Cupper sees good season for Kona coffee

Cupper sees good season for Kona coffee
By KARIN STANTON - For The Associated Press - 12/10/05

Hawaii coffee industry dates to the early 1800s; volcanic soil, sun and rain are makings of good coffee beans

KAILUA-KONA, Hawaii — As a professional cupper, Lisslotte Eckhoff takes her vocation seriously.

She eschews anything that might unbalance her senses as she samples up to 300 cups of coffee each day, forgoing lipstick and perfume, and pushing away spicy foods and alcohol.

For nearly 20 years, Eckhoff has traveled the world to sniff out the finest beans for Sweden’s gourmet coffee company Gevalia Kaffe, coming to the Kona Coast for the past four years. And this year, after tasting hundreds of cups of coffee, she predicts a very good year for Hawaii’s Kona coffee.

Eckhoff joined three other master cuppers at the Kona Coffee Cultural Festival this year, a 10-day event held in early November to showcase Kona’s top beans.

‘‘This is the top title for Kona farmers,’’ she said. ‘‘This is a very good way for them to see where they are.’’

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