It was there that we came across a six-acre Kona coffee farm that had fallen into neglect. Nurturing this farm back to life strengthened our relationship with the island, taught us the true meaning of sustainability…
HiCO is a 100% Hawaiian coffee collective with a rotating menu of small-batch coffee from farms across Hawai‘i Island, O‘ahu, and Maui. In addition to working with farms from across the islands, HiCO has also partnered with Laird Superfood to offer Superfood lattes in a variety of flavors such as Cacao and Turmeric. The cafe serves classic espresso drinks, cold brew, pour-over, nitro cold brew coffee, and more.
Scientific research over the past several decades has illuminated the nature and extent of precolonial agricultural systems in the Hawaiian archipelago.
“Aquaculture, mac nuts, coffee, herbs, papaya, and pineapple are highly dependent on tourism, the food service industry, and the export market. Many of them have hit some really tough times,” Miyamoto said in a briefing to lawmakers in the state House of Representatives.
House Bill 1886, as currently written, would gradually increase the minimum percentage of Hawaii-grown coffee from 10% to 51% over a three-year period, rather than an immediate implementation to the higher minimum as initially proposed.
Now, two bills — House Bill 1886 and House Bill 1897 — are moving through the Legislature that would tighten label requirements for coffee products bearing Hawaii place names like Kona. To be labelled with a place name like “Kona,” “Ka’u” or another region, the product would have to contain at least 51% coffee from the region.
For more than 26 years, Hawaii has been the only region in the world that statutorily regulates the uses of its geographic names on labels of specialty agricultural products but requires only 10% of the product originate in the geographic area indicated…