MORE RESULTS FROM THE HAWAI'I COFFEE ASSOCIATION CUPPING CONTEST and two-day conference have been released. The 12th Statewide Hawai'i Coffee Association Cupping Competition
judged 70 entries during HCA's inaugural remote cupping event, with results announced Friday.
The top-scoring coffee was produced by Olinda Organic Coffee of Maui with a washed red Catuai variety receiving a score of 86.63. Awards were also presented to the top coffees produced in the state
|Miranda's Farms Coffee Shop near South Point Road. Miranda's|
took first the the HCA Coffee Cupping Competition
for Kaʻū, with a score of 86.60. Photo from Miranda's
Top honors went to Waimea Coffee Farm in its district with a washed Guatemala Typica/Jamaican Blue
|Jose and Berta Miranda took first in Kaʻū and tied|
for first statewide among those competing in all
the districts. Photo from Miranda's
"This year's competition showcased a wide selection of varieties and processing methods with the highest scores we have seen in this competition yet," noted Brittany Horn, HCA cupping committee chair. "Complex and unique entries from across the state are represented in the top scoring coffees and we also saw the tightest scores, making
2021 a very competitive competition for growers."
Kona-based Pacific Coffee Research organized the competition utilizing a judging panel comprised of local licensed Q graders led by Brittany Horn and Madeleine Longoria Garcia, co-owners of PCR. Horn is an authorized Specialty Coffee Association trainer in coffee sensory analysis, green coffee and sustainability. Longoria Garcia, who served as head judge for the HCA cupping, competed in the US National Brewers Cup and educates local baristas and producers as a sensory specialist. The other judges were Marc Marquez of Savor Brands, Honolulu; Max Maemori, coffee consultant, Hilo; and David Hall of Small Kine Coffee Consulting, Maui. In addition to Horn, lab facilitators were Tyra Waipa of Savor Brands, Elijah Wright
of Drift Coffee and Mayu Maemori.
To process cupping remotely, entries were cupped in three elimination rounds. Coffees advancing into the second and third rounds were organized into five "tables" or groups and shipped to cuppers for analysis in their own cupping labs. Judging at each location was performed simultaneously
|Lorie Obra and her family took second in the 2021 HCA|
cupping contest for Kaʻū with a score of 86.22 for their Rusty's
Hawaiian. Photo from alohagrown.com
The panel employed the standard Specialty Coffee Association's cupping methodology and scoring format. Coffee cupping is a combination of art and science 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.
Dennis Albert shows his farm to visitors. His Kaʻū Mountain Coffee took
third in Hawai'i Coffee Association's cupping for Kaʻū with a score of 84.25.
Photo by Julia Neal
Complete results for the cupping competition are posted at https://hawaiicoffeeassoc.org/Cupping-Competition. Watch videos of conference presentations at https://hawaiicoffeeassoc.org/page-1771716.
The Hawai'i Coffee Association's mission is to represent all sectors of the Hawaii coffee industry, including growers, millers, wholesalers, roasters and retailers. The HCA's primary objective is to increase awareness and consumption of Hawaiian coffees. A major component of HCA's work is the continuing education of members and consumers. Its annual conference has continued to grow, gaining international attention. Learn more about the HCA at www.hawaiicoffeeassoc.org
|Instead of just smelling the volcano, scientists use gas sensors like this spectrometer to|
measure the composition of gases coming out of the volcano. USGS photo
QUAKES ARE THE EARLY WARNINGS SYSTEM - "It’s very difficult to move molten magma through solid rock without making some sort of ‘noise’ or vibration that isn’t picked up by seismometers. So we often ‘hear’ magma coming before it erupts as lava at the surface," writes Hawaiian Volcano Observatory
Geophysicist Jefferson Chang in this week's Volcano Watch:
Earthquakes by themselves aren’t enough. Each person at HVO plays an essential role in studying, monitoring, and responding to the volcanic hazards on the Island of Hawai‘i. We are all after the same thing—to unravel the clues of volcanic unrest so no one is caught off-guard when the plot turns towards an inevitable eruption. Fundamentally, we use observations based on the five senses: sight, smell, touch, taste, and sound; but enhanced with modern instrumentation, for continuous and more precise monitoring. Each of these techniques require different sets of skills and background, so we work together to give the public the best information available.
For sight, instead of eyes, we maintain watch with cameras deployed at different places around the island that are likely to give us the first hints of volcanic activity. We also monitor how the ground is moving up and down or sideways, using very precise tiltmeters and GPS instruments that measure changes down to less than a millimeter, or tiny fractions of an inch.
For smell, instead of the nose, we have gas sensors that are tuned to detect volcanic gases. These include carbon dioxide, sulfur dioxide, hydrogen sulfide, and others, which let us know how deep or shallow the magma may be, depending on how much of these gases are escaping to the surface.
For sound, instead of the ears, we listen to the ground with seismometers that can detect vibrations, which the volcanoes emit whenever a fault slips during an earthquake or when magma moves underground. This is where I play my part at HVO as part of a team that monitors the seismicity under the Island of Hawai‘i.
|Instead of listening with the ears, scientists use|
seismometer to listen to the movements of the
earth on the volcano. USGS photo
The lesser-known art of monitoring seismicity deals with magmatic signals. These signals mostly appear as noise with interspersed tectonic events that may help decode what the magma is actually doing. These events are typically undetected by automated computer algorithms (created for tectonically active regions like California) and their sources are notoriously difficult to locate quantitatively, which means they are under-reported in seismic catalogs.
This is where the human ability of pattern recognition becomes indispensable. HVO seismic analysts look at waveform data day in and day out (literally), looking for patterns amidst the seemingly chaotic mess of wiggles to make sense of it all.
Volcano seismology is more than just transcribing earthquakes in tallies or almanacs. Seismic sleuths need to pay attention to the entire soundtrack—this includes the magma-related seismicity that often goes unnoticed but is critical in determining momentum and mood, and ultimately deciphering the eruption story as it unfolds.
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