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Last fall, Ava Taesali opened Kava Queen , Oahus only brick-and-mortar kava bar, after three years of building a loyal following for this traditional beverage at farmers markets in Honolulu. Harvesting awa requires leaving the corm and lateral roots intact.
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Underpaid pickers don’t show up, and coffee cherries rot on the ground, wasting the harvest. Some harvests last for six months instead of the standard two, and some are shockingly short. Or harvests are compressed into a two-week period, and the coffee mills can’t handle the tsunami of cherries waiting to be processed.
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Workers dump harvested coffee cherries into a truck on a farm in Brazil on June 2. Our reliance on just two coffee species to brew the drink we love could threaten the future of this delicious beverage. Our reliance on just two coffee species to brew the drink we love could threaten the future of this delicious beverage.
But it wasn’t until he became the beverage director at Farm and Fisherman Tavern in Cherry Hill, New Jersey, that he fully combined his passions for ethnobotany and mixology. Later, he tended bar at a restaurant in Santiago where he used fresh ingredients to create seasonal craft cocktails.
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