Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
Decaf Mexico Esmeralda Natural -Light Roast
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Mexico Esmeralda Decaf
A smooth and balanced sugarcane process decaf with notes of cherry, almond, baking spice, and milk chocolate.
Origin: Mexico
Region: Southern Mexico
Roast: Light
Variety: Mixed high-altitude varieties
Process: Washed, EA Sugarcane Decaffeination
Flavor: Macadamia, Green Apple, Lemon, Toast, Vanilla
Body: Smooth, medium
Acidity: Soft, balanced
Altitude: Various high-elevation growing regions
Overview
Mexico Esmeralda Decaf is a clean and approachable decaf designed to preserve sweetness, balance, and origin character while remaining highly versatile across brewing methods.
Unlike many darker roasted decafs, this coffee maintains greater clarity and liveliness in the cup while still offering the comforting chocolate and spice notes that make it especially enjoyable as brewed coffee.
The result is a balanced and approachable cup with notes of cherry, almond, baking spice, and milk chocolate.
Origin
This coffee is composed of washed lots sourced from smallholder producers across the coffee-growing regions of Southern Mexico.
The blend combines multiple high-elevation coffees grown in volcanic soils and mountain environments that contribute sweetness, structure, and balance to the final cup.
Compared to many sugarcane process decafs currently available, which are often sourced from Colombia or Peru, this lot offers a distinct Mexico-origin expression with a slightly deeper and more chocolate-forward profile.
Process
This coffee was decaffeinated using the EA Sugarcane process, a method utilizing ethyl acetate derived from sugarcane.
During processing, the coffee is gently steamed before being rinsed with ethyl acetate to remove caffeine while preserving much of the coffee’s natural flavor structure.
Sugarcane process decafs have become known for producing cleaner and more expressive decaffeinated coffees with improved sweetness and flavor transparency.
Roast Style & Intent
This light roast was developed primarily with filter brewing in mind.
We roast conservatively to preserve sweetness, balance, and origin character while maintaining the comforting chocolate and spice notes that make this coffee especially enjoyable as pour-over, drip coffee, or Moka Pot.
For espresso preparation, we recommend our Moonbow Decaf blend instead.
Cup Profile
Expect aromas of cherry, almond, and baking spices followed by a smooth cup with hints of milk chocolate and soft sweetness.
The profile is balanced and comforting with restrained acidity, medium body, and a clean finish.
Compared to brighter fruit-forward decafs, this coffee presents a slightly richer and more chocolate-driven expression.
Brewing Recommendations
Excellent for:
- Pour-over (maximum clarity and sweetness)
- Auto-drip (smooth everyday cup)
- Moka Pot (rich body and chocolate character)
- French press (slightly fuller body and softer acidity)
Use filtered water and brew temperatures around 200–203°F for best results.
Who This Coffee Is For
- Drinkers seeking a high-quality decaf without sacrificing flavor
- Fans of balanced and chocolate-forward coffees
- Those looking for a smooth and approachable filter decaf
- Coffee drinkers sensitive to caffeine but still seeking specialty coffee quality
If you prefer espresso-focused decaf, consider our Moonbow Decaf blend instead.
Why This Coffee Stands Out
Sugarcane EA Decaffeination
Designed to preserve sweetness and flavor clarity.
Rare Mexico-Origin EA Decaf
Less common than Colombian or Peruvian sugarcane decafs.
Roasted for Filter Brewing
Developed to highlight sweetness, structure, and balance.
Comforting Classic Profile
Chocolate, spice, and soft fruit notes with smooth body.
Roasted Fresh in Small Batches
Crafted to preserve aroma, sweetness, and cup quality.
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.
