Newsletter of the Kona Coffee Farmers Association
October 2014
P O Box 5436 Kailua Kona Hawaii 96745 USA
www.konacoffeefarmers.org info@konacoffeefarmers.org
Contents
September BBQ
Letter from Tammy Duchesne
Scammer Alert
Legislative Update
B.bassiana Refresher Workshop
KCCF Volunteers Needed
Leaf Spot & Berry Blotch Disease
Legible Labeling
September Rainfall
10 Coffee Facts from Great Britain
Recipe – Pumpkin Spice Latte
Editor- Clare Wilson
Andrea Kawabata- CTAHR Mark Shultise and Hans & Marsha Eckert
Welcome New Members & Harvest BBQ held on September 28
It was another FUN Social Event provided by the Kona Coffee Farmers Association. What other Kona coffee organization features all this????
The covered area with picnic tables located at Two-Step was the perfect setting. A true picnic: family, friends, food!
To top it off, we had three interesting speakers! Tammy Duchesne, National Park Superintendent spoke on the mission of the National Park Service and the purpose of Pu’uhonua o Hōnaunau NHP and Kaloko- Honokōhau NHP. Andrea Kawabata spoke about some new research CTAHR is doing regarding CBB and the Cathartus beetle, and a surprise speaker, Councilwoman Brenda Ford who spoke to us about her truth in labeling bill- Resolution No. 501-14.
Choke talk story, choke food, what else could you want?? Check out the photos!
And, if you didn’t have a good time last Sunday, you weren’t there.
–Submitted by Mary Lou Moss
Letter from Tammy Duchesne, Superintendent, Kaloko-Honokohau & Puuhonua o Honaunau National Historic Parks
Aloha!
I just wanted to say mahalo nui loa for allowing me the opportunity to present at last Sunday’s picnic.
It was great to be able to share with you the mission of the National Park Service and the purpose of Pu’uhonua o Hōnaunau NHP and Kaloko- Honokōhau NHP.
Many of you approached me afterwards and shared that these places are special and dear to you as well.I am deeply touched and appreciative for your passion and care for these places. The NPS is committed to protecting these places for future generations.
There has been a great deal of misinformation circulating about the NPS petition so it was a joy to be able to share why we feel now is the time to designate the aquifer. It was also a delight to be able to share with you that we are required to manage to PREVENT harm to public trust resources…not wait for harm to happen. It was also great to explain why we believe proactive management of the water flowing mauka to makai is necessary to protect the resources and practices at Kaloko- Honokōhau NHP. We also believe that acting now allows everyone the the best opportunity to balance water protection with water use for future economic growth.
Some have asked for additional information so I have provided links and attachments.
The actual petition which we believe addresses the scientific, policy, and legal requirements for the aquifer to be designated as a Water Management Area can be accessed by clicking the link below.
Petition to Designate the Keauhou Aquifer System Area as a Ground Water Management Area (1.89 MB)
Information about the petition including presentations materials NPS and others have presented to Commission on Water Resource Management (CWRM) can be found
at this link: http://dlnr.hawaii.gov/cwrm/groundwater/activities/keauhou/
I also attach a list of Frequently Asked Questions. (<<click to access) These Q & As provide answers to really basic questions like what is the NPS? and what is a Water Management Area? to more complex questions about sustainable yield and the hydrology of the aquifer.
Some other questions I received-
What is the timeline and what are the next steps?
- On October 9th, the CWRM will have a site visit to Kona area and visit non NPS sites. There will also be presentations in the afternoon. The NPS is not presenting. At the last presentation following the site visit, questions were taken from the public but they took no public testimony. The agenda for this meeting is not yet posted to the CWRM site http://dlnr.hawaii.gov/cwrm/ but it should be soon. I do not believe they will be taking testimony at this meeting either.
- On December 10th, the CWRM will have a meeting here in Kona where they will be taking public testimony and making a determination as to whether continue the process or flat out deny the petition. There will be the opportunity for public testimony. I believe written and oral testimony can be submitted. If you have specific questions about testimony- best to call or email them directly about process and format as testimonies will go to them. Hours: 7:45am to 4:30pm (Mon-Fri)
Phone: (808) 587-0214, dlnr.cwrm@hawaii.gov - IF CWRM decides to continue the process, they will hold a public hearing in the Kona area probably in January or February where they will take additional testimony. I believe they would have to “notice” the meeting and provide advance warning to the public so people have adequate time to plan.
- IF CWRM continues the process in December, they indicated they would try to make a decision within 90 days from their December decision… which would mean a final decision may come around mid March.
If people wanted to voice their concerns, who would they contact?
William Aila, Jr. is currently the Chairperson of Commission on Water Resource Management (CWRM). CWRM will make the determination as to whether or not to designate the aquifer.
William Tam is the Deputy Director of CWRM
The list of other commissioners can be found at this link
http://dlnr.hawaii.gov/cwrm/aboutus/commission/
The CWRM contact information on their website is listed as the following. I believe someone on the CWRM staff can provide the most accurate information on how and to whom to address your concerns.
Address: Kalanimoku Building,1151 Punchbowl Street, Room 227,Honolulu, Hawaii 96813
Hours: 7:45am to 4:30pm (Mon-Fri), Phone: (808) 587-0214, Fax: (808) 587-0219
Email: dlnr.cwrm@hawaii.gov
It was wonderful to spend some time with you on Sunday. Thank you for the important work you do and for your passion for the parks and this beautiful land we call home.
Please do not hesitate to reach out to Dr. Jeff Zimpfer- Jeff_Zimpfer@nps.gov– (Park’s Environmental Protection Specialist) or myself if you have any further questions. We look forward to answering any questions you may have.
Mahalo nui loa for your interest in YOUR National Parks.
Best, Tammy
Kaloko Fishpond photo submitted by Suzanne Shriner
Scammer Alert
If it seems too good to be true, etc.READ THIS Protect your precious coffee!
The details may have changed from that posting above, from last year- but this is circulating today:
“I am xxx,i will like to order coffee,50bags of Medium roast (250lbs) packed in 5lb bags. I will be glad if you get back to me with the total for my order so that I can make necessary payment and provide my ordering information for us to proceed. Advise the forms of payment you accept.I will look forward to your email and let me know if you carry other varieties of coffee products.”
–Submitted by Cecelia Smith
Legislative Update
Photo from video conference room in Kona, October 1, 2014 taken by Clare Wilson, Editor
On August 21, Hawaii County Council Member Brenda Ford filed a Resolution calling for the State Legislature to adopt truth-in-labeling for Hawaii-grown coffees.
Public testimony on the Resolution was taken by the County Council’s Agriculture, Water and Energy Committee on September 16. Strong testimony in support of the resolution was given by 17 Kona and Ka’u farmers—plus written testimony from many others. Many thanks to each of you who testified. On the other side, the blenders and their allies had 8 testifiers arguing against change to the blend labeling law—including 3 employees of the HawaiiCoffeeCompany/ParadiseBeverages/TopaEnterprises corporate family (Jim Wayman, Roger Kaiwi and Gloria Biven).
On October 1, the Committee formally considered and adopted the Resolution with amendments offered by Brenda Ford. It is a superb document—click HERE to read the full text. The vote was 6-0 with Council Members Willie, Ford, Poindexter, Kern, Ilagan and Eoff voting “aye”, and 3 Members absent.
Later this month (most likely on October 15) the Resolution will be considered by the full Council. Public testimony will again be taken. We need every KCFA member to give written and in-person testimony at that time in support of the Resolution. More information will be emailed when the date and time of the Council hearing is set.
In the meantime, please call or email thanks to each of the 6 council members who voted in support of the Resolution on October 1. Also, please contact North Kona Council Member Dru Kanuha (who was not present at the October 1 Committee hearing) and ask for his support—323-4267; dkanuha@co.hawaii.hi.gov. During the Committee deliberations, Council Members Greggor Ilagan (965-2712; gilagan@co.hawaii.hi.gov) and Zendo Kern (961-8263; zkern@co.hawaii.hi.gov) expressed interest in hearing from coffee farmers as to why they support increasing the required minimum of genuine content from 10% to 51% before Hawaii place names (“Ka’u”, “Maui”, “Kona”) can be used in labeling blends (“Ka’u Blend”, “Maui Blend”, “Kona Blend”).
Historical Note
One of the arguments repeatedly made by the Blenders is that the adoption of the 10% coffee blend labeling law in 1991 was the result of “consensus” among blenders and farmers—and that the status quo of the 10% blend labeling law should be maintained unless there is a new “consensus in the industry” among all coffee interests (including the blenders) for a change. As documented in Gerald Kinro’s book “A Cup of Aloha—The Kona Coffee Epic”, the 1991 10% blend law was not the result of a “consensus”. The blenders’ historical argument is a self-serving distortion of the facts.
In 1990 the Hawaii County Council on Economic Development responded to farmers’ concerns and economic interests by urging the State Legislature to require that at least 51% of a blend be “Kona” before it could be labeled as a “Kona Blend”.
However, in 1991 the State Legislature ignored the requests from Hawaii County and instead adopted a law authorizing a 10% minimum at the insistence of Honolulu’s largest blender, Superior Coffee (a C. Brewer company). Superior Coffee’s spokesman claimed that consumers didn’t want too much Kona in their blends because that would make the coffee “too strong”.
Kona coffee grower Tim Greenwell called the standard “false advertising” because it allowed Kona coffee beans to be mixed with low-grade beans, twigs and other debris. Another grower, Michael Craig, described the misuse of the name “Kona” as a misuse of the cultural heritage of Hawaii. See “Cup of Aloha” at pp. 108-110, 143.
It is long past time for the Hawaii Legislature to correct a 23-year old mistake and stand up for farmers and for consumers—and stand up for basic principles of fair marketing.
–Submitted by the Legislative Committee
B.bassiana Refresher Workshop
For Grant Eligibility- October 8, 2014, Wednesday from 1-3:30 at CTAHR in Kainaliu, followed by the Sprayer–Mister hui planning meeting-detailshere. If you have not yet attended a Refresher workshop, you must attend one to be eligible for 50% off for up to 2 gallons of Mycotrol or Botanigard. Don’t miss out on this KCFA Grant from the Hawaii Department of Agriculture.
Kona Coffee Cultural Festival Events
Volunteers needed.
There is still room for coffee farmers to have a booth at the Holualoa Coffee & Art Stroll. Contact me at marylou@cuppakona.com if interested.
I need some volunteers to work the Coffee & Art Stroll. For the Kona Coffee Cultural Festival I need approximately 30 volunteers to help with all the activities. The two major events will be The Coffee & Art Stroll in Holualoa on November 8 (9-3 p.m.) and the Keauhou (Coffee Corridor) booth on November 15 (10-8 p.m.). Please call Mary Lou Moss at 329-4035/896-4175 or e-mail marylou@cuppakona.com if you can volunteer.
If anyone has any ideas for hand crafted items that they could donate to KCFA to sell at any of the Cultural Festivals’ events, please contact Mary Lou Moss.
–Submitted by Mary Lou Moss
Leaf Spot and Berry Blotch Disease
Do your leaves have round, tan, spots? Maybe your cherry has shriveled brown areas? This very wet year has possibly led to a proliferation of Cercospora fungal growth on the trees. Usually caused by tree stress (poor nutrition, glyphosate damage or other issues), it can also be aggravated by excessive moisture.
Most farms can manage this fungus with proper soil management. In some cases, additional help might be necessary. If you are experiencing crop loss from Blotch, a copper fungicide is available for treatment. The foliar spray Kocide is labeled for coffee, and is tested as compatible with Botanigard. For a more in-depth look at Cercospora, download the CTAHR info sheet here http://www.ctahr.hawaii.edu/oc/freepubs/pdf/PD-41.pdf Photos of the damage on leaves and berries are included in the info sheet.
–Submitted by Suzanne Shriner
Importance of Legible Information on Packaging
Pooki’s Mahi launched its Decaf 100% Kona Coffees, Single Serve after it premiered at the Honoring the Emmys® event in August to its international wholesale channel and sells out the Decaf cases. Wholesale and retail customers provided feedback to improve existing packaging to distinguish “Decaf” from “Regular” coffee.
“Pooki’s Mahi’s repeat customers from our retail and wholesale channels are very important to us. We launched the 100% Kona Coffees, Decaf, Single Serves products using the same packaging design. We quickly learned from our customers it was hard to distinguish Decaf from Regular coffee on the outside packaging. (New) customers needed to look at the caffeine level symbol on the front of the package,” explains Les Magsalay-Zeller, Founder/CEO of Pooki’s Mahi. She continues, “We’re updating our standup pouch so it is easier for customers by adding ‘Decaf’ prominently on the outside packaging. This was a workable solution without having to change our SKU taxonomy. Our goal is to make it easier for existing and new customers to search, purchase our 100% Kona Coffee Decaf Single Serves with shipping included and receive the product between 2-5 business days.”
Read more: http://www.digitaljournal.com/pr/2208719#ixzz3F7CBWKBG
–Submitted by Mark Schultise
Rainfall Amounts are Random
It may seem like there was much more rain than usual in September but Bob Smith’s historical data indicates that it was about average. Rainfall is random over the years.
September Rainfall Amounts Recorded every 24 hours from 1900 foot elevation in South Kona. courtesy of Bob Smith
Year Inches
| 1989 | 5.7 |
| 1990 | 8.84 |
| 1991 | 3.1 |
| 1992 | 7.09 |
| 1993 | 7.28 |
| 1994 | 9.92 |
| 1995 | 5.83 |
| 1996 | 17.63 |
| 1997 | 12.43 |
| 1998 | 7.36 |
| 1999 | 11.67 |
| 2000 | 8.79 |
| 2001 | 11.36 |
| 2002 | 12.83 |
| 2003 | 8.62 |
| 2004 | 8.37 |
| 2005 | 10.65 |
| 2006 | 5.44 |
| 2007 | 7.64 |
| 2008 | 5.88 |
| 2009 | 2.14 |
| 2010 | 5.41 |
| 2011 | 6.07 |
| 2012 | 5.96 |
| 2013 | 8.79 |
| 2014 | 8.59 |
Ten Interesting Coffee Facts from a British Viewpoint
From Express.co.uk
TODAY (September 26) is the day of the World’s Biggest Coffee Morning (coffee.macmillan.org.uk) raising funds for Macmillan Cancer Support.
- In last year’s Macmillan Coffee Morning, 154,000 people signed up and raised over £20,500,000 to help improve the lives of cancer sufferers.
- According to legend, coffee was discovered by a 9th century Ethiopian goat herder when he saw the effect the beans were having on his goats.
- Worldwide, 2.25 billion cups of coffee are drunk every day.
- On average, the Dutch drink 2.4 cups of coffee a day. No other country drinks more than two cups.
- Around the year 1600, Pope Clement VIII is said to have baptized coffee and declared it fit to drink.
- This month, researchers in the US unravelled the genetic code of the Robusta coffee bean. Work continues on the Arabica bean.
- A coffee-loving woman from Wiltshire died this year and was buried in a coffin adorned with the Costa logo and the words ‘one shot, extra hot skinny latte’.
- In 2010, a car called ‘Car-puccino’ drove from Manchester to London powered by ground coffee.
- JS Bach wrote a cantata about coffee.
- Expenditure on coffee in Britain first overtook the amount spent on tea in 1998.
–Submitted by Anita Kelleher
How to Make a Pumpkin Spice Latte
Makes 2 drinks
What You Need
Ingredients:
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup (Use 100% Kona coffee in a strong dark brew)
1/4 cup heavy cream, whipped until firm peaks form
Equipment:
Mixer, whisk, or hand blender, to whip cream
Saucepan; Wooden spoon; Whisk; Blender
Espresso maker or coffee maker
Instructions:
- Heat the pumpkin and spices: In a small saucepan over medium heat cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
- Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
- Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
- Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
- Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
Substitutions:
- Milk Fat: This recipe is most satisfying when made with whole milk, but 2% and skim can be substituted.
- Canned Pumpkin Substitution: You can substitute 1 teaspoon Torani Pumpkin Spice Syrup for the canned pumpkin if you have it on hand.
- Sugar Substitute: You can use a sugar substitute in place of the sugar if desired. Add to taste.
- Pumpkin Pie Spice Substitute: No pumpkin pie spice? No problem — make it out of cinnamon, ginger and nutmeg
- Espresso Substitute: If you don’t have espresso on hand, you can use strong brewed coffee instead. Increase amount to 1/3 to 1/2 cup.
Recipe Notes
- Make a big batch of pumpkin spice mix-in: If you like, you can make a big batch of the pumpkin spice base, and refrigerate. To make
8 full servings, cook 1 cup pureed or canned pumpkin with 4 teaspoons pumpkin pie spice, 1 teaspoon black pepper, and 1 cup sugar. Stir in 1 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix-in with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.
