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coffee, coffee quality, cupping, hawaii specialty coffee, organoleptic, quality, specialty, specialty coffee, third wave -

The blog was originally posted on Daily Coffee News on July 17, 2017. In part one of this series, I discussed some of the flaws in current competition scoring systems. One major flaw is that no system defines what a winning coffee is. In other words, nobody defines what a perfect, 100-point coffee should taste like. How can a winner be chosen if there is nothing to compare the sample to? How can a competitor know what coffee to submit if they don’t know what taste profile to aim for?   In the development of a new competition scoring system, I...

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coffee quality, cupping, hawaii specialty coffee, industry, quality, specialty coffee, third wave -

The blog was originally posted on Daily Coffee News on June 12, 2017. Since 1987, there has been a cupping competition at the annual Kona Coffee Cultural Festival. In this competition, 50 to 80 farms compete to be recognized as the best in Kona. Like other coffee competitions, a handful of judges cup through the coffees a number of times to determine the winner. Over the years, the scoring system used for the competition has evolved and has recently settled on the fairly commonplace 100 point, Specialty Coffee Association scoring system. While the SCA scoring system is familiar and revered by...

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CBB, coffee, coffee quality, hawaii coffee, hawaii specialty coffee, history, industry, quality, specialty, specialty coffee, third wave -

A few weeks ago, the Hawaii Department of Agriculture published a press release confirming that the coffee berry borer’s (Hypothenemus hempei, CBB) presence was confirmed on 2 farms on Maui.  While this news hit us pretty hard, it wasn’t particularly surprising.  CBB was first identified on Hawai‘i Island in September 2010.  About two years ago, it was detected on O‘ahu.  CBB has been here and on our radar for 6.5 years.  In that time, the industry responded in a predictable, perhaps even typical, way.  In the immediate aftermath, we discovered we were unprepared and shocked.  There was plenty of panic...

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coffee, na'auao, quality -

This blog was originally published on January 6, 2017 When planning and starting a business, owners have a vision, usually a big one.  We were no different.  After nearly three and a half years, much of that vision has come to fruition.  However, some of our vision has not been given the tender loving care we would have liked to have given it.  The truth is, starting a business and making is successful takes more time and energy than anyone ever expects.  With those resources limited, some things are pushed to the front of the queue while others are kept...

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coffee, Ethiopia, history, organoleptic, quality, taste, Volunteering -

This blog was originally published on February 20, 2015 Here at Daylight Mind, we try to always remember we have things pretty good in the United States.  We consider ourselves fortunate and we recognize that we have a very talented crew who can often do much more in the coffee industry than our little business requires.  Thus, we’ve decided to offer our assistance in ways that don’t directly benefit us but will hopefully help others in the coffee industry. Thus, we recently sent our Chief Science Officer, Shawn Steiman, on a volunteer assignment to the coffee motherland (Ethiopia).  He spent...

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