March 19, 2019
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November 2014 The Independent Voice

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

Contents
Artist Paints with Kona Coffee
Holualoa Coffee & Art Stroll
Volunteers Needed During KCCF
Truth in Labeling Resolution Adopted
Points to Support Labeling Reform
Coffee Sales to Cruise Ship Passengers
DNA Linked to How Much Coffee You Drink
Green Coffee and Weight Loss Really?
Hawaiian & Mexican Coffee Blend Label
Microbiological Contributions to Soil & Crop Health
Photo of B. bassiana Killing an Insect
Holiday Gifts that Support KCFA
Save the Date December 11 Party
Recipe Coffee Coffee Cake
Recipe Tomato Joe Soup
Editor- Clare Wilson


Meet KCFA Member Cheryl Buehring: The Kona Coffee Artist

Have you ever seen a masterpiece of art painted solely with 100% Kona Coffee? During the Kona Coffee Cultural Festival in November, Cheryl Buehring, a KCFA Supporting Business Member, will be displaying several of her coffee watercolors at the Donkey Mill Art Center in Holualoa as part of the Kona Coffee Art Show & Competition.

Known as the Kona Coffee Artist, because of painting with 100% Kona Coffee, Cheryl will have three of her originals on display for the community to view. They include one of her most treasured works, Honu’s Playground; as well as Big Island Church, a familiar site to those living in and around Kealakekua; and a favorite among admirers of her work, Old Faithful, depicting a dependable, well-worn farmer’s lantern. Each of these originals will be available for purchase.

Cheryl, who currently resides in Franklin, Tennessee, lived in Kona between 1979-1984. While living here, she met and married her husband, Dave, and gave birth to their first child. It was at that time she was also was introduced to Kona Coffee! Cheryl and Dave frequent Kona as often as they can, always looking forward to talking story with old friends while enjoying the sites, sounds and tastes that belong only to Hawaii.

To view Cheryls paintings or to contact her, you may do so by visiting her website at www.KonaCoffeeArtist.com. To learn the days and hours that The Donkey Mill Art Center will be hosting the Kona Coffee Art Show & Competition check out the Schedule of Events at www.konacoffeefest.com.

As KCFA members lets get behind Cheryl by paying her 100% Kona Coffee watercolors a visit!


Holualoa Coffee & Art Stroll
On Saturday, November 8th — Get a JOLT of 100% Kona coffee supplied by Kona Coffee Farmers by attending the 16th Annual Coffee & Art Stroll from 9 a.m. to 3 p.m. in Holualoa, North Kona. This event is hosted by the Holualoa Village Assn. and the Kona Coffee Farmers Assn. We are proud to help celebrate the 44th annual Kona Coffee Cultural Festival, the longest running food festival in Hawaii. KCFA’s own Marylou Moss is the Event Chair for this fun day and has worked for months. Come and enjoy tasting samples of coffees from 35 different coffee farms, enjoy looking/buying other products produced from their farm. Stroll through the fabulous galleries nestled in the quaint buildings in historic Holualoa town. Also, bring your appetite, food vendors will be situated between the coffee farmers as well as the Holuakoa Cafe. It truly is a delightful event. Call your friends and come on out!!

Volunteers Needed
Find yourself without anything to do on a Saturday?? I have just the answer! KCFA still needs volunteers for the Holualoa Coffee & Art Stroll on Saturday, Nov. 8th and for the Kamehameha Schools KCCF Hoolauleaa at Keahou Shopping Center on Saturday, Nov. 15th. Lots of fun, good company and talking to the public about coffee is a HOOT! Call Mary Lou Moss at 896-4175 or e-mail at Marylou@cuppakona.com to volunteer.
–Submitted by Mary Lou Moss


Truth-in-Coffee-Labeling Resolution is Unanimously Adopted
On October 15, 2014, the Truth-in-Coffee-Labeling Resolution (No. 501-14) introduced by Hawaii County Council Member Brenda Ford (South Kona, Ka’u) was presented for public testimony and for decision by the Hawaii County Council. The Resolution asks the Hawaii State Legislature to reform the current 10% coffee blend labeling law.
At the October 15 Council meeting there were 17 individuals who testified in support of the Resolution: Louise Hanna; Tom Butler; Jen Johansen; Jeff Seel, Mila Horak; Bryce Decker; Ron Peters; Bob Shaffer, Esta Marshall; Anita Kelleher; Robert Block; Judy Schuman; Joachim Oster; Bruce Corker; Donna Meiners; Ben Dysert; and Larry Ford. Many thanks to each of those testifiers.
Jen Johansen, who is VP at Cyanotech, the NELHA-based producer of Pure Hawaiian Spirulina, highlighted the critical need for Hawaii to protect all its geographically identified agriculture and aquaculture products.
KCFA member Robert Block brought smiles to even the most somber County Council Members. He introduced himself, but then said, Let me correct that. This is 10% Robert Block testifying–and I am not going to tell you who the other 90% is.
The only person who testified against the Resolution was David Bateman who requested a delay for a study.
Following the public testimony, the County Council voted unanimously to adopt the Resolution, copies of which will be sent to the members of the State Legislature as a request from Hawaii County for legislative action. The Resolution asks the Legislature to do two things to stop the deception and fraud that have occurred over the last 23 years since Hawaiis 10% coffee blend law was enacted: (1) adopt a minimum requirement of 51% genuine content for any Hawaiian coffee blend; and (2) require disclosure on the front label of the origin and percentage of the non-Hawaii-grown coffee in the package. It is a terrific resolution. Click here to read the full text.
The significance of Resolution No. 501-14 is that it will provide our Hawaii County legislators with support for efforts to bring legislative reform of the coffee labeling law.
Continued support from KCFA members will also be needed during the upcoming 2015 Legislative Session.
–Submitted by the Legislative Committee


A Dozen Points in Support of Reforming the Hawaii Coffee Labeling Law
In preparation for testimony to the 2015 Legislative Session, please read the following which was distributed prior the October 15 County Council Hearing.

  • As a matter of economic theory, if supply goes down, prices go up. Removing from the supply side what is estimated to be 5 million pounds of fake Kona coffee sold annually in Hawaii (that is, 5 million pounds in packages consisting of 90% foreign coffee with the name Kona prominently featured over and over again on the labelmost of which is bought by visitors who believe they are buying Kona Coffee) this will cause both retail demand and farmgate prices for available genuine 100% Kona Coffee to go upnot down. See the Feldman study.
  • If deceptive marketing and labeling of blends were outlawed (as Jamaica has donefor Jamaica Blue Mountain Coffee; as Vermont has done for Vermont Maple Syrup; as Idaho has done for Idaho Potatoes)and if only 2 out of 10 of the consumers who previously bought Kona Blends believing they had purchased Kona Coffee were to instead buy genuine 100% Kona Coffee, the amount of Kona Coffee sold to those consumers would be DOUBLE the amount of Kona Coffee sold as compared to the previous Blend sales. If 4 out of 10 did so, the amount of genuine Kona Coffee sold would QUADRUPLE. With a stable output of approximately 3 million pounds of Kona Coffee produced annuallyand with the supply reduced by eliminating the blends, prices will rise, not drop. Almost every one of us can give instances of consumer outrage and indignation when they have learned that the Kona Coffee they had bought is not Kona Coffee.
  • Kona Coffee Blends are the equivalent of fake RolexesRolex/Kona on the outside, something very different on the inside.
  • If you take the juice from one orange and 9 lemons and call the product an orangejuice blend, the result is consumer fraud.
  • Jamaica produces roughly the same amount of coffee annually as does Kona. For years the retail price of Jamaica Blue Mountain has been 25% to 30% higher than the price of 100% Kona. Why? It is not that Jamaica Blue Mountain coffee is better tastingit is not. The difference is that Jamaica prohibits blending, and takes those who deceptively use the name of their coffee (including counterfeiters in the US) to court. Without having the supply side inflated by deceptive blends, Jamaica Blue Mountain is able to sustain much higher prices.
  • By selling what amounts to $5/lb coffee at a price of $15 to $25/lb by merely putting the word Kona prominently and repeatedly on the label, the Blenders are able to send an estimated $14.4 million each year in excess profits to their Mainland corporate owners. If blends were outlawed, this excess profit would go to farmers in the form of higher farmgate prices. $14.4 million divided by approximately 700 Kona coffee farmers indicates that the economic loss to the average Kona Coffee farm is more than $20,000 per year. See the Feldman study.
  • Nowhere on the label do the Blenders disclose to consumers that 90% of what is in the package is the cheapest commodity coffee available (often from Vietnam and other low end coffee producing regions). When the sophisticated writers at Consumers Reports cant tell the difference between Kona Coffee and 10% Kona Blends, it is not surprising that ordinary buyers are also deceived as to what is in a Kona Blend
  • When consumers who have purchased what they believe is Kona Coffee, but is in fact 90% commodity coffee and are disappointed in the taste, the reputation of our heritage crop is damaged and farmers suffer economically.
  • Restaurants and hotels deceiving tourists into believing they are being offered Kona Coffee when it is 90% something else is no way to earn the goodwill of Mainland and foreign visitors. People dont like to be cheated. This practice is bad for the tourism. Tourists like going places where they are treated fairly, not cheated.
  • 1The only way that the Blenders/processors can come up with a figure that they represent 700 Hawaii small coffee farmers is if they are taking the position that they represent all farms that a some point in the past have sold coffee to them. In fact, when it comes to economics, the interests of the Blenders/processors are directly adverse to the economic interests of farmers. Farmers want the highest price possible for their crop; the Blenders/processors want to pay the lowest price possible. The Blenders/processors do not represent farmers.
  • Even if the Blenders argument were correct (which it is not), is profit an excuse for fraud and deception?
  • Hawaii is the only region anywhere in the world that by law permits the use of the name of one of its premier agricultural products with only 10% genuine content.–Submitted by the legislative Committee

    COFFEE SALES TO CRUISE SHIP PASSENGERS

An easy way to help support 100% Kona Coffee and the KCFA! Donate your green coffee (or parchment) to KCFA. We will roast & package it and sell it on Alii Drive to the Cruise Ship tourists. We need members to volunteer to sell our KCFA farmer direct coffee to the tourist. Its really fun and its very educational to the tourists.

We got the go-ahead again from the GENEROUS owner of the property between Fishhopper and Big Island Jewelry, Kaliko Chun, to set up a table to sample and sell 100% Kona coffee. Thank you Kaliko!
–Submitted by Mary Lou Moss


Researchers Find DNA is Linked to How Much Coffee You Drink
An interesting article from FoodManufacturing.com
NEW YORK (AP) How much coffee do you drink every day? One cup in the morning? Or do you gulp it all day?
Scientists have long known that your DNA influences how much java you consume. Now a huge study has identified some genes that may play a role.
Their apparent effect is quite small. But variations in such genes may modify coffee’s effect on a person’s health, and so genetic research may help scientists explore that, said Marilyn Cornelis of the Harvard School of Public Health. She led the research.
The project analyzed the results of about two dozen previous studies with a combined total of more than 120,000 participants. Those participants had described how much coffee they drink a day, and allowed their DNA to be scanned. The new work looked for minute differences in their DNA that were associated with drinking more or less coffee.
Researchers found eight such variants, two of which had already been linked to coffee consumption.
Four of the six new variants implicate genes that are involved with caffeine, either in how the body breaks it down or in its stimulating effects, the researchers said in a paper released Tuesday by the journal Molecular Psychiatry.
The two other newly implicated genes were a surprise because there’s no clear biological link to coffee or caffeine, Cornelis said. They are instead involved with cholesterol levels and blood sugar.
Marian Neuhouser, a nutrition researcher at the Fred Hutchinson Cancer Research Center in Seattle and study co-author, said identifying genes related to consumption may one day help doctors identify patients who need extra help in cutting down on coffee if recommended. For example, pregnant women are advised to consume only moderate amounts of caffeine because of risk of miscarriage and preterm birth, she said.
None of the identified genetic variants was related to how intensely a person tastes coffee, and Cornelis said that surprised her.
She doesn’t drink coffee, she said, because she can’t stand the stuff.
–Submitted by Mark Shultise


Green Coffee and Weight Loss Really?
$3.5 Million Settlement and Retraction of Study
Remember when green coffeebean extract was the next big thing in weight loss, a remedy with positive clinical findings touted as a breakthrough by Dr. Mehmet Oz and aggressively hawked online? To see what a fraud it was, click on this link: http://www.staradvertiser.com/news/breaking/20141022_weight_loss_claim_for_green_coffee_beans_doesnt_hold_water.html?1i
–Submitted by Mark Shultise


Hawaiian and Mexican Coffee Blend
Mark also sent this link and photo. In the link the blend is described as Hawaiian coffee blended with high-grown Mexican coffee, but percentages are not listed. A step in the right direction.
http://www.shopdonfrancisco.com/prod_detail_list/205


Microbiological Contributions to Soil and Crop Health
Click on the following link to hear about soil and crop health through microbiological activity.
http://www.youtube.com/watch?v=GEtl09VZiSU&sns=em
–Submitted by Kally Goschke


Amazing Photo of Beauveria bassiana Killing an Insect

The microscopic fungus Beauveria bassiana clings to the insects carapace and infiltrates the organism to kill it.
http://www.musee-afrappier.qc.ca/en/index.php?pageid=3114n&image=3114n_beauveria
Claude Guertin – INRS-Institut Armand-Frappier
–Submitted by Kally Goschke


Holiday Gifts that Help Support KCFA

andand much more…
Start your Holiday Shopping early with Logo Merchandise items from the KCFA store. Just go on-line here to order. We have ball caps, t-shirts, artisan hand-made reversible cloth tote bags, “green” KCFA compact reusable sling bags w/ KCFA seal logo, KCFA 16 oz. stainless mug and a new selection of The Roo gardening aprons. All at very affordable prices.
–Submitted by Mary Lou Moss


Save the Date, Thursday- December 11, 2014 !


Kona Coffee Farmers Associations Coffee Ohana Christmas Party!

Generously hosted by KCFA Board Member Chris Coleman & Manny Ochoa
as a Benefit for the KCFA

WHEN:December 11, 2014 Thursday from 5-8 pm

WITH: Heavy pupus, beer, wine, desserts and friendship!

Donation: $15 per KCFA Member and for the Coffee Ohana- a $25 donation will let you bring 4 of your coffee ohana
Please also bring a donation forThe Giving Tree.

LUCKY CHANCE: Your Christmas Wish Comes True! Win a two night stay in a beautiful Hilo house, overlooking the falling waterfalls. Your ticket will automatically be entered in a drawing for one lucky winner.

Reservations are required. Tickets (member and ohana) will be available in the Store-soon, butSave The Date NOW!


Cooking with Coffee

Yes, I am passionate about my 100% Kona coffee and I challenge you to take your coffee one step further — into your recipies! Coffee gives a deep, mellow boost to a variety of recipes – from soups to desserts. Add coffee to your beef, pork and lamb recipes and you’ll find hints of a smoky roasted flavor. Add coffee to meaty mushrooms -crimini, button, and portobello – they will soak up your 100% Kona coffee with roasted flavor! Coffee is also a good match for red chilies and tomato-based sauces.
In a recipe, replace up to one-third of the water or broth with coffee. Coffee also adds robust depth to recipes that include wine. Just substitute the coffee for wine. (drink the wine while cooking – my motto)
Coffee flavors stand alone in dessert recipes. Add coffee to puddings, creams, mousses, frostings, cakes and cookies. You can soak dried fruits, such as figs, bananas, raisins, papaya and mango in a blend of coffee, orange juice or brandy. Don’t forget to add coffee to your rubs. Also, sweet spices such as cinnamon, cloves, ginger and nutmeg pair well with coffee. Does this inspire you to make a pumpkin-coffee pie for Thanksgiving?
Kona coffee has a wonderfully distinct flavor so it’s important not to add too much. The strength of the brewed coffee makes a difference in the flavor. Try using a half cup the first time around, then experiment if you find you’d like more coffee flavor.
adapted from a Better Homes and Gardens article by Stephen Exel

COFFEE COFFEE CAKE
1 1/2 cups strong brewed 100% Kona coffee
1 cup sugar
2/3 cup cooking oil
1/2 cup honey
2 Tbsp vinegar
1 tsp vanilla
2 eggs, slightly beaten
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 Tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 cup finely chopped macadamia nuts, toasted
1 recipe Coffee-Macadamia Nut Syrup
1/4 cup chopped macadamia nuts, toasted (optional)

Preheat oven to 350 degrees. Grease and lightly flour a 10-inch fluted tube pan. In a bowl whisk together coffee, sugar, oil, honey, vinegar, and vanilla. Add eggs; whisk until combined. In another bowl combine flour, cocoa powder, baking powder, soda, salt and nutmeg. Whisk in coffee mixture until combined. Add the 1 cup of macadamia nuts; stir to combine. Pour batter into prepared pan.
Bake in preheated oven about 1 hour or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan to serving platter. Brush with some of the Coffee-Macadamia Syrup. Cool for 30 minutes. Brush again with syrup. Sprinkle with the 1/4 macadamia nuts. Serve cake warm with the remaining syrup. Makes 12 servings.

Coffee-Macadamia Syrup: In a saucepan combine 1 cup packed light brown sugar, 1 cup powdered sugar, 2 Tbsp butter, and 1 cup strong brewed 100% Kona coffee. Bring to boiling, stirring to dissolve sugar. Reduce heat. Boil gently, uncovered, for 25-30 minutes or until mixture thickens slightly and is reduced to about 1 1/3 cups. Remove from heat. Stir in 2 Tbsp macadamia-flavored liqueur. Makes about 1 1/2 cups.

Tomato-Joe Soup
prep: 30 minutes cook: 25 minutes

2 medium onions, chopped (1 cup)
2 stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
2 Tbsp butter
6 medium tomatoes, peeled and quartered (about 2 lbs), or two 14 1/2 oz. cans diced tomatoes, drained.
2 cups strong brewed 100%Kona coffee
1/2 cup water
1 6 oz can tomato paste
2 tsp salt
Few dashes bottled hot pepper sauce
3/4 cup whipping cream (add a little coffee)

In a saucepan cook onion, celery, and carrots in hot butter over medium heat about 5 minutes or until nearly tender, stirring occasionally. Add tomatoes, coffee, water, tomato paste, sugar, salt, and hot pepper sauce. Bring to boiling; reduce heat. Cover, simmer 20-25 minutes until vegetables are tender. Cool slightly.
Place half of the tomato mixture in a blender or food processor. Cover; blend until smooth. Blend remaining tomato mixture. Return all to saucepan. Stir in 1/4 cup of the whipping cream; heat through. In a mixing bowl beat remaining whipping cream with an electric mixer on low speed just until soft peaks form (don’t forget to add a little coffee). Spoon some of the whipped cream on each serving. Makes 6-8 side-dish servings.
–submissions by Mary Lou Moss