A Kona-grown parchment-dried Red Bourbon variety produced by Kopiko Farm was the top-scoring coffee at the Hawaii Coffee Association’s 14th Annual Statewide Coffee Cupping Competition. Winners were announced during the 28th Hawaii Coffee Association Conference held June 15-17 at the Kauai Beach Resort & Spa.
The Kopiko Farm coffee scored 87 points. A parchment-dried Gesha variety by Miranda Farms, of the Ka’u District placed second with a score of 86.75. Greenwell Farms of Kona earned a score of 86.35 with a fruit-dried (natural process) Gesha variety. The competition highlighted the conference that included a record number of interactive workshops and lectures with seminars covering everything from water sensory to roast theory.
“The conference was a success and the overall mood was positive and upbeat, despite the challenges facing our industry,” HCA President Fred Cowell of Kauai Coffee Company told Big Island Gazette. “We were especially pleased to see so many new faces from across our industry that represented a broader spectrum than just growers and processors.”
The top 10 scoring coffees were recognized and awards were presented to the top coffees produced in Hawaii Department of Agriculture-recognized growing regions. The top placing coffees by district included Kamaole Ranch of Maui with 84.60 points for a Red Catuai variety. Oahu-based Maunawili Coffee’s Bourbon variety earned 83.50, and Hog Heaven Coffee’s Typica variety of Hamakua totaled 81.70.
Headlining the program was a keynote by Certified Q Grader Marc Marquez of Savor Brands and the election of HCA’s board of directors. New to the event was a beverage cart serving espresso favorites for attendees. “Our workshops, seminars, presentations, and vendor displays were specifically relevant to the challenges facing our industry,” Cowell said. “The teamwork of the organizers was evident from start to finish.”
Entries in the competition were down to 68 from 94 in 2022. The lower turnout, according to Brittany Horn, HCA cupping committee chair and co-owner of Pacific Coffee Research (PCR), was likely due to challenges encountered during this past harvest season.
“Growers are facing labor shortages, unpredictable weather, and climate changes, plus increasing costs of inputs, lower yields and quality due to Coffee Leaf Rust and Berry Borer,” Horn said. “Yet there were gems that shined bright in this competition.”
The new 2023-24 HCA board of directors includes growers, processors, wholesalers, roasters, and retailers. The board is comprised of Fred Cowell of Kauai Coffee Company, Tom Greenwell of Greenwell Farms, Abby Munoz of Monarch Coffee, Bill Dwyer of Kona Mountain Coffee, Chris Speere of the Maui Coffee Assoc., Juli Burden of the Hawaii Agricultural Research Center, Kelleigh Stewart of Big Island Coffee Roasters, Dave Bateman of Heavenly Hawaiian Farms, Ryson Nakamasu of Honolulu Coffee Company, Kimo Falconer of Hawaii Coffee Growers Assoc., Suzanne Shriner of Kona Coffee Farmers Assoc., Ferrell Daste of Kona Hills, Gerard Bastiaanse of Hawaii Coffee Company, Donna Woolley of Island Sun and Alla Kostenko of A Coffee Fam.
Conference exhibitors were American AgCredit, Bendig, CenterScale, University of Hawaii CTAHR, Delta Technology Corp., FedEx, Gearmore, Hawaii Department of Agriculture, Lind Insurance, NorthShore Creative Group, Nutrien Ag, Satake, Simplot, USDA NASS Hawaii Field Office, Veritiv Corp. and Weco.
Complete results for the cupping competition are posted at Cupping Competition Winners.
