Earthquake Wrecks Vital Water Tanks For Many Kona Coffee Farmers

by

Editorial Policy

Published on

✉️ This story was featured in this week’s Coffee News Club
👋 Get the Coffee News Club newsletter in your inbox weekly—sign up.

Coffee in Hawaii has been hard hit in recent years. Farms are seeing more plant-destroying pests and diseases, and federal funding cuts have hampered attempts to fight back. At the same time, ICE has been detaining coffee workers

Now, an earthquake has destroyed already-fragile water systems in Kona.

On May 23, a 6.0 magnitude earthquake struck the Big Island, destroying many catchment tanks. Rural Hawaiians, especially those living in mountainous coffee-growing regions, often aren’t connected to municipal water services, so they must use tanks to collect and store rainwater. “That shaking was too much for it, and it literally just burst like a balloon”, coffee farmer Mark Takizawa told Hawaii Public Radio of his farm’s tank. 

Around 60,000 people across Hawaii use rainwater catchment systems to collect water, according to the University of Hawaii. Many are coffee farmers who collect rainwater for their homes and to irrigate crops.

The exact extent of the damage is still unclear, but the Hawaii County Civil Defense Agency said it received more than 400 damage reports. “I don’t think—at the state level or at the county level—we have captured the full extent of what that damage looked like”, Rep. Jeanné Kapela told Honolulu Civil Beat

In March, fierce back-to-back storms flooded farms across the state. Farmers are still recovering from the floodwaters that inundated their fields and homes, and many are unsure if state or federal relief for this new disaster is coming. “We were just finding all the resources to help everybody, and there really isn’t anything for water tanks,” coffee farmer Melanie Bondera told Civil Beat.

Read more on the earthquake-induced damage from Sprudge here.

Photo by Micah Alameda on Unsplash

Share This Article
Avatar photo

Fionn Pooler

Fionn Pooler is a coffee roaster and freelance writer currently based in the Scottish Highlands who has worked in the specialty coffee industry for over a decade. Since 2016 he has written the Pourover, a newsletter and blog that uses interviews and critical analysis to explore coffee’s place in the wider, changing world (and also yell at corporations).

Join 12,500+ coffee leaders and get top stories, deals, and other industry goodies in your inbox each week.

This field is for validation purposes and should be left unchanged.


Other Articles You May Like

Coffee News Club: Week of June 15

Could ultrasonic waves brew your next shot of espresso? Plus, the latest Coffee Barometer report describes persistent sustainability challenges for the industry.
by Fionn Pooler | June 15, 2026

Caffeine Is Intolerably Bitter. Why Doesn’t It Ruin Coffee?

Most coffee contains between 1 and 1.5% caffeine, the chemical compound responsible for keeping us awake. This might seem obvious, but caffeine is very bitter. Some have described caffeine as tasting “alkaline,” “slightly soapy,”…
by Fionn Pooler | June 11, 2026

Coffee News Club: Week of June 8

Caffeine is extremely bitter. So why don’t we taste that in coffee? Plus, an earthquake in Hawaii destroys water systems and Colombia works to cultivate the next gen of producers.
by Fionn Pooler | June 8, 2026

Your Plane Could Be Powered By Jet Fuel Made From Coffee Grounds

Researchers have been looking for ways to repurpose spent grounds. Now, the Korean government wants to use coffee waste to fuel airplanes.
by Fionn Pooler | June 4, 2026