Tea & Coffee 04/03 - Coffee With Aloha Spirit: The 32nd Annual Kona Coffee Cultural Festival (#)
„Farmers in Kona must also consider the best methods for growing in this part of the world, and agricultural research has played a critical role in Kona’s coffee production over the years. “There is a long history of research on coffee by the University of Hawaii and a long relationship between the University and the coffee industry,” says Virginia Easton Smith of CTAHR (College of Tropical Agriculture and Human Resource) of the University of Hawaii. “Some of the topics have been fertilizer requirements for optimum production, harvesting and processing for top quality coffee, best methods to use for starting a coffee orchard, nematode symptoms and management, and many other topics.” Smith gives a monthly “Coffee Talk” for the farmers on cultivation, and farmers come to her and the CTAHR when they have a problem or a question.“
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Tea & Coffee 12/00 - COFFEE'S LOVE AFFAIR WITH KONA
„While many coffee farmers agree that the kind of soil and climate that are found in the Hawaiian islands are ideal for coffee, the idea that the market is willing to pay nearly the same price for twice as much Hawaiian coffee as was produced 10 years ago has already been soundly disproved. Yet, conversely, it has also been demonstrated that the allure of Kona coffee is not yet transferable to the other coffees of Hawaii, either from the perspective of the cupping room or the marketer’s office. If Kona could double what it produces, at the same average quality, it might have been a different story, price-wise. And this is not to say the new coffees of the other islands are not as good.“
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Tea & Coffee 07/01 - Trade News
„The Kona Coffee Cultural Festival celebrates its 31st anniversary with over 30 events planned from November 3-11, 2001. The Kona Coffee Cultural Festival brings the local community together to celebrate Kona’s famous harvest while attracting hundreds of visitors to a variety of events including art exhibits, tastings, a cupping competition, and farm tours, sporting events, contests, and parades. The mission of the Kona Coffee Cultural Festival is to promote Kona coffee and to celebrate more than 170 years of Kona coffee heritage.“
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Tea & Coffee 07/00 - People News
„We are the first generation of coffee merchants who must recognize the relationship between the quality of life and quality of coffee. We have reached that moment in the history of the coffee trade where both are necessary for the survival of our craft. It is our good fortune to have coffee as our personal ally. The specialty coffee industry is brave enough to care as much about sustainability and social responsibility as it does about the bottom line.“
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„When choosing a grind, one must be aware of how long the water will be in contact with the grounds. If it is only for a short time, as in espresso, the grind must be very fine. This will expose as much of the beans' surface area as possible, allowing the hot pressurized water to quickly pull the flavorful "oils" out of the grounds. In a method where the water and grounds will be in contact for a longer period of time, such as with a French Press, or percolator, a coarser grind is necessary because a fine grind will quickly release all the pleasant flavors, then release some of the more harsh and bitter woody elements.“
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Tea & Coffee 11/03 - Is Espresso Good for Coffee?
„Much of this fight, most of the time, is fought with the presumption that if someone gets the perceived value-added then everyone else must not. This dynamic has certainly come into play in terms of espresso, but perhaps not intentionally. Even consumers, those in love enough with espresso, are buying espresso machines and bringing them home to make their own “Three Dollar Lattes,” but they are often under spending on the coffee itself - chiefly because they don’t have enough knowledge about coffee to be able to at least eliminate a lot of the poor quality coffees that many “espresso aficionados” believe have “body” or “depth” or some other such malarkey. Some “cogno-espressistas” believe, for example, that any espresso blend from a particular country is inherently better.“
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