Posts Tagged: Coffee
Until recently, American coffee was grown commercially only in Hawaii. To make the most of their precious water, California farmers have begun experimenting with coffee plantings and producing beans that fetch a premium.
“There are about 30,000 coffee trees now planted on about 30 farms and that acreage will continue to grow during 2018 with programmed new plantings,” said Mark Gaskell, UC Cooperative Extension advisor who works with coffee growers in Santa Barbara and San Luis Obispo counties. “Only a relatively small amount of the planted acreage is now producing, but the market interest and demand continue to outpace anticipated new production for the foreseeable future.”
At the Coffee Summit, participants will learn about new opportunities for this high-value crop from industry professionals. Summit topics will include development of estate coffee, coffee production, pests and diseases, processing methods and marketing.
Coffee is planted from Morro Bay to San Diego, with production concentrated in Santa Barbara, Ventura and San Diego counties, according to Gaskell.
California coffee industry leaders from Santa Barbara and San Diego counties and agriculture professionals with University of California Cooperative Extension, University of Hawaii and U.S. Department of Agriculture will give presentations and answer questions.
Good Land Organics grower Jay Ruskey, who has been growing coffee in Santa Barbara County since 2002, and Gaskell will discuss growing coffee in California.
Based on their coffee variety research trials, UC Cooperative Extension advisors Ramiro Lobo and Gary Bender, both based in San Diego County, and Duncan McKee of Cal Poly Pomona will discuss which varieties are suitable for production in California.
“We are working collaboratively with UC Cooperative Extension to determine the best coffee varieties for our area,” said Valerie J. Mellano, Cal Poly Pomona professor and chair of the Plant Science Department. “Much of the California coffee is grown along the more coastal areas, but we are really interested in determining what will do well in the more inland areas, where it is a little hotter in the summer and a little colder in the winter.
“We are starting the second year of our trial and will be able to see how certain varieties hold up in the colder weather this winter, but we will not have any coffee yield data for a couple more years.”
Andy Mullins of Frinj Coffee, a cooperative of 24 farms including Good Land Organics, will discuss business and marketing opportunities for new California coffee growers.
The Inaugural Coffee Summit will be hosted by the Huntley College of Agriculture on Jan. 18, from 8 a.m. to 4 p.m., at the AgriScapes Conference Center at Cal Poly Pomona. Registration is $75 and includes a continental breakfast, lunch and coffee tasting. For more information and registration, visit http://bit.ly/2jtXyFP.
Your coffee is from where? California https://www.nytimes.com/2017/05/26/business/your-coffee-is-from-where-california.html?_r=0
Farmer breaks ground with California-grown coffee success https://www.cbsnews.com/videos/18-cup-of-california-grown-coffee-sparks-industry-interest/
This time of year, most farmers don't get much sleep. Tomatoes, pears and peaches often ripen in the Sacramento Valley faster than the harvest crews can pick them, even working 12-hour days. But this is also the season that some farmers are happy to show off their farms to visitors, inviting guests to enjoy the delightful flavors and beauty of the harvest in a pause from the bustle. UC Cooperative Extension hosts an online agritourism directory and calendar, www.calagtour.org, to help Californians find farms and ranches to visit. Here are a few upcoming opportunities for summer fun on California farms, pulled from the calendar:
- Good Humus Peach Party (Yolo County) - Every year on the first Saturday in August, Jeff and Annie Main, owners of 20-acre Good Humus Produce, hold a celebration to give thanks for the year's fruit harvest. They invite you all to come out, see the farm, have a refreshment and enjoy all that Good Humus has to offer. This is a pot luck party; guests are asked to bring a dish to share and their own plates, silverware and cups. No cost, but donations are welcomed. The Mains will provide peach pies, peach ice cream, peach salsa, peach pizzas, and more. You are invited to come early and be part of the experience of making all the peachy fun food. Other activities include a treasure hunt, farm tours, stock tank dipping, music and neighborly chat. Saturday August 6, 1 p.m. - 11 p.m. Learn more
- Tomato Sauce Party at Eatwell Farm (Solano County) - It's time to join in on the tradition. Let's get canning! Learn more and buy tickets here
- Grape Days of Summer (Placer County) - Celebrate PlacerGROWN — local wine, local food, local agriculture. Take a self-guided tour of up to 20 wineries, taste foothill wines and enjoy a unique and educational experience at each stop on the Placer County Wine Trail. Saturday & Sunday, August 6 & 7, 11 a.m. to 5 p.m. WHERE: Placer County Wine Trail - Auburn, Lincoln, Loomis, Meadow Vista, Newcastle & Rocklin. Activities: Learn About Wine & Wine Making • Live Music at Some Locations • Food at Every Winery • Barrel Tastings • Vineyard Tours • Vertical Tastings • . . . and more! Tickets: Weekend Pass - $45.00, Sunday Only - $25.00/person, Designated Driver - $10.00/person website, more info
- Wine and Produce Passport Weekend (Sacramento River Delta) - Just minutes from Sacramento and Elk Grove, along scenic CA Hwy 160, Delta Farm and Winery Trail members will open their farms and wineries to the public. Farms are open from 9:00 a.m. to 5:00 p.m. and wineries from 11:00 a.m. to 5:00 p.m. During Passport Weekend, enjoy farm tours, local wine tastings, farm equipment www.deltapassport2016.eventbrite.com. Each visitor over 21 will receive a wine glass at their first winery stop. sacriverdeltagrown.org/
- Good Land Organics Coffee Tour (Santa Barbara County) - The tour will be lead by Good Land Organics owner and grower, Jay Ruskey. You will be welcomed with fresh coffee, freshly made juice and seasonal fruit. Jay will give an overview of the coffee research collaboration that has been conducted with the assistance of the University of California Small Farm Program. He will then lead you on a moderate level hike where Ruskey will explain the dynamics of new crop adaptation and integration of organic tree fruit agriculture. The walk will website, reservations
Learn about more farms, ranches and adventurous fun at www.calagtour.org.
So pernicious is PTD that its occurrence can downgrade the value of the entire crop by a fourth or a third. Worse yet, PTD is only apparent after processing, roasting, grinding and brewing, and can occur long after the coffee has been shipped abroad.
Thought to be caused by chemicals produced by microbes that gain access to the coffee cherries by way of a stink bug called antestia, PTD has gained the attention of an international effort, called the potato taste project, that for two years has sought the cause and cure for the defect
Two undergraduate students at the University of California, Riverside, have played key roles in the potato taste project.
“Lauren Wong and Tony Truong made a key breakthrough discovery that led to our asking one of UC Riverside’s plant pathologists, James Borneman, to do a microbiome of coffee beans in Rwanda,” says Thomas Miller, a professor of entomology at UCR and one of the members of the international team working to mitigate the potential impact of the defect on Rwanda’s specialty coffee industry.
“We juxtaposed beans that had passed the stringent criteria against numerous batches of beans that had potato taste defect,” says Wong, who graduated in spring 2013 with a bachelor’s degree in biological sciences and is currently working in Miller’s lab. “When we roasted the beans, we found that all the potato taste defect microbes were killed.”
Truong examined whether the potato taste defect microbes can be manipulated to affect coffee taste.
“My experiment is a stepping stone to finding a solution for potato taste defect,” says Truong, who will graduate with a bachelor’s degree in biochemistry in 2015. “Are bacterial/fungal infections the source of the problem? Can the affected coffee beans be treated to remove the effects of potato taste defect? These are some of the questions I am exploring.”
National University of Rwanda (NUR).
Then, Miller stayed in Rwanda for two weeks that comprised meetings, workshops and numerous field trips. He has been in nearly daily email contact with Rwanda since.
“That visit helped us all get a better understanding of potato taste and its causes,” he says. “We gathered coffee bean samples for analysis in the United States and began collaborating with Rwandan scientists. We also assisted Rwanda in reaching out and making contact with people willing to help solve the potato taste defect problem.”
The culmination of the first two years of the PTD project will be a coffee summit on 1-2 April 2014 at NUR. The meeting is being organized by NUR and the Global Knowledge Initiative, a Washington DC, non-profit organization dedicated to finding solutions to problems in developing countries.
More information about PTD can be found at www.coffee.ucr.edu.