Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
Moonbow Decaf Medium-Dark Roast
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Moonbow Decaf
A luminous rarity
Like its namesake — the moonbow, a rainbow glowing under Hawaiian moonlight — this coffee is a quiet wonder. Moonbow Decaf Coffee is crafted for those who want the beauty of specialty coffee without caffeine. Smooth, calming, and endlessly inviting, it’s a cup designed for evening rituals and moments of reflection.
Estates & Origin
Moonbow begins with carefully cultivated 100% Arabica beans from select Latin American farms, grown in fertile volcanic soils. After harvest, the beans are decaffeinated using the sugarcane ethyl acetate process — a natural method derived from fermented sugarcane. This gentle approach preserves the coffee’s terroir and sweetness, creating a decaf that retains its full character.
Character & Style
Moonbow is a medium-dark roast decaf coffee with tasting notes of cocoa, golden caramel, and toasted hazelnut. A whisper of stone fruit adds subtle brightness, while the rounded body and gentle sweetness make it versatile and approachable. It’s proof that specialty decaf coffee can be rich, full-flavored, and deeply satisfying.
Collection Placement
Foundation Collection
Part of our Foundation Collection, Moonbow is designed as a daily companion — approachable, reliable, and beautifully balanced. It captures the essence of Paradise in its most welcoming form: a comforting ritual, anytime of day.
A Moment of Paradise: How to Enjoy
Moonbow is perfect for those who love coffee but want to avoid caffeine. Enjoy it:
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In the evening, as a calming nightcap
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As an afternoon ritual without the jitters
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Brewed as pour-over, French press, espresso, or cold brew
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Paired with dessert, where its cocoa and caramel notes shine
Frequently Asked Questions
Is Moonbow naturally decaffeinated?
Yes. Moonbow is decaffeinated using the sugarcane ethyl acetate process, a method derived from fermented sugarcane. It is both natural and effective at preserving flavor.
Does decaf coffee taste different?
Moonbow is crafted to preserve the full character of the bean, making it taste remarkably close to caffeinated specialty coffee. Expect smooth body, cocoa and nutty notes, and a gentle sweetness.
When is the best time to drink decaf?
Moonbow is ideal for evenings, late afternoons, or anytime you want the comfort of coffee without disrupting sleep.
Acclaim
Our decaf coffees have been featured in Coffee Review and praised by customers for changing expectations of what decaf can be. Moonbow extends the Paradise promise: extraordinary flavor, without compromise.
What Is 100% Kona Coffee?
100% Kona coffee refers to coffee grown exclusively in the Kona district of Hawai‘i Island — a small, volcanic region
along the western slopes of Hualālai and Mauna Loa. The combination of mineral-rich soil, afternoon cloud cover, and gentle trade winds produces one of the world’s most distinctive coffee terroirs.
To be labeled “100% Kona Coffee,” every bean must be grown within the Kona district and meet strict Hawai‘i grading quality standards. Kona coffee can be made from different arabica varieties, but Kona Typica — a heirloom lineage — remains the region’s most common and traditional cultivar.
If you’d like to explore more Kona coffees, you can browse the full collection here: Browse the Kona Coffee Collection .
About Kona Coffee
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Kona coffee grows on the volcanic slopes of Hawai‘i Island, where mineral-rich soil, afternoon cloud cover, and slow cherry maturation create a naturally sweet and balanced cup. Our Kona Classic Medium is sourced from high-elevation farms and hand-harvested for clarity, smoothness, and elegant sweetness.
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Yes — this roast is Authentic Kona coffee made exclusively from North Kona district-grown coffees, never blended. Our Kona coffees comes from small farms at the highest altitudes in the region.
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Medium roasts highlight Kona’s signature profile: gentle sweetness, soft citrus, toasted almond, and milk chocolate. The result is a balanced, approachable cup ideal for everyday brewing.
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This coffee shines in pour-over, drip, and French press. Use filtered water just off the boil and a medium grind for maximum clarity and sweetness. If you are looking for a Hawaiian coffee for espresso use we recommend our Hawai‘i Island Blend
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Kona is the highest labor cost coffee region in the world. Wages for farm workers here are 15-20x higher than almost all other coffee producing countries. Limited and expensive land, hand-picking, and high production costs create a naturally small supply each year — especially from high-elevation farms like those we partner with.
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 and ship on Monday/Wednesday/Friday.
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.
