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Hawaii Coffee Association Hosts Annual Conference and 9th Annual Statewide Cupping Competition

Coffee industry professionals from across the state assembled for the Hawaii Coffee Association’s (HCA) the 22nd Annual Conference and ninth Annual Statewide Cupping Competition Thursday through Saturday at Maui Tropical Plantation. This year, the HCA combined its annual conference with the Maui Coffee Association’s popular Seed to Cup Festival.The cupping competition featured 107 entries in two divisions— Creative and Commercial —hailing from origins located throughout the island chain including Hawaii Island’s Kona, Ka‘u, Hamakua, Hilo and Puna districts; plus Maui, Kauai, Molokai and Oahu.

“When you got to the last cup, we just said, ‘Wow,’ this is exiting!” exclaimed cupper Warren Muller of Walker Coffee Trading of Houston, Texas. “The level of experimentation is such that we’re now seeing coffees that you wouldn’t expect from the Hawaiian Islands,” shared fellow cupper Shawn Hamilton of Java City of Sacramento. Now in its ninth year of the competition, the cuppers agreed, “The quality just keeps getting better and better. It’s very good for Hawaii.”

Workshops covered topics including coffee brewing, cupping, roasting and roaster maintenance, composting, processing for ‘’quality, differentiation and competition;” branding and packaging, specialized fermentation, plus farm management and sensor technology utilizing drones. A fantastic historic timeline of the Hawaiian coffee industry over the past 30-plus years was presented by retiring University of Hawaii’s CTAHR coffee research icon, Skip Bittenbender. Activities included a tour of O’o Farms in Kula.

A healthy schedule of presenters included a diverse assemblage of state and federal researchers and innovators from private industry. Presenters from USDA, Hawaii Agricultural Research Center, Pacific Basin Agricultural Research Center and University of Hawaii College of Tropical Agriculture and Human Resources, as well as Synergistic Hawaii Agricultural Council, offered updates and answered questions. TV and radio personality Howard Dicus took the stage to share his witty commentary.

Coffee cupping is a combination of art and science where coffees are evaluated and scored based on subtle characteristics including, flavor, aroma, “mouth-feel,” acidity, sweetness and aftertaste.

Competing in the Creative cupping division, the top-scoring coffee was produced by Olinda Organic Farm with its wet-ferment Red Catuai varietal earning a score of 87.4. The top scoring coffee in the Commercial division was a wet ferment typica variety produced by Miranda’s Farm of Ka‘u; it tallied a score of 84.1.

District honors were awarded to Hamakua’s Papaaloa Joe, Hawaii’s Second Alarm Farm, Kauai Coffee Company, Hula Daddy Kona Coffee LLC, and Oahu’s Hawaii Agricultural Research Center.

HCA’s Cupping Committee Chair David Gridley of Maui commented, “Ninety-four coffees (88%) scored 80 and above. It’s amazing how the coffees keep getting better and better. I congratulate all the coffee farmers of Hawaii for their remarkable efforts.”

Visit hawaiicoffeeassoc.org for a full list of qualifying entries and scores.

The association membership gathered to elect a new board and officers. Officers include President Chris Manfredi of Ka‘u; Vice-President Tom Greenwell of Greenwell Farms, Treasurer Adrian Guillen of Hawaiian Queen Coffee and Secretary Donna Wooley of the Kona Coffee Council.

The new board of directors features broad representation spanning a variety of business disciplines including Big Island Coffee Roasters, Heavenly Hawaiian Farms, Hawaii Coffee Company, Royal Kona Visitors Center, Hawaii Coffee Growers Association, Hula Daddy Kona Coffee, Hawaii Agricultural Research Center, Kauai Coffee Company LLC, Daylight Mind Coffee Co., Maui Coffee Association and UCC-Hawaii.

The Hawaii Coffee Association’s mission is to represent all sectors of the Hawaii coffee industry, including growers, millers, wholesalers, roasters and retailers. The HCA’s primary objective is to increase awareness and consumption of Hawaiian coffees.  A major component of HCA’s work is the continuing education of members and consumers. Its annual conference has continued to grow, gaining international attention.

Learn more about the HCA at www.hawaiicoffeeassoc.org

Learn more about the Hawaii coffee industry at hawaiicoffeeindustry.com

Hawaii Coffee Association Names Cupping Winners, Recaps Annual Conference

Coffee industry leaders from across the state assembled for the Hawaii Coffee Association’s (HCA) 20th Annual Conference and 7th Annual Statewide Cupping Competition this past weekend at Courtyard Marriott King Kamehameha’s Kona Beach Hotel located in the heart of the world-famous Kona Coffee Belt.

CuppingIn the cupping competition, 95 entries from growing districts located across the state competed for top honors in two categories: Creative and Commercial. Qualifying for the Commercial division means that at least 1,000 pounds of the coffee entered is available for sale.

The top-scoring coffee hailed from Hula Daddy Kona Coffee Farm with a score of 86.5, which competed in the Creative division. The top scoring coffee in the Commercial division was also produced in Kona by Moki’s Farm with a score of 84.8. The highest scoring coffees from other participating Hawaiian coffee origins were also honored including Ka’u District’s A.C. Farm (85.5), the Hawaii District’s Accidental Coffee Farm (85.1), Maui’s Tambra Gardens/Kula Beans (84.8) and Hamakua’s Hawaiian Rainbow Farms with a score of 84.1. Visit hawaiicoffeeassoc.org for a full list of qualifying entries and scores.

“I am very impressed with the quality of the coffees coming out of all of the districts. It just keeps getting better,” said David Gridley of Maui, HCA’s Cupping Committee chair. “I applaud all the coffee farmers of Hawai‘i for their remarkable efforts”

Coffee cupping is a combination of art and science where coffees are evaluated and scored based on subtle characteristics including, flavor, aroma, ‘mouth-feel’, acidity, sweetness and aftertaste.

Veteran cupper Warren Muller noted an overall increase in scores among a broad spectrum of coffees this year. “But some just jumped off the table,” he emphasized, referring to the outstanding quality of this year’s crop. He remarked that the upward trend signifies continuous improvement and that experimentation was evident in new varietals and processing methods.

At the annual meeting, association members gathered to elect a new board and officers. HCA’s new president is Steve Hicks of Greenwell Farms with Ralph Gaston of Isla Custom Coffees as vice president, Adrian Guillen of Hawaiian Queen Coffee as treasurer and Gloria Biven of Royal Kona Visitor Center Mill & Museum as secretary.

The new board of directors features representation from across the state and a variety of business disciplines within the coffee industry including Big Island Coffee Roasters, Hawaii Coffee Company, Hawaii Coffee Growers Association, Ka’u Farm and Ranch Co. LLC, Kaiwi Farms, Kauai Coffee Company LLC, Kona Coffee Council, Kona Mountain Coffee, Maui Coffee Association, Monarch Coffee and UCC-Hawaii.

Incoming President Steve Hicks commented, “The conference has given us an opportunity to redouble our efforts and refocus the industry on the finest quality coffee we can produce.”

Other activities included a bus tour of area farms and processing facilities, a cupping workshop, a coffee quality workshop, vendor displays and presentations from Hawaii’s Department of Agriculture, USDA, Hawaii Agricultural Research Center, Pacific Basin Agricultural Research Center, University of Hawai‘i College of Tropical Agriculture and Human Resources, Hawaii Farm Bureau and growers from across the state. TV and radio personality Howard Dicus took the stage to share his witty commentary and predictions surrounding economic events.

The Hawaii Coffee Association’s mission is to represent all sectors of the Hawai‘i coffee industry, including growers, millers, wholesalers, roasters and retailers. HCA’s primary objective is to increase awareness and consumption of Hawaiian coffees.  A major component of HCA’s work is the continuing education of members and consumers. Its annual conference has continued to grow, gaining international attention.

Learn more about the HCA at www.hawaiicoffeeassoc.org

Learn more about the Hawaii coffee industry at hawaiicoffeeindustry.com

Hawaii Coffee Association Crowns Champions of Hawaiian Coffee

Two Champions of Hawaiian Coffee were crowned in Commercial and Creative divisions during the annual Hawaii Coffee Association’s (HCA) 18th Conference and 5th Cupping Competition at the Kauai Beach Resort on Saturday, July 20.

Hawaii Coffee Association

Big Island Coffee Roasters of the Big Isle’s Hawai’i District was awarded the top spot in the Creative category with a score of 86.939. ‘Creative’ entries are those that had less than 300 pounds of the winning coffee available for purchase. The Creative category encourages farmers to experiment with new varietals and cultivation or processing methods without having to produce a commercial-level quantity of coffee.

Mountain Thunder Coffee from Hawai‘I Island’s Kona District received top honors in the Commercial category scoring 85.51 These entries had at least 300 pounds of the winning coffee available for purchase as of the time of entry. A full listing of all entries that received a score of 80.0 or greater is being provided on the HCA website at  hawaiicoffeeassociation.com.

The coffees were ‘cupped’ and scored from a pool of 99 premium Hawaiian coffees from eight statewide districts: Hamakua, Hawai‘i, Ka’u, Kaua‘i, Kona, Maui, Moloka‘i and O’ahu. Coffee cupping is a combination of art and science where coffees are evaluated and scored based on subtle characteristics including flavor, aroma, ”mouth-feel,” acidity, sweetness and aftertaste.

Entries were critiqued by a judging panel of esteemed coffee industry professionals using standardized blind procedures, as defined by the Specialty Coffee Association of America (SCAA). Judges assigned a single numerical score to each coffee (scores provided with release).

The SCAA defines “Specialty Coffee” as a coffee that has a cupping score of 80.0 or greater. Awards were given for up to the top three eligible entries from each district, and the top 10 eligible coffees in each of the Commercial and Creative categories received awards.

Judges for this year’s cupping panel were SCAA President Paul Thornton of Coffee Bean International, SCAA Vice President Shawn Hamilton of Java City Roasters and Warren Muller of Inter-American Coffee.

The scores of entries are going up, according to David Gridley, HCA cupping competition chair. “Nearly 80 percent of the 99 entries achieved a cupping score of 80.0 or greater,” said Gridley. “At our first cupping five years ago, we had 55 to 60 percent of entries scoring 80.0 or more.”

“Constant improvement and moving forward were reoccurring themes of our 5th Annual Cupping Competition,” noted HCA President Greg Stille. “Growers are continually improving farming and processing practices that contribute to the production of high-quality coffee.”

The conference also featured an industry trade show, numerous informational speakers, growers’ reports, a hands-on cupping workshop, a silent auction and a tour of Kauai Coffee Company’s farms and facilities.

The Hawaii Coffee Association’s mission is to represent all sectors of the Hawai‘i coffee industry, including growers, millers, wholesalers, roasters and retailers. HCA’s primary objective is to increase awareness and consumption of Hawaiian coffees.  A major component of HCA’s work is the continuing education of members and consumers. This annual conference continues to grow each year and is gaining increased international attention. 

For more info, visit Hawaii Coffee Association’s website at www.hawaiicoffeeassociation.com.

 

Hawaii Coffee Association Crowned as Grand Champions of Hawaiian Coffee at Annual Conference and Cupping Competition

The Hawaii Coffee Association (HCA) crowned the Grand Champions of Hawaiian Coffee at the 17th Annual Conference and 4th annual Cupping Competition at the Maui Tropical Plantation in beautiful Waikapu, Maui on Saturday, July 21st.

Wood Valley Coffee Co. from Hawai‘I Island’s Ka’u district received Grand Champion honors in the Commercial Category for those entries that had at least 300 pounds of the winning coffee available for purchase as of the time of entry.

Heavenly Hawaiian Farms from the Big Isle’s Kona district received Grand Champion honors in the Creative Category for those entries that had less than 300 pounds of the winning coffee available for purchase. The Creative Category encourages farmers to try new cultivation or processing methods without having to produce a commercial-level quantity of coffee.

The coffees were ‘cupped’ and scored from a pool of 117 premium Hawaiian coffees from eight statewide districts, a 100 percent increase in entrants over 2011. Entries were critiqued by a judging panel of coffee industry professionals using standardized blind procedures, as defined by the Specialty Coffee Association of America. Judges assigned a single numerical score to each coffee.

The Specialty Coffee Association of America defines “Specialty Coffee” as a coffee that has a cupping score of 80.0 or greater. Awards were given for up to the top three eligible entries from each district, and the top 10 eligible coffees in each of the Commercial and Creative categories received awards.

In addition to the above awards, a listing of all entries that received a score of 80.0 or greater is being provided on the HCA website at www.hawaiicoffeeassociation.com.  A total of 62 percent of the 51 Commercial Category entries and 68 percent of the 66 Creative Category entries achieved a cupping score of 80.0 or greater. Entrants were given the option to remain anonymous (they had to make this irrevocable choice at the time of entry), and those entries are simply blank in the listings.

Lead judges for this year’s cupping panel were Shawn Hamilton of Java City Roasters, Warren Muller of Inter American Coffee, and Paul Thornton of Coffee Bean International.

“This event seems to be creating more interest in learning and improving,” observed Thornton, who also serves as president of the Specialty Coffee Association of America.  “There are more, better coffees, than ever. Bravo to the HCA for persevering and continuing this event. Keep it up.”

Incoming HCA President Greg Stille added, “New farms and the improvement and expansion of existing farms are combining to raise the bar on innovation and quality for the benefit of the entire Hawai’i coffee industry and the drinking enjoyment of the specialty coffee consumer.”

Coffee cupping is a combination of art and science where coffees are evaluated and scored based on subtle characteristics including flavor, aroma, ”mouth-feel,” acidity, sweetness and aftertaste.

The conference also featured an industry trade show, guest speakers, growers’ reports, diverse educational seminars, a hands-on cupping workshop and a Hawaiian Coffee store.

The Hawaii Coffee Association’s mission is to represent all sectors of the Hawai‘i coffee industry, including growers, millers, wholesalers, roasters and retailers. HCA’s primary objective is to increase awareness and consumption of Hawaiian coffees.  A major component of HCA’s work is the continuing education of members and consumers. This annual conference has continued to grow each year and has gained increased international attention.

For more information visit Hawaii Coffee Association’s website at www.hawaiicoffeeassociation.com.

Hawaii Coffee Association Celebrates Hawaiian Coffee at 17th Annual Industry Conference

The Hawaii Coffee Association (HCA) celebrates Hawaiian Coffee and offers educational, awareness and networking events at its 17th Annual Conference and 4th Annual Cupping Competition July 19-21 at the Maui Tropical Plantation in Waikapu, on Maui Island.

In addition to hosting HCA’s annual meeting and elections, the event plays host to the 4th annual statewide cupping competition. This year cupping features more than 117 entries assembled from Hawaii’s diverse origins vying for the coveted ‘Grand Champion of Hawaiian Coffee’ title in two categories: ‘commercial’ and ‘creative’. Top coffees from each growing origin will also be recognized.

This signature event has become increasingly popular and has been responsible, in part, for a boost in overall quality in recent years. Cupping panel leader Paul Thornton, of Coffee Bean International in Portland, observes, “Your industry has once again, captured the gist of what improved quality is all about. There are more, better coffees, than ever. Bravo to the HCA.”

Entries will be available for blind tasting and comments will be tendered from attendees. A new feature of the event will be a coffee store operated by the Maui Coffee Association, offering competitor entries for sale. Knowledge about how to properly sample and score coffee has become increasingly important to farmers, processors, roasters, wholesalers and retailers in an increasingly competitive international marketplace.

Consistent with the HCA’s educational mission, this year’s conference features a series of hands-on roasting, cupping and grower workshops; farm tours; updates on HCA’s legislative initiatives; grower’s reports from across the state and industry news from researchers and regulators. University of Hawaii, Hawaii Department of Agriculture and USDA are teaming up to host a free and critically important workshop focusing on preventing and controlling Coffee Berry Borer. Howard Dicus will serve as keynote speaker and share his wit and wisdom.

Join HCA for gourmet meals, scenic farm tours, a silent auction and plenty of Hawaii’s premium coffees. This event is a must-do for networking, education and fun for stakeholders and those looking to learn more about Hawaii’s coffee and agricultural industries.

For more information and a schedule of events, visit www.hawaiicoffeeassoc.org

The Hawaii Coffee Association’s mission is to represent all sectors of the Hawaii coffee industry, including growers, processors, wholesalers, roasters and retailers. HCA’s primary objective is to increase awareness and consumption of all Hawaiian coffees. A major component of HCA’s work is the continuing education of members and consumers. Visit www.hawaiicoffeeassoc.org.

Big Island Agriculture Products Featured at KCC’s Farmer Market

Media Release:

Meet Hawai‘i’s top chefs and food producers during culinary demonstrations and tastings 9 a.m. every Saturday in September at the KCC Farmers’ Market. The Savor September fun showcases premiere agriculture products from Hawai‘i, the Big Island: grass-fed beef, honey, coffee and shrimp.

KCC Farmers Market

The outdoor, bustling marketplace is the state’s largest farmer’s market and is located near the foot of scenic Diamond Head at Kapiolani Community College (KCC)— just minutes from Waikiki. Browse among all Hawai‘i-grown and -produced foods and “talk story” with the people who created them.

The Savor September lineup opens with Chef Ed Kenney of Honolulu’s Town Restaurant teaming up with Michelle Galimba of Ka‘u to prepare her succulent Kuahiwi Ranch Natural Beef on September 3.

Cattle on Kuahiwi Ranch in Na'alehu

Cattle on Kuahiwi Ranch in Na'alehu

Hawai‘i Regional Cuisine Founding Chef Alan Wong takes the stage September 10 when he concocts a sweet dish using honey from his Adopt-A-Beehive Project in partnership with the University of Hawai‘i, Hilo. While detailing the project, Dr. Lorna Tsutsumi of UH will do a honey extraction demonstration.

Chef Alan Wong

Chef Alan Wong

On September 17, the nation’s reigning barista champion, Pete Licata, joins farmer Lorie Obra to feature her award-winning Rusty’s Hawaiian 100% Ka’u Coffee. For the second consecutive year, Obra’s brew earned top honors as Grand Champion of Hawaiian Coffee from the Hawai‘i Coffee Association.

Lorie Obra of Rusty's Hawaiian 100% Ka'u Coffee

Lorie Obra of Rusty's Hawaiian 100% Ka'u Coffee

Chef Eberhard Kintscher, better known as Chef Hardy of Michel’s at the Colony Surf in Waikiki, wows the crowd September 24 when he demonstrates Shrimp in Citrus Coconut Saffron. Using Kona Kea seafood raised at Keahole-Kona, Chef will incorporate island sweet potatoes, freshly roasted macadamia nuts and Hawaiian “Sweet Gold” pineapple in a french “papilotte” presentation.

In addition to the farm-inspired culinary demos, the KCC Farmers’ Market offers a wide range of products: fruits, vegetables, fresh-baked breads, hand-made pastas, tropical jams and jellies, unique snack foods and specialty seasonings.

Come to eat breakfast—a different restaurant prepares hot breakfast plates each week for a local-style treat. Find fresh-baked scones, oatcakes and other baked goodies to enjoy with a cup of Hawai‘i-grown coffee or fresh juice.

The KKC Farmers’ Market is open 7:30-11 a.m. every Saturday in the college’s Parking Lot C at 4303 Diamond Head Road. There’s plenty of parking and public transportation is available via The Bus #3, #22, #58.  Savor September is made possible through support by the Hawai‘i Tourism Authority, the City and County of Honolulu and the Hawai‘i Farm Bureau Federation. For info, phone 808-848-2074 or visit http://hfbf.org/markets/.

Hawaii Coffee Association Results – 3rd Annual Hawaii Statewide Cupping Competion

Media Release:

The Hawaii Coffee Association crowned its third Grand Champion of Hawaiian Coffee at its 16th Annual Conference and Trade Show at the Hilton Waikoloa Village located on Kona’s Gold Coast. The HCA joined with Coffee Fest, a national coffee industry trade show, to co-host the three-day event.

Rusty’s Hawaiian 100% Ka’u Coffee received top honors for the second consecutive year in the competition between coffees entered from each growing origin in Hawaii. The coffees were ‘cupped’ and scored from a pool of 58 premium Hawaiian coffees from eight districts by a panel of six notable coffee industry professionals using standardized blind procedures. Awards were given to the top three entries from each origin as well as the Grand Champion award.

Lorie Obra of Rusty’s Hawaiian accepted the coveted HCA award presented by witty commentator and keynote speaker Howard Dicus. Lorie passionately expressed simultaneous joy and sorrow adding that she was emotionally torn between sadness and elation because her late husband and farm namesake, Rusty, could not share the award while expressing joy over realizing his dream. “This is for my late husband, our farm, the Ka’u district, the HCA and all Hawaii coffees from across the state,” Obra said.

The expanded cupping panel included Shawn Hamilton of Java City Roasters, Warren Muller of Inter American Coffee, Paul Thornton of Coffee Bean International, Lindsey Bolger of Green Mountain Coffee Roasters, Jay Isais and Jesse Martinez of Coffee Bean and Tea Leaf. Four of the six are licensed coffee graders. None are based in Hawaii to help ensure impartiality. “The cup quality and diversity has improved every year,” said chief judge Hamilton. “We’re experiencing flavors that would never have been associated with Hawaiian coffee in years past. Everyone is upping their game.”

HCA members re-elected Tom Greenwell as president at their annual member meeting. The conference also featured an industry trade show, guest speakers, growers’ reports, diverse educational seminars, a hands-on cupping workshop and a latte art competition.

Coffee cupping is a combination of art and science where coffees are evaluated and scored based on subtle characteristics including, flavor, aroma, ‘mouth-feel,” acidity, sweetness and aftertaste.

The Hawaii Coffee Association’s mission is to represent all sectors of the Hawaii coffee industry, including growers, millers, wholesalers, roasters and retailers.  The HCA’s primary objective is to increase awareness and consumption of Hawaiian coffees.  A major component of HCA’s work is the continuing education of members and consumers. This annual conference has continued to grow each year and has gained increased international attention.

For more information visit Hawaii Coffee Association’s website at www.hawaiicoffeeassociation.com

CUPPING RESULTS FOR HCA  3RD ANNUAL HAWAII 2011 STATEWIDE CUPPING COMPETITION

GRAND CHAMPION – RUSTY’S HAWAIIAN – LORI OBRA

HAMAKUA

1.     Hawaii White Mountain LLC

HAWAII

1.     Hilo Coffee Mill

2.     Makana Gardens

3.    Manny’s Brew Coffee Co

KAUAI

1.     Moloa’a Bay Coffee

2.     Kauai Coffee Company

KA’U

1.     Rusty’s Hawaiian

2.     JN Coffee Farm

3.     Ali`i Hawaiian Hula Hands Coffee

KONA

1.     Greenwell Farms

2.     Hawaiian Queen Coffee

3.     Arianna Farms `Ono Kona Coffee

MAUI

1.     Shim Coffee & Protea Farm

2.     Keokea Farms

3.     Punawai Farms

MOLOKAI

1.     Coffees of Hawaii

OAHU

1.     Waialua Estate Coffee

2.     Pavaraga – HARC