Cupping Commerical Winners from left: Tom Greenwell of Konaʻs Kopiko Farms, Masaru Hanazawa of Konaʻs Mauka Meadows Coffee Farm, Louis Daniele of Ka’u Coffee Mill and not pictured Konaʻs Hula Daddy. (courtesy Hawaii Coffee Association)
(BIVN) – The winners of this year’s Hawaiʻi Coffee Association cupping contest have been announced.
The Hawaiʻi Coffee Association’s 15th Annual Statewide Coffee Cupping Competition took place during the 29th HCA conference, held from July 18 to 20 at the Ala Moana Hotel in Waikiki.
“We are thrilled with this year’s turnout and seeing such enthusiastic participation in our diverse range of presentations,” says conference chair Juli Burden of the Hawaii Agricultural Research Center. “This support is a testament to the dedication of the coffee community here in Hawaii.”
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From a Hawaii Coffee Association news release:
Statewide Cupping Competition Results
A total of 103 entries, up from 68 in 2023, vied in the 15th Statewide Hawaii Coffee Association Cupping Competition. Brittany Horn, HCA cupping committee chair and co-owner of Pacific Coffee Research (PCR), notes the competition’s 51 percent higher turnout is likely due to a positive bounce-back after the 2020 introduction of Coffee Leaf Rust and a high-yield year.
“Additionally, the competition committee brought back the commercial division this year,” adds Horn. “In a similar manner to an auction, the commercial division requires a two-pound sample be submitted representative of a 300-pound lot.”
Cupping Competition Winner of Hawaii (Hilo and Puna) District: Deaus Beacomo of Hilo Coffee Company with cupping chair Brittany Horn (courtesy Hawaii Coffee Association)
The annual competition received 20 commercial and 83 creative division entries. The top three scoring coffees of the 103 entries were in the creative division and all hailed from Kona. This division is reserved for smallholder farms with entries under the direct control of owners.
Taking first place overall was a fruit-dried (natural process), 36-hour anaerobic fermentation Geisha variety with yeast inoculation produced by Geisha Kona Coffee earning a record final score of 87.83 points. Monarch Coffee Farm entered a 36-hour ferment parchment-dried (washed) Geisha variety placing second with a score of 87.40. Uluwehi Coffee Farm received a score of 87.25 with a 100-hour ferment with K1 yeast and fruit-dried (natural process) SL34 variety.
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The top 10 highest scoring coffees were recognized and awards were also presented to the top coffees produced in Hawaii Department of Agriculture-recognized growing regions located throughout the islands. Top placing coffees by district were all from the creative division. They included Miranda’s Farms of Ka‘u with a parchment-dried Geisha scoring 85.63 and O’o Farms of Maui earning 84.20 with a pulp-dried (honey-process) Red Catuai variety. On O’ahu, Waialua Estate’s 72-hour ferment and fruit-dried Typica earned 83.42. Hilo Coffee Company of the Hawaii region (encompassing Hilo and Puna) scored an 80.63 with their 72-hour ferment Typica and Hog Heaven Coffee’s Typica of Hamakua earned 80.58.
Cupping Creative Winners of Ka’u from left: Jose & Berta Miranda of Miranda Farms, Joan Obra of Rusty’s Hawaiian Farm, Louis Daniele of Ka’u Coffee Mill (courtesy Hawaii Coffee Association)
Coffees in the commercial division were bested by Hula Daddy’s of Kona’s parchment-dried and yeast-innoculated Typica with 84.29 points. Kona’s Mauka Meadows’ parchment-dried and 24-hour ferment Typica and Kona’s Kopika Farm’s parchment-dried Red Bourbon tied for second place with a score of 82.63. Ka’u Coffee Mill followed in scoring 81.63 with a pulp-dried Typica. Commercial entrants can be growers or processors with corporate brands and multi-estate coffees being eligible.
“I was so impressed with the top scores from this year’s competition,” noted Horn. “The Top Ten’s average score was an 86.6—up from 85.48 last year—and all coffees in the Top Ten scored over 85 points.”
Cupping Creative Winners of Kona from left: Douglas McKanna of Geisha Kona Coffee, Abigail and Sal Munoz of Monarch Coffee Farm, Franck Carisey of Uluwehi Coffee Farm. (courtesy Hawaii Coffee Association)
Kona-based PCR (Pacific Coffee Research [PCR]) organized the competition utilizing a cupping panel composed of local and global coffee professionals led by Madeleine Longoria Garcia, PCR co-owner. “Judges from around the world applied to participate in this yearʻs competition and were invited based on their experience, training and opportunity for engaging with Hawaiiʻs coffee producers,” notes Longoria Garcia.
The panel of sensory judges included:
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• Lora Botanova – Production Roaster of Big Island Coffee Roasters, Q Arabica Grader • Alex Brooks -Independent Consultant, Q Arabica Grader • Krude Che – Hao Lin-Founder of Taiwan Coffee Laboratory, Q Arabica Instructor, SCA AST, Director with the Taiwan Coffee Association • Madeleine Longoria Garcia – Co-Owner of Pacific Coffee Research, Q Arabica Assistant Instructor, Vice President of Synergistic Hawai’i Agriculture Council • Marc Marquez – Director of Coffee, Q Arabica Grader • Oliver Stormshak – Co-owner, President, and Green Coffee Buyer of Olympia Coffee, Oliver’s Custom Coffee and Moonrise Bakery; Q Arabica Grader
Horn served as head competition facilitator and was assisted by PCR’s Meg Duka and Head Roaster Eric Musil.
The panel employed the standard Specialty Coffee Association’s cupping methodology and scoring format. It is a form of scientific sensory analysis where coffees are evaluated and scored based on a variety of subtle characteristics: flavor, aroma, acidity, aftertaste, body, balance, overall cup experience, presence of sweetness, lack of defect and uniformity.
At UH Hilo, ʻōlelo Hawaiʻi is not simply a subject taught in classrooms, it is a living language that connects us to this place, to one another, and to the generations who came before us.
This column is by Pelehonuamea Harman, director of Native Hawaiian engagement at the University of Hawaiʻi at Hilo. In her columns, Pele shares Native Hawaiian protocols on the use of ōlelo Hawaiʻi (Hawaiian language), cultural traditions, traditional ways of Indigenous learning, and more. This column is on Mahina ʻOlelo Hawaiʻi (Hawaiian Language Month), celebrated every February to honor the Hawaiian language.Pelehonuamea Harman
Each year, the month of Pepeluali marks Mahina ʻŌlelo Hawaiʻi, a time dedicated to celebrating and uplifting the Hawaiian language. At the University of Hawaiʻi at Hilo, ʻōlelo Hawaiʻi is not simply a subject taught in classrooms, it is a living language that connects us to this place, to one another, and to the generations who came before us.
While Pepeluali gives us a focused moment of celebration, the Hawaiian language should not live only within a single month. ʻŌlelo Hawaiʻi thrives when it is used every day.
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One of the simplest and most meaningful ways to begin is by pronouncing the words we already encounter daily with accuracy and care. Hawaiian is an oral language carried through voice and relationship. When we take the time to say words correctly, we demonstrate respect for the language and for the poʻe (people) who have worked tirelessly to ensure its survival.
Across our own campus, we have opportunities to do this every day.
Let us honor the names of our places by using them fully:
An attendee at celebrations on May 6, 2023, takes a photo of the new Edith Kanakaʻole mural by artist Kamea Hadar. The mural is located at Edith Kanakaʻole Hall, named after beloved educator Aunty Edith, on the campus of UH Hilo. (Photo: UH System News)
Kanakaʻole Hall, not “K-Hall.” (Formally Edith Kanakaʻole Hall, named after our beloved kumu.)
Waiʻōlino, not “CoBE,” for our College of Business and Economics. (Formally Hānau ʻO Waiʻōlino; waiʻōlino literally means sparkling waters, alluding here to bringing forth waters of wellbeing and prosperity.)
These names are not merely labels for buildings. They carry ʻike (knowledge), history, and meaning. Speaking them in their entirety acknowledges the stories and values embedded within them.
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Using ʻōlelo Hawaiʻi does not require fluency. It simply requires willingness. Each of us already knows words we can begin using more intentionally.
Greet one another with aloha.
Express gratitude with mahalo whenever possible.
Small choices like these help normalize Hawaiian language in our daily interactions and strengthen UH Hilo’s identity as a place grounded in Hawaiʻi.
One of the most common questions I am asked is: How do you respond in ʻōlelo Hawaiʻi when someone says “mahalo” to you?
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Here are three simple and appropriate responses:
ʻAʻole pilikia — It’s no problem.
He mea iki — It is just a little thing.
Noʻu ka hauʻoli — The pleasure is mine.
There is no single correct answer. What matters most is participating in the exchange and allowing the language to live through conversation.
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Aerial view of the UH Hilo campus with Hilo Bay in the distance. UH Hilo’s commitment to Native Hawaiian success and place-based education calls on all of us to help create an environment where ʻōlelo Hawaiʻi is visible, audible, and welcomed. (Archive photo)
UH Hilo holds a unique and important role as Hawaiʻi Island’s university. Our commitment to Native Hawaiian success and place-based education calls on all of us to help create an environment where ʻōlelo Hawaiʻi is visible, audible, and welcomed.
You do not need to wait until you feel ready. You do not need to know many words. The language grows stronger each time it is spoken.
So during Mahina ʻŌlelo Hawaiʻi and throughout the entire year I encourage the UH Hilo ʻohana to:
Use the Hawaiian words you already know.
Pronounce names and places with intention and care.
Greet others with aloha.
Share mahalo often.
Because when we use ʻōlelo Hawaiʻi, we are doing more than speaking words, we are helping to perpetuate and uplift the native language of our home.
E ola ka ʻōlelo Hawaiʻi. Let the Hawaiian language live.
Hawaii Rainbow Warriors Tread Rosenthal, Trevell Jordan and Louis Sakanoko put up a triple block against BYU Cougars Trevor Herget during Wednesday’s NCAA men’s volleyball match at the Bankoh Arena at Stan Sheriff Center.
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Kainoa Wade came on strong to lead another balanced Hawaii attack with 16 kills and the third-ranked Rainbow Warriors responded to a rare set loss in a big way to defeat No. 6 Brigham Young 27-25, 23-25, 25-17, 25-18 tonight.
A Bankoh Arena at Stan Sheriff Center crowd of 4,800, who showed up for a match scheduled just three weeks ago as a late addition to the schedule, saw Hawaii (13-1) drop the second set despite hitting .538.
UH had full command of the rest of the match and finished the night hitting .460 as a team. Louis Sakanoko added 15 kills, six digs and three aces and Adrien Roure had 14 kills in 24 swings.
Middle Travell Jordan posted a season-high seven kills in 11 swings with four blocks and Ofeck Hazan, who came into the match to start the third set, had four kills and two blocks.
Trent Moser had 18 kills to lead the Cougars (13-3), whose previous two losses came in five sets against No. 4 UC Irvine.
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UH’s loss in the second set was just its sixth of the season and third in its 13 wins. Hawaii has won 10 matches in a row.
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The two teams will play again on Friday night at 7.
