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The Foothills Parkway continues to be my favorite route for training each week. I’ve traversed the Parkway between HWY 129 and HWY 321 more than 60 times this year and it’s refreshing every time I ride it. I rode it yesterday – and then elected to take my mountain bike out for a wet-weather ride on the “closed” side of the Foothills Parkway deep into the heart of Blount County looking down toward Townsend.
With the leaves almost gone, the valleys on either side of the ridge are now visible, adding new sites and vistas not viewable in the heart of summer. Soon enough, Clingmans Dome will be capped with snow – and I’ll be on the Parkway to capture the imagery.
The snap shoot herein was photographed last Sunday in the late afternoon. Enjoy.
Wolf Farms won first place in this year’s annual Kona Coffee Classic Cupping Competition at Keauhou Beach Resort on the Big Island of Hawai’i. The farm, on four acres at the 1,400-foot elevation in Honaunau, is owned by Mark and Denise Wolf. “The balance and pleasing aftertaste made this Kona coffee the obvious winner,” said judge John King of Harold L. King & Co. “The overwhelming final fragrance was the tipping factor.” Hawaiian King Coffee in Holualoa, owned by Christopher Kim, won second place, while Healani Farms took third. Sixty-one Kona coffee farms submitted 50-pound samples to the blind taste test, although just five pounds were entered into the cupping competition.
Wolf Farms won the competition and it doesn’t have a website. I’m elated. It’s refreshing to know of a business focused on what it does best: growing, roasting and merchandising (locally) the very best. In this case, it’s the best Kona coffee in all of Hawai’i.
In a world where socializing via the internet is quickly replacing authentic/real interaction, Wolf Farms quietly staked its flag in the ground. Rather than mass-market its organic coffee beans, Wolf Farms will sell their coffee beans from Honaunau (pronounced: “hoe-now-now”) to visitors who visit the coffee ranch. With a Kona Coffee Festival win, demand for its beans will be very high for the foreseeable future.
Congratulations on the win and a hearty thanks for maintaining a non-retailization mantra. Aloha käkou.
If you want to go retail, herein are the web addresses of several small Kona coffee operations who’ve elected to maintain a web presence. Most of these websites are simple, small and clean. Yes, they’ve elected to market their product via the net, but they’ve stayed true (for the most part) to their craft. Mahalo loa for doing so: Pele Plantations Kona Coffee, Aikane Kona Coffee, Kona King Coffee, Lehula Coffee Farms, Hubbard & Sons Kona Coffee, Keke Lani Estate Coffee, Kona Coffee, Kuaiwi Farm, Mahina Mele Farm, Moki’s Farm and Mongoose Mountain Farm. All of which are authentic, 100% Kona coffee growers and roasters. Remember, if it’s not 100% Kona coffee it’s not Kona.
Ok then. I’m ready for my second cup of Blue Horse.
Sip oneth.
Twenty-two years ago in KONA, Hawaii, coffee industry insiders conducted the first blind tasting to judge Kona coffee as part of the Kona Coffee Cultural Festival. Twenty-two years later, Gevalia Kona Coffee Cupping Competition is recognized as the premier cupping for selecting the finest Kona coffee in the state. Learn first hand which distinctive characteristics define gourmet Kona coffee by a panel of cupping judges when the Gevalia Kona Coffee Cupping Competition makes its appearance Wednesday, November 11 and Thursday, November 12, 2009 at the Keauhou Beach Resort. The very place we’ve vacationed – twice in the last year.
Over 60 Kona coffee farmers enter their finest work for this competitive judging beginning with the preliminary round on Wednesday, November 11. Each Kona coffee farm submits a 75-pound parchment sample from which five pounds are actually entered. Every entry must conform to a very simple rule: each coffee bean in the sample must have been grown on the entrant’s farm, and the farm must have some commercial tie to the Kona coffee industry. All submitted coffee beans undergo identical milling to ensure the same consistency. Since 2001, Mountain Thunder has served as the official master miller.
The coffee samples, both green and roasted, are placed on a rectangular table for the judges to independently evaluate. Scores are based on four positive attributes—fragrance and aroma, taste, acidity and body—and three negative attributes—freshness, off flavors and defects. The best Kona coffees receive scores in the mid-range of a five-point system.
The top 15 Kona coffee entries advance from the first day’s preliminary round. The competition heats up on the second day, when the Kona coffee farm producing the winning gourmet flavor is revealed.
2009 Judging Panel
Dave Holfve, Master Taster, Gevalia Kaffe
Previously he served as the apprentice to Willy Pettersson, long-time Gevalia cupping judge who retired this year. David participated in his first Kona cupping competition in 2008. Holfve says he has the best job at Gevalia. He tastes 150 to 200 cups of coffee daily at their headquarters in Sweden. Dave must approve every lot of coffee before its shipped. When he first started the job, he had a hard time falling asleep. But that’s about the only downside to being Gevalia’s newest Master Taster.
Sherri Johns, WholeCup Coffee Consulting, LLC
Sherri Johns, industry coffee specialist and retail consultant, is one of only a few that bridge the gap between producers and consumers of specialty coffee. John is president of WholeCup Coffee Consulting, LLC a firm that specializes in global professional coffee and barista education, developing and expanding cafe, roaster and coffee retail concepts and locations and producer of the international event “Iron Chef of Coffee” the Ultimate Barista Challenge. Sherri began in the specialty coffee business in 1976 as a barista. Within three years she was awarded “Champion Barista” in one of the earliest Barista Championships. Sherri is an astute cupper, recognized as Head Judge in the esteemed program Cup of Excellence since 2002.
John King, Harold L. King & Company, California
This third generation coffee importer of green coffees from around the world has been in the coffee business for over 20 years. King’s family operates Harold L. King & Co., one of the oldest, largest and most respected coffee importing companies in the nation. John has acquired a unique knowledge of all facets of the coffee trade and has cupped thousands of coffees from around the world.
Complimenting the Gevalia Kona Coffee Cupping Competition, guests can peruse the extensive collection of coffee inspired works at the Gevalia Kona Coffee Art Exhibit. Visitors can view and purchase coffee artwork produced by local artists. The public is invited to vote for their favorite Kona coffee artist in a People’s Choice Award presentation.
The Kona Coffee Cultural Festival is supported by Hawaii Tourism Authority; County of Hawaii Department of Research and Development; Ueshima Coffee (UCC Hawaii) Corp.; Gevalia Kaffe; Kamehameha Schools; Keauhou Resort; KTA Super Stores; Hawaii Community Federal Credit Union and numerous corporate and community donors.
Gevalia Kona Coffee Cupping Competition
First Place Winners
2008 – Hoshide Farms
2007 – Kona Old Style/Kuaiwi Farm
2006 – Pearl Estate Organics
2005 – Rancho Aloha
2004 – Lafayette Coffee
2003 – Kona Coffee & Tea Company
2002 – Koa Coffee Plantation
2001 – Wood Captain Cook Estate
2000 – The Other Farm
1999 – Dragon Roast Coffee
1998 – Brockston Gate Estate
1997 – Terry Fitzgerald Estate
1996 – Keokea Kona Farm
1995 – Kona Kulana Farms
1994 – Perry Estate Farms
1993 – Keopu Mauka Lani Plantation
1992 – Kona Kulana Farms
1991 – Wailapa Farms
1990 – Island Girl Coffee
1989 – Wailapa Farms
1988 – Faye Takashiba
1987 – Tojiro Motoki
To learn more visit: www.konacoffeefest.com
As we work on the designs for my other half-sleeve, back and left leg, I’ve begun the process of capturing imagery and examples to guide the creation of a better looking back piece. The image herein (in outline form – the second step in the tattooing process) provides a lot of input for those seeking to do the same.
The broader design depicts several distinct tattoos or images which pulls together the distinct message. When considering back pieces, the integration with sleeves, lower back tattoos and/or neck imagery is important … if your intent is creative integration. I’ve noted that most folks are not interested in overall tattoo integration and design fit. They are instead interested in unique tattoos as stand alone pieces of art. Even fewer people attempt to create unique tattoos but assemble them in a manner which feels integrated. I firmly believe a plan of design helps when crafting an inked body.
“No man or woman is an island. To exist just for yourself is meaningless. You can achieve the most satisfaction when you feel related to some greater purpose in life, something greater than yourself.”
Denis Waitley
Many people love all-black tattoos and the vast amount of coverage by a black ink. Interestingly (as noted herein) the tattoo when fresh is very black. However, as the tattoo heals, it will often times turn a strong shade of gray as it peels and scars then back to black. It’s very important during this transitional phase to apply moisture (ask your artist for recommendations) that includes vitamin E. The inclusion of vitamin E helps in the healing process.
