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"therebychance" is a personal web site to park images, photographs, writing, etc., with no objectives for now. There’s a bias toward Hawaii and Japan because that’s where I have spent most of my life.

Kona Historical Society Living History Farm (Former Uchida Farm)


The Kona Historical Society's Kona Coffee Living History Farm (KCLHF) is a working seven-acre coffee and macadamia nut farm located in the heart of Kona's famous Kona Coffee Belt.  

The Uchida Farm Project & Uchida Family History 

In 1994, Daisaku Uchida's farm was secured by the Kona Historical Society with support from the National Endowment for the Humanities, Hawaii State Legislature, private foundations, and the Kona community.  The farm site met the Secretary of Interior's criteria for preservation along with the practical needs for providing access to the public.

Uchida Farm Coffee Mill (courtesy of KHS)

Uchida Farm Coffee Mill (courtesy of KHS)

Started in 1913, the Uchida farm, as it now stands today, was built between 1925-1941 and includes a six-room house, Japanese style bathhouse, washhouse, coffee pulping mill and drying platform, redwood water catchment tanks, and outbuildings.  The farm buildings are surrounded by nearly seven acres of coffee and macadamia nuts. 

The site is exceptional because the Uchida family occupied and operated the farm continuously from 1913 until January 1994 when Daisaku and Shima’s eldest son Masao and his wife Masako retired to Honolulu to live with their children. Both Daisaku and Shima passed away on the farm, she in 1966 and he at the age of ninety-nine in 1986.  All of the five children raised on the farm are still living and have been involved with the project.  The Uchidas' youngest daughter, Fusae Takahara, has in the process become an integral member of the project team and has worked hand-in-hand with KHS during the entire project.  Fortunately, the family did very little to alter the original structures or furnishings, thus ensuring a high integrity for preservation.

The KCLHF is the only living history farm in Hawaii and has received numerous awards for its authentic preservation and its fun and dynamic tour.  All of the tour guides are long time residents of Kona and many are Nisei and Sansei descendants of early Japanese pioneers.  Japanese language tours are also offered.

URL:  http://konahistorical.org/farmproject/

Address:
Kona Coffee Living History Farm
D. Uchida Farm Project
P. O. Box 398
Captain Cook, Hawaii 96704
U.S.A.

Contact:  
E-mail:  khs@konahistorical.org

Find local businesses, view maps and get driving directions in Google Maps.

 

© Lawrence Taguma All rights reserved.

Gourmet Kona Coffee Roots Reach Deep Into Japan

Hawaiian Kona Coffee Industry's Debt
to the Perseverance of Japanese Immigrants

by Lawrence Taguma

 

Introduction

When Daisaku Uchida left Japan for Hawaii in 1906, little did he know how an important a role he and other Japanese immigrants like him would play, one that would eventually lead to the establishment of a world-class gourmet coffee and preservation of an industry and its unique culture in Hawaii.  

Shima and Daisaku Uchida                  (courtesy of F. Takahara)

Shima and Daisaku Uchida
(courtesy of F. Takahara)

Destination Hawaii
At age 19, Daisaku Uchida left Honmura, a small village in Kumamoto Prefecture, Japan, for Hawaii seeking to improve his lot to better provide for himself and his family back home.  With nine other persons from his hometown, he boarded the Nihon Maru, part of the waves of Japanese immigrants during that time who fanned out abroad for faraway destinations, primarily to South America and the U.S., insufficiently prepared in both language and knowledge of the countries they were going to.

In Hawaii, the large sugar plantations beckoned to many, in part because job brokers told potential laborers that by working a three-year contract under attractive living conditions, they could save 400 yen (about $340) in three years, something that would take ten years in Japan at that time.  However, upon arrival in Hawaii, conditions of life on the large plantations were far different than what the laborers had been told with harsh physical working conditions from dawn to dusk overseen by lunas (foremen) who were allowed to use whips to get higher production.  Even though Japanese immigrants made up over 60% of the workforce, they received the lowest wages and poorest houses.  

It is little wonder that when Uchida worked and completed a three-year indenture contract to Lihue Sugar on Kauai, he made his way to Kealakekua in the Kona district on the Island of Hawaii where he held several jobs before his arranged marriage to Shima Maruo, his cousin, in 1912. 

Coffee Picker  (courtesy of KHS)

Coffee Picker
(courtesy of KHS)

The Coffee Homestead
Because both had been raised on farms in Japan, the idea of independent farming appealed to the Uchidas, and by 1913, they had leased land from the Greenwell family near Kealakekua in Kona to establish a farm.  In 1925, the Uchidas built two redwood water tanks, an ofuro (bath house), and the house with six rooms where three daughters and two sons grew up. In 1926, Uchida built his pulping mill and hoshidana (a drying platform with a rolling roof).  

Uchida’s success was typical of other Japanese farmers in that they were the first immigrant group to farm in small parcels, willing to live modestly, and had large families.  During this period, child labor was crucial for the survival of the farm.  Today the Uchida farm in its original state preserved by the Kona Historical Society is still operating and producing coffee now for visitors looking for a unique experience.  (See "Uchida Farm" with photo.)

Birth of Kona Coffee Culture 

Coffee was brought to Kona first in 1826 but did not become a consistent and worthwhile crop until later that century.  At first, it was grown on large plantations, but the crash in the world coffee market in 1899 caused plantation owners to lease out their land to their workers.  Many of these workers were originally from Japan like Daisaku Uchida, and they worked leased parcels of land between 5 and 12 acres as independent family concerns, producing quality coffee crops.

Over its 140-year history, the Kona coffee industry has endured more than its share of boom and bust periods, and only until recently, was highly subject to movements in world prices linked to the commodity products of large coffee-producing nations.  Acreage in Kona coffee has peaked four times at about 6,000 acres only to fall to nearly half each time during subsequent coffee market depressions.  In fact, thirteen years ago, acreage dropped as low as 1,200 even while the Kona coffee name was growing in popularity.

Uchida Farm (courtesy of KHS)

Uchida Farm (courtesy of KHS)

Through it all, the independent family farms were kept running by Japanese immigrants and their descendants, and later, the Hawaiians, Portuguese, and Filipinos, followed most recently by Americans from the mainland U.S.A., helping to keep coffee as an important crop in Hawaii even while large corporations folded their operations.

Even so, Kona coffee farming to this day has been described as "subsistence farming."  Fusae Takahara, Daisaku Uchida's youngest daughter, attributes some of their ability to survive to the generosity of the cattle rancher landlord who offered her father work when the going was rough.  Today, an average farm still is only about five acres with their owners, an independent breed, cultivating and harvesting nearly all their coffee cherries by hand to maintain the quality Kona coffee is known for.

In spite of the hardships, the tradition of running family farms has continued throughout Kona. The Japanese-origin families along with others of different ethnic groups all strive to keep their farms productive, their crops as perfect as can be, and their family lifestyle serene.  This family orientation has produced a unique culture with care and compassion to spare and a friendly welcome for all who come to visit.

Through never-ending busts and infrequent booms, they have maintained an unshakable work ethic characterized by strong family and community ties creating a lifestyle that is now synonymous with Kona coffee farming and unique in modern Hawaiian history.  With roots deep in Hawaiian soil, these third and fourth generation coffee farmers with extraordinary stories all know each other, and regardless of ethnic origins, work together in perfect harmony, sharing one common bond, their passion for Kona coffee.  For the farmers, it is more than coffee, it is a way of life.  With the Internet, many now ship directly to customers interested in fine quality coffee, extending a hint of that culture beyond Hawaii.

What Makes Kona Coffee Unique?
As compelling as the story of Uchida and other Japanese immigrants in helping to keep the Kona coffee industry alive is, the story would not be complete without the coffee itself.  Kona coffee is a highly unique coffee not only because it is the only commercial coffee grown and produced in the United States but also its superior quality that one only associates with a gourmet coffee.

Kona Coffee Cherries (courtesy of Tiare Lani)

Kona Coffee Cherries (courtesy of Tiare Lani)

Back in 1866, Mark Twain wrote in his "Letters from Hawaii" that "The ride through the district of Kona to Kealakekua Bay took us through the famous coffee section. I think Kona coffee has a richer flavor than any other be it grown where it may...."  Today that famous taste and aroma are even better.  Grown on the dark volcanic lava rock slopes of Kona, with enviable consistent quality, Kona coffee is a deliciously rich, medium-to-full-bodied and slightly acidic coffee with a heady aroma and complex, winey, spicy taste.

Like fine vintage wines, 100% Kona coffee is distinguished from other coffees and coffee blends by the wet-method processing, hand-cultivation, and tremendous extra care taken throughout every step of the process. The end result is a coffee that carries the unique stamp of the Kona region - delicate yet flavorful and with a rich aroma - a product that is famous among coffee drinking societies throughout the world. This excellent quality and rarity (less than 1% of total world production) has made Kona coffee one of the two most highly valued pure coffees in the world.

Kona Coffee Today
Credit America's new-found love of gourmet coffee and Kona coffee growers decision to go after the gourmet market in the early 1990s for the fact that the number of acres planted in coffee trees has been growing once again.  In spite of higher land leases, rising production costs, and the most labor-intensive cultivation methods in the coffee-growing world, coffee farmers are eking out a living on their small hillside farms.

Modern Coffee Orchard (courtesy of Tiare Lani)

Modern Coffee Orchard (courtesy of Tiare Lani)

Perhaps the most remarkable difference that Big Island coffee production has undergone in the last few decades is the price gourmet beans command on the international market. The mystique of the Hawaiian Islands and the high quality of Kona Coffee have made it one of the expensive coffees in the world, retailing for $30 to $40 per pound, compared to Jamaican Blue Mountain which starts from about $50.

Kona coffee farmers have the reputable Kona coffee quality and educated consumers to thank for creating a more stable gourmet coffee market shielded somewhat from the violent fluctuations in the commodity prices determined by South American production.  These consumers have a higher sense of appreciation of coffee, and similar to the spreading wine culture, have identified and spread the word of those coffees worthy of distinction including Kona coffee.

For their part, Kona coffee farmers and the State of Hawaii have gone to great lengths to guarantee the quality of Kona coffee through a combination of state certification and industry self-regulation.  The result is quality standards and regulation unequalled anywhere else in the coffee-growing world.

Remembering the Past 

Both Daisaku and Shima passed away on the Kona coffee farm they worked so hard to create and maintain, she in 1966 and he at the age of 99 in 1986.  Their family continued to live on the farm until 1994 when it was acquired by the Kona Historical Society to become its first restoration project intended to preserve the unique coffee culture of Kona, a testament to the saga of the Uchida family and other immigrants.

 Uchida Family (courtesy of F. Takahara)

 Uchida Family (courtesy of F. Takahara)

Today, the Uchida homestead is now known as the Kona Historical Society Living History Farm, and it is Hawaii's only living museum showcasing the hard-working lifestyle of an earlier era in the history of Kona's burgeoning coffee industry.  Many of the original trees, nearly 90 years old, still produce coffee for visitors who come to see the farm in its original state operating in exactly the same way it did in those days gone by.  At this writing, Fusae Takahara, the youngest of Uchida's three daughters, is still working on the farm as a volunteer while running her own five acres north about a mile away.

Visiting the former Uchida coffee farm is the best way to appreciate Uchida’s journey from Kumamoto to Kona and remember Uchida and so many others like him for their efforts and perseverance that led to one of Hawaii’s best known brands.

Acknowledgments and Credits

The author wishes to acknowledge and credit the Kona Historical Society, Kona Coffee Council, Les Drent (owner of Coffee Times and LBD Coffee LLC), and Daisaku Uchida’s daughter, Fusae Takahara, for their cooperation without which this article could not have been produced.  All rights to content and images in this article are reserved by Originique LLC.  This article may not be reproduced in whole or part without the prior written consent of Originique LLC.   The author would like to introduce the following:

Kona Historical Society

The Kona Historical Society is a community non-profit organization whose mission is to preserve and tell the stories of Kona.  All proceeds from the historic farm tour go directly into the continued development and implementation of educational programs and the preservation of the KCLHF.  "It's not our history; it's our way of life!"

When in Kona, please visit the Kona Historical Society Living History Farm (former Uchida farm). Read more about the farm.

URL:  http://www.konahistorical.org/

Address:  
81-6551 Mamalahoa Highway
Kealakekua, Hawaii 96750
U.S.A.

Contact:  
E- mail:  khs@konahistorical.org
Tel: +1-808-323-3222


Coffee Times

Coffee Times is a web site in Hawaii owned by a micro-roaster, Les Drent, who offers fresh roasted 100% Kona coffee.  Les has long been a strong advocate of truth in labeling of Kona coffee.  More information on Kona coffee can be found in the Japanese version of Coffee Times.

URL:  http://www.coffeetimes.com/

(c) Copyright 2003 to 2021 by Originique LLC.  This article may not be reproduced in whole or in part without the prior written consent of Originique LLC.

Pololu Valley and Kohala Volcano: Part 2

For a guy born and raised in Hawaii, I was pretty ignorant of  the actual processes that gave rise to the islands we lived on, and it wasn't until I wanted to understand how the terrain from Pololu to Waipio Valleys came to be that I realized the extent of my lack of knowledge.  For example, I didn't know that the massive landslide that helped to create the current Kohala coastline was not such an unusual geological event for the Hawaiian Islands, and in fact, landslides of this magnitude come with the territory, so to speak.  

Every major island in Hawaii has at least one coast with towering cliffs facing the ocean as a result of such landslides.  Massive pieces broke off the eastern part of Kauai, and a large section of the north flank of Wai'ale'ale left a towering sea cliff that later eroded into the spectacular Na Pali Coast.  On Oahu, most of Wai'anae Volcano's western flank slid into the ocean, and the Nu'uanu Slide of Ko'olau Volcano's eastern flank was one of the largest known slides on earth.  It scattered debris from Ko'olau in a swath 32 km (20 mi) wide as far as 193 km (120 mi) to the northeast.  One block of debris was measured at 28 km (18 mi) long and 1.6 km (1 mi) thick, as large as a sea mount.

Molokai, Maui, Lanai, and Kaho'olawe existed as one land mass during the last ice age.  The Wailau Slide of the northern flank of East Molokai was the third largest slide in Hawaii shattering into fragments that scattered 161 km (100 mi) to the north and creating a sea cliff that stood 1,829 m (6,000 ft.) high.  Today even after the sinking of the island and erosion,  it is still the highest sea cliff in the world at 1,128 m (3,700 ft).  Lanai is a mere shadow of a volcano that lost most of its mass in the Clark Slide.  For the Big Island of Hawaii, besides the Kohala Volcano landslide, there was also the Alika Slide 100,000 years ago that spread part of the western flank of Mauna Loa 100 km (62 mi) into the Hawaiian Deep.

Why didn't I know any of this?  I'd like to say that it was probably because I took at face value the beautiful beaches and mountains I enjoyed in my youth.  Like most people in Hawaii, I didn't really care how it had all come to be, although I was well aware that we should protect what we had.  But the truth is that besides the most basic description of how our islands came to be from volcanoes rising from the sea, it wasn't covered in the public schools I attended.  (Of course, this was decades ago.  Hopefully, education in Hawaii provides a better appreciation of Hawaii now.)

At this point, having realized the importance of massive landslides in creating the Hawaii I thought I knew, I thought I should similarly check what I'd been taught while growing up:

  • Hot spot: Everyone learned that the Hawaiian Islands are the result of island building through volcanoes growing over a hot spot in the Pacific Plate. A volcano will appear over the hot spot, and as it grows, it breaks the surface creating an island. The island continues to increase in size until the volcano moves away from the hot spot, because although the plate is moving up to 9 cm (3.5 in) a year, the hot spot is stationary. The whole mechanism is like an island creation conveyor belt. The Hawaiian Island chain actually extends over 1,770 km (1,100 mi) to Kure (past Midway Island) in the Northwest Hawaiian Islands, but the submerged islands and seamounts continue all the way to the Aleutian and Kurile Trenches on the ocean floor. The oldest seamount in the northwest is about 70 million years old.
    What I didn't know: In spite of geologists' certainty about Hawaii's fate as it moves away from the hot spot, they are not sure what causes the hot spot or the plumes that create them or even from what depth they come from. There are various theories ranging from asteroid impacts to chemical changes from pressure, but all await further research and confirmation. There are about 42 hot spots on earth.

  • A sinking feeling: We learned that the Hawaiian Islands we lived on would eventually sink below the waves due to erosion. Waimea Canyon on Kauai was touted as a spectacular example of erosion, and the small islands and atolls to the northwest of Hawaii as our inevitable fate.
    What I didn't know: A Hawaiian island starts sinking even before the volcano appears above sea level to create an island. All volcanoes in Hawaii are shield volcanoes. Due to the hot spot, Hawaii magmas are the hottest in the world, and as such, are more fluid, so the slopes of shield volcanoes are less steep and it takes more volume to attain height. The amount of magma pumped out by a Hawaiian volcano is so great that the oceanic crust begins to sag under the weight of the volcano before it breaches the ocean surface, and as long as the volcano continues to build itself higher, the more the island will also sink. Sinking only stops when no more magma is added to the mass of the island. Today the newest island, the Big Island of Hawaii, is sinking even as it grows, and a gauge in Hilo has recorded this at 2.5 to 5 cm (1 to 2 in) a year.

  • Here today, gone tomorrow: Growing up near Diamond Head as a child, I often went to Waikiki Beach and knew the shoreline from Ala Moana Beach to Black Point intimately. Maybe the emotion of childhood memories got in the way, but I never imagined that that shoreline was significantly different in the past or could radically change in the future.
    What I didn't know: This is less about not knowing and more about not connecting the dots, but when you combine sinking islands with changes in sea level due to the coming and going of ice ages, it's obvious that coastlines will change. There are ancient shorelines now submerged on the undersea slopes of Kohala and Mauna Kea as deep as 1.2 km (4,000 ft) from previous ice ages. There are also such shorelines above sea level, an example being the ancient sea cliffs standing above the coastal plain west of Waimea on Kauai. On a coastal plain formed when the sea level was much higher, an ancient shoreline still exists ringing the area around Pearl Harbor, and Pearl Harbor itself is actually made up of drowned valleys. When the sea level dropped during the last ice age, streams cut valleys which in turn were flooded as the sea level rose again at the end of the last ice age. I didn't realize how dynamic a past the beach I played at had. Hawaii really is the geological equivalent of an action movie.

  • On landslides, what else I didn't know: I didn't know that massive landslides were actually due to the structural weakness of a Hawaiian island. When a Hawaiian volcano appears deep below the surface on the ocean floor, the immense pressure at those depths keep the magma from exploding so the lava flows appear like pillows and build up upon each other. At more shallow depths, water pressure is insufficient to prevent explosions, so lava shatters into small pieces of debris. Much of this weak debris hundreds of meters thick form the submarine foundations of the islands, and subsequent lava flows cover this pile of sediment. Eventually, the landmass grows so large that the sediment layer gives way triggering landslides. Submarine slopes also tend to be more steep than subaerial portions of the shield volcanoes, so they give way even though the landmass above sea level may not seem unstable. These massive slide scarps take place once every 100,000 to 200,00 years especially when a volcano has reached its maximum size.

  • Sea level is not level: Lunar tides aside, I was so sure that sea level meant sea level; that is, sea level in Hawaii is the same as sea level in Stockholm and everywhere else.
    What I didn't know: Apparently, the upwelling of the hot spot brings an excess of dense mantle material to create a bulge in the Pacific Plate 400 km (248.5 mi) wide called the Hawaiian Swell. This means the force of gravity is higher over the bulge than elsewhere, and therefore, more water is attracted and flows into the area. Sea level in Hawaii is 22 m (72 ft) higher than "true sea level."

Having gone through this remedial education, I've learned some things about how the northeastern coast of Kohala and the sea cliffs there were formed.  Kohala Volcano was built up in two phases of eruptions, the Pololu formation which have the oldest rocks on the Big Island from 780,000 years ago and the Hawi alkalic basalt flows from 250,000 years ago.  Erosion had already cut gullies and valleys into the Pololu formation when Hawi lavas covered much of Kohala Volcano.

As a result of Hawi volcanism, one of the most unusual ecosystems exists at the summit of Kohala.  Huge volumes of ash from the Hawi phase eruptions spread over a vast area, which weathered into soil that contained impermeable clay called hardpan just below the surface.  The hardpan trapped water on the nearly level ground at the summit creating a swamp now supporting a unique cloud rainforest environment with many rare and endemic species.  Where the hardpan fractured, water seeped down and appeared in nearby valley walls as springs that eroded the ground under the water creating sinks and collapsing valley walls.

At its maximum size, Kohala Volcano was about 1.6 km (1 mi) higher and probably twice as large as it is now.  At that point about 300,000 to 250,000 years ago, a massive landslide took place leaving a slide scarp.  From this point, the diagram on page 40 in "Roadside Geology of Hawaii" tells the story of how Pololu Valley and valleys like it formed better than I can.

Streams continued their carving turning gullies into valleys while Kohala Volcano sank.  Seawater flooded the valley floors while streams, landslides, and lava flows continue to fill the valleys with sediment creating broad flatlands between the high and steep walls of the valleys.  The original depth of the valley can be found by projecting the valleys downward to where they meet below the surface of the valley floor, and in most cases, sediment fill can be hundreds of meters deep.

One day Kohala Volcano will sink so much below sea level that there won't be enough sediment to fill the valley floors.  Many undersea canyons that have completely drowned show up in the undersea topography of the Hawaiian islands.  Pololu Valley seems to be on its way as it continues for a short distance under the ocean up to the apparent headwall of the great landslide.

One important feature of Kohala Volcano is the horst and graben structure near the summit.  This was formed when vertical magma dikes pushed the rift zone apart and created faults along the rift.  Blocks between the faults are pushed upward (horsts) or drop down (grabens).  

Two grabens run like culverts from northwest to southeast, so surface water near the summit flows to the backs of Waipio and Waimanu Valleys on one end and Honokane and Pololu Valleys on the other.  Having cooled underground into dense rock, the magma dikes also act as impermeable walls that groundwater cannot flow through, so groundwater also ends up in the same areas as surface water.  The accumulation of water at both ends of the grabens and dikes have been largely responsible for the deep canyons, and towards the backs of the valleys, some of the highest waterfalls in Hawaii such as Waihilau Falls in Waimanu Valley which is 790 m (2,600 ft) high.

The forces of water create not only the valleys but the profile of the coast.  Seen from above, erosion of the shoreline is most evident between Pololu Valley and Waipio Valley.  While this is partly due to the wave action undercutting the sea cliffs creating eventual collapse of the cliff face and eroding the beaches at the valley openings, the constant stream of water out of the valleys is also a factor.

That made me wonder what the original shape of Kohala Volcano must have been, but when I made an inquiry to one of the University of Hawaii's geology experts who teaches a course on the formation of the Hawaiian Islands, he provided recent studies showing that it would be very difficult for an accurate description given the extent to which Kohala Volcano is covered by volcanics from Mauna Loa and Mauna Kea.  I took this as a sign to bring this learning journey to an end for now.

 

Lipman, Peter, et al., "The Giant Submarine Alika Debris Slide, Mauna Loa, Hawaii," Journal of Geophysical Research, Vol. 93, No. B5, pp. 4279-4299, May 10, 1988.

Volcano Watch: February 16, 2006 post, USGS Hawaiian Volcano Observatory web site, accessed November 29, 2013.

Hawaiian Volcanism, Volcano World (web site), Oregon State University, (accessed November 2013).

MacDonald, Gordon, "Volcanoes of Hawaii," G MacDonald

Hazlett, Richard and Hyndman, Donald, "Roadside Geology of Hawaii," Mountain Press Publishing Company, 1996, p. 55-56, 

 

© Lawrence Taguma All rights reserved.

Pololu Valley and Kohala Volcano: Part 1

sea cliff near Pololu Valley (from journal)

(Note: These two posts are missing images. To be completed.)

This writing had its beginning when I ran across this page in an old notebook, but what I thought would be reminiscing about my memories of Pololu Valley in North Kohala turned into an extended effort to overcome my ignorance about the islands I grew up in.

The first time I stood at the Pololu Valley Lookout, I couldn't understand why I had a sense of deja vu.  I thought it might have been from a childhood memory of past visits to the Big Island, but I don't think I ever went to the Pololu area until I was in high school.  Later I realized that it was because as a child, I had been to Waipio Valley on the Hamakua Coast a number of times which is also similarly flanked by sea cliffs.

While I lived in Hawaii, I never thought about the resemblance between the two, but on more recent visits to Pololu Valley, I became intrigued by these plunging sea cliffs as well as the valley itself.

 

It would be good here to share a description of Pololu Valley (Pololu translating as "long spear" in Hawaiian) which is one of the deepest cuts into Kohala Volcano.  On the rainy windward side of the Big Island, it was one of the richest areas of wetland taro cultivation in old Hawaii and belonged to the ahupua'a* of Pololu.  Archaeological surveys of the dunes near the mouth of the valley show the area was settled starting from the 12th century A.D.  There is even evidence of a heiau* used for religious and ceremonial purposes.

Wetland cultivation became more problematic as water became scarce after 1905 when the Kohala Ditch, a 35-kilometer (22-mile) engineered watercourse built with Japanese immigrant labor and mules, drew on the headwaters for sugar cane cultivation on faraway large plantations.

Today Pololu Valley is literally the end of the road for the 'Akoni Pule Highway (Route 270) where a lookout affords a panoramic view of the valley extending back into the mountain and the mouths of seven valleys along the coast from Pololu to Waipio.  The valley has been uninhabited especially since the devastating 1946 tsunami.

A black sand beach nearly one kilometer long fronts the valley, and further in, there is a pond fed by a stream leading back to the end of the valley.  Like the nearly vertical sea cliffs, the sides of the valley are steep which contrasts with the flat broad valley floor.  The black sand beach is lined with a thick forest of trees which, like the rest of the vegetation in the valley, is non-native.

The black sand is the result of constant wave erosion of exposed lava.  One can see the raw undercuts on the sea cliffs flanking the valley.  Besides sand dunes, there is a lot of rubble and debris on the beach ranging from driftwood of all shapes and sizes to round water-worn rocks.  These rocks are related to a pleasant tale which is the Hawaiian version of a self-fulfilling prophecy.

Although Kamehameha had conquered Maui, Lanai, and Molokai by 1790, he still did not have command of his own island where his cousin and rival, Keoua Kuahu'ula, controlled the Ka'u region.  Told by a prophet from Kauai that he would unify the Hawaiian Islands only after he built a heiau dedicated to his war god on Pu'ukohola Hill in Kawaihae, he set upon the task.  One of the stringent requirements set by the prophet for the heiau was special water-worn rocks, and it is reported that a human chain 44 kilometers (27 miles) long including Kamehameha himself moved such rocks hand to hand from Pololu to Kawaihae.  Measuring 68 meters (224 ft.) by 30.5 meters (100 ft.) with 5 to 6 meter (16 to 20 ft.) mortarless walls, Pu'ukohola Heiau was completed in the summer of 1791, and Kamehameha invited Keoua to the dedication ceremony.  With the completion of the heiau, Keoua, evidently believing the prophecy that Kamehameha would become sovereign and that his fate was decided, performed a death purification ceremony by circumcising himself.  When Keoua came ashore at Kawaihae, he was killed and became the first sacrifice to Kamehameha's war god allowing Kamehameha to take sole control of the Big Island, and eventually, all Hawaii.

Because the difficulty of access, rough open seas (no protective reef), and treacherous riptides and strong currents that make swimming unattractive, most people will only make the descent into the valley for hiking or seclusion and back-to-nature camping as there are no facilities available.

Getting back to deja vu, this description of Pololu Valley's terrain could also be used for Waipio Valley, the only major differences being Waipio Valley's greater size and river.  Compared to the sea cliffs at Pololu, moving toward Waipio, the sea cliffs rise to more than three times as high at over 425 meters (1,400 ft.) 

I wanted to know if there was any reason for the similarities, and I was impressed to learn that these valleys were all part of the northeastern flank of Kohala Volcano that slid into the ocean in a massive landslide between 300,000 and 250,000 years ago.  

Debris from the slide went as far as the Hawaiian Deep 130 km (81 mi) away.  The diagram above shows the extent of the massive landslide of the northeastern flank of Kohala Volcano which Pololu Valley is part of.  "So the landslide accounts for the resemblance," I thought, but as it turned out, there was a lot more to it.  That's why this continues in Part 2.

Notes

Ahupua'a:  n.  A socio-economic land division of the ancient Hawaiians usually extending from the sea to the upland mountains generally following the natural boundaries of the watershed.  The name derives from the boundary marker of a heap (ahu) of stones on which was mounted an image of a pig (pua'a) or because a pig or other tribute was laid on the altar as a tax to the chief.  Nearly all natural resources to sustain a community would have been found within the ahupua'a and administered under a community governance system.
Ulukau, the Hawaiian Electronic Library, Hale Kuamoʻo

Heiau:  n.  Pre-Christian place of worship, shrine; some heiau were elaborately constructed stone platforms, others simple earth terraces.
Ulukau, the Hawaiian Electronic Library, Hale Kuamoʻo
 

Sources

Bishop Museum

Moberly, Ralph, et al., "Coastal Geology of Hawaii," U.S. Department of Commerce NOAA, 1964, p. 111-112.

Hawaiian Volcanism, Volcano World (web site), Oregon State University, (accessed November 2013).

MacDonald, Gordon, "Volcanoes of Hawaii," G MacDonald

Hazlett, Richard and Hyndman, Donald, "Roadside Geology of Hawaii," Mountain Press Publishing Company, 1996, p. 55-56, 

 

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