Contents
Greetings from President Peterson
Growing Bigger, Sweeter Coffee
Kona Earthquake Caused Catastrophic Water Supply Damage
Ka’u Coffee Festival 2026
The History of Ka’u Coffee
Dave Barry Quote
How Coffee Packaging Design Influences Trust, Clarity and Sales
The War in Iran is Making Coffee Production More Expensive
The Social Impact of Biennial Production Cycles
Co-Fermented Coffees may be Divisive, But there is a Market for Them
Study: Unsweetened vs Sweetened Coffee and Cardiovascular Disease
Local Coffee Industry Jobs – Kauai Coffee
Espretto Secures US Partnerships Across Hawai’i, Florida and New York
Recipe – Majestic Kona Coffee Cheesecake
Editor: Clare Wilson

GREETINGS FROM PRESIDENT PETERSEN

Aloha Coffee Farmers,
Well… if anyone needed proof that Kona farmers are made of tougher stuff than our rocky soils, the past few weeks certainly delivered it. First, the Kona Low tried to wash us into the ocean, and then the earth itself decided to give South Kona a good shake — just to make sure we were paying attention. If your nerves are still rattled, you’re in excellent company.

But here’s the good news: our community is strong, our coffee trees are stubborn, and there is real help available for anyone dealing with damage, repairs, or lingering “why is that wall suddenly crooked?” mysteries.

Below is a roundup of state, federal, and nonprofit assistance that farmers can tap into right now. If you know someone who isn’t on email or doesn’t read the newsletter, please pass this on.

USDA Farm Service Agency – Federal Disaster Programs
USDA has several programs that may apply to storm or earthquake impacts:

ELAP – for feed, water, or grazing losses
TAP – for damaged or destroyed coffee, cacao, and other perennial crops
LIP – for livestock losses
NAP / crop insurance – for crop-level damage

Important: Report losses to FSA and NRCS as soon as possible — even if you’re still assessing.
Contact: USDA Kona / Hilo Service Centers

Hawai‘i Emergency Management Agency (HI-EMA)
For farms with structural, road, or major infrastructure damage, HI-EMA administers:
•    Hazard Mitigation Grants
•    Flood Mitigation Assistance
•    Public Assistance (for eligible entities)
Contact: dod.hiema.grants@hawaii.gov • 808-733-4300

Office of Hawaiian Affairs (OHA) – Disaster Aid
OHA has released $3.96 million in disaster relief, including up to $15,000 for Native Hawaiian families affected by the Kona Low. Native Hawaiian farmers may also qualify for the Mahiʻai Micro-Grant.
Website: https://www.oha.org
Email: info@oha.org

Hawai‘i VOAD – Volunteer & NGO Support
If you need help with cleanup, debris removal, or volunteer labor, Hawai‘i VOAD coordinates nonprofit partners who can assist.

Contact: hawaiistatevoad@gmail.com
Website: https://www.hawaiistatevoad.org

CTAHR Soil & Plant Testing – Free Through July
If your soil took a beating from flooding or runoff, CTAHR’s diagnostic center is offering up to three free soil or plant tests for affected farmers through July 21, 2026.

This is a wonderful way to check whether your soil is recovering faster than you are.

Web article:  UH soil service center reopens with free testing for flood-affected farmers | University of Hawaiʻi System News

Hawaii County Civil Defense
Earthquake Damage Reporting
If the May 22 earthquake left cracks or leaks in your structures, please report the damage. These reports help unlock additional aid. We have received word that approximately 145 mauka water tanks have been reported to Hawaii County Civil Defense. If you have damage to your water tank(s), please report the earthquake effects so assistance could be developed to provide relief.

Phone: 808-935-0031
Online: Hawai‘i County Civil Defense damage report portal

These past weeks have reminded us that farming in Kona is not for the faint of heart — but it is for people who show up for each other. If you need help navigating any of these programs, reach out. If you are doing okay, check on a neighbor who might not be. If your home or outbuildings were damaged during the quake, we wish you a swift recovery and minimal trouble.

Mahalo for all you do to keep Kona coffee strong, resilient, and rooted in community. Here’s to calmer weather, cooperative trees, and a June that behaves itself.
PURE KONA,
Mahalo nui loa!

Mark Petersen, KCFA President

GROWING BIGGER, SWEETER COFFEE

What Farmers Can Do During Cherry Development
Kona farmers know that flowering gets most of the attention — but the real magic of cup quality happens quietly in the weeks and months after pollination. During cherry expansion and bean filling (roughly 10–20 weeks after flowering), the tree determines bean size, density, sugar content, and overall cup quality.

This guide summarizes research-based, practical actions farmers can take during cherry development to produce larger beans and sweeter cups.

1. Maintain Steady Soil Moisture (Avoid Stress Fluctuations)
Coffee is sensitive to water stress during fruit expansion. Even short dry spells can reduce bean size and sugar accumulation.

Why it matters
•    Water deficits during the cell-expansion phase reduce final bean size by limiting pericarp and endosperm growth (DaMatta et al., 2007).
•    Alternating drought and sudden rainfall increases small beans, “bean abortion,” and uneven maturation (Carr, 2001).
•    Guidelines
•    Maintain consistent soil moisture using mulch, shade, or supplemental irrigation where available.
•    Avoid swings from “dry” to “soaked” — steady moisture is better than perfect moisture.
•    Apply 3–6 inches of organic mulch to stabilize moisture and support soil biology.

2. Provide Balanced Nutrition During Bean Filling

Bean filling is a major nutrient sink, especially for nitrogen (N), potassium (K), calcium (Ca), and boron (B).

Why it matters
•    Potassium is linked to bean size and sugar transport (Malavolta et al., 2002).
•    Calcium strengthens cell walls and reduces bean defects (Reis et al., 2015).
•    Boron is essential for sugar movement and seed development (Silva et al., 2016).

Guidelines
•    Apply balanced fertilizer early in fruit expansion.
•    Ensure K is not limiting — coffee removes more K than N during fruiting.
•    Foliar B at 0.2–0.3% can improve fruit set and bean filling.
•    Avoid heavy late-season N, which can delay ripening and reduce sweetness.

3. Manage Shade to Improve Sweetness and Bean Density
Moderate shade (20–40%) improves bean size, sucrose content, and cup quality.

Why it matters
•    Shade reduces heat stress and slows cherry development, allowing more time for sugar accumulation (Vaast et al., 2006).
•    Shade-grown coffee often has higher sucrose and lipid content, improving sweetness and mouthfeel (Worku et al., 2018).

Guidelines
•    Maintain light, filtered shade, not deep shade.
•    Prune shade trees to allow morning sun and afternoon protection.
•    Avoid sudden shade removal, which can shock trees and reduce bean filling

4. Control Pests Early to Protect Bean Development
Even low pest pressure during cherry expansion can reduce bean size and sweetness.

Key culprits
•    Coffee berry borer (CBB) reduces bean mass and sugar content (Vega et al., 2015).
•    Black twig borer — disrupts carbohydrate flow to developing cherries.
•    Leaf miners — reduce photosynthesis and sugar supply.

Guidelines
•    Maintain CBB IPM: Beauveria sprays, sanitation, strip picking.
•    Remove infested twigs to reduce black twig borer populations.
•    Keep trees vigorous to reduce susceptibility.

5. Maintain Healthy Leaf Area (Avoid Heavy Pruning During Fruit Fill)
Coffee beans are filled primarily by current photosynthesis, not stored reserves.

Why it matters
•    Removing too much leaf area reduces carbohydrate supply, leading to smaller beans (Cannell, 1985).
•    Trees need at least 70% of normal leaf area to maintain optimal bean filling.

Guidelines
•    Avoid heavy pruning or skeletonizing during fruit expansion.
•    Maintain a full, healthy canopy until after harvest.
•    Address nutrient deficiencies with nutrition, not pruning.

6. Reduce Competition: Weed Control Improves Bean Size
Weeds compete for water and nutrients exactly when cherries need them most.

Why it matters
•    Weed competition can reduce bean size by 10–30% (Silva & Silva, 2013).
•    Clean rows improve soil moisture and nutrient availability.

Guidelines
•    Maintain a 2–3 ft weed-free strip around each tree.
•    Use mulch to suppress regrowth and stabilize moisture.
•    Avoid deep cultivation that damages feeder roots.

7. Encourage Slow, Even Ripening for Sweeter Beans
Sweetness is strongly linked to sucrose accumulation, which increases when cherries ripen slowly and evenly.

Why it matters
•    Slow maturation increases sucrose, lipids, and volatile precursors (Bertrand et al., 2012).
•    Heat stress accelerates ripening but reduces sweetness.

Guidelines
•    Maintain moderate shade.
•    Keep trees well-watered during heat waves.
•    Avoid late-season nitrogen that pushes vegetative growth over fruit quality.

Conclusion: Small Actions Now Can Help with Bigger, Sweeter Beans Later
The period between flowering and harvesting is the most important window for influencing bean size and sweetness. By focusing on steady moisture, balanced nutrition, moderate shade, pest control, and healthy leaf area, Kona farmers can meaningfully improve both yield and cup quality.
References here 

KONA EARTHQUAKE LEFT CATASTROPHIC WATER SUPPLY DAMAGE FOR HUNDREDS
https://tinyurl.com/yc8nw8jf

“Just two months after the Kona low storms, another potential disaster is playing out on the rural southwest side of Hawaiʻi island. But this time, instead of too much water, farmers and other rural residents suddenly don’t have enough.

The May 22nd 6.0 magnitude earthquake crushed and burst water catchment systems — large wooden and metal tanks that hold the rainwater pumped into homes and farm irrigation systems. The county provides very little water to the predominantly agricultural region and Corey Yeaton, owner of Pacific Blue Catchment, estimated that as many as 500 people could be without water.

The earthquake brought violent shaking and multiple aftershocks. Homes moved off their foundations and ancient rock walls toppled. It was 14 miles deep and felt throughout the islands.
By Monday morning, Yeaton had already received “well over 100” phone calls from Kona farmers and other rural residents.

“Most people’s tanks blew out catastrophically,” he said. Some tanks collapsed, many others had their linings torn. The linings are typically attached to the ground beneath the tanks, and they stayed attached while the tanks themselves, he said, “walked for up to a foot” in the quake”
___________________________________________________

17TH KA’U COFFEE FESTIVAL 2026
Sip, savor & celebrate Hawai‘i’s Southern Brew
https://www.comunicaffe.com/kau-coffee-festival-2026-hawaii/

“KA’U (Hawaii) – Sip, savor and enjoy the unique coffee and regional flavor of the island’s southern district at the 17th Ka‘ū Coffee Festival. The annual event celebrates Ka‘ū’s award-winning brew with a lineup of festive and tasty activities June 14-20. The 2026 festival honors the people, places and traditions that have shaped Ka‘ū’s remarkable coffee story. This year’s festivities highlight the deep connection between malama ʻaina and the resilience of Ka‘ū’s farming families who reinvented themselves to build a new agricultural industry from the ground up. Over the past 25-plus years, they have protected their lands, strengthened their farms and created a world-recognized coffee rooted in community and stewardship.

Festival fun features the exceptional flavor and aroma of Ka‘ū coffee and the remarkable people and place that produce it. Some activities are free, while others have a fee. Kindly note the 2026 festival schedule is subject to change; visit www.kaucoffeefestival.com for the latest information….”

THE HISTORY OF KA’Ū COFFEE 

Kaʻū coffee has one of the most inspiring agricultural stories in Hawaiʻi — a story shaped by resilience, community strength, and the determination to rebuild after the end of sugar.

Coffee was first planted in Kaʻū in the late 1800s, but for more than a century the region remained dominated by sugar plantations. When the Kaʻū Sugar Company closed in 1996, hundreds of workers suddenly found themselves without jobs and the district without its economic foundation. What could have been a period of decline instead became a turning point.

Former plantation workers and their families began planting coffee on the fertile southern slopes of Mauna Loa, where rich volcanic soils, sunny mornings, and cool misty afternoons created ideal growing conditions. Many of these early farmers were new to specialty coffee, learning cultivation, processing, and marketing from the ground up.

Their perseverance paid off. In 2007, Kaʻū coffee gained international recognition when local farmers placed in the top ranks of the Specialty Coffee Association of America’s global cupping competition. This breakthrough put Kaʻū on the world coffee map and sparked a wave of pride and investment in the region.

Since then, Kaʻū coffees have earned multiple awards and are now celebrated for their elegance, complexity, and distinctive flavor profiles. Today, Kaʻū coffee is grown on small family farms — many operated by descendants of plantation workers and Native Hawaiian families — who continue to honor the land and the legacy of those who rebuilt the community through coffee.

The Kaʻū Coffee Festival, established in 2009, continues to share this story with the world, celebrating the farmers, families, and cultural traditions that make Kaʻū coffee unique.

Here is the Ka’ū story on You Tube: https://www.youtube.com/watch?v=tnIME-30ABg
____________________________________________________________________
QUOTE FROM DAVE BARRY
“It is inhumane, in my opinion, to force people who have a genuine medical need for coffee to wait in line behind people who apparently view it as some kind of recreational activity.”

COFFEE PACKAGING: HOW DESIGN INFLUENCES TRUST, CLARITY AND SALES
https://coffeetalk.com/daily-dose/for-roasters-retailers/04-2026/109923/

“For years, much of the industry operated under the assumption that product quality alone would suffice. This was always partly wishful thinking and is significantly less true today. Coffee businesses now compete in a crowded, highly visual market where customers and buyers form rapid judgments. Before anyone even tastes the coffee, they are already assessing the logo, packaging, website, café ambiance, menu board, retail display, or trade-show presentation. While design never replaces substance, it now plays a crucial role in whether that substance is noticed by the market at all.

The Specialty Coffee Association’s current framework helps clarify this shift. Its live Design in Coffee platform showcases categories such as Branding, Packaging, Spaces, and Vessels. Complementing this, the World of Coffee San Diego Coffee Design Awards rubric guides judges to evaluate design through seven key lenses: innovation, long-lasting relevance, congruency, clarity and usability, attention to detail, sustainability, and overall experience. This framework represents a valuable shift, moving the conversation beyond simply “does this look nice?” to “does this work, communicate, and endure?”…”

THE WAR IN IRAN IS MAKING COFFEE PRODUCTION MORE EXPENSIVE
https://tinyurl.com/mrypwrnd

“…Global Fertilizer and Energy Prices
The World Bank last week projected that fertilizer prices will rise 31% in 2026, driven by a 60% jump in urea, the most widely used solid nitrogen fertilizer. Energy prices are projected to rise 24%, with the bank warning that higher fertilizer costs could erode farmer incomes and threaten future crop yields.

“Rising commodity prices caused by these shocks will increase inflation and dampen growth worldwide,” the group wrote, projecting that “70% of commodity importers and more than 60% of commodity exporters worldwide could see weaker growth than was projected in January.”

Smallholder farmers are especially exposed to fertilizer shocks because they tend to bear the most price risk with less access to credit, insurance or other financial tools. In Colombia, where 96% of coffee-producing families farm less than five hectares, fertilizer represents roughly one-fifth of production costs. Recent USDA coffee reports from El Salvador, Honduras, Indonesia and Tanzania similarly point to fertilizer as a particularly volatile cost variable among smallholder producers.”…
___________________________________________________________________
COSTA RICA STUDY EXPLORES THE SOCIAL IMPACT OF BIENNNIAL PRODUCTION CYCLES
https://tinyurl.com/tx4e8c2s   

“…The Social Side of Alternate Bearing
Often referenced in the broader context of market-related supply and demand, biennial cycles most deeply impact the incomes of smallholder farmers, the population that remains most vulnerable to year-to-year yield and price volatility.

The Northeastern team noted that while most resilience conversations focus on outside shocks like weather, pests and disease, the intrinsic variability of coffee farms remains less well understood, both on the ground and in academia.

In an announcement tied to the study, lead author Gabriela Garcia said there are “basically no studies” that look at the social side of alternate bearing, including “how farmers conceptualize it and its underlying drivers.”

Synchronized Coffee Farms
Using 10 years of cooperative production records from 2008-2017 in Costa Rica, the researchers found that coffee production “ups and downs” started happening around the same time. The alternate bearing became most synchronized following the leaf rust outbreak of 2012-13, one of the worst in decades.

Because farmers have learned to manage many external sources of variability, low-yield years tied to alternate bearing are often assumed to reflect a “failure of management,” especially when the cycles synchronize, Garcia said.

“Farmers reported using loans, external income, and limiting household spending during low-yield years to maintain consistent farm management, which affects overall resilience,” the study states….”

CO-FERMENTED COFFEES MIGHT BE DIVISIVE, BUT THERE IS CLEARLY A MARKET FOR THEM
https://tinyurl.com/muetdtxj

“Key takeaways

•    Co-ferments have shifted from niche to mainstream within specialty coffee.
•    Consumers treat co-ferments as occasional additions, not daily staples.
•    Milk drinks and cold brew suit co-ferments particularly well.

The trend may eventually move into canned beverages and commercial blends.
Despite their polarising nature, co-fermented coffees have grown considerably in popularity over the last few years. Roasters across the US, Japan, South Korea, the UAE, and parts of Europe are now stocking these unusual, fruit-forward lots. Markets in East Asia and the Middle East, which consistently reward flavour innovation with higher prices, have been particularly receptive.

“Co-ferments have been around for a while, but the last three years are when they really started to land commercially,” says Veronique Lagarde, co-founder of Amsterdam’s Dak Coffee Roasters. “We’ve watched the category move from niche to fairly mainstream within specialty. Part of that shift came from roasters noticing there was a real audience – that people actually enjoy drinking these coffees.”…”

STUDY: UNSWEETENED COFFEE PROTECTS AGAINST CARDIOVASCULAR DISEASE; SWEETENED? NOT SO MUCH
https://tinyurl.com/46w673ph

“A large-scale analysis showed that drinking unsweetened coffee was associated with a lower risk of developing cardiovascular disease (CVD). The same protective association was not observed among people who took their coffee with sugar or artificial sweeteners.

According to a new paper from researchers at four Chinese universities published in Nutrition, Metabolism and Cardiovascular Diseases, the strongest protective effects were observed among people who drank 2-3 cups of unsweetened coffee per day. That group was 15% less likely to develop cardiovascular disease than the zero-coffee group….”

NEW LOCAL COFFEE INDUSTRY JOBS- KAUAI COFFEE
https://tinyurl.com/bdft5wks (all jobs listed here)

•    Quality Assurance Technician – $5,000 Hire Bonus $58,000 – $60,000 yearly
•    Roast Plant Operator – $5,000 Hire Bonus — Kauai Coffee Co.
•    Etc.
___________________________________________________________
ESPRETTO SECURES US PARTNERSHIPS ACROSS HAWAI’I, FLORIDA AND NEW YORK
https://tinyurl.com/szzakf74

“…The Hawaii partnership will bring an Espretto robot barista to a world-class shopping location near Waikiki Beach. The system allows customers to upload a photo from their phone and have it printed directly onto their drink as latte art, placing Espretto in a high visibility retail and tourism environment in one of the United States’ most recognizable visitor destinations.

Espretto has also secured a commercial partnership with a New York real estate company developing its own robotic café drive-through concept in Orlando, Florida. Espretto will support the partner’s vision as the robotic coffee hardware and automation technology provider, supplying custom robotic café kiosks aligned with the partner’s design and development plans…”
_______________________________________________________________
RECIPE: MAJESTIC KONA COFFEE CHEESECAKE
Ingredients
Crust
1 package graham crackers, crushed
1/4 cup butter, melted
1/4 cup sugar
1/4 cup crushed Kona coffee beans, dark chocolate macadamia flavored
Filling
2 (8 ounce) packages cream cheese
2 eggs
3 cups sugar
1 teaspoon vanilla
1/4 cup crushed chocolate covered nuts
Topping
8 ounces vanilla yogurt
2 tablespoons Kona Coffee Syrup, recipe follows
Syrup
1/2 cup Kona coffee, strongly brewed
1 cup sugar
Directions
Preheat the oven to 350 degrees F.

• For the Crust: Mix graham crackers, butter and sugar together and press into bottom of an 8-inch pie pan. Bake for 10 minutes. Let cool.
• Sprinkle 1/4 cup of the coffee on the crust.
• For the Filling:  Blend together the cream cheese, eggs, sugar, and vanilla until
• creamy. Add the crushed chocolate covered nuts, and stir until blended well.
• For the Syrup: Combine the coffee and sugar in a saucepan. Cook until all sugar is dissolved. Let cool a little
• For the Topping: Mix together the yogurt and coffee syrup and mix well.
• Spoon the first mixture into the cooled pie pan. Drop spoonfuls of the second
• mixture over the first mixture. Gently swirl.

Bake in oven for 25 minutes.

RECIPES WANTED If any of you have recipes that you would like to share, please submit them to the editor: clarewilson98@gmail.com

 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

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.

Supporting Truth‑in‑Labeling for Kona Coffee

Event Overview

KCFA proposes hosting a community‑centered trail running event—offering a 5K, 10K, and Half Marathon—to raise funds and awareness for the ongoing effort to clarify and strengthen Kona coffee labeling enforcement through the FDA for application the United States. The event will highlight the authenticity, heritage, and agricultural importance of Kona coffee while engaging residents, visitors, and athletes in a uniquely Kona experience.

The race would be positioned as an annual signature fundraiser, strengthening KCFA’s visibility, expanding community partnerships, and creating a sustainable revenue stream to support advocacy and education.

Event Concept

Event Name (working options)

• Run for Real Kona
• Kona Coffee Country Trail Run
• Run for the Bean
• 100% Kona Truth Run
• PURE KONA

Purpose

1. Raise funds to support KCFA’s policy and legal work on Kona labeling enforcement.
2. Educate the public about the importance of truthful origin labeling.
3. Strengthen community engagement with Kona farmers and local businesses.
4. Create a recurring, high‑quality athletic event that becomes a Kona tradition.

Proposed Date

• Late summer or early fall (dry season, fewer competing races, better trail conditions).
  • Conflicts with picking Ugh
• Saturday morning start to maximize participation and volunteer availability.

Location

• A West Hawai‘i trail with safe access, parking, and scenic value.
• Candidate areas may include:
  • Coffee belt trails across farms…north or south Kona
  • Dryland forest preserves
  • Farm, ranch or agricultural lands with owner permission

Distances

• 5K – accessible to families and casual runners
• 10K – intermediate runners
• Half Marathon – competitive runners and visitors seeking a destination race

Target Participation

• Year 1: 250–300 runners
• Year 2+: 400–600 runners with growth in sponsorship and tourism visibility

Event Features

• Professionally managed chip timing (JTL Timing Systems)
• Scenic, well‑marked trail courses
• Aid stations every 2–3 miles
• On‑site EMT or medical support
• KCFA educational booth and coffee refreshments
• Locally sourced awards (1 pot coffee packets, farm products, medals)
• Optional race shirts or merchandise
• Post‑race community gathering with music and refreshments?

Community & Marketing Strategy

Free or Low‑Cost Promotion

• Big Island Running Company calendar & in‑store flyers
• Local running clubs and triathlon groups
• West Hawai‘i Today and Tribune‑Herald community calendars
• Radio PSAs (free nonprofit announcements)
• Social media via KCFA, member farms, and partner organizations
• Flyers at gyms, coffee shops, schools, UH campuses, and visitor centers
• Cross‑promotion with other race organizers (Kona Marathon, Dry Forest Run, etc.)
• Email outreach to KCFA membership and allied agricultural groups

Budget Summary (Year 1 Estimate)

Assumptions

• 250–300 runners
• 3 race distances
• Moderate sponsorship support
• Mix of donated and rented equipment

Estimated Expenses

Total Estimated Expenses:

$7,700 – $14,000

Projected Revenue

Total Estimated Revenue:

$17,000 – $22,500

Projected Net for KCFA

$3,000 – $8,000 (Year 1)

With strong sponsorship and donated supplies, the net could be higher. Year 2 typically sees a 20–40% increase in participation for well‑run inaugural events.

Next Steps for KCFA Board Consideration

1. Approve concept and authorize formation of a Race Planning Committee.
2. Solicit membership volunteers
3. Identify preferred location
4. Contact JTL Timing Systems for a formal quote.
5. Begin outreach to potential sponsors and community partners.
6. Establish a race date and open registration 4–6 months in advance.

Purpose: To select new vigorous shoots to insure high yielding verticals for the crop in 3 years. The process of pruning opens up the light and growth space for new shoots.

GOAL:  Select 3-4 strong shoots

METHOD: 

1. Start at the base of the tree and work up, removing every shoot that you know you do not want.
2. Remove all aberrant shoots like the ones that have a flat ribbon like growth.
3. At this point- the selection process is a matter of choosing shoots that are spaced as far apart as possible
4. If your pruning method is the Multiple Vertical system, remove any laterals that are growing over the shoots. (The Beaumont/Fukunaga method already has a clear stump.) New shoots must be free and clear for maximum space and sunlight.

HINTS:

1. Shoots that are growing close to the prune line usually make the strongest connections.
2. Every selected shoot should be able to bend over without breaking.
3. Although 3 new verticals is the goal; selecting 4 is good insurance as banana moths etc. sometimes damage young shoots.

A presentation of your Kona Coffee Farmers Association’s Education Committee.

Contents   
Message from KCFA President Peterson
Coffee Trees Weathering the Wind
Post-Storm Coffee Tree Health
Hawai’i Agricultural Disaster Impact Survey
Coffee Farm Manager Shortage?
Coffee Tree Pruning Workshop, Part Two
Wobble Disk Roaster – Larry Cotton
Kona Low Devastates 176-Year-Old Greenwell Farm
Burger Study: Coffee Pulp Powder as Beef Fat Replacement
Editor: Clare Wilson

Message from President Petersen
Aloha Coffee Farmers,

The big news this month is, of course, the catastrophic storm that struck Kona. The sheer volume of water that rushed through our region—scouring the land and especially our farms—was staggering. Many washes were carved or widened in ways that will leave their mark for decades. My hope is that every farmer and every farm will find time and resources to heal from this event.
There are disaster-assistance programs available to help with restoration costs. Please remember to take photos of the damage to your farm; good documentation will be important for any programs to which you may apply.
If you missed the Coffee Farmers Symposium—or if you would like to revisit your favorite presentations—you can view all the 2026 Coffee Symposium Presentations online click >>>  here:

I would also like to remind everyone about the proposal introduced by one of our members to launch a KCFA/Farm Sign Program. These 12×18 aluminum signs feature both the KCFA logo and your farm’s own logo. We displayed a demo sign at the symposium, and several farmers placed orders on the s, and the first sign has already gone into production. Go here to order: https://konacoffeefarmers.org/product/farm-sign-for-members/

Your Association has also been active at the Legislature in support of HB2119, which reestablishes the Coffee Berry Borer and Coffee Leaf Rust Pesticide Subsidy Program. The bill is approaching its final committee hearing, and we need a strong showing of written testimony from farmers. If you receive an email requesting testimony, please take a moment to submit your support—even checking a single box makes a difference. We will keep you updated as the bill progresses.

Finally, I am pleased to share that our Vice President, Suzanne Shriner, has been nominated by Governor Green to serve on the ten-member Board of Agriculture and Biosecurity for Hawai‘i Island. It is encouraging to see a Kona coffee farmer and KCFA Board member considered for this key role. If you wish, you may submit a letter in support of her nomination to the Governor’s office. It is valuable for Suzanne to have the backing of island farmers.

As we move forward, I wish you a smooth and speedy cleanup from the storm and healthy trees in the months ahead.
Mahalo nui loa!

Mark Petersen, President

Weathering the Wind:
How Coffee Trees Respond to Gale-Force Events

The recent gale-force winds on the Kona side of the Big Island left many of us walking our orchards with a knot in the stomach—looking at shredded leaves, broken branches, and wondering what this means for the coming harvest. Coffee is a tough perennial, but it is not invincible. Understanding how wind affects coffee trees, and how they recover, can help us respond with calm, informed management rather than worry.

How susceptible are coffee trees to wind damage?
Coffee is considered a climate-sensitive crop, and strong winds are a recognized stress factor in most coffee-growing regions. Wind can:

• Strip leaves (defoliation), reducing photosynthesis in the short term
• Break or bend branches, especially older or heavily loaded ones
• Cause flower and fruit drop, particularly when tissues are young and tender
• Increase vulnerability to pests and disease through fresh wounds

Trees that are tall, poorly pruned, or exposed on ridges and field edges tend to suffer more damage. Farms with shade trees or windbreaks usually report less defoliation and fewer broken branches, because wind speed at canopy level is reduced.

If leaves are blown off, how long until trees recover?
Leaves are the “solar panels” of the tree. When a wind event strips foliage, the tree temporarily loses much of its capacity to produce energy.

• With mild to moderate defoliation (some leaves remaining on most branches), coffee trees typically flush new leaves within about 4–8 weeks, assuming adequate soil moisture and nutrition.
• With severe defoliation and branch breakage, the tree must rebuild both foliage and structural wood. In these cases, it can take several months before the canopy looks “normal” again, and one full season before productivity fully stabilizes.

The good news is that coffee has strong regenerative capacity. As long as the main stems and root system remain healthy, trees can rebuild a functional canopy.

What if wind hits during flowering or early cherry development?
Timing matters as much as intensity.

• During flowering:
  When winds arrive while flowers are open or buds are just about to open, blossoms can be stripped off or damaged. Because each flower is a potential cherry, flower loss translates directly into reduced fruit set. Studies in other coffee regions have shown that storms during peak flowering can significantly reduce the number of cherries per node at harvest.
• During early cherry development:
  When cherries are very young and still loosely attached, strong winds can cause fruit drop or small stem breakage. Some cherries may remain but be scarred or undersized. While this is usually less severe than losing the flowers themselves, it can still reduce yield, especially if the event is widespread across the farm.

Should we expect a decrease in coffee harvest?
In many cases, yes—but the degree of loss will vary by farm and by block.
Factors that influence yield impact include:

• How much foliage was lost (light vs. heavy defoliation)
• Whether flowers or very young cherries were present during the wind event
• Extent of branch breakage and structural damage
• Tree age and vigor before the storm

If the wind mainly removed leaves but left branches and nodes intact, and if flowering had not yet occurred (or was already finished), yield impacts may be modest. If the wind coincided with peak flowering or very early fruit set, a noticeable reduction in harvest is more likely.

References may be found here: 

POST-STORM COFFEE TREE HEALTH

Will the Kona Low storms impact your coffee trees long-term? Many farms saw trees
tipped over, branches defoliated and roots exposed.  How do growers repair the
damage, seen and unseen? SHAC and ARS PBARC reached out to scientists in Hawaii
and Puerto Rico as well as fertilizer reps for answers. Dr. Melissa Johnson has drafted
some recommendations.  The full document is on the KCFA website here.  Follow this
link for detailed instructions on pruning, fertility needs, drainage/soil recovery, CLR
protection timing.

How to assess storm damage in the field
• Estimate leaf loss by comparing current canopy density to pre-storm condition or
nearby less-damaged trees.
• Note structural damage: broken laterals, split stems, hanging branches, and
snapped verticals.
• Check root-zone condition: standing water, waterlogging, compaction, and sediment
accumulation.
• Record CLR history for each block. New leaf flush after storms is a high-risk period,
especially where rust is already established.
Fertility recovery program
Post-storm fertility should support leaf regrowth with a focus on foliar feeding. Nitrogen
drives new leaf production, potassium supports stress recovery, magnesium supports
chlorophyll rebuilding, and micronutrients such as boron and zinc help support new
tissue development. Biostimulant products with algae extracts, such as Maxicrop,
Dalgin, or others can be particularly helpful for leaf regrowth.
New growth is particularly vulnerable to CLR, so mix the products above with a CLR
spray.
One-week action plan for growers
• Day 1-2: walk the block, estimate damage, and choose the correct branch of the
decision tree.
• Day 2-4: prune broken or heavily damaged tissue and restore drainage access.
• Day 3-5: apply the first nutrition pass if soils are workable; use foliar nutrition sooner if
roots appear stressed.
• Day 7 onward: scout for bud break and new flush; shift attention to CLR protection
during the flush window.

Bottom line: prune enough to remove non-productive tissue, feed enough to rebuild
canopy, and protect new flush before disease gets ahead of recovery.
Final note: many coffee trees died in the weeks after Hurricane Maria, despite having
survived the initial winds. While not studied or documented, Puerto Rican scientists
speculated this could be due to cracks in the roots which allow Fusarium fungus to
attack the tree. There is no treatment for Fusarium Wilt. For this reason, we recommend
foliar versus granular nutrition as adding N to the soil may promote fungal growth.
Download the full document here below:

https://konacoffeefarmers.org/wp-content/uploads/2026/03/post_storm_coffee_recovery_guide.pdf

(you may have to copy and paste the entire above URL into your browser)

Hawai’i Agricultural Disaster Impact Survey

The Hawaiʻi Farm Bureau is working alongside the USDA, FSA, the Hawaiʻi Department of Agriculture and Biosecurity, our congressional delegation, and other partners to support farmers impacted by flooding and high winds. One of the most important things you can do right now whether your operation had minor damage or major, is fill out the Hawaiʻi Agricultural Disaster Impact Survey. This data directly shapes what resources get directed to our community, so every response matters

Coffee Farm Manager Shortage?
There seem to be some current issues about the availability of farm managers among coffee farmers in the Kona District.  Several folks have said they have a farm manager and might need to change.  Others have said they have been doing all the work themselves and are now thinking of using a farm manager. There is interest in farm managers who might be able, or want, to take on additional farms.

Farm managers are persons who handle the vast bulk of the work on your coffee farm:  pruning, fertilizing, spraying, harvesting, stripping raisins, cutting weeds.  The agreement between the farm owner and the farm manager includes extent of management, division of costs, and method of payment to the farm manager.

Do you have a farm manager who needs more work?  Do you need a farm manager? Send an email to info@konacoffeefarmers.org and we will try to play matchmaker.

KCFA Pruning Workshop – May 2nd
Part 2: Choosing the Best Verticals

WHEN: Saturday, May 02, 2026

WHY: How to Prune your Coffee for Maximum Health and Yield  – Choosing the best verticals

Where: Lehu’ula Farms, 79-7350 Mamalahoa Hwy in Kainaliu.  (Next to Kona Joe’s)

Registration opens at 8:30 and the class promptly starts at 9:00

All are welcome. Free to KCFA members, $10 to non-members (which can be applied to the $50 annual dues). Please bring a chair if you experience discomfort in standing.

Sponsored by KCFA Board of Directors and the KCFA’s Education Committee.

Wobble Disk Roaster with Maker Larry Cotton  
https://tinyurl.com/5dfuma32

“What makes the wobble disk story even more unusual is how it is spreading. Rather than a polished product launch or an influencer push, the roaster’s momentum has grown through old-school enthusiast channels: DIY write-ups, forum threads, videos and shared schematics that move from one tinkerer to the next.

Many of these threads lead back to one man: Larry Cotton.

A retired power-tool designer and part-time community college math instructor in New Bern, North Carolina, Cotton has spent more than 15 years experimenting with home roaster builds. Following early designs involving a spinning basket and then a rotating dog bowl, Cotton said the wobble disk mechanism became the breakthrough that stuck.

“The wobble disk stayed in the picture forever. That was the one thing that I really discovered, and that worked very well to keep the beans equally browned,” Cotton told Daily Coffee News. “It did a really good job of circulating the beans. The beans have to move, and they really do move well with the wobble disk.”…”

Why More Producers are Focusing their Marketing Around Authenticity
https://tinyurl.com/52ksrurp

• Coffee producers are communicating in a more authentic manner than ever before
• As the language of specialty became standardised and repetitive – this shift may be a way to break the mould
• With nearly 69% of the global population now online, digital connectivity is less of an issue than ever before

In specialty coffee, marketing at origin has rarely stood still. Over the past decade, producers increasingly professionalised how they presented themselves to buyers: structured websites, brand decks, certifications, traceability and sustainability data, and carefully curated storytelling became standard.

But that polish now appears to be recalibrating. Across producing countries, more farms and exporters are leaning into direct & personal communication. Founder updates, origin commentary, and less mediated messaging are becoming more visible.

Rather than signaling a retreat from professionalism, this shift may reflect something more structural. As more producers seek to build stronger connections to their global customer base, there is a generational and technological reset in how credibility is built, and how relationships are maintained….”

Kona Low Devastates 176-Year-Old Coffee Farm on Big Island
https://mauinow.com/2026/03/23/kona-low-devastates-176-year-old-coffee-farm-on-big-island/

At Greenwell Farms, debris was left in the wake of the Kona low storm on March 14, 2026. (Photo courtesy: Tom Greenwell)

“Greenwell Farms on Hawai‘i Island has been producing coffee for 176 years. But current owner Tom Greenwell said the Kona low storm that brought heavy rains, flooding, high winds and debris on March 14 was the most destructive to ever hit the family farm.

“I think we’re going to lose half our crop,” Greenwell said.

The storm carved three trenches through one of the company’s three South Kona farm locations, wiping out decades-old coffee trees.

Greenwell said the Hawai‘i County Civil Defense Agency came to the property on March 19 to look at the damage to the farm and retail location off Māmalahoa Highway in Kealakekua, where the farm offers tours and coffee samples.

Greenwell said the estimated damage and lost revenue is $10 million.

The Hawaiʻi Agricultural Foundation and the Hawaiʻi Farm Bureau Federation have launched a coordinated relief effort to support farmers, like Greenwell, as well as ranchers and agricultural producers affected by the severe weather, flooding and prolonged heavy rains.

Early estimates report more than $7 million in agricultural losses and over 1,000 acres of farmland affected statewide, with additional impacts expected as assessments continue, according to a joint news release from the two nonprofits.

“The damage we’re seeing across the state is significant, especially for small and family-run farms,” said Brian Miyamoto, executive director of the Hawaiʻi Farm Bureau Federation….”

Burger Study Explores Coffee Pulp Powder as Beef Fat Replacement
https://tinyurl.com/3wbzuh66

New research proposes a potential secret ingredient in a classic comfort food, the burger: rehydrated coffee cherry pulp powder.

As research-and-development teams in the global food and beverage industries continue to explore low-cost paths towards circularity, the new scientific study found that hydrated coffee cherry pulp powder (CCPP or “cascara powder”) can partially replace beef fat in burger patties, improving some nutritional value while still earning strong taste scores.

Published late last year in the Nature journal npj Science of Food, the study suggests the addition of coffee pulp powder may have both environmental and commercial benefits, by reusing byproducts of coffee. Coffee pulp — the sticky flesh and skin that surrounds coffee seeds and is removed during the farm production process — is typically either discarded as waste or composted for farm use.

RECIPES WANTED If any of you have recipes that you would like to share, please submit them to the editor: clarewilson98@gmail.com

 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

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.

KCFA Board Committee functions_3.0_2026

…and not the one below, on our Road Sign form that was available at the Symposium.

Order your sign online here.

Apologies to the max!

about 50$

Contents
Message from President Petersen
Symposium Presentations 2026
Symposium Photos 2026
USDA Tells Specialty Crop Growers to Report Acres for Aid and Reporting Details
Large Coffee Farm Management: “The Kona HiIls Experiment”
Why Honey Bees Matter For Kona Coffee-Conversation
Why is Colombia Producing so Many Co-Fermented Coffees
The Growing Call for Ethically Sourced Coffee
Study: Coffee Linked to Improved Cognitive Function in Atrial Fibrillation Patients
Vietnamese Police Seize over 4 Tons of Fake Coffee Products
Climate Change Adding Weeks of Coffee-Harming Heat in Major Growing  Regions
Designing Coffee Packaging
Study: Drinking Coffee Daily May Reduce the Risk of Developing Dementia
Hot Tea or Iced Coffee
Sample of KCFA Website Blocks
Editor: Clare Wilson

Message from President Petersen

Aloha Coffee Farmers,

Mahalo to everyone who joined us last week for the KCFA Coffee Farmers 2026 Symposium. It was inspiring to see so many farmers come together for a full day of learning, connection, and shared purpose. Your presence and participation are what make this Association strong.

We welcomed ten speakers this year, each offering practical, timely information for our farms. A standout highlight was Dr. Irwin Donis-González, extension scientist at the UC Davis Coffee Center, who delivered an exceptional presentation on post-harvest processing. He walked us through the specific steps that most influenced final cup quality and emphasized how careful, consistent practices can help every farm achieve its highest potential.

Throughout the day, we also heard updates on several agricultural programs including the innovative research conducted at the USDA-ARS laboratory in Hilo.  Other speakers reported programs that can support our operation, from worker housing resources to the latest on implementing the 51% labeling law. A detailed economic overview of Hawai‘i’s coffee sector underscored the importance of long-term data collection. Many of you committed to participating in a multi-year survey on marketing, production costs, and revenues. Your contributions will help us understand the real impact of the labeling law and strengthen our advocacy.

During a late summer Board meeting, a proposal was brought forward by a member of KCFA to launch a KCFA/Farm Sign Program. These 12×18 aluminum signs will feature both the KCFA logo and each farm’s own logo. The board displayed a demo sign at the symposium, and a number of farmers decided to purchase one or more. The order form will soon be on the web page and you can order from there..

KCFA Road Sign example (with out that 4)

Looking ahead, please save the date: next year’s symposium will take place in the second week of March. We will confirm the exact date once the venue is finalized.

It was wonderful to see so many of you in person. Wishing everyone a productive, healthy, and hopeful March as we move into the next phase of the coffee production year.

Mahalo nui loa!

Mark Petersen, KCFA President

2026 Symposium Presentations May be Found here (Thank you Suzanne)
https://konacoffeefarmers.org/uncategorized/2026-symposium-presentations/

Photos from the 2026 KCFA Symposium

KCFA Board for 2026

                         Dr. Irwin Donis-González,- UC Davis Coffee Center

Dr. Melissa Johnson-USDA ARS

USDA Tells Specialty Crop Growers to Report Acres for Aid 
includes Coffee & Macadamia Nuts 
https://www.thefencepost.com/news/usda-tells-specialty-crop-growers-to-report-acres-for-aid/

“The Agriculture Department on Friday told growers of specialty crops they have until March 13 to report 2025 acres to get payments under the $1 billion Assistance for Specialty Crop Farmers Program that the Trump administration has set up to cover crops not covered through the previously announced Farmer Bridge Assistance Program.

Specialty crops include fruits, vegetables, dried fruit, tree nuts, nursery plants and other products.

USDA said, “These one-time bridge payments will help address market disruptions, elevated input costs, persistent inflation, and market losses from foreign competitors engaging in unfair trade practices that impede exports.”

The announcement did not say when farmers would receive the payments….”

Reporting Details
Hawaii Island growers should contact their Hilo FSA office as soon as possible to begin the reporting process and avoid the last‑minute rush.

Acreage Reporting Checklist – 2025 (Due March 13, 2026)
Basic Information
☐ AD‑2047 (only if new to FSA/NRCS or personal info changed)
☐ Lease, deed, or land documents (if not already on file)
☐ TMK number(s) for all planted areas
Crop Information
☐ List of all crops planted in 2025
☐ Crop type/variety for each crop
☐ Total acreage planted for each crop
☐ Planting dates for each crop
☐ Intended use (fresh, processed, etc.)
☐ Identify which crops are irrigated
☐ Identify which crops are organic
Field Mapping
☐ Review FSA‑provided map
☐ Draw crop field locations on the map

Tree Crop Details (if applicable)
☐ Number of trees for each crop
☐ Row spacing and tree spacing

Large Coffee Farm Management: “The Kona Hills Experiment”
https://coffeetalk.com/daily-dose/from-origin/02-2026/109269/

“…By 2023, MERS had lost confidence in the coffee farm and renewable fuels investments. The pension fund severed ties with Verdantf and Domain, transferring the assets to Ospraie Management. In September, MERS sued Verdantf and its founders, alleging that they concealed risks and used MERS’ money to salvage personal investments. A lawyer for Verdantf disputed the allegations, stating that MERS invested an additional $136 million with Verdantf in other projects and earned approximately 10% annually.

Ospraie discovered issues at the coffee farm, including citations for drainage problems, illegal employee housing, and unauthorized septic tanks. AgAmerica, the farm’s lender, initiated foreclosure proceedings in June and is suing MERS and Domain for fraud, alleging they failed to disclose the violations when applying for a loan in 2022. Both MERS and Domain deny the allegations. A new team is currently managing the coffee farm, addressing the drainage problems and other issues. The illegal housing has been shut down, and the crop has been limited to 400 acres. The Kona Hills farm is currently in foreclosure and seeking a new owner.”

Why Honey Bees Matter for Kona Coffee

Coffee flowering season is one of the most beautiful and consequential moments in our orchards. While Coffea arabica is capable of self-pollination, the presence of insect pollinators—especially honey bees—can dramatically increase fruit set, seed development, and overall yield. For Kona farmers, understanding how pollination works and how to support pollinators can translate directly into healthier trees and higher-quality coffee.
How Coffee Pollination Works
Coffee flowers are perfect flowers. This means that each blossom contains both male (anthers) and female (stigma) structures. Arabica can self-pollinate, but the mechanics of pollination improve significantly when insects move pollen between flowers.

• Self-pollination occurs when pollen from the same flower or same plant reaches the stigma. This process is reliable but limited.
• Cross-pollination happens when insects transfer pollen between flowers on different branches or different trees, increasing genetic mixing and stimulating stronger fruit development.

Honey bees and other insects brush against the anthers as they forage for nectar, picking up pollen grains and depositing them on the next flower’s stigma. This simple act increases the number of fertilized ovules, which directly influences the number of seeds per cherry and the uniformity of bean development.
Pollination Rates: With and Without Insects
Scientific studies consistently show that insect pollination boosts both fruit set and seed quality in Coffea arabica.

• A 2025 study evaluating honey bee access found that trees open to all insect pollinators produced significantly higher fruit set and seed yield than trees caged to exclude pollinators. Trees caged with honey bees also outperformed self-pollinated controls, demonstrating the direct contribution of managed hives. Springer
• Research from Costa Rica and CATIE shows that bee pollination improves not only yield but also coffee quality, with measurable effects on bean size and uniformity. CATIE
• Global assessments estimate that bees contribute roughly 40% of the world’s coffee production, underscoring their importance even in self-fertile varieties like Arabica. irescuebees.com

In practical terms, this means that farms with strong pollinator activity can expect more cherries per node, more seeds per cherry, and better-developed beans—advantages that directly influence both volume and cup quality.

For more information on pollinators and how coffee farms can better support pollinators, follow this link:https://konacoffeefarmers.org/education/insect-pollinators-of-coffee/

Why is Colombia Producing so Many Co-Fermented Coffees?
https://tinyurl.com/4y2fpjhp

• Colombia has built a global reputation for consistently clean washed coffees.
• It is also emerging as one of the world’s largest producers of co-fermented coffees.
• Co-fermented coffees use external organic substrates such as fruit pulp, musts, or cacao pulp during fermentation.
• When producers apply transparency and technical skill, co-fermentation supports Colombia’s push to innovate.

“For decades, washed coffees, often described as “milds”, defined Colombia’s coffee identity. Through its national coffee federation, the FNC, the country invested heavily in infrastructure and standardised processing. This strategy cemented Colombia’s reputation for clean, consistent flavour profiles, but it also limited deviation from established norms.

In recent years, that position has shifted as co-fermented coffees formed a distinct category within specialty coffee. Producers in Panama, Costa Rica, and Brazil have also adopted co-fermentation, but Colombia now leads in scale and visibility.

Differentiation drives much of this growth. “Producers are under pressure from rising costs and price volatility. Co-ferments offer a way to add value fast,” says Isis Couto, UK Relationship Manager at Colombian producer and exporter Forest Coffee. “At the same time, roasters want coffees that turn heads and spark conversations.”…

The Growing Call for Ethically Sourced Coffee
https://coffeetalk.com/daily-dose/top-news/01-2026/109203/

“Coffee has become a significant aspect of American culture, evolving from a symbol of patriotism following the Boston Tea Party to a staple in informal business meetings, ultimately making the U.S. the leading country in coffee consumption. However, coffee’s history is complex and intertwined with slavery, exploitation, and environmental degradation, as noted by Dr. Mauricio Espinoza, an expert in Latin American culture and coffee history. He argues that consumers should prioritize fair trade products that ensure equitable wages and minimize ecological harm from unsustainable coffee production practices.
Espinoza shares his personal connection to coffee, having been born in a coffee mill in Costa Rica and worked on farms from a young age. He highlights the labor-intensive nature of coffee harvesting, which typically occurs from September to February, requiring workers to pick ripe coffee cherries multiple times due to staggered ripening. Additionally, he discusses the migration patterns driven by coffee production, identifying Brazil’s historical reliance on immigrant labor following the abolition of slavery in the late 1800s and the subsequent pressures on coffee-growing communities from fluctuating prices and climate change….”

Study: Coffee Linked to Improved Cognitive Function in Patients with Atrial Fibrillation
https://tinyurl.com/2sy6s56v

“…The research, involving more than 2,400 participants, found a dose-dependent association between daily coffee intake and enhanced cognitive performance, with as little as one cup a day shown to increase performance.

Patients consuming more than five cups per day demonstrated the highest cognitive scores, equating to a reduction in “cognitive age” by 6.7 years, based on standardized tests like the Montreal Cognitive Assessment (MoCA), according to the study.

Led by a team based in Switzerland and involving a cohort of Swiss patients, the study was recently published in the Journal of the American Heart Association….”

Vietnamese Police Seize over 4 Tons of Fake Coffee Products Made From Soybeans
https://coffeetalk.com/daily-dose/top-news/02-2026/109253/

“Police in Vietnam have initiated a criminal investigation into a warehouse suspected of manufacturing counterfeit coffee from soybeans, following a raid conducted in the Central Highlands province of Lam Dong. The Ministry of Public Security reported the seizure of 4.1 tons of fraudulent coffee products and 3 tons of raw materials during this operation. Luong Viet Kiem, the warehouse owner, confessed to mixing soybeans and flavorings with real coffee beans to produce ground coffee destined for the local market….”

Climate Change Adding Weeks of ‘Coffee-Harming Heat’ in Major Growing Regions
https://tinyurl.com/3yx6x2yr

A new analysis found that climate change has already added weeks of “coffee-harming” heat to the world’s main coffee-producing regions, threatening future supply and the livelihoods of millions of smallholder coffee farmers.
Released today by the policy-neutral nonprofit Climate Central, the analysis found that the number of days topping the heat-stress threshold increased across all 25 coffee-producing countries studied, representing 97% of global coffee production.
Using temperature observations from 2021 through 2025, the analysis focused on days when maximum temperatures exceeded 30°C (86°F), a threshold the group described as “extremely harmful” for arabica plants and suboptimal for robusta. Heat stress at those levels can reduce yields, affect bean quality and increase vulnerability to pests and disease.
“Coffee farmers in Ethiopia are already seeing the impact of extreme heat,” Dejene Dadi, general manager of Oromia Coffee Farmers Cooperatives Union (OCFCU), said in a statement shared by Climate Central. “To safeguard coffee supplies, governments need to act on climate change. They must also work with, and invest in, smallholder coffee farmers and their organizations so we can scale up the solutions we need to adapt.”

Designing Coffee Packaging
https://tinyurl.com/m8pjynfe

“…Why coffee packaging has evolved
Today’s hyper-competitive specialty coffee market demands exceptional packaging as standard. Once little more than a functional container, it’s now a primary means for roasters to capture the attention of increasingly discerning consumers.

Millennials and Gen Z, a dominant force in specialty coffee consumption, are highly attuned to visual presentation and social media.

“Younger consumers are driving a huge shift in how roasters present their coffee,” says Mark Zhou, founder of MTPak Coffee. “The rise of unboxing culture means packaging has to be exciting, shareable, and visually striking; it’s part of how people experience and talk about coffee online.”

With many customers encountering new roasters online or on café shelves for the first time, packaging often serves as the initial point of contact.

“It’s the first physical interaction someone has with a product,” says Tony Collins, creative director at People Possession. “Before taste and aroma, you see and touch the packaging. And that sets expectations.”

This emphasis on sensory experience has elevated packaging from a practical necessity to a form of brand storytelling. Design choices are increasingly intended to build anticipation and signal quality before a bag is opened.

Simultaneously, this demonstrates that the shift is not purely commercial. “Packaging increasingly reflects the culture of specialty coffee,” Mark explains. “It’s modern, confident, and design-led. For many people, coffee is a lifestyle product, and its packaging reflects that.”…

Study: Drinking Coffee Daily May Reduce the Risk of Developing Dementia
https://www.comunicaffe.com/coffee-a-day-may-significantly-reduce-your-risk-of-developing-dementia-says-major-study/

“LOUGHBOROUGH, Leicestershire, UK – Scientists have found that drinking two to three cups of coffee a day may significantly reduce your risk of developing dementia, but drinking more won’t help protect your brain any further. A major study tracked 131,821 American nurses and health professionals for up to 43 years, starting when they were in their early 40s. During this time, 11,033 people – around 8% – developed dementia. But those who drank moderate amounts of caffeinated coffee or tea were notably less likely to be among them.

The protective effect was strongest in people aged 75 or younger, who saw their dementia risk drop by 35% if they consumed around 250mg-300mg of caffeine daily – roughly two to three cups of coffee. Crucially, drinking more than this didn’t provide any extra benefit….”

Commenting for Medscape Medical News, Courtney Kloske, PhD, director, scientific engagement, Alzheimer’s Association, Chicago, emphasized that a balanced and healthful overall diet may be more beneficial for brain health than focusing on one beverage or ingredient.

“While the modest cognitive benefits for higher levels of caffeine consumption are intriguing findings, more research is needed to better understand the underlying mechanisms and connections between caffeine and cognition,” said Kloske, who was not part of the study.
The observed benefits could also relate to other lifestyle and cognitive factors of caffeine drinkers, such as sleep, exercise, and reading, she noted, advising that clinicians emphasize comprehensive healthy lifestyle practices instead of focusing on individual dietary factors like caffeine.
“Developing healthier habits can improve overall wellness and protect memory and thinking as we get older,” she said.”

Hot Tea or Iced Coffee
https://tinyurl.com/39ewucju

“Whether it’s hot chocolate or iced coffee, the temperature of drinks — and when you drink them — may influence your mood, according to researchers.
A new study, published in the British Journal of Nutrition, was shared in a San Diego State University news release on Sept. 22. Over 400 American adults were involved, all of whom were Asian or White.
“Researchers found food and beverage temperature, long recognized in traditional Asian medicine, has measurable links to anxiety, insomnia and gut discomfort,” SDSU said in the release.

Drinking more cold beverages during warmer months was associated with “increased anxiety, more sleep disturbances and greater feelings of abdominal fullness” among Asian participants, according to the study.
The White participants, however, reported less depression, enhanced sleep quality and fewer gastrointestinal problems when they drank hot beverages in winter.

Researchers attribute the differing patterns largely to cultural consumption habits and individual temperature sensitivity — stronger effects among participants with “cold hands” — with notable variation within Asian subgroups. They emphasize that the results show correlations, not causation, and are based on self-reported data.”

KFCA Website Blocks for 2/9/2026 am
Interesting to see a sample of the attacks on the KCFA website in one morning

and 101 additional attacks

RECIPES WANTED If any of you have recipes that you would like to share, please submit them to the editor: clarewilson98@gmail.com

 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

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.