Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year, 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

1. Kealakehe Middle School – Mika Bettencourt – Kona Coffee Lava Flow ($100 KTA gift certificate & trophy)

2. Ke Kula Ehunuikaimalino – Tehani Walker-Bray – Kona Mocha Cream Roll ($50 KTA gift certificate & ribbon)

3. Naalehu Elementary School – Emily McKinley – Kona Coffee Tiramisu with Lilikoi Coulee ($25 KTA gift certificate & ribbon)

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Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year, 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

Culinary Student Dessert

1. Konawaena High School – Krisielle Jane Molina – Café Leche Flan ($200 KTA gift certificate & trophy)

2. Hawaii Community College, West Hawaii – Brandon Domingo – Kona Coffee Génoise with Raspberry Filling ($100 KTA gift certificate & ribbon)

3. Konawaena High School – Ashley Delos-Santos – Café Mocha ($50 KTA gift certificate & ribbon)

Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year, 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

Culinary Student Entree

1. Konawaena High School – Ashley Delos-Santos – Spinach Chicken Roll Up with Kona Coffee Butter Sauce and Kona Coffee Risotto ($200 KTA gift certificate & trophy)

2. Kealakehe High School – Lora Jade Martin – Pork Skewers with Coffee Glaze and Rice Coffee Pilaf ($100 KTA gift certificate & ribbon

Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year, 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

Amateur Dessert

1. Harland Hays – Coffee Truffles ($200 KTA gift certificate & trophy)

2. Edgar “Eddie O” Ombac – Filipino 100% Kona Coffee and Chocolate Leche Flan ($100 KTA gift certificate & ribbon)

3. Patti Faisca – Coffee Pumpkin Cheese Cake ($50 KTA gift certificate & ribbon)

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Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year, 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

Amateur Entree

1. Kelli Siefke – Kona Coffee Pork Tenderloin ($200 KTA gift certificate & trophy)

2. Jane Dierenfield – Kona Coffee Lamb Shank Stew ($100 KTA gift certificate & ribbon)

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Pot de Creme au Kona Coffee (Photo courtesy of Kona Coffee Cutural Festival)

Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year, 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

Professional Dessert

1. Retired Pastry Chef – Suzanne Bearth – Pot de Crème au Kona Coffee with Mocha Petit Fours ($500 cash, trophy, & ACF membership)

2. Makalii Catering – Kristin Lowder – Kona Coffee Chocolate Truffles ($150 KTA gift certificate & ribbon)

3. Sweet Legacies – Amy Turner – Kona Bombshell Truffles ($100 KTA gift certificate & ribbon)

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Suzanne Bearth’s Pot de Crème au Kona Coffee

Melt over hot water…  4 oz Original Hawaiian Chocolate dark chocolate

Gradually stir in until smooth…

1 T sugar

1 T instant Kona coffee

½ c cream

Remove from heat, slowly blend into…

2 egg yolks, slightly beaten

½ t Hawaiian Vanilla Co. vanilla extract

Cool and pour into small chocolate cups or demitasse cups.  Chill until service.

Mocha Petits Fours

Beat together…

4 oz butter

1 c sugar

4 eggs (added one at a time)

2 c chocolate syrup

1 c flour

2 t instant Kona coffee

1 T Hawaiian Vanilla Co. vanilla extract

Pour into a 9” x 13” pan and bake at 325 F for 25 minutes.  Cool and cut into petite shapes.  For rounds, bake in a mini muffin pan.

Place one inch apart on a cake rack and glaze with ganache…

Heat…½ c cream

Add…1½ c chopped Original Hawaiian Chocolate dark chocolate

Stir until smooth, then pour over petite cakes and decorate accordingly.

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Kristin Lowder’s 100% Kona Coffee Chocolate Truffles with Golden Coffee-Cacao Dust

For the truffles:

34 ½ oz bittersweet Hawai’ian chocolate (60% Cacao)

32 oz unsweetened Hawai’ian chocolate (100% Cacao)

3 C heavy cream

¾ # unsalted butter

1 C Hawaiian Vanilla sugar (4 vanilla beans in 1 cup sugar – cure 3 weeks)

2 T freeze dried 100% Kona coffee

144 100% Kona coffee beans (dark roast)

For the coating:

11 ½ oz bittersweet Hawaiian chocolate (60% Cacao)

11 ½ oz paraffin wax

For the dust:

3 ½ oz 100% Kona coffee beans (dark roast)

3 ½ oz Hawaiian cacao nibs

½ t food-grade gold dust

Method:

In a double boiler heat the bittersweet and unsweetened chocolates. Mix well until fully melted. Add all other ingredients, except the coffee beans, stirring until completely incorporated. Chill over a bowl of ice until mixture can be formed into truffle shapes. Stirring every 5 minutes will speed the process up.

Form mixture into truffles around one coffee bean. Place on sheet tray and freeze until solid (about 1 hour).

Thoroughly grind the 3 ½ ounces 100% Kona coffee and 3 ½ ounces Hawai’ian cacao nibs and sieve through a fine meshed strainer. Add gold dust. Mix well.

In a double boiler, melt chocolate and paraffin wax, mixing well to incorporate.

Dip the frozen truffles into chocolate-paraffin mix, covering to coat. Using a fine meshed strainer, dust the truffles with the coffee-cacao-gold mixture to coat evenly.

Place on parchment paper covered sheet tray, wrap well in plastic wrap. Store truffles at room temperature (do not refrigerate or freeze, otherwise they will “weep” when removed for service).

Yield: 144 ¼ oz truffles

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Amy Turner’s Kona Bombshell Truffles

Ingredients:

8 oz cream cheese, at room temperature

2 T

2 T unsalted butter, at room temperature

2 c (13 oz) Original Hawaiian Chocolate dark chocolate, melted and cooled

2 c powdered sugar, sifted

1 T high quality cocoa

1 t whole ground Tahitian vanilla bean or extract

1 t Hawaiian Vanilla Company vanilla extract

1½ T espresso grind Mountain Thunder Coffee Company 100% Kona Coffee

1 lb Original Hawaiian Chocolate dark chocolate, tempered for enrobing truffle centers

Big Island unsweetened, dried flaked coconut (for garnish)

Dry roasted Big Island macadamia nut pieces, lightly salted (for garnish)

Dry toast coconut in a 300 F degree oven for 5 to 8 minutes until lightly golden on edges. Remove from pan and set aside to cool and use as a garnish later.

To prepare the centers, add the first 9 ingredients in a mixing bowl and beat with a hand mixer for approximately 1 minute until mixture becomes smooth and creamy.  Cover the bowl and refrigerate for 15 to 30 minutes until firm enough to roll into truffle balls.  Check for firmness frequently. If you refrigerate the centers too long, the chocolate mixture will become too hard to shape easily into truffle centers.

When firm, scoop out to desired size and gently roll into a smooth ball. Then, roll directly in macadamia nuts pieces or toasted coconut and set on small tray.

Although truffles can be served at this point, we recommend the more decadent steps that follow:

Once you have rolled all your centers and placed them on a small tray, refrigerate them while tempering your enrobing chocolate.

When you have reached temper, remove centers from the refrigerator and dip in tempered chocolate with a fork, scrape off excess chocolate on side of bowl, then roll again in dry roasted macadamia nut pieces or coconut. Refrigerate for an additional 10 to 20 minutes.

Remove from refrigerator and allow centers to soften for 15-20 minutes before serving. Serve in elegant candy cups.

Keep any leftovers refrigerated until serving again.

Results and recipes compiled by Karin Stanton | Hawaii 24/7 Contributing Editor

This year’s Kona Coffee Cultural Festival’s recipe contests featured 39 contestants entered 44 entree and dessert recipes in Professional, Amateur, Culinary Student, and Keiki categories. Contestants included 17 of West Hawaii’s top professional culinarians, plus some stand-out amateur and keiki contestants.

Here are the winners and their recipes:

2009 KTA Super Stores Kona Coffee Recipe Contest Results

Professional Entree

1. Mi’s Italian Bistro – Morgan Starr – Kona Coffee Encrusted Carpaccio of Big Island Beef Tenderloin ($500 cash, trophy, & ACF membership)

2. Kohala Pacific Diner – Cliften Loetree Berry – Kona Coffee Braised Big Island Red Veal Osso Bucco ($150 KTA gift certificate & ribbon)

3. Chef Consultant – William Kaluakini Trask, AAC – Kona Coffee Rubbed Slow Roasted Boneless Pork Spareribs with Kona Coffee BBQ Sauce served with Chili Beans, Mango Papaya Salsa, and Corn Bread ($100 KTA gift certificate & ribbon)

Christopher Kim of Hawaiian King Coffee, Mark Wolf of Wolf Farms and Miss Kona Coffee Wikolia Enos.

Story and photography by Karin Stanton | Hawaii 24/7 Contributing Editor

Kona coffee’s best brews this year belong to Wolf Farms and Kona Coffee & Tea Company.

Judges awarded the blue ribbons to Mark Wolf and Malia Bolton following the final round of tasting Thursday at the Gevalia Kona Coffee Classic Cupping Competition and the Gevalia Crown Competition.

In the classic division – which included 61 entries – second place went to Hawaiian King Coffee, owned by Christopher Kim, and Healani Farms was third.

In the crown division, Greenwell Farms and Aloha Hills Kona Coffee placed second and third, respectively.

“Overall, the quality was really pretty good this year,” said judge Sherri Johns, of WholeCup Coffee Consulting, LLC. “The scoring was tight in the fist round, but once we narrowed it down to the finalists, the first, second and third places were clear.”

Johns said farmers should be proud the quality of Kona coffee continues to rise.

“The average is getting better every year and that’s good for the whole industry,” she said. “That means whenever anyone tastes Kona coffee, they know they are getting quality.”

John King, Harold L. King & Co. judge said, “The balance and pleasing aftertaste made this Kona coffee the obvious winner. The overwhelming final fragrance was the tipping factor.”

In the classic division, farmers submit 50 pounds of this year’s harvest, from which judges sample 5 pounds

Farmer Mark Wolf, who with wife Denise, owns and operates the 4-acre Wolf Farm in Honaunau at the 1,400-foot level.

While the farm in not yet organic, Wolf said he is working toward it.

Wolf also said he was pleased to capitalize on last year’s honorable mention.

After 30 years experience farming Kona coffee, he said he has yet to identify the secret to great coffee.

“I do all the work myself and I didn’t do anything different this year,” he said. “I think it’s just being dedicated to your farm. And doing all the hard work when you are young.”

Any other advice?

“Yes,” he said, “always drink 100% Kona coffee.”

The competition is a blind tasting – each entry is accepted, it is simply assigned a number to protect its anonymity. These numbers are changed midway into the cupping, between the preliminary and final rounds, to keep the judges’ palates alert throughout the competition.

The coffee samples, both green and roasted, are placed on a long table for the judges to independently evaluate. The judges look for high marks in these six categories: fragrance, aroma, taste, nose, aftertaste and body.

Crown Competition

Larger estate farms may submit 3,000 pounds into the Crown Competition. The crown category was added in 2007 to showcase bigger roasters and processors, and award an exclusive contract with Gevalia Kaffe to buy and market their coffee.

Judges selected Kona Coffee & Tea Company as this year’s winner from 11 entries, with Greenwell Farms and Aloha Hills Kona Coffee as the runners-up.

Malia Bolton, of Kona Coffee & Tea, said she was shocked to hear her company announced as the winner. As a previous winner of the classic competition, Kona Coffee & Tea now is the first farm to win both divisions.

The farm in Waiono Meadows in Holualoa, at the 2,000-3,300-foot elevation, include 122 acres, which were planted beginning in 1998.

“We’re doing the whole process,” Bolton said, from growing and harvesting to roasting and packaging.

Tommy Greenwell, of Greenwell Farms, said he was pleased with his farm’s second place showing.

Greenwell, for the first time, entered coffee plucked from trees first tended by his grandmother.

“That’s the first time I’ve separated it out like that,” he said. “She’d like that. It’s quite good.”

This year’s judges included Gevalia’s Master Taster, Dave Holfve; Mashiro Yamamichi from Japan’s UCC Ueshima Coffee Company, Ltd.; world-renown coffee expert John King with Harold L. King & Company; and Sherri Johns, president, of WholeCup Coffee Consulting LLC.

Coffee label and Web site competition

Kona Historical Society was awarded best label in the 10th annual Keauhou Resort Kona Coffee Label & Website Competition while www.kahulafarms.com took the top honors in the Web site category.

A total of 137 entries competed in the two divisions in the Keauhou Resort Kona Coffee Label & Website Competition for cash prizes and awards valued at more than $3,000.

“This year the entries were over the top in the quality of artwork. Also noteworthy is that Kona coffee farmers have elevated the overall graphic quality of their product labels and Web sites. The marketing side of the industry has really raised the bar,” shared Valery O’Brien, event co-chairwoman.

Winning Kona coffee labels must promote 100% Kona coffee, use art or graphics, express the message clearly and comply with the Hawaii State label laws.

The Web sites were similarly judged, and were also required to be dedicated to the promotion of Kona coffee only, have a strong identification to Kona and provide for a simple, secure ordering process.

2009 Kona Coffee Label Winners

1st place: Kona Historical Society; Owner: Kona Historical Society; Designer: Mark Miller

2nd place: Holualoa Inn; Owner: Cassandra Hazen; Designer: Wowizowi Productions

3rd place, Tie: Luana Farms; Owner: Timothy Bruno & Karen Krielbl; Designer: Timothy Bruno & Karen Krielbl

Night Owl Kona Coffee; Owner: Sarah Fogelstrom; Designer: Elisabeth Boutelle

Sponsors’ Award: Lyman Kona Coffee Farms; Owner: Hans F. Eckert; Designer: Mark Miller

2009 Kona Coffee Website Winners

1st place: www.kahulafarms.com; Owner: Beverly White; Designer: Jas Marlin

2nd place: www.konamountaincoffee.com; Owner: Everett Hesia; Designer: Bill Dwyer

3rd place, Tie: www.hawaiiankingcoffee.com; Owner: Christopher E. Kim; Designer: Andrew Nisbet

www.mrbeankonacoffee.com; Owner: Colleen Gedeon; Designer: Colors of Hawaii Printing

Sponsors’ Award: www.aikanekonacoffee.com; Owner: Sarah Nichols; Designer: Aikane Coffee

Art Awards

3-D art (Gourds, quilts)

1. Ann Guth

2. Barbara Denman

2-D art (Painting)

1. Bobbie Caputo

2. Lori Hight

People’s Choice

1. Mary Lund

2. Bobbie Caputo

3. Carol Davenpoirt

After Wednesday’s preliminary cupping rounds:

Classic Finalists:

* Aerie Farm, LLC dba “Hawaiian Hawk”

* Brocksen Gate Estate

* Hawaiian King Coffee

* Healani Farm

* Hubbard & Sons Coffee Company

* Keke Lani Estate

* Kena Coffee Farms

* Kona Lea Plantation

* Kuaiwi Farm/Kona Oldstyle

* Mahina Mele Farm

* Malia Ohana

* Moki’s Farm

* Mongoose Mountain Farm

* Pearl Estate Organics

* Wolf Farms

Crown Competition Finalists:

* Aloha Hills Kona Coffee

* Greenwell Farms

* Kowali Farm

* Kona Coffee Connection

* Kona Kulana Farms

* Kona Coffee & Tea Company

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Gevalia Kona Coffee Classic Cupping Competition Winners

2009 Wolf Farms

2008 Hoshide Farms

2007 Kona Old Style/Kuaiwi Farm

2006 Pearl Estate Organics

2005 Rancho Aloha

2004 Lafayette Coffee

2003 Kona Coffee & Tea Co.

2002 Koa Coffee Plantation

2001 Wood Captain Cook Estate

2000 The Other Farm

1999 Dragon Roast Coffee

1998 Brockston Gate Estate

1997 Terry Fitzgerald Estate

1996 Keokea Kona Farm

1995 Kona Kulana Farms

1994 Perry Estate Farms

1993 Keopu Mauka Lani Plantation

1992 Kona Kulana Farms

1991 Wailapa Farms

1990 Island Girl Coffee

1989 Wailapa Farms

1988 Faye Takashiba

1987 Tojiro Motoki

Gevalia Kaffe is built on a tradition of fine craftsmanship encompassing 150 years. Gevalia carries more than 40 varieties of coffees and teas ranging from distinctive varietals, European and limited edition blends as well as seasonal flavors.

Gevalia is not sold retail and is available in the U.S. exclusively at www.gevalia.com

The Gevalia Kona Coffee Classic Cupping Competition and the Gevalia Crown Competition are signature events of the 39th annual Kona Coffee Cultural Festival.

The Kona Coffee Cultural Festival is recognized and supported as a ‘Major Festival’ by Hawaii Tourism Authority (HTA) as the Festival showcases Hawaii’s unique culture and diversity. HTA was created in 1998 to ensure a successful visitor industry well into the future. Its mission is to strategically manage the growth of Hawaii’s visitor industry in a manner consistent with its economic goals, cultural values, preservation of natural resources and community interests.

— Find out more:

Kona Coffee Cultural Festival: www.konacoffeefest.com

Wolf Farms: 328-8588 or wolfden55@msn.com.

Kona Coffee & Tea Company: 329- 6577or www.konacoffeeandtea.com

The 2009 judges: Mashiro Yamamichi of Japan's UCC Ueshima Coffee Company, Ltd.; Gevalia's Master Taster, Dave Holfve; John King of Harold L. King & Company; and Sherri Johns, president, of WholeCup Coffee Consulting LLC.

Additional photography courtesy of Colin Gould:

David Holfve, Gevalia Kaffe, Sherri Johns, WholeCup Coffee Consulting, and Masahiro Yamamichi, Ueshima Coffee Company, judge the preliminary round of the Gevalia Kona Coffee Cupping Competition & Gevalia Crown Competition at the Keauhou Beach Resort.

The Gevalia Kona Coffee Classic Cupping Competition and the Gevalia Crown Competition are blind tastings of Kona’s finest coffee. Entries are assigned a random number to assure anonymity. To keep the judges’ palates alert between Wednesday’s preliminary and Thursday’s final round, these numbers are changed as the entries progress in the competition. Judges are looking for high marks in fragrance, aroma, taste, nose, aftertaste and body.

“This is one of the closest competitions in years. This is another good year for Kona. Over all, Kona’s quality is consistent,” commented Gevalia Master Taster Dave Holfve.

The following 15 Kona coffee farms were selected to advance from the 61 entries in Wednesday’s preliminary round. These 15 Classic finalists’ farms are usually less than two acres. The public is invited to witness the final round of the coveted Gevalia Kona Coffee Classic Cupping Competition on Thursday.

Classic Finalists:
Aerie Farm, LLC dba “Hawaiian Hawk”
Brocksen Gate Estate
Hawaiian King Coffee
Healani Farm
Hubbard & Sons Coffee Company
Keke Lani Estate
Kena Coffee Farms
Kona Lea Plantation
Kuaiwi Farm/Kona Oldstyle
Mahina Mele Farm
Malia Ohana
Moki’s Farm
Mongoose Mountain Farm
Pearl Estate Organics
Wolf Farms

John King, of Harold King & Company, judges the preliminary round of the Gevalia Kona Coffee Cupping Competition & Gevalia Crown Competition at the Keauhou Beach Resort.

The Crown Competition requires that large estate farms submit 3,000 pounds of Kona coffee for judging. Six larger Kona coffee farms also advance to tomorrow’s final from 11 entries in the Gevalia Crown Competition.

Crown Competition Finalists:
Aloha Hills Kona Coffee
Greenwell Farms
Kowali Farm
Kona Coffee Connection
Kona Kulana Farms
Kona Coffee & Tea Company

The Gevalia Kona Coffee Cupping Competition and the Gevalia Crown Competition are signature events of the 39th Annual Kona Coffee Cultural Festival.

The final round of cupping will be at 9 a.m. to 12 noon Thursday (Nov 12) at the Keauhou Beach Resort.

Ready ... set ... pick. (Hawaii 24/7 photo by Karin Stanton)

Karin Stanton | Hawaii 24/7 Contributing Editor

The coffee berries were ready and so were the contestants at Sunday morning’s annual Kona Coffee Cultural Festival coffee picking competition.

Broken up into numerous categories by age and expertise, the contest offers prizes, cash awards and bragging rights as some family members squared off against each other.

Some pickers are not much bigger than their baskets and quite a bit younger than the trees they are tackling, while some veterans have won their age groups multiple times. Still others are trying their hand at the art of coffee picking for the first time.

And then there are those content to line the Ueshima Coffee Co. orchard yelling encouragement and sampling the brew and breakfast snacks.

When the final horn blew and the judges had done the weighing, here’s the 2009 picking hall of fame:

Senior Divison (ages 59 to 75)

1st: Wilfred Yamasawa, Holualoa

2nd: Anthony Caravalho Jr., Kona

3rd: Esther Jenkins, Holualoa

Pioneer Division (age 76 and older)

1st: Frank Mizoshiri, Kealakekua

2nd: Norman Sakata, Holualoa

3rd: Antone Caravalho Sr., Kona

Junior Division (ages -13 to 17)

1st: Bryan Mendez, Kailua-Kona

2nd: Shoyo Tsukamoto, Kailua-Kona

3rd: Sayo Tsukamoto, Kailua-Kona

Keiki Division (ages 8 to 12)

1st: Erick Mendez, Kailua-Kona

2nd: Sergio Garcia, Kealakekua

3rd: Claudia Vazquez, Kealakekua

Men’s Open Division (ages 18 to 58)

1st: Eric Mendez, Kailua-Kona

2nd: Maurico Magana, Kealakekua

3rd: Carlos Valdobinos, Kailua-Kona

Women’s Open Division (ages 15 to 58)

1st: Maria Nunez, Kealakekua

2nd: Nancy Cancino, Captain Cook

3rd: Angela Magana, Kealakekua

Pee-Wee Division (ages 5 to 7)

1st: Estenan Mendoza, Captain Cook

2nd: David Vazquez, Kealakekua

3rd: Jadyn Miyatani, Kailua-Kona

Akachan Division (ages 0 to 4)

1st: Chase Wilson, Captain Cook

2nd: Jada Keen, Kailua-Kona

Amateur Division

1st: Toshiki Sato, Japan

2nd: Abel Magana, Holualoa

3rd: Carol Hamada, Kailua-Kona

— Find out more:

www.konacoffeefest.com

Youngsters show off their baskets after their turn in the coffee orchard. (Hawaii 24/7 photo by Karin Stanton)

One of the judges rakes out leaves and debris, which mean valuable points deducted. (Hawaii 24/7 photo by Karin Stanton)

Another group ready to go. (Hawaii 24/7 photo courtesy Ross Wilson)

The Lantern Parade:

(Photos for Hawaii 24/7 special by Margaret Masunaga)

Saturday, Nov. 7

Brewalalai- Best of Taste – 6:30 a.m. – 3:30 p.m. Monday to Saturday – Kealakekua

Special free tastings of the top three Gevalia cupping competition finishers from the past eight years at the 100% Kona Coffee Bar. Limited bags of Kona coffee will be available for purchase. Located in historic Honuaino Square. Must have Festival button. 322-9977.

Holualoa Village Coffee Tasting & Art Stroll – 9 a.m. – 3 p.m.

A collection of boutique art galleries pair with tastings of three dozen estate label Kona coffees. Talk story with local farmers while tasting their gourmet coffees.

Children’s Kona Coffee Quilting Class – 9 a.m. – 12 p.m. – Quilt Passions

Free introductory class for ages 8 to 12 years. Free class includes materials and instruction. Class size limited to 20. Call to reserve space at 808-329-7475.

Ueshima Coffee (UCC Hawaii) Corp. 39th Miss Kona Coffee Scholarship Pageant – 6:30 p.m. No-host cocktails; 7:30 p.m. Pageant – Hapuna Prince Beach Hotel

An exciting evening that crowns Miss Kona Coffee and Miss Aloha Hawaii 2010. Tickets are $30 plus a Festival button. Ticket hotline 557-0677.

Sunday, Nov. 8

Ueshima Coffee (UCC Hawaii) Corp. Kona Coffee Picking Contest  - 7:30 a.m. Registration; 8:30 a.m. Competition – Ueshima Coffee Farm

Ever attempted to pick coffee? Test your skills in a timed competition for beginners and masters. From the slopes of this picture perfect farm, watch the master pickers of astonishing speed and skill. Cash prizes, entertainment and refreshments.

Brewalalai- Best of Taste – 8:30 a.m. – 3:30 p.m. – Kealakekua

Special free tastings of the top three Gevalia cupping competition finishers from the past eight years at the 100% Kona Coffee Bar. Limited bags of Kona coffee will be available for purchase. Located in historic Honuaino Square. Must have Festival button. 322-9977.

KTA Super Stores Kona Coffee Recipe Contest/Big Island Showcase – 12:30 p.m. – 3 p.m. – Sheraton Keauhou Bay Resort & Spa Convention Center

Amateurs, culinary students, keiki and professionals present their favorite entrée and dessert recipes featuring 100% Kona coffee and other Hawaii island products. Displays and samples of Hawaii island products, cooking demonstration and door prizes. The public is invited to taste contestant’s recipes following the award presentation.