Posts Tagged ‘Coffee Information’


Fair Trade USA, the leading third-party certifier of Fair Trade products in the United States, celebrates National Fair Trade Awareness Month with a multitude of news announcements from household brand names to coincide with the Natural Products Expo East in Boston.

Fair Trade has generated significant momentum during  in the United States. Ben & Jerry’s and Green & Black’s kicked-off the year by announcing they would convert 100 percent of their products to Fair Trade Certified? ingredients; Green Mountain Coffee converted two of its top iconic blends?Our Blend and Vermont Country Blend?to Fair Trade; certified coffee imports were up 25 percent and 47 percent of all imports were also organic; Fair Trade cooperative CECOVASA was awarded the People’s Choice Award at the Specialty Coffee Association of America’s Cupping Competition; and the Fair Trade Towns USA campaign increased the number of official Fair Trade Towns from 13 to 20, including Boston.
And now SPINS, the first company to offer Natural Products sales data to the industry, has issued a report that builds on that strong foundation. SPINS reports that sales of Fair Trade Certified? products at grocery stores grew by 30 percent this year, to $140 million, lead by growth in packaged coffee (44 percent), and ready-to-drink tea and coffees (51 percent).(1)  Other notable double-digit contributors include the refrigerated juices & functional beverages category that was introduced in 2009 (98 percent), carbonated beverages (38 percent), chocolate candy (29 percent), and shelf stable functional beverages (10 percent). Frozen desserts are up eight percent and teas are up four percent, with cocoa and hot chocolate as the only category to experience a decline, down eight percent.

This is yet more proof that even in tough economic times, consumers care. In 2009, the BBMG Conscious Consumer Report stated that three-fourths of consumers (77 percent) believe they can make a difference by buying products from socially and environmentally responsible companies, and two-thirds agreed that even in tough economic times it’s important to buy products with social and environmental benefits (4 point scale). And over half (51 percent) agreed that they are willing to pay more. (Source: Fair Trade USA)

We have a line of Fair Trade Certified Coffees – click here -

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HONOLULU (Usa) – The Advisory Committee on Plants and Animals, attached to the state Department of Agriculture, will meet Wednesday, Nov. 17 to consider one or more quarantine zones on the island of Hawaii to prohibit the importation of green coffee bean
At issue is a serious infestation of the Coffee Berry Borer in local crops reported by Kona coffee farmers. The pest infestation was confirmed by the United States Department of Agriculture  Agriculture Research Service Systematic Entomology Laboratory.
The purpose of the meeting will be to hear testimony from the Hawaii coffee industry and, if warranted, to develop a request to the Board of Agriculture to adopt an interim rule restricting the movement of green coffee beans into the state.
The meeting is 1:30 p.m., Wednesday, Nov. 17 at 1849 Auiki Street, Plant Quarantine Station Conference Room, Sand Island.
Persons wishing to provide testimony may do so in the following ways:
Via email to: Carol.L.Okada@hawaii.gov
Via fax to: 808-832-0584
Drop off or mail to: 1849 Auiki Street, Honolulu, Hawaii 96819
Oral testimony will be accepted at the meeting. Testifiers must provide a contact phone number if they wish to receive confirmation their testimony has been received.
It is imperative that interested parties provide testimony either in person or in writing as this will determine the committee?s recommendation to the Board of Agriculture by the end of the month, said Rep. Clift Tsuji (District 3  South Hilo, Panaewa, Puna, Keaau, Kurtistown), chairman of the House Committee on Agriculture.
The coffee industry in Hawaii has a history spanning 200 years, and we don?t want to see it collapse because of our inattention to contain or eradicate the coffee berry borer infestation.
It is unknown at this time how the coffee berry borer will affect Kona coffee yields and quality of the product. The coffee berry borer (Hypothenemus hampei) is considered the world?s most destructive coffee pest.
Researchers estimate that the damage caused by the coffee berry borer worldwide is about $500 million per year in a global industry worth $90 billion per year.
Currently, there is no provision in Hawaii Administrative Rules that addresses the coffee berry borer or that restricts movement of coffee relative to this pest. An interim rule may be adopted in the absence of effective rules if a situation is dangerous to public health and safety or if the ecological health of flora and fauna is endangered as to constitute an emergency.
The Plant Quarantine Branch of the DOA has requested the adoption of an interim rule to prohibit the movement of coffee plants, plant parts, unroasted seeds, and used coffee bags out of a quarantine zone in the Kona area of the island of Hawaii, except by permit.
The Advisory Committee on Plants and Animals may accept or amend the request and submit their findings to the Board of Agriculture which is scheduled to meet in late November. The committee may also reject or defer the request.
Violators, under the proposed rule, would be guilty of a misdemeanor and fined not less than $100. The maximum fine would be set at $10,000. The interim rule would be valid for no longer than one year.
FACT SHEET  Coffee Berry Borer
Current Condition:
The Department of Agriculture has surveyed about 65 sites statewide. Of these sites, 21 are infested with the coffee berry borer.
All infested sites are in the Kona area of the Big Island.
The infested zone includes the area from mile marker 29 on Highway 190 (Mamalahoa Highway) and mile marker 93 on Hwy 19 (Queen Kaahumanu Highway), south to mile marker 62 on Highway 11, east of Naalehu.
In addition to the infested zone, the DOA has reports from about 100 individual farms that may be infested.
The coffee berry borer lays its eggs in the coffee cherry and as the eggs develop into larva, the larva feed inside the coffee bean. The bean may be further damaged by secondary fungal, bacterial and insect infestation. The combined damage can reduce yield, lower the quality and destroy the entire bean.
Eradication/Control Strategy
There are no chemical insecticides available in Hawaii that can effectively control coffee berry borer. As the pest lives inside the fruit, chemical control strategies are limited.
While it is difficult to contain the coffee berry borer, even with the establishment of quarantine zones, the dissemination of the contamination can be retarded for many years through improved pest management practices. The pest spreads through human activity.
<a href=”http://www.coffeecaffeine.com”>Gourmet Coffee</a> in Hawaii
There are 6,500 acres under cultivation statewide, with annual production running between 6 and 7 million pounds.
Kona has produced coffee continuously since the early 1800?s and supports nearly 600 independent farms. Farms average 3 acres and only a few have 50 or more acres. Total Kona coffee acreage is more than 2,000 acres, producing more than 2 million pounds in most years.
Kauai has the largest coffee orchard in Hawaii and in the United States with 3,000 acres in production.
Maui has several small coffee farms spanning from Kaanapali, the slopes of Haleakala, and an organic farm in Hana. Maui has a total of 500 acres of coffee planted on converted sugar cane lands.
Oahu has more than 100 acres of coffee in Wahiawa and Waialua.

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For centuries, Yemeni coffee has set a global standard because of its distinct flavour and authentic taste.  However, economic and political obstacles have hurt the Yemeni coffee industry, which is now struggling to survive.
Yemen has been described as the country of coffee since time immemorial. Yemeni coffee has brought the country recognition throughout the years, but in recent years its dominance has waned.
The flavour of  Yemeni coffee is distinct and renowned around the world.
It is usually described as having a flavour reminiscent of wine due to the fact that many farmers store coffee beans in stone stores until they are ready to be sent to the market.
Yemeni coffee, called Mocha, is named after the port of al-Makha, from which coffee used to be exported in large quantities. The mocha name has been adopted by the coffee community and is now known throughout the world.
However, many farmers have stopped growing coffee beans. Young farmers in the remote mountains are finding that the coffee market has become less lucrative.
The yield of the coffee trade is no longer sufficient, and young farmers are facing difficulties meeting the requirements of cultivation due to government neglect in supporting coffee plantations. Additionally, Yemeni farmers face obstacles in marketing and exporting their products.
Coffee crops occupy a special place in Yemeni collective memory, and it is widely believed that this particular tree is the first national crop. This crop had a strong global presence from the early sixth century AD until the mid-nineteenth century.

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Knowledge is great, even if any given piece of information has no apparent use or benefit.  After all, what we know helps define who we are and how we think about the world.  Understanding ourselves tends to lead to richer, more meaningful interactions with the world and those in it.

When did coffee first arrived to Hawaii.

If you look into the history of coffees arrival to Hawaii, you’ll discover that most sources report that it was first brought by the Spaniard Don Francisco de Paula Marin, but that his plantings weren’t successful.

In the next sentence, you’ll probably read that it was successfully introduced in 1825 when it arrived from Brazil on the HMS Blonde- with no assistance from Marin.  One of two dates will be written for its initial introduction by Marin: January 21, 1813 or December 30, 1817.

Another book quotes the 1817 date.  After some research with the assistance of Skip Bittenbender (agriculture extension specialist and professor at the University of Hawai’i) and Gerald Kinro (environmental consultant and author of A Cup of Aloha: The Kona Coffee Epic),  reasearch indicates and are now inclined to think that neither of these dates are correct.  In fact, I now believe that coffee first arrived to Hawaii in 1825.

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Arabica Coffee Beans

Although many varietals of Coffea Arabica exist, C. arabica varietal Arabica (includes var. typica) and C. arabica var. bourbon (named from the island of Bourbon where it was first cultivated) are considered to be the first coffee varietals.  Other varietals are believed to be a product of these two cultivars.

Production and resistance generally governs the types of coffee beans that a farm will choose to plant.  Coffee quality is a secondary factor most of the time.

Green Coffee Beans

Green Coffee Beans

Coffee Bean Types

Typica - This is the base from which many coffee varietals have been developed.  Like the other Coffea Arabica varietals that have been developed from it, Typica coffee plants have a conical shape with a main vertical trunk and secondary verticals that grow at a slight slant.  Typica is a tall plant reaching 3.5-4 m in height.  The lateral branches form 50-70° angles with the vertical stem.  Typica coffee has a very low production, but has an excellent cup quality.

Bourbon – Bourbon coffee plants produce 20-30% more coffee than Typica, but have a smaller harvest than less most coffee varietals.  Bourbon has less of a conical shape than Typica coffee plants, but has more secondary branches.  The angles between the secondary branches and the main stem are smaller, and the branch points on the main stem are closely spaced.  The leaves are broad and wavy on the edges.  The fruit is relatively small and dense.  The cherries mature quickly and are at a risk of falling off during high winds or rains.  The best results for Bourbon coffee are realized between 3,500-6,500 feet.  Cup quality is excellent and similar to Typica.

Caturra – Caturra is a mutation of Coffee Bourbon discovered in Brazil.  It is a mutation with high production and good quality, but requires extensive care and fertilization.  It is short with a thick core and has many secondary branches.  It has large leaves with wavy borders similar to Coffee Bourbon.  It adapts well to almost any environment, but does best between 1,500-5,500 feet with annual precipitation between 2,500-3,500 mm.  At higher altitudes quality increases, but production decreases.

Catuai – Catuai is a high yielding coffee plant resulting from a cross between Mundo Novo and Caturra.  The plant is relatively short, and the lateral branches form close angles with the primary branches.  The fruit does not fall off the branch easily, which is favorable with areas with strong winds or rain.  Catuai also needs sufficient fertilization and care.

Pache comum – Pache comum is a mutation of Typica coffee first observed on the farm El Brito, Santa Cruz Naranjo, Santa Rosa, Guatemala.    Many consider the cup to be smooth or flat.  This coffee varietal adapts well between 3,500-5,500 feet.

Pache colis – Pache colis was found in Mataquescuintla, Guatemala in a farm consisting of Caturra and Pache comum.  The coffee fruits are very large and the leaves are roughly textured.  Pache colis provides some resistance to phoma.  It has secondary and tertiary branching, and typically grows to 0.8-1.25 m.  It adapts well to altitudes of 3,000-6,000 feet with temperatures between 20-21°C.

Catimor - Catimor is a cross between Timor coffee (resistant to rust) and Caturra coffee. It was created in Portugal in 1959.  Maturation is early and production is very high with yields equal to or greater than the yield of other commercial coffee varietals. For this reason the method of fertilization and shade must be monitored very closely.  The Catimor T-8667 descendants are relatively small in stature, but have large coffee fruits and seeds.  The Catimor line T-5269 is strong and adapts well to lower regions between 2,000-3,000 feet with annual rainfall over 3,000 mm.  T-5175 is very productive and robust, but can have problems at either very high or very low altitudes.  At low altitudes there is almost no difference in cup quality between Catimor and the other commercial coffee varietals, but at elevations greater than 4,000 feet Bourbon, Caturra, and Catuai have a better cup quality.

Kent - Kent is used for its high yield and resistance to coffee rust.

Mundo Novo – Natural hybrid between Typica coffee and Bourbon coffee. The plant was first found in Brazil.  The plant is strong and resistant to disease.  Mundo Novo has a high production, but matures slightly later than other kinds of coffee.   It does well between 3,500-5,500 feet with an annual rainfall of 1,200-1,800 mm.

Maragogype – This coffee varietal is a mutation of Typica coffee and was discovered in Brazil.  The Maragogype coffee plant is large and is taller than either Bourbon or Typica.  Production is low, but the seeds are very large.  Maragogype adapts best between 2,000-2,500 feet.  The cup characteristics are highly appreciated in certain coffee markets.

Amarello – This coffee varietal, as its name indicates, produces a yellow fruit.  It is not widely planted.

Blue mountain - Blue mountain is a famous coffee varietal favored for its resistance to the coffee berry disease and ability to thrive in high altitudes.  It was first grown in Jamaica and is now grown in Kona, Hawaii. Blue mountain coffee, however, cannot adapt to all climates and maintain its high quality flavor profile.

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For those that have been here in the past you will notice a new look to the site.  Instead of our menu along the side we have it as buttons along the top.  Hope this makes it easier to navigate the site and looks better than the old format.  You will still find a few pages that are in older formats from the history of the site, so if you look around enough you will find bits and pieces of the site as it changed over time.

There are more changes in store as we move forward with some other design elements to make it easier to find what your looking for.

We have also opened up a new testimonial system on the site.  This way you can leave your comments there about our gourmet coffee, flavored coffee, or the site.

Well I hope the old time customers are not shocked by the changes in the site, we still have the same great gourmet coffee, flavored coffee, green beans, coffee blends and all the great coffee you have come to enjoy and rely on we just put on some new makeup  LOL

Sparky

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We have just finished producing videos of our coffee in various stages of production.  Currently we have videos of our Green Coffee Beans in stoage in our warehouse and video of our great gourmet coffee being roasted and cooled.  Once it is cooled it is sent for packaging, or off to the flavoring department where it is turned into our great flavored coffee.

You can watch our video of Green Coffee beans in our Green Coffee Section or by clicking here

You can also watch a video of our great gourmet coffee beans being roasted and readied for being turned into our great coffee blends, or our flavored cofffee or just put into bags.  You can watch our video by clicking here .

We are working on the final edits of our coffee being turned into flavored coffee and also our packaging of our coffee.  When they are ready you will find our flavored coffee video by clicking here

When we finish editing up our video you will be able to see our coffee being packaged into portion packs, one of our most popular items for gifts and other great occasions.  You can watch our coffee being packaged by clicking here .

Between these videos and our videos on the production of coffee in Jamaica we are trying to provide you with a experience about how much goes into making your great cup of coffee that you so enjoy.  If you would like to see how coffee is produced in Jamaica, to make the great Jamaican Blue Mountain Coffee, you can view it by clicking here .

Look as we make more coffee videos for your enjoyment and education.  So many do not know what goes into making the coffee that goes into your cup and we are trying to bring you great coffee but also more information about coffee production.  It is not a short or easy process to make coffee.

Sparky

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