-published-november-15-2019-research-on-movement-of-cbb/). This suggests the possibility that after more than 10 years on the island, CBB may be expanding its range into areas outside of the major coffee-growing regions. Of particular interest is that there are many native species of plants that belong to the coffee family, and these may provide food and shelter to CBB in the absence of coffee. Survey work is currently ongoing to determine if there are indeed alternate hosts of CBB on Hawaii Island.
–Submitted by Suzanne Shriner
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2020 Kona Coffee and Small Farm Expo
The planning for the 2020 Kona Coffee and Small Farm Expo is proceeding with our plans for an amazing Dinner and a Show on May 9th. We’re also continuing to book more food vendors, organizations and other exibitors/vendors for May 10th.
As time goes by, please bookmark and periodically check out our Expo website at kcfaExpo.com. You will find more detailed information about our Dinner and Expo (May 9th and 10th), entertainment schedules and descriptions of the organizations, vendors and presenters who will be contributing to our event. We will be updating the website as we add them.
We’ve also posted a short video of our exciting new site for you to enjoy.
Please let any potential vendors and presenters you may know who can contribute to our Expo know about it and let us know of particular areas of interest you would like addressed at our Expo.
If you would like to volunteer to help out at our Dinner and/or the Expo or book a space for your tent or ½ table at your Expo to vend your wares and/or farm produce or pass on information to other farmers and to the general public as an exhibitor or (at no charge) hold a conversation or talk in the bleacher area, please contact our Expo Event Coordinators: Ally Brown – 808-796-1340 or Aesha Shapiro – 808-443-3884 or email at kcfaExpoCoordinator@gmail.com
–Submitted by Chet Gardiner
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Puerto Rico to Import Green Coffee Beans
Wonders never cease. I knew that Puerto Rico allowed par-roasted green coffee but not unroasted coffee beans into the Territory. A quick Google search turned up a revelation. According to a newspaper report in September 2019, the Animal and Plant Health Inspection Service (APHIS) of the USDA approved the import of unroasted coffee beans into Puerto Rico from all over the world by a new roaster, Baldacci Coffee Co. A link to the article is at the end of this piece.
In 2006, APHIS refused to change the prohibition against the entry of green coffee into Hawaii and Puerto Rico, because their review of methyl bromide fumigation did not prove it killed all stages of the CBB life cycle or kill coffee rust, two devastating coffee diseases that Hawaii did not have at that time.
From 2006 to 2019, we have no evidence that APHIS changed the regulation prohibiting the entry of green coffee into Hawaii and Puerto Rico. We know, however, that Hawaii continued to permit the entry of foreign green beans that were fumigated on the mainland. In 2010 CBB was found in Kona.
Now it seems APHIS is permitting Puerto Rico to follow Hawaii’s example (of violating a federal regulation?). The government of Puerto Rico must approve a protocol to regulate green bean imports. Evidently, they have not yet adopted a procedure by which USDA can bring green coffee beans into Puerto Rico. The Baldacci Coffee Co. web site is set up to sell several international blends, but none can yet be purchased on their site.
I am astonished by this change in Puerto Rico’s green coffee imports and the active role USDA is alleged to play in the transport of green beans to the roasting facility in Puerto Rico. How is this happening? I filed another FOIA request to try to find out,
https://www.theweeklyjournal.com/lifestyle/puerto-rico-living/baldacci-coffee-roasters-to-import-green-coffee-beans-to-puerto/article_6bc4bae4-ce99-11e9-91d3-7f20fb970bf1.html
–Submitted by Sandra Scarr, Legislative Committee
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Organic Producers’ National Surveys
The Organic Farming Research Foundation (OFRF) and Organic Seed Alliance (OSA) have released two national surveys—one for certified organic producers and the other for producers transitioning to organic certification. This collaborative effort is part of a USDA-funded project seeking to learn more about the challenges and research priorities of organic farmers and ranchers, and those transitioning land to certified organic production.
OFRF, OSA, and a broad coalition of organic champions were instrumental in securing an increase in federal funding for organic research from $20M to $50M in the 2018 Farm Bill. This increase provides an unprecedented opportunity for researchers to tackle the challenges that inhibit the growth of organic production—strong farmer participation in these surveys is critical to informing that investment. Understanding the research needs of organic farmers, including in the area of seed and plant breeding, is critical to the ongoing growth and success of organic agriculture.
If you are a certified organic farmer/rancher, please respond to this survey:
www.opinion.wsu.edu/organicproduction
If you are a farmer/rancher transitioning to certified organic production (this means no land currently certified organic), please take this transitioning producer survey:
www.opinion.wsu.edu/transitionproducers
The survey is being administered by Washington State University and all responses will be kept confidential. Questions about the survey may be directed to Lauren Scott at lauren.n.scott@wsu.edu or 1-800-833-0867.
–Submitted by Suzanne Shriner
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Wealth Planning
On March 30, Westpac Wealth Partners will be presenting a talk to KCFA members.
“The focus of WestPac Wealth Partners centers on our clients’ vision for their future to create a lasting impact on their wealth potential. Uniquely positioned to offer our clients access to one of the most comprehensive financial product platforms available today, WestPac Wealth Partners envisions and enhances our clients’ goals through purposed macro-management, informed financial education, and experienced asset servicing solutions.”
They have given presentations to other farmers and this seems like a good opportunity to learn more about finances and present your questions to a professional.
Items which may be covered include:
-Succession Planning and Business Continuity
-Tax Planning and Section 199A
-Estate Planning
-Family Business Planning
-The Secure Act and how it Changes Retirement Plans
-Business Valuation
-Any other related topics we want to include
The date will be March 30, place and time to be determined. Count on being there!
–Submitted by John Koontz, Education Committee
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Schedule for Future Educational Meetings
KCFA educational meetings will commence normally on the 2nd Monday of every month, at 2:30, at Yano Hall except for the presentation on March 30.
Monday, April 13, after the CBB Conference, we will be having a hands-on workshop with Luis Aristizabal regarding determining your CBB infestation percentage. We will be dissecting picked beans to determine what to do next regarding spraying for CBB. Spraying early, and when needed, will cut down on labor, product costs, and decrease CBB infestation. Be there!
–Submitted by John Koontz, Education Committee
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KCFA at the Best of Kona Festival
Chet Gardiner and Barbara Anderson
Your Kona Coffee Farmers Association was well represented at the Best of Kona Festival on Saturday, Feb. 8th by members Chet Gardiner, Barbara Anderson, John Koontz and Bill Dwyer.
We made a lot of good contacts with our local West Hawai’i community and were able to talk to a number of people, tourists and residents about the importance of 100% Kona Coffee and to promote the legislation we’re supporting that will help protect our farmer members.
Bill Dwyer generously donated some wonderful, tasty brewed Kona Mountain 100% Kona coffee and we were able to give out lots of samples to visitors to our table.
It was well worth our time and effort to help contribute to this amazingly well attended and vibrant local event.
https://bestofkonafestival.com/
-Submitted by Chet Gardiner
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Commentary – Preservation of Roasted Coffee
The article by Dr. Bruce Maryanoff, explaining the benefits of vacuum-sealing ground coffee, was enlightening, and I would like to build on it by suggesting an alternative to plastic-based Foodsaver vacuum packaging. It’s going to sound very weird at first, but think about it. This pic should make it clear what I’m about to suggest below:
– Buy (if you don’t have it already) a “Vacu Vin” hand vacuum pump (Google it, go to Amazon, etc.). Less than $15!!! Thoroughly clean a few emptied wine, sparkling cider or champagne bottles and thoroughly dry (outside on a sunny day or low-heat oven). Using a funnel, pour ground coffee into the clean, dry bottle. Wipe particles off the inside of the bottle head (where the cork was) with a barely damp hand towel/paper towel. Insert silicone vacuum “cork” and pump out the air. The bottle should hold about a pound of ground coffee. Store it anywhere that’s handy, since refrigeration is not necessary. Re-use the bottle indefinitely, and maybe apply your own coffee brand label on the bottle!
I’ve been using my Vacu-Vin pump and “corks” for over 10 years, still works perfectly, same set!
Whatya think?
–Submitted by Keola Childs
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Tiny Snail Poop and Coffee Rust
| In Puerto Rico, a University of Michigan graduate student noticed snail poop that is the same color as coffee rust on the undersides of coffee leaves. “Cool things pop out and you follow up with them,” says Hajian-Forooshani, who has made the snails and their colorful poop the subject of his doctoral research. “I just followed a trail of excrement.” Much to Hajian-Forooshani’s delight, these tiny mollusks were eating coffee leaf rust without damaging the plant itself. https://www.atlasobscura.com/articles/what-is-coffee-rust?utm_source=Gastro+Obscura+Weekly+E-mail&utm_campaign=f52531a958-GASTRO_EMAIL_CAMPAIGN_2020_02_18&utm_medium=email&utm_term=0_2418498528-f52531a958-67167409&mc_cid=f52531a958&mc_eid=3fadf9b87f |
–Submitted by Anita Kelleher
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USPS Change for International Shipments
Coffee shippers should be aware of a change to the green customs form for international packages, one that impacts sellers who purchase postage at the post office rather than online. As of March 6, 2020, the United States Postal Service will no longer accept any international article with any form other than PS Form 2976-R, USPS Customs Declaration and Dispatch Note.
Shippers who use online postage services such as USPS.com, Stamps.com, Pitney Bowes, etc., will not be impacted as those systems correctly selects the needed customs form to be printed.
In the immediate future, this may lead to an insufficient supply of PS Form 2976-R on hand at the post office. Shippers who regularly bring international packages to the post office might want to check on this before March 6th.
–Submitted by Suzanne Shriner
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Is Drinking Coffee Good for You?
The New York Times on February 17, 2020, published a long and very interesting article entitled “Is Drinking Coffee Good for You?” It reviews a wide range of research on coffee and health. Below are 4 excerpts. To read the full article, go to https://www.nytimes.com/2020/02/13/style/self-care/coffee-benefits.html
Here are the excerpts:
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A large 2017 review on coffee consumption and human health in the British Medical Journal also found that most of the time, coffee was associated with a benefit, rather than a harm. In examining more than 200 reviews of previous studies, the authors observed that moderate coffee drinkers had less cardiovascular disease, and premature death from all causes, including heart attacks and stroke, than those skipping the beverage.
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A (click on word TEXT on far right to read>>) study in JAMA Internal Medicine examined the coffee habits of nearly 500,000 people in the U.K. and found that it didn’t matter if they drank one cup or chain-drank eight — regular or decaf — or whether they were fast metabolizers of coffee or slow. They were linked to a lower risk of death from all causes, except with instant coffee, the evidence was weaker.
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In addition to caffeine, coffee is a dark brew of a thousand chemical compounds that could have potential therapeutic effects on the body. One key component, chlorogenic acid, is a polyphenol found in many fruits and vegetables. Coffee is also a good dietary source of vitamin B3, magnesium and potassium.
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If you are enjoying the drink in moderation, doctors say continue onward, and savor those sips. And for those patients with a sensitivity to the beverage, Dr. Sophie Balzora, a gastroenterologist, weighs the benefits and risks very carefully. The clinical associate professor of medicine at N.Y.U. School of Medicine understands its cultural significance, and knows to tread lightly. As she put it: “Robbing people of their coffee seems cruel.”
–Submitted by Bruce Corker
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Hawaii Coffee Association Booth at SCA EXPO in April
The HCA is getting ready for yet another exciting opportunity to represent our industry at the upcoming SCA Expo in Portland at the Oregon Convention Center on April 23-26, 2020 in booth # 1659.
We are seeking Hawaii-grown green coffees to feature at the HCA booth. These donated coffees will be roasted and featured as examples of Hawaii coffees from individual growing districts (Kona, Ka’u, Maui, Kauai Oahu and Molokai).
While we will not promote individual companies nor farms in the HCA booth, we will be promoting each growing region and Hawaii’s coffee industry as a whole. Additionally, there may be opportunities to feature your farm or company at other company booths with whom we may be partnering. Please let us know if this interests you. Evaluation and selection of these partners and featured Hawaiian coffees will be by the SCA booth planning committee.
Please consider donating in either category:
- Regional tastings: 2-5 lb washed green coffee, e.g., if your coffee is selected, it will be featured as an anonymous representation of your growing region
- Innovational tastings: 12-16 ounces of green coffee, + 12-16 ounces of a control (washed from the same lot). Innovational tastings are a forum within which to feature innovations exhibited by Hawaii’s coffee farmers and processors. If you would like to feature an innovation you are unitizing, your coffee, if selected would fit into this category. Fermenting with yeast or carbonic maceration are but a few examples of innovative processing methods.
If you wish to contribute or get more details, please contact Kelleigh Stewart at kelleigh@bigislandcoffeeroasters.com.
Please also let us know if your company will be featuring your coffee or coffee products anywhere on the show floor (besides HCA booth) and we would be happy to include that in our social media announcements.
Mahalo and we hope to see you at the show!
Best regards,
Ralph Gaston
SCA Planning Committee Chair
ralphgaston@islacoffees.com
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30 years of Rainfall Statistics- Honaunau, south Kona, ~1900 feet elevation
Recorded by Bob Smith, smithfarms
See here:
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Cooking with Coffee
adapted from a Better Homes and Gardens article by Stephen Exel
Yes, I am passionate about my 100% Kona coffee and I challenge you to take your coffee one step further — into your recipies! Coffee gives a deep, mellow boost to a variety of recipes – from soups to desserts. Add coffee to your beef, pork and lamb recipes and you’ll find hints of a smoky roasted flavor. Add coffee to meaty mushrooms -crimini, button, and portobello – they will soak up your 100% Kona coffee with roasted flavor! Coffee is also a good match for red chilies and tomato-based sauces.
In a recipe, replace up to one-third of the water or broth with coffee. Coffee also adds robust depth to recipes that include wine. Just substitute the coffee for wine. (drink the wine while cooking – my motto)
Coffee flavors stand alone in dessert recipes. Add coffee to puddings, creams, mousses, frostings, cakes and cookies. You can soak dried fruits, such as figs, bananas, raisins, papaya and mango in a blend of coffee, orange juice or brandy. Don’t forget to add coffee to your rubs. Also, sweet spices such as cinnamon, cloves, ginger and nutmeg pair well with coffee. Does this inspire you to make a pumpkin-coffee pie for Thanksgiving?
Kona coffee has a wonderfully distinct flavor so it’s important not to add too much. The strength of the brewed coffee makes a difference in the flavor. Try using a half cup the first time around, then experiment if you find you’d like more coffee flavor. Recipe – Coffee Coffee Cake
1 1/2 cups strong brewed 100% Kona coffee
1 cup sugar
2/3 cup cooking oil
1/2 cup honey
2 Tbsp vinegar
1 tsp vanilla
2 eggs, slightly beaten
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 Tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 cup finely chopped macadamia nuts, toasted
1 recipe Coffee-Macadamia Nut Syrup
1/4 cup chopped macadamia nuts, toasted (optional)
Preheat oven to 350 degrees. Grease and lightly flour a 10-inch fluted tube pan. In a bowl whisk together coffee, sugar, oil, honey, vinegar, and vanilla. Add eggs; whisk until combined. In another bowl combine flour, cocoa powder, baking powder, soda, salt and nutmeg. Whisk in coffee mixture until combined. Add the 1 cup of macadamia nuts; stir to combine. Pour batter into prepared pan.
Bake in preheated oven about 1 hour or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan to serving platter. Brush with some of the Coffee-Macadamia Syrup. Cool for 30 minutes. Brush again with syrup. Sprinkle with the 1/4 macadamia nuts. Serve cake warm with the remaining syrup. Makes 12 servings.
Coffee-Macadamia Syrup: In a saucepan combine 1 cup packed light brown sugar, 1 cup powdered sugar, 2 Tbsp butter, and 1 cup strong brewed 100% Kona coffee. Bring to boiling, stirring to dissolve sugar. Reduce heat. Boil gently, uncovered, for 25-30 minutes or until mixture thickens slightly and is reduced to about 1 1/3 cups. Remove from heat. Stir in 2 Tbsp macadamia-flavored liqueur. Makes about 1 1/2 cups.
Tomato-Joe Soup
prep: 30 minutes cook: 25 minutes
2 medium onions, chopped (1 cup)
2 stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
2 Tbsp butter
6 medium tomatoes, peeled and quartered (about 2 lbs), or two 14 1/2 oz. cans diced tomatoes, drained.
2 cups strong brewed 100%Kona coffee
1/2 cup water
1 6 oz can tomato paste
2 tsp salt
Few dashes bottled hot pepper sauce
3/4 cup whipping cream (add a little coffee)
In a saucepan cook onion, celery, and carrots in hot butter over medium heat about 5 minutes or until nearly tender, stirring occasionally. Add tomatoes, coffee, water, tomato paste, sugar, salt, and hot pepper sauce. Bring to boiling; reduce heat. Cover, simmer 20-25 minutes until vegetables are tender. Cool slightly.
Place half of the tomato mixture in a blender or food processor. Cover; blend until smooth. Blend remaining tomato mixture. Return all to saucepan. Stir in 1/4 cup of the whipping cream; heat through. In a mixing bowl beat remaining whipping cream with an electric mixer on low speed just until soft peaks form (don’t forget to add a little coffee). Spoon some of the whipped cream on each serving. Makes 6-8 side-dish servings.
–Submissions by Mary Lou Moss (2014)
Recipes Wanted! If any of you have coffee recipes that you would like to share, please submit them to the editor: clare@huahuafarm.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.
