Winners of the prestigious Kona Coffee Cupping Competition were selected from 76 judged entries during November’s 47th annual Kona Coffee Cultural Festival.
Pele Plantations captured its first win in the Commercial Division; Castaway Bay Kona Coffee won in the Artisanal Division’s Heritage Profile and Onila Farms placed first in the Artisanal Division’s Modern Profile.
The judges used a 10-point intensity scale for measuring characteristics to define the Heritage and Modern profiles. The characteristics used in the 2017 Kona Coffee Cupping Competition were acidity, body, coffeeness, sweetness, floral, complexity and defects.
All coffee entered was 100 percent Kona coffee, grown solely in the district of Kona. State law requires that any coffee labeled as Kona coffee must be of grade Prime or better. All submissions are marked with an anonymous number for a true blind taste competition.
The prestigious two-day Kona Coffee Cupping Competition hosted an internationally recognized panel of cupping judges.
Shawn Steinman, who oversaw the cupping competition as its new chairman, is a coffee scientist, author, consultant and also co-owner of Daylight Mind Coffee Co., which hosted the two-day event at its oceanfront location in Kailua-Kona.
Located in Honaunau, Pele Plantations is a family-owned organic farm and roasting business. According to its website, Pele Plantations sells 100 percent pure, single-estate Kona coffee, “roasted on the farm in small batches, ensuring attention to every bean that passes through their roasting room.
Onila Farms is a certified organic 8-acre Kona coffee farm located in Honaunau. The small family farm offers single origin beans shipped to customers directly from its farm.
“Congratulations to the winners of this year’s competition,” said Valerie Corcoran, Kona Coffee Cultural Festival president. “Every year, the Kona Coffee Cultural Festival looks forward to this important event that really helps Kona carry forward the legacy and culture behind our cup of famous brew.
“Our coffee harvest is as unique as the many hands that grow it, and we are so proud to lead the harvest celebration.”
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