FAQs
Find answers to common questions about our coffee products, including brewing instructions, storage recommendations, and return policies.
Kona K7 Peaberry
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Roast: Light
Country: United States
Region: Hōlualoa, North Kona
Producer: Noelani Farm
Processing: Washed
Altitude: 750masl (2400-2500ft)
Tasting Notes
Delicate aromas of toasted nuts and flowers give way to nougat and red apple in the cup. Excellent acidity and a silky mouthfeel. A subdued, classic cup.
The non-peaberry lot of this coffee we sent to Coffee review last year. It scored an excellent 95 points.
"Richly nut-toned, very sweet. Toffee, hazelnut, magnolia, green grape, marjoram in aroma and cup. Bright, juicy-sweet acidity; lively, viscous mouthfeel. Long, resonant finish that harmoniously carries forward all the notes from the cup."
"A fine, classic washed Kona cup: deep-toned, balanced, richly sweet, floral."
K7 Variety
K7 was released in Kenya in 1936 after five generations of selection from the original population by Scott Agricultural Laboratories According to P. A. Jones, an agricultural officer at Kenya’s Coffee Research Station in the 1950s, K7 is one of two trees selected in 1936 by Mr. R. H. Walker from French Mission trees on his Legetet Estate in Muhorohi. Recent genetic studies have shown that K7 belongs to the Ethiopian Legacy group that also contains most Yemen varieties, SL34, and many cultivars from the Yirgacheffe and Guji regions of eastern Ethiopia
Peaberry Coffee
Peaberries are when coffee trees produce 1 rounded seed inside of a cherry instead of 2 flat sided seeds. Usually only 3-10% of the beans end up as Peaberries. Because of their rounded shape they roast very evenly and we find that the often display a little higher acidity than flat side beans from the same harvest.
Noelani Farm
Located in the Holualoa area, Noelani Coffee Farm is one of the Kona District’s highest-elevation farms at 2500ft. First plantings began in 2018. An acre of the K7 variety was added in 2020. and additional varieties were planted in 2021
At these high altitudes production on the K7 variety is very limited as it seems to be a variety better suited to lower growing zones, where these trees can be very productive.
Noelani’s yeast-fermented, anaerobic washed K7 took 15th place in the 2021 Isla PCA auction.
Processing is simple and traditional. Coffee cherries are pulped in the afternoon and the coffee is allowed to ferment without any added water in open tanks over night, rinsed, and then spread out to dry on a covered wooden patio.
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Roasting, Shipping & Payment
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We roast for Online orders Monday/Wednesday/Friday. Unless the coffee lists a special roast date, your retail order will be roasted the next Monday, Wednesday, or Friday following your order. Orders placed before 11:00AM CST on Monday, Wednesday, or Friday will be roasted the same day as ordered. Coffees will be shipped within 2 days of roasting
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We do not sell green coffee.
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Yes, we ship worldwide. If you have trouble placing an international order, send an email to hello@paradiseroasters.comand we will create a custom invoice for you. We work with several shipping carriers and seek the most cost effective shipping options for our customers.
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We do not currently offer any Organic certified coffees. Green coffees imported to Hawaii must be fumigated before entry to protect the local coffee industry from pests and diseases. Some of the coffees we purchase may be from from Organic certified farms but we cannot label the as such after fumigation..
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Orders with two or more 12oz bags are shipped via USPS Priority and are usually received within 2-4 days post shipment. Orders containing only one 12oz bag are shipped USPS First Class and can take up to 5 days post shipment. USPS Priority and First Class shipping are available at Standard USPS rates.
Expedited shipping options with FedEX are available for an extra charge.
Company & Facility
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We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
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We roast in small batches using A Diedrich IR12 roasting machine.
Satisfaction Guaranteed
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We source an array of the top specialty coffees worldwide that appeal to an array of different palates.
If at any point you have difficulty brewing, or just appreciating one of our roasted coffees, no problem. Shoot us an email within 5 days of receiving your coffee and we'll help you find the correct brew settings for your coffee, or give you a credit (minus actual shipping costs) on your next purchase. Yep, we're a Satisfaction Guarantee coffee company!
Please note, our Satisfaction Guarantee only applies to U.S. orders of roasted coffees, and you must contact us within 5 days of receiving the coffees. Credits do not include actual shipping fees, which may be different from posted shipping fees.
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We roast in small batches using A Diedrich IR12 roasting machine.
Coffees
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Our commitment to you is to serve exceptional, fresh-roasted coffees. And part of being exceptional means roasting before the flavors inherent in the green bean begin to fade, which happens over time.
Like apples and pumpkins, coffee is a seasonal agricultural product and each country has a different harvesting cycle in which coffees are at their peak. If we were to insist on serving a single origin all year long, the flavors in that coffee would be noticeably better one half of the year over the other. So the reason you no longer see that coffee you loved is because the optimal season has passed. For more on seasonality in coffees, see this blog post here.
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Hopefully so. If it was a popular product or we receive customer requests, we will make every attempt to bring it back. However, please note that coffees from a certain producer may not taste the same year after year.
If you loved a coffee and no longer see it listed, shoot us an email and ask us what is similar. We’d be happy to provide a personal recommendation.
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We aim for balance and completeness along with differentiation and distinction. You shouldn't need to be a professional coffee taster to tell the coffees a part, so, when we’re selecting coffees, we want them to be distinct from each other.
We avoid ”one-trick pony” type coffees, such as Ethiopians with great aroma but no body or acidity, or coffees with good aroma and acidity but lacking sweetness. These elements, which are often reflections of the growing conditions, are harmonized through good roasting.
And, obviously, defects — even subtle defects — influence our selection. Since we live and work at origin, we’re sensitive to coffee defects like “past crop”, pulpy, and naturals that border on over-ferment. With naturals, we’ll only carry these when great examples are available.
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Our perspective on roasting is similar: we seek balance and distinction. To expect that a coffee is “best” when roasted to some pre-determined degree (i.e. only light roasting or only dark roasting) is analogous to thinking that each person would look best in the same outfit, or each coffee should be grown in the same way. We believe it’s our job to discover the roast degree which best highlights outstanding qualities in each coffee.
