SOME FRUITS OF HAWAII 



25 



COFFEE 



( Coffea arabica ) 



Description: The familiar brown coffee grains of commerce are the 

 roasted and ground seeds or beans of the coffee plant. The fruit of the 

 coffee is dark crimson when ripe and consists of a fleshy portion sur- 

 rounding the two seeds, giving rise to the name "coffee cherry" for the 

 fruit. Ukers, the coffee authority, states that (68) "All Hawaiian coffee 

 is high grade ; and is generally large bean, blue-green in color when new 

 crop, and yellow-brown when aged. It makes a handsome roast and has 

 a fine flavor that is smooth and not too acid. It blends well with any 

 high-grade, mild coffee. . . . Old-crop Kona coffee is said by some trade 

 authorities to be equal to either Mocha or Old-Government Java." 



History: Coffee is believed to be indigenous to Abyssinia and from 

 there spread at an early date to Arabia, the inhabitants of which still 

 use coffee very extensively. Since the introduction of coffee to the West- 

 ern hemisphere, the cultivation of coffee has spread to most warm, moist 

 regions. The first record of planting coffee in Hawaii is found in Don 

 Marin's diary on December 30, 1817, (74, p. 47) but apparently the 

 plants did not grow. Dr. William Hillebrand (20., p. 176) reports that 

 coffee trees were introduced in 1823 by a Frenchman who started a 

 small coffee plantation in Manoa Valley, Oahu, but G. Rhodes, in 1851, 

 reported to the Royal Hawaiian Agricultural Society (56) that coffee 

 trees were first brought to Hawaii from Rio de Janeiro by Lord Byron 

 on the English ship "Blonde" in 1825. Since then, there have been 

 many later introductions and the industry has been developed in the 

 Kona district of Hawaii where coffee of a distinctive flavor and aroma 

 is now grown. 



Nutritive value: Coffee has no energy or caloric value and is devoid 

 of minerals and vitamins. 



The characteristic flavor and aroma of coffee are said to be chiefly 

 due to the volatile oil caffeol. (60, p. 529) 



Most people drink coffee for the stimulating action which is attrib- 

 uted to the alkaloid, caffeine. The effects of this alkaloid have been the 

 subject of much scientific investigation, the results of which have not 

 always been in agreement (70). Some points on which they do agree 

 are that caffeine is a cardiac stimulant, that it increases the basal meta- 

 bolic rate, increases uric acid production, acts definitely as a diuretic 

 and as a nervous and mental stimulus. This recent review concludes 

 "whether the constant use of caffeine beverages is harmful, harmless, or 

 merely indifferent is still a debated question. Perhaps the majority of 

 workers believe that normal adults may indulge in moderate amounts 

 without injury, or possibly even with benefit to themselves." It should 

 be noted that this last statement refers to normal, healthy people. The 

 practice to be followed by individuals who deviate from the normal is 

 a matter for the decision of a physician. However, the report empha- 

 sizes that "whatever the difference of medical opinion may be concerning 

 the ultimate effect of caffeine beverages on adults, all authorities are 

 agreed that their use by children is contraindicated." 



