The 16th annual Ka‘u Coffee Festival is being held from May 25-31 this year.
This event, supported by a host of community sponsors and volunteers, celebrates Ka‘u’s award-winning coffee with a week-long lineup of activities.
The festival is designed to celebrate Ka‘u as a premium coffee growing origin and a unique visitor destination. All activities feature the exceptional flavor and aroma of Ka‘u coffee and the remarkable people and special place that produce it.
On Sunday, May 25, the Ka‘u Coffee Recipe contest offers a cooking competition for adults and keiki at 10 a.m. with cash prizes at the Ka‘u Coffee Mill. Entries are accepted in pupu, entree and dessert categories for adult and student divisions. All recipes must contain Ka‘u coffee. All attendees will be able to enjoy free coffee tastings and entertainment. Contest entry fee is $20 and the deadline is 3:30 p.m. on May 20.
In the evening, Pa‘ina and open house at the historic Pahala Plantation House from 6-9:30 p.m., featuring music, hula, food, hosted by Ka‘u Coffee Growers Cooperative. Free potluck and donations are accepted.
During the week, enjoy the scenic and historic beauty of Ka‘u, Punalu‘u Black Sand Beach, Honu‘apo fish ponds, the cliffs of Ka Lae — the southernmost place in the U.S. — and the nearby Hawaii Volcanoes National Park. Who knows, Pele might put on one of her spectacular shows for you.
If you wish to stay in the area, there are many accommodations in Ka‘u, including hotels, cottages, cabins, campgrounds and more.
• Wednesday, May 28: Ka‘u Mountain Hike &Lunch explores the historic flume systems of the sugarcane era and the development of hydroelectric power in the lush Wood Valley rainforest. Time for this event is 9 a.m. till 2 p.m. The price of $85 per person includes lunch and snacks. This event is limited to only 30 participants so if you’re interested, please reserve your space at events@kaucoffeemill.com. There will be a waitlist available once the space fills up.
• Friday, May 30 is time to “cowboy up”for the Coffee &Cattle Day. This event starts at 10 a.m. and goes until 3 p.m. at the scenic Aikane Plantation Coffee Farm. Find out how descendants of Ka‘u’s first coffee farmer sustainably integrated coffee with pasture-raised beef. This presentation shares Aikane’s different coffee varieties and processing methods. Fee includes a hearty, all-you-can-eat outdoor buffet featuring local specialties. Reserve your spot at 808-927-2252.
• Friday, May 30 is the Ka‘u Star Gazing, with telescopes guided by professional astronomers from the hills surrounding Ka‘u Coffee Mill. Find out how stars were instrumental in the age-old Hawaiian art of wayfinding and navigation. The time for this event is 5:30 p.m. until 10 p.m. The $85 fee includes a tasty barbecue supper and shuttle transport to the viewing site. If you are interested in this event, please place your reservations at events@kaucoffeemill.com. A waitlist will be generated after the 30 names.
• Saturday, May 31, from 9 a.m.-5 p.m., the Ka‘u Coffee Festival Ho‘olaule‘a, is the festival’s grand finale of local music, hula, local food and crafts, keiki activities, all at the inside and outside of the Pahala Community Center. The highlight of the ho‘olaule‘a is the free Ka‘u coffee Sensory Experience where a variety of Ka‘u coffees are prepared using different brewing methods by professional baristas from 9 a.m.-2 p.m. This event is hosted by the Big Island Coffee Roasters.
Founded in the coffee traditions dating back to the 1800s, Ka‘u coffee burst onto the specialty coffee scene by winning numerous coffee quality awards. These accolades highlight the unique combination of people and place that makes Ka‘u coffee a favorite around the globe.
The festival’s mission is to raise awareness of Ka‘u as a world-class coffee growing origin.
Ka‘u Coffee Festival vendor and sponsorship opportunities are available. For more information and festival updates, check their website at www.kaucoffeefestival.com.
Ka‘u Coffee Festival is also on Facebook and @kaucoffeefest on Twitter and Instagram.
Kirsi Klein submitted this entry last year, Dark Chocolate Bowl Filled with Ka‘u Coffee Soaked Sponge Cake, Ka‘u Coffee Custard, Chocolate Custard, and Local Ka‘u Coffee Whipped Cream and Sauce.
Kope Ka Hoku o Ka‘u
Coffee, Banana, Mango cake served with chia coffee pudding in a dark chocolate mug
Dry ingredients:
1-3/4 cups gluten free (1 cup Bob’s Red Mill 1-to-1 GF baking flour &3/4 Bob’s GF All Purpose) flour
1/2 cup organic cane sugar
1 teaspoon baking soda
1/2 teaspoon Himalayan salt
1 teaspoon organic ground cinnamon
1/2 teaspoon each organic ginger, garam masala, cardamom powders
1/4 teaspoon organic ground clove
Wet ingredients:
3 medium eggs
1-1/2 cups mashed banana
1 cup mango puree
1/2 cup organic coconut oil
2 teaspoons organic vanilla bean extract
Other ingredients:
2 tablespoons LDQ Market medium roast single wash coffee, ground
1 cup organic 72% cacao choco chips
1/2 cup organic dried mango chips
Pudding:
1/4 cup organic chia seeds
1 cup brewed coffee, very, very strong
1/3 cup poi
1/2 cup organic shredded coconut, -rehydrated with 1/3 cup water
1 tablespoon organic honey
1 teaspoon organic vanilla bean extract
Cup:
1 cup organic 72% cacao chocolate chips, melted and shaped into a cup
For cake: Sift all dry ingredients in a large bowl.With mixer, beat eggs to a foam, add banana, add mango, add oil and vanilla last. Mix wet ingredients into dry. Add coffee and dried mango. Bake at 350 degrees for 45 minutes or until tested dry.
For pudding: Soak chia in coffee, set aside. Hydrate coconuts, add poi, work them with an immersion blender to creamy. Combine chia, coconut mix and honey, refrigerate.
For cup: melt chocolate and layer in a small paper cup, pulling up on the sides, let cool and repeat till desired thickness. Carefully remove paper.
Fill pudding in a cup. Decorate with dried mango and chocolate.
Email Audrey Wilson at audreywilson808@gmail.com.
