April 23, 2019
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February 2014 – The Independent Voice

The Independent Voice
Newsletter of the Kona Coffee Farmers Association                                             
February 2014
PO Box 5436 Kailua Kona Hawaii 96745 USA     www.konacoffeefarmers.org                                              info@konacoffeefarmers.org

Contents
Legislative Update
Annual General Membership Meeting
Coffee Talk Coming Up
Planting Coffee Seedlings
Coffee for APAC Tickets
EXPO 2014 Wrap-up
Recipe – Pot Roast with Coffee Gravy
Editor- Clare Wilson

Legislative Update –
Labeling and Disclosure:  Thank you to those KCFA members who sent requests to Senate Agriculture Committee Chair Clarence Nishihara requesting that he re-schedule a hearing on SB2354. This bill (introduced by Hawaii County Senator Russell Ruderman at KCFA’s request) would require express disclosure of the origin of the 90% foreign-grown coffee in packages of 10% blends—a modest but important step toward truth-in-labeling.  The bill had been scheduled for a hearing before the Agriculture Committee on February 4, but was “deleted” from the hearing agenda with no explanation of a reason for the deletion.

And thank you also for submitting testimony in opposition to SB1327, the 10% Hawaiian Chocolate Blend Bill. This measure would create the same sort of deceptive “10% blend” labeling law for chocolate as currently applies to coffee labeling–a step in the wrong direction.

Hawaii State Association of Counties’ Origin Protection Bill: Hawaii County Council Member Karen Eoff has sent a letter to Rep. Jessica Wooley, Chair of the House Agriculture Committee, requesting that she schedule a hearing on HB213 and support its passage.  This bill was part of the Hawaii State Association of Counties’ (HSAC) 2013 “Legislative Packet” and remains pending in the 2014 Session.  It provides for origin protection and truth-in-labeling for all Hawaii-grown agricultural products, including coffee.  To review the letter, click here: http://tinyurl.com/kc5cl6x.  Thank you Karen Eoff for supporting farmers!
–Submitted by the Legislative Committee


Annual General Membership Meeting  
The Kona Coffee Farmers Association’s Annual Membership Meeting was held on January 12, 2014 in the Pavilion at beautiful Kahaluu beach.  Elections were held and officers and the Board for 2014-2015 are:  Cecelia Smith, President, Anita Kelleher, Vice-President, Thomas Butler, Secretary, and Kurt Schweickhard, Treasurer.  Newly elected Directors Kally Goschke and Suzanne Shriner joined continuing Directors, Colehour Bondera, Christine Coleman, Bruce Corker and Mary Lou Moss.  A bountiful potluck followed a summary of KCFA’s 2013-2014 efforts. It was agreed that the KCFA Priorities for 2014 are: #1 Promote Kona Coffee, #2 Education, #3 Legislative Action, and #4 Recruit and Retain members.
It was noted that KCFA is a “Member-driven organization” and all Members are encouraged to send their ideas, concerns or questions to info@KonaCoffeeFarmers.org or go here: http://tinyurl.com/kf8mxml  to address the issue to a Committee. Please use the Subject:  <KCFA Board>  All input will be carefully considered and will help us to create another highly successful year for the Kona Coffee Farmers Association!
Submitted by Cecelia Smith


KCFA Presents: Coffee Talk!

Pruning – 9 am-11 am Thursday February 13, 2014 with Bob Smith at Bob Nelson’s Lehu’ula Farm- Kealakekua
Come brush up on your pruning techniques, ask questions and get wise answers!
Free to KCFA Members, all others $10 (which may be applied towards a KCFA Annual Membership of $25.)
More info:  info@KonaCoffeeFarmers.org

CBB/Farm Health 9 am-11 am Thursday March 13, 2014 in Classroom, with Suzanne Shriner and others
Ask questions and get wise answers!
Free to KCFA Members, all others $10 (which may be applied towards a KCFA Annual Membership of $25.)
More info:  info@KonaCoffeeFarmers.org
Submitted by Cecelia Smith


Bob’s Methods for Coffee Seedlings
At the EXPO I was asked this question by a new farmer:  Where can I get some coffee seedlings? 
While there are probably a few people selling potted seedlings, it is just as easy to locate seedlings (coffee seedlings are one of our bigger weed problems).  Gently pull them or dig them up and transplant immediately to the new location.  Make sure that this is accomplished when moisture is available or where you have the ability to water them.  You will nearly get 100% success rate with this method.

Another method is to plant seed directly where you want to establish a new plant.  I often use this method; planting 6-7 parchment seeds spaced, as in the photo. After germination takes place (could take 5 weeks), I thin to 3 plants and grow all 3 for the full cycle (4 years) and when pruning happens, cull two.  Believe it or not, using both methods results in the same size tree after 3 years.  The advantage of planting seed is that you get a well rooted tree every time.  The disadvantage of seed is that the very small seedlings require more care in the first year.
Submitted by Bob Smith


Coffee for APAC Tickets
KCFA has an ongoing relationship with the Aloha Performing Arts Company (APAC) where a KCFA member supplies coffee for an APAC production run in return for 2 free tickets and free advertising in their performance brochure and on their refreshment counter for the entire run of that presentation. This is a good way to have our community enjoy 100% Kona coffee and for KCFA to support an enterprise that serves only 100% Kona. When we went our seats were just about the in middle of the auditorium. For February and March a member has already volunteered coffee for the classic, “Fiddler On The Roof“. The rest of the season includes “Hot L Baltimore” in April/May, “Waiting for Godot” in June, and “Annie Jr.” in July.  I encourage you to take part in this community activity and feature your own coffee. The only thing you have to do is supply about 3-6 lbs of coffee, a business card, a label and an empty bag with your label on it for display. If you don’t enjoy theatre or can’t make a showing, 2 tickets will make a great gift that someone will appreciate. If you would like to take part in this worthwhile opportunity contact me, Tom Butler, at konacafe@paradisefoundhawaii.com


7th Annual Kona Coffee EXPO and Trade Show


Dr. Lisa Keith- Keynote Speaker

Super success! Mary Lou and her corps of volunteers pulled off the BEST ever! Messages from Governor Abercrombie, read by his West Hawaii Representative Barbara Dalton, proclaimed January 31, 2014 “KCFA Day”!  Mayor Kenoi’s warm greeting was joined by Sen Schatz’s message of encouragement to farmers.  Our new HDOA Chair Scott Enright came from Oahu and addressed “ The HDOA and Working with Kona Farmers”. Sen. Hirono’s thoughtful message was read just before the Keynote Speaker Lisa Keith’s presentation.  Sen. Hirono was responsible for getting 3M$ grant from the US Department of Ag with a substantial amount earmarked for PBARC. Dr.  Keith offered scientific assessments, with an accompanying powerpoint presentation from her yearlong study of 3 farms located at different elevations. Fascinating! Her new finds will help steer farmers in doing the right thing.  Our mini workshops were well-attended with professional and community members offering advice on subjects from “What’s Bugging Your Coffee” to “Processing and Storing my Coffee” , ”Roasting and Packing” and finally “Marketing my Coffee outside of the Box.”
It took lots of terrific energy but the effort equaled the success. BTW:  KLEI TV will show their video of EXPO at these times:  Sun-Feb.16 at 12pm, Tue-18th after 6pm News, Wed-19th at 7am, Thu-20th after 6pm News

A big mahalo to the 30 wonderful volunteers for working together as a team to put on the 7th annual EXPO!  New volunteers helping this year were Pat & Roland Fornataro, Donna Meiners, Bud Jenkins, Tom Lawson and new board member Kally Goschke. A special thanks to Hans Eckert for volunteering 3 of his fabulous farm workers who helped the vendors set up; they were a great help and very much appreciated.
—Submitted by Cecelia Smith and Mary Lou Moss


Old Fashioned pot roast with 100% Kona Coffee Gravy   
Believe it or not, coffee makes an incredibly rich and beefy gravy for this pot roast. The roast is slow-cooked in the oven until fork tender. Serve with hot, buttered noodles or traditional mashed potatoes.

Prep Time: 20 minutes Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 50 minutes

Ingredients:

·        1/2 cup flour
·        1/2 teaspoon salt
·        1/2 teaspoon freshly ground black pepper
·        1 (4 to 5-1/2 pounds) beef chuck roast
·        1/4 cup vegetable oil
·        1 large onion, coarsely chopped
·        4 bay leaves
·        1 teaspoon dried thyme
·        2 cups water
·        2 cups fresh brewed 100% Kona  coffee
·        1 tablespoon instant flour
·        2 tablespoons butter, chilled
·        1/4 cup whiskey (optional)
·        Salt and freshly ground pepper, to taste

Preparation:

Preheat oven to 325 F.
On a large plate or platter, stir together flour, salt, and pepper. Dust the beef roast with the seasoned flour, discarding any excess. Heat the oil in a large, heavy ovenproof skillet over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side. Remove the roast from the skillet and set aside.

Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast. Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.

To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper. Return the roast to the skillet to warm in the gravy, then serve.

Serve with plenty of hot, buttered wide egg noodles.  Yield: 6 to 8 servings
Source: The Great Coffee Book by Timothy J. Castle and Joan Nielsen (Ten Speed Press)
Submitted by Anita Kelleher