Contents
HDOA $5000 Grants for Small Scale Food Production
FedEx Discount for KCFA Members
Leaf Rust Study Shows Increased Susceptibility as Disease Variants Emerge
Which Factor has the Most Impact on Coffee Quality
Study Suggests Biodiversity in Coffee Lands Requires Land Sparing & Land Sharing
USPS Raises Rates for Holidays…Again
“Brew your own Coffee”
Three Main Ways Coffee Beans are Processed
Coffee & Acute Kidney Injury
Easy Way to Brew Iced Coffee
16 Types of Coffee Roasts Explained
Starbuck’s Successor Reopens Shops in Russia
Salute to Business Member – Jane Addison
Recipe: Coffee Ice Cream
Editor – Clare Wilson
Garden spider – large female & her small mate
HDOA $5000 Grants for Small Scale Food Production
HDOA will be awarding micro-grants up to $5,000 to individuals (not businesses) for small-scale food gardening operations. The second year of the department’s Micro-Grants for Food Security Program (MGFSP) aims to help produce food in areas that are food insecure. Eligible costs include freezers/refrigeration, vacuum packing, sheds, trees and seeds plus a range of other items to increase food production on your property. To be eligible, individuals must be Hawaiʻi residents aged 18 or over, and the head of the household. People who previously received this grant are not eligible. The deadline to apply is noon on September 19 and the application is a simple webform. https://hdoa.hawaii.gov/add/md/ Check out Andrea Kawabata’s Announcements (link here) for information about other grants, conferences, and programs such as these:
Garlic Production Workshops – Hilo & Kona
Hawaii Mango Research Projects
Hawaii Tropical Fruit Growers 32nd Annual Conference – Kona
FedEx Discount for KCFA Members!
A recent benefit that was added to your Membership is a discount from FedEx that includes reduced rates to the mainland, inter-island, and international.
To enroll, please open a FedEx account at https://www.fedex.com/register/#/contact and then call Stacey Bullyan at 808-286-7874 to learn more about the discounts you will receive and how to get started. She will also make sure you get free packaging and software.
Do you have other questions or comments? Contact membership@konacoffeefarmers.org. –Submitted by Membership Committee
–Submitted by Franz Weber
Leaf Rust Study Shows Increased Susceptibility as Disease Variants Emerge https://tinyurl.com/2sdwnsb6 The image “coffee leaf rust defoliation” by Michael C. Wright is licensed under CC BY-SA 4.0
Coffee leaf rust is sometimes characterized by brown spots on plant leaves, leading to defoliation and lack of productivity.
“Most people reading the news over the past two-plus years now know more about disease variants and transmission than they ever may have wished. Yet new discoveries came to light just this spring in research conducted on the genetic nature of the disease that has beleaguered coffee producers for more than a century: coffee leaf rust, or CLR…”
Researchers in Ethiopia Determine What Has Biggest Impact on Coffee Quality Researcher Addis Alemayehu with collected coffee cherries drying on a wire mesh. American Society of Agronomy press photo by Fikadu Ejigu.
“Working in coffee’s genetic birthplace, a group of researchers in Ethiopia recently explored a question that’s confounded the coffee industry since the dawn of commercial cultivation: What factors most impact coffee quality?
What they found was that coffees picked most consistently at peak ripeness that were kept within specific moisture content ranges throughout their processing journey exhibited the best quality characteristics, including better sweetness and acidity ratings…”
Study Suggests Biodiversity in Coffee Lands Requires Land Sparing & Land Sharing https://tinyurl.com/55a8dswn Land Sparing or Land Sharing? Study Suggests Biodiversity in Coffee Lands Requires Both
‘ “Given the fact that commercial farming of any kind requires large swaths of land, the very concept of sustainable coffee production remains paradoxical.
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.”…’
“Coffee, the addictive obsession of the affluent class, can tell us more about modern society than just retail trends; it is an indicator for how the modern neoliberal system operates, and its current shift toward new economic extremes.
As an ‘indulgence’ to its original meaning), coffee is a great indicator of food culture. If we pick the economics of that apart we can see how the debate about coffee, and who benefits from it, doesn’t reflect its exploitative economics2; and so perpetuates those trends.” —Submitted by Chet Gardiner
“…But long before coffee beans arrive at the roaster, they’re processed immediately after ripe coffee cherries are harvested from shade-grown coffee plants, according to the National Coffee Association (NCA). How the beans are handled or processed has an enormous impact on the flavors you get in your cup of coffee. There are three main ways in which the coffee cherries can start their journey into coffee beans: dry processed, wet processed, and honey processed. Understanding the differences between these methods can both provide you with a framework to explore different flavors and help you identify which coffees you enjoy the most…”
Drinking coffee can reduce your risk of acute kidney injury by 23%, says study
“MILAN – A new study by Johns Hopkins Medicine researchers found that drinking at least one cup of coffee daily may lower the risk of acute kidney injury (AKI) as compared to those who don’t. The results, which were recently published in the journal Kidney International Reports, revealed that daily coffee consumption was associated with a 15 percent reduced risk of AKI, with the greatest decreases being seen in those who drank two to three cups (a 22 percent to 23 percent lower risk)…
The Quick Brewing Technique That Makes Iced Coffee More Indulgent
“…As it turns out, it gets hot and humid in Japan in the summers, and coffee drinkers there have been using a technique for decades that produces great iced coffee in no time flat, via Buzzfeed. Knoxville Brew explains the method is called flash-brewed or Japanese-style iced coffee, and it’s pretty darn simple: Coffee is brewed by your preferred method directly over ice. That may sound like a watery mess, but it’s not. If you’re doing a pour-over brew, use about half the water you would for a hot cup, but pour it very slowly, so the brew itself takes about the same amount of time.
Using hot water just off the boil means you’ll get better, fuller extraction than you would with cold brew coffee, and brewing that super strong coffee directly over ice cubes means your refreshing iced coffee is ready right away, at just the right strength. Flash-brewed coffee also broadens your coffee choices. Most people agree that dark roast coffee makes the best cold brew, since the steeping process is more gentle than ones using hot water. Flash-brewed coffee means you can choose beans of any roast level and still get a perfect cup of iced coffee.”
“…Unroasted coffee beans, also known as green coffee, have an earthy taste. Beans in their raw state are bright green and dull, with no oil on the surface and a cleft that is tightly sealed. When beans are roasted, the water within them begins to boil and transform into steam; the resulting pressure softens the bean’s rigid casing. Once the pressure reaches its peak, the walls will essentially explode, producing a sound recognizable to anyone who has observed coffee roasting. The flavor changes as the beans are roasted longer and the sugars and acids within the beans undergo chemical reactions. There are four broad classifications of coffee roast: light, medium, medium-dark, and dark. However, these roasts can be broken down into even finer distinctions that are a blast to explore if you’re looking to expand your coffee palette. Here is an exhaustive guide to coffee roasts…”
“MILAN – The first of 130 cafés previously owned by Starbucks opened its doors in Moscow on Thursday under the new name of Stars Coffee. The rebranded coffee shops are owned by Russian businessman Anton Pinskiy, Russian rapper Timur Yunusov, known as Timati, and Sindika Company, who bought all 130 stores in the country from Starbucks Corp…”
Salute to Business Member – Jane Addison
Jane Addison is a photographer and content creator for websites, Instagram & Facebook.
She is currently aiming to help coffee farms grow their social media presence here in Kona. Her goal is to give farmers the social media presence they need to drive sales and make themselves known throughout the area without the wildly expensive pricing one might face when outsourcing a social media manager. Jane offers help with posting daily but, unlike many social media managers, Jane also makes and provides the content needed for your Instagram page.
If you are interested in working with Jane, feel free to message her through her Instagram (@janezwerld) or email her at janekaddison5@gmail.com
Please support our Business Members. –Submitted by Membership Committee
In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
Add the milk, vanilla and coffee.
Whisk until blended.
Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
Prepare the ice cream in an ice-cream maker according to manufacturer’s directions.
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
