“Best Agricultural Newsletter in Hawaii”
Newsletter of the Kona Coffee Farmers Association
October 2026
PO Box 5436 Kailua Kona Hawaii 96745 USA
www.konacoffeefarmers.org info@konacoffeefarmers.org
Contents
Welcome from President Petersen
Hawaii Coffee Farms Face Long Recovery after Hurricane Lala
Ka’u Farmers Assess Damage from Lala
FSA Tree Assistance Program (TAP)
Emergency Conservation Program – Hawaii Island
Governor Allocates CBB/CLR Subsidy Funds
The Hidden Power of MidSeason Nutrition: Supporting Trees While They’re Carrying Cherry Loads
KCCF Cupping Info
Is Gesha Losing its Grip on Coffee Competitions?
Coffee Type Might Affect Rate of Biological Aging
A Rise in Online Misinformation Spurs Coffee Myths
Caffeine May Change How the Brain Sleeps
Anaerobic Natural Processing Lifts Quality Scores in China
Webinar: Label Requirements for 5 Export Countries
Editor: Clare Wilson
Welcome from President Petersen
Aloha Coffee Farmers,
Hurricane Nolo gave us all a scare this month, stirring up that familiar “here we go again”
feeling across the island. Thankfully, Kona was spared the worst of it, though our friends in Kau dealt with heavy rains and the kind of cleanup no farmer ever asks for. We send them our aloha and hope things settle quickly.
Here in Kona, we’ve traded stormwatching for the busy rhythm of picking season. Orchards are full of activity, crews are moving fast, and every day brings its own mix of challenges and small victories. Even with the nerves of hurricane season, there’s something grounding about harvest — it keeps us focused, connected, and moving forward together.
As we head into October, let’s continue supporting one another and celebrating the strength of our farming ʻohana. May your picking be steady, your weather cooperative, and your drying decks full.
Mahalo nui loa,
Mark Petersen
______________________________
Hawaii Coffee Farms Face Long Recovery after Hurricane Lala
https://tinyurl.com/df9fcbzp
Coffee farms across southern Hawaii Island are assessing crop, tree and infrastructure losses following Hurricane Lala, which brought damaging winds and extreme rainfall to some of the state’s key coffee-growing areas earlier this month.
Meanwhile, federal, state and local relief efforts are underway to address agricultural losses that, for many coffee growers just entering harvest season, may have long-term financial impacts.
“The removal force for a ripe cherry is much lower than for a green cherry,” Hawaii-based coffee consultant, scientist and Grok Coffee owner Shawn Steiman told Daily Coffee News. “I think the biggest damage is seedlings being uprooted or washed out, or cherries being ripped off and, of course, not having access to get to your farm, even just by foot.”
As of Aug. 24, nearly 70 farmers and ranchers statewide had self-reported more than $3.2 million in Hurricane Lala losses across approximately 320 acres through the Hawaii Agriculture Disaster Response dashboard. Nearly $2 million of the reported damage was on Hawaii Island, according to Hawaii Public Radio. Those numbers are expected to grow as more people gain access to their farms and report damage.
Ka’u Coffee Farmers Assess Damage from Hurricane Lala
https://coffeetalk.com/daily-
“As the remnants of Tropical Storm Moke move westward, Ka‘u coffee growers are assessing the extensive damage inflicted by Hurricane Lala. Gloria Camba, the president of the Ka‘u Coffee Growers Cooperative, noted significant destruction in key areas including Wood Valley and Pear Tree, stating that many coffee trees have toppled over causing devastating losses. Andrea Kawabata, a county agent from the University of Hawaii, emphasized the extensive damage to infrastructure, including roads that have been washed away, impacting access to farms and homes. The flooding and strong winds have adversely affected the coffee crops just before the peak harvest season, with predictions identifying potential losses in the crop value for the season at around $46.4 million….”
FSA Tree Assistance Program (TAP)
Coffee and macadamia nut are eligible. Applications must be submitted within 90 calendar days of the disaster event or when the loss is apparent. bit.ly/4grfzgx
USDA covers 65% of the cost to rehabilitate or replant coffee and/or macadamia nut orchards that lose trees to hurricane, storm or disease. This program is in addition to other USDA Emergency Conservation programs.
Emergency Conservation Program (ECP) – Hawaii Island
From CTAHR
https://tinyurl.com/496p4wkd
This program opened to applicants on Tuesday, September 1, 2026 and closes on Friday, October 30, 2026.
ECP’s Covered Practices Include:
- Removing post-disaster debris from farmland.
- Grading, shaping, or re-leveling land.
- Restoring permanent fences.
- Restoring water conservation structures.
- Implementing emergency water conservation measures during severe drought.
Governor Green Allocates CBB/CLR Subsidy Funds
Governor Green has allocated funding to help Hawaiʻi coffee farmers offset the cost of approved pesticides used to treat coffee berry borer (CBB) and coffee leaf rust (CLR).
This is a one-time, single opportunity reimbursement covering 75% of the pre-tax cost of approved CBB and CLR products. Reimbursement is capped at $600 per acre for up to 10 acres, with a maximum of $6,000 for each pesticide and $12,000 per farmer.
Eligible purchases must fall within one of two periods:
- Period 1: July 1, 2024–June 30, 2025
- Period 2: July 1, 2025–June 30, 2026
Farmers must submit a separate application for each covered period for which they seek reimbursement.
The application portal opens October 1, 2026. To apply, farmers must complete the online application and upload the required documents for their approved CBB and CLR purchases.
The Hidden Power of MidSeason Nutrition: Supporting Trees While They’re Carrying Cherry Loads
By October, Kona coffee trees are deep into the season of carrying heavy cherry loads. While picking takes center stage, the trees are still working hard — allocating carbohydrates, maintaining leaf function, and preparing for next year’s flowering. Midseason nutrition plays a quiet but critical role in keeping trees healthy and productive.
Cherry Load Changes Tree Physiology
Research from the University of Hawai‘i CTAHR and international coffee physiology studies
shows that heavy fruit load increases demand for nitrogen (N), potassium (K), and key
micronutrients, especially boron (B) and zinc (Zn). Trees shift energy toward fruit development, often at the expense of new vegetative growth and carbohydrate reserves (Rena & Maestri, 1986; CTAHR, 2020).
Potassium: The Unsung Hero of Cherry Development
Potassium is essential for sugar transport, water regulation, and cell expansion — all critical processes during cherry fill. Studies from Brazil and Colombia demonstrate that adequate K during midseason improves bean size, uniformity, and final cup quality (Martínez et al., 2015; Malavolta, 2006). In Kona’s volcanic soils, potassium can be depleted quickly during heavy fruiting, making midseason K supplementation especially important.
Nitrogen: Important, But Timing Matters
Nitrogen supports leaf function and photosynthesis, but excessive N late in fruit development can reduce sugar concentration in the cherry (ICO, 2019). Research suggests moderate N during midseason, followed by reduced N as harvest approaches to avoid diluting cherry sweetness.
Micronutrients: Small but Mighty
Boron supports flowering, fruit set, and cell wall formation; zinc supports leaf health and
carbohydrate metabolism. Deficiencies in either can reduce cherry uniformity and next year’s productivity (World Coffee Research, 2020; Cenicafé, 2014).
Normal Leaf Tissue Nutrient Concentrations for Coffee
|
Nutrient |
Normal Leaf Concentration |
Notes |
|---|---|---|
|
Nitrogen (N) |
2.4–3.0% (dry weight) |
Supports photosynthesis and leaf vigor |
|
Potassium (K) |
1.8–2.5% |
Critical for cherry fill and sugar transport |
|
Boron (B) |
30–60 ppm |
Essential for flowering and fruit set |
|
Zinc (Zn) |
15–25 ppm |
Supports carbohydrate metabolism and leaf health |
|
Calcium (Ca) |
0.8–1.2% |
Important for cell wall strength |
|
Magnesium (Mg) |
0.35–0.60% |
Key for chlorophyll and photosynthesis |
(Sources: CTAHR Coffee Fertility Guidelines, WCR Agronomy Handbook, Cenicafé Leaf Tissue Standards
Practical MidSeason Nutrition
- Apply moderate K (e.g., potassium sulfate) during heavy fruit load.
- Use light N applications if leaves show pale color or reduced vigor.
- Consider foliar micronutrient sprays (B + Zn) if deficiencies are suspected.
- Maintain consistent irrigation — water stress reduces nutrient uptake and cherry fill.
- Avoid heavy fertilization immediately before or during peak picking.
Supporting trees during midseason isn’t just about this year’s harvest — it’s an investment in next year’s flowering and longterm orchard resilience. With welltimed nutrition, coffee trees can carry their cherry load with strength and finish the season in good shape.
Literature Cited
- Rena, A., &; Maestri, M. (1986). Coffee tree physiology: Fruit load and carbohydrate allocation. Pesquisa Agropecuária Brasileira, 21(7), 811–818.
- Martínez, H. E. P., Clemente, J. M., & Alves, L. C. (2015). Potassium nutrition and coffee bean quality. Cenicafé Research Notes, 36(4), 45–52.
- Malavolta, E. (2006). Manual de Nutrição Mineral de Plantas. São Paulo: Agronômica Ceres. Silva, E. B., et al. (2016). Nutrient dynamics in fruitbearing coffee trees. Journal of Plant Nutrition, 39(12), 1701–1714.
- International Coffee Organization (ICO). (2019). Agronomy Review: Nutrient Management and Coffee Quality. ICO Technical Series No. 12, 1–38.
- CIRAD. (2018). Coffee Tree Physiology and Nutrient Cycling. CIRAD Technical Bulletin No. 48, 1–52.
- CTAHR (College of Tropical Agriculture and Human Resources). (2020). Coffee Fertility and Nutrient Management. University of Hawai‘i at Mānoa
- World Coffee Research. (2020). WCR Agronomy Handbook: Best Practices for Coffee Production.Cenicafé. (2014). Leaf Tissue Nutrient Standards for Coffee. Technical Bulletin No. 27, 1–20.
Kona Coffee Cultural Festival Cupping Competition
The Kona Coffee Cultural Festival coffee cupping contest is about to open for entries. Rules have changed and can be found here: https://konacoffeefest.com/
Entries must be received between September 27th and October 16th, 2026. Drop off in person at UCC Kiosk, 75-5568 Mamalahoa Highway, Holualoa (Open Mon–Fri, 9:00 AM–4:00 PM)
When submitting samples, submit a minimum of 1.5 lbs. of green coffee and the printed registration form. Make sure email address is current.
It is our intention to have cupping feedback sheets available at the award ceremony and sent via e-mail.
The Kona Coffee Cultural Festival reserves final authority on all disputes.
Award ceremony will be at Buddhas Cup Sanctuary Event Space on Sunday, Nov 15th from 1-3 PM. Light lunch – drinks – sample award winners
Is Gesha Losing its Grip on Coffee Competitions?
“Key takeaways
- Gesha still dominates coffee competitions, but its lead is narrowing.
- Competitors increasingly blend Gesha with other coffee varieties.
- Non-Gesha varieties now win major competitions, including Global Coffee Awards and Cup of Excellence.
- Local terroir and careful processing help other varieties beat Gesha.
Gesha has dominated global coffee competitions for the past two years. Most finalists used the variety at the 2025 World Barista Championship and the 2026 World Brewers Cup.
A newer trend has emerged alongside that dominance: competitors are increasingly blending Gesha with other varieties rather than relying on it alone. Meanwhile, at the Global Coffee Awards and Cup of Excellence competitions, non-Gesha varieties are taking the top spots.
Gesha still holds the most category titles overall and remains the highest-performing variety in competition circles. But other native and locally adapted varieties are now beating it….”
Coffee Type Might Affect Rate of Biological Aging in Humans
“Like the drip coffee flowing through a filter basket or the scoop of soluble coffee granules into a hot mug, biological aging is simply part of daily life.
New research from a team in China suggests that biological aging — a person’s estimated physical age as opposed to chronological age, as measured through clinical biomarkers — may be associated with what kind of coffee people drink.
In the study of nearly 50,000 adults drawn from the UK Biobank, filtered coffee drinking was associated with lower biological age acceleration, while instant coffee drinking was associated with higher biological age acceleration, as compared with people who did not drink coffee.
The findings add a new dimension to the growing body of research on brewing method and health outcomes, while cutting against broad health messaging that treats “coffee” as a single category.
Published July 15 in npj Science of Food, the study is the first to examine the association between coffee brewing type and biological aging specifically, according to the research team at Chongqing Medical University….”
______________________________
A Rise in Online Health Misinformation Spurs Coffee Myths
https://tinyurl.com/49ny555m
“According to the ISIC, there are now more than 20 million posts related to coffee and caffeine on TikTok, while searches for “coffee” have increased by 40% over the last five years. As much as 98% of nutrition content on TikTok could be inaccurate when compared to public health guidelines, and with one in five people now turning to social media for health information, viral trends can spread rapidly and shape health behaviours regardless of whether they are supported by scientific evidence.
By analysing social media channels, ISIC identified several of the most common myths about coffee:
- Myth: Coffee makes you dehydrated — Scientific studies have demonstrated that coffee consumption contributes to fluid balance and does not lead to dehydration. Research shows that when coffee is consumed in moderation, it contributes to fluid balance and does not negatively affect hydration, since it is composed of more than 95% water….”Myth: Coffee is bad for your heart — Recent studies show no association between coffee intake and an increased risk of cardiovascular disease (CVD) and coronary heart disease (CHD). Research suggests that a moderate intake of coffee may reduce incidences of CVD and CVD mortality risk.
- Myth: Decaffeinated coffee is pointless — Decaffeinated coffee still contains many compounds found in coffee, including polyphenols, chlorogenic acids, antioxidants and essential minerals like potassium and magnesium. Both caffeinated and decaffeinated coffee have also been linked to a reduced risk of type 2 diabetes.
- Myth: You should not drink coffee on an empty stomach — There have been over 250,000 searches relating specifically to coffee and gut health, with a 50% increase in searches for “coffee empty stomach” compared to last year. Research shows that moderate coffee consumption (3-5 cups per day) stimulates the release of gastric acid, bile, and pancreatic enzymes, along with digestive hormones like gastrin and cholecystokinin (CCK), which help to break down food, especially fats, during digestion. Research also suggests that coffee consumption is associated with a healthy gut microflora.
Caffeine May Change How the Brain Sleeps
“For coffee drinkers who insist they can fall asleep after their post-dinner espresso, a new review suggests the more important issue may be the quality of that sleep.
The review, authored by James Chmiel of the University of Szczecin and Donata Kurpas of Wroclaw Medical University, included 32 human studies involving caffeine exposure and sleep-related EEG, a method for recording electrical activity in the brain.
Measuring Sleep Depth
The broader finding that caffeine can interfere with sleep was not surprising. What stood out more was the conclusion that caffeine may make sleep less restorative, even when people do not perceive major sleep disruption.
“EEG allows us to see not only whether a person is sleeping, but also how the brain is sleeping,” Kurpas said in an announcement of the publication. “Classical sleep assessment assesses sleep duration and its stages, whereas quantitative EEG analysis reveals more subtle changes, such as reduced slow-wave activity, which is an important marker of sleep depth and its restorative character.”
______________________________
Anaerobic Natural Processing Lifts Quality Scores in China
https://tinyurl.com/mvvbbs8c
“…Anaerobic Natural Wins
The biggest shift came from the anaerobic fermentation dry-process group, which showed high abundance of flavor-related compounds, including amino acid derivatives, nucleotides, organic acids, flavonoids and tannins.
Five certified Q Graders then evaluated brewed coffee from all four treatments under Specialty Coffee Association standards. The anaerobically fermented coffees scored higher than the conventional wet- and dry-process coffees in dry and wet aroma, flavor, aftertaste, acidity, body and balance. Wet-processed coffee scored higher for cleanliness but lower for sweetness compared with dry-processed coffee….”
______________________________
Webinar: Label Requirements for 5 Export Countries
October 14, 2026 10:00-11:00 AM PDT
Registration now open click >>> Register Now!
Presented by Bryant Christie Inc.
Is your labeling ready before your product leaves the dock?
Labeling errors are one of the leading causes of shipment delays and rejections. This seminar is designed for Western U.S. exporters, particularly growers, packers, processors, and food marketers, who ship to Mexico, Canada, the European Union, Japan, and South Korea. You’ll get a country-by-country breakdown of mandatory label elements, language and format requirements and recent regulatory changes across all five markets plus a practical checklist approach for confirming compliance before shipping.
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