Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
Nicaragua Gesha Champagne Natural
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Nicaragua Gesha Champagne Natural
Las Delicias, Jinotega
Origin: Jinotega, Nicaragua
Farm: Las Delicias
Producer: Mierisch Family
Elevation: 1,260–1,400 meters
Variety: Gesha (Panama lineage)
Process: Champagne Natural
Roast: Medium-Light
Tasting Notes: Passionfruit, yuzu, cherry, milk chocolate
Cup Profile: Bright • Floral • Polished
Nicaragua Gesha Champagne Natural
This Gesha from Las Delicias is a refined expression of natural processing—bright, aromatic, and carefully composed. While many natural Geshas lean toward heavy fruit or fermentation character, this coffee emphasizes clarity, balance, and elegance, with layered citrus and fruit supported by gentle sweetness.
The cup opens lively and expressive, then settles into a smooth, rounded finish that feels deliberate and complete.
Origin & Farm
Las Delicias is a 12-hectare farm established in 2016 by Eleane Mierisch, located at the highest elevations of the Mierisch family’s Nicaraguan holdings. Perched above Lake Apanás in the Jinotega region, the farm benefits from cooler daytime and nighttime temperatures that slow cherry maturation and preserve acidity.
Coffees here are grown under mandarin and guava shade trees and harvested with meticulous care. Today, Eleane’s legacy is carried forward by her nephew Erwin Mierisch III and business partner Geoconda Padilla, who continue to steward the farm with the same precision and values.
Champagne Natural Processing
This coffee was produced exclusively for Paradise using the Champagne Natural process, a controlled natural fermentation method we developed beginning in 2019.
Ripe cherries are sanitized and floated before being fermented whole in sealed bioreactors inoculated with selected wine yeast strains. Over several days, fermentation enhances aromatic complexity and fruit expression while preserving structure. By the end of fermentation, the cherries are crisp and lightly effervescent—echoing the character of champagne.
The coffee cherries are then dried whole, followed by a resting period in dried cherry before milling. This slow, deliberate approach results in a natural Gesha that is expressive yet composed, without excessive fermentation character.
Cup Profile
Bright citrus leads the cup, with passionfruit and yuzu up front, followed by sweet cherry. As the coffee cools, a soft milk chocolate note emerges, rounding the acidity and adding depth to the finish.
Acidity is lively but polished, carried by a silky body and a clean, lingering sweetness.
Roast Style
Roasted to a medium-light profile to preserve Tropical fruit notes and acidity while allowing sweetness and chocolate notes to develop. The roast is designed to integrate the natural processing rather than amplify it—balanced, transparent, and refined.
Brewing Recommendations
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Pour-over (V60, Kalita): highlights citrus, florals, and clarity
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Chemex: emphasizes balance and sweetness
Use filtered water and moderate extraction to maintain structure and avoid over-emphasizing acidity.
Who This Coffee Is For
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Drinkers who enjoy natural coffees with restraint
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Fans of Gesha seeking more fruit forward than floral cups
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Those looking for a refined, tropical cup with balance
If you prefer heavily winey or intensely fermented profiles, this coffee may feel more subtle.
Explore More Coffees
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California Geisha — Finca 1890 — classic washed, floral and precise
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Kona Tropical Punch — vibrant, fermentation-driven Hawaiian coffee
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.
