{"id":43185,"date":"2019-07-12T14:20:35","date_gmt":"2019-07-12T14:20:35","guid":{"rendered":"https:dev.cafeimports.com\/blog\/?p=43185"},"modified":"2019-07-15T17:21:58","modified_gmt":"2019-07-15T17:21:58","slug":"learning-to-cup-in-hawaii","status":"publish","type":"post","link":"https:\/\/dev.cafeimports.com\/north-america\/blog\/2019\/07\/12\/learning-to-cup-in-hawaii\/","title":{"rendered":"Learning to Cup in Hawaii: The Kona Cultural Coffee Festival and the HCA Coffee Competition"},"content":{"rendered":"

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Cafe Imports\u2019 sensory analysis director, Ian Fretheim, is so curious about cupping that he\u2019ll happily travel to the most remote place in the world to study it. Of course, it helps that the world\u2019s most remote landmass also happens to be a coffee-producing region, as well as one of the most objectively beautiful places in the United States of America: Hawaii. Ian was\u2019t interested in surfing or exploring volcanoes, though, as he was in Kona for the Kona Coffee Festival and to serve as head judge in the 2019 Hawaiian Coffee Association Cupping Competition.<\/div>\n
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Ian is a big-picture, big-thinking type of coffee person, and so he offers a big reflection on not only the state and perception of Hawaiian coffee in general, but also the cupping methodology and standards that were specifically applied in the HCA contest. Click through to spend some time inside the mind of Ian Fretheim, and we think you\u2019ll come out of the piece with some new thoughts about Hawaiian coffee, as well as some questions about the ways the specialty-coffee industry agrees (or disagrees) about \u201cthe right way\u201d to cup coffee.<\/div>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=”1_3″][\/et_pb_column][et_pb_column type=”1_3″][et_pb_cta button_text=”Learning how to cup in Hawaii” use_background_color=”off” background_color=”#7bb262″ use_border_color=”off” border_color=”#ffffff” border_style=”solid” custom_button=”on” button_url=”https:\/\/dev-cdn.cafeimports.com\/images\/Learning-to-Cup-in-Hawaii.pdf” header_font=”Changa One||||” button_text_color_hover=”#ffffff” button_text_color=”#000000″ button_border_color=”#000000″ button_bg_color_hover=”#911814″ button_border_color_hover=”#911814″ module_class=”CI-divi-button1″ custom_css_promo_button=”width: 100%;||min-height: 90px;||” saved_tabs=”all” _builder_version=”3.7″ \/][\/et_pb_column][et_pb_column type=”1_3″][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Cafe Imports\u2019 sensory analysis director, Ian Fretheim, is so curious about cupping that he\u2019ll happily travel to the most remote place in the world to study it. (It helps that the world\u2019s most remote landmass also happens to be Hawaii.) He’s had some thoughts about both Hawaiian coffee in general as well as our industry-wide cupping practices after coming back from the Kona Coffee Festival and after serving as head judge in the 2019 Hawaiian Coffee Association Cupping Competition. Climb into the mind of Ian Fretheim here.<\/p>\n","protected":false},"author":15,"featured_media":43142,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[175],"tags":[],"class_list":["post-43185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hawaii"],"site_id":"","_links":{"self":[{"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/posts\/43185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/comments?post=43185"}],"version-history":[{"count":0,"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/posts\/43185\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/media\/43142"}],"wp:attachment":[{"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/media?parent=43185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/categories?post=43185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.cafeimports.com\/north-america\/blog\/wp-json\/wp\/v2\/tags?post=43185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}