Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
Ecuador Mejorado -Finca La Noria -Light Roast
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Ecuador Finca La Noria — Typica Mejorado
A vibrant, aromatic expression of Typica Mejorado grown at extreme elevation in southern Ecuador, roasted light for clarity and precision.
Coffee Details
Origin: Loja, Ecuador
Farm: Finca La Noria
Producer: ChocoVilcaMundo (CVM)
Elevation: 2,090m
Variety: Typica Mejorado
Process: Washed
Roast: Light
Flavor: Grapefruit, Perfume, Mango, Lime
Body: Silky, tea-like
Acidity: Bright, citrus-driven
Overview
This Typica Mejorado from Finca La Noria offers a vivid and aromatic profile shaped by extreme elevation and careful processing. Roasted light, it delivers a cup that is both expressive and refined—balancing citrus intensity with lifted florals and tropical sweetness.
Compared to more structured, classic profiles, this coffee leans brighter and more aromatic, with a lively acidity and a clean, focused finish.
Typica Mejorado continues to stand out as one of Ecuador’s most compelling varieties, capable of producing coffees that are both dynamic and precise.
Origin
Finca La Noria is located in Loja, southern Ecuador, with plantings ranging from approximately 2,000 to 2,265 meters above sea level. At these elevations, cool temperatures and intense sunlight slow cherry development, allowing sugars and aromatic compounds to concentrate.
The farm is operated by ChocoVilcaMundo (CVM), led by Bernard Uhe and his coffee-growing family. With deep roots in Colombian coffee production, CVM has established some of Ecuador’s highest-elevation and most awarded farms.
Variety & Selection
Typica Mejorado is an Ecuadorian selection known for combining the clarity and structure of traditional Typica with enhanced aromatics and intensity.
In this expression, the variety leans toward bright citrus and perfumed florals, supported by tropical fruit notes and a clean, structured finish.
At high elevation, Typica Mejorado develops exceptional clarity and aromatic lift, making it one of Ecuador’s most sought-after coffees.
Roast Style & Intent
Roasted light, this profile is designed to highlight acidity, aromatics, and clarity.
Development is carefully controlled to preserve brightness and structure, allowing the coffee’s natural character to remain fully intact. The goal is a cup that feels vivid and expressive without becoming heavy or muted.
Cup Profile
Expect pronounced citrus aromatics of grapefruit and lime, layered with perfumed florals and a tropical sweetness reminiscent of mango.
Acidity is bright and lively, balanced by a silky, tea-like body and a clean, refreshing finish.
This is a dynamic and aromatic cup—structured, but expressive.
Brewing Recommendations
Best results with:
Pour-over (V60, Kalita) — highlights clarity and aromatics
Chemex — enhances a clean, tea-like structure
Auto-drip — balanced with bright acidity
Use filtered water and slightly cooler brew temperatures to keep acidity crisp and controlled.
Who This Coffee Is For
- Drinkers who enjoy bright, citrus-driven coffees
- Fans of floral, aromatic profiles
- Those looking for a clean, expressive cup
If you prefer low-acidity or chocolate-forward coffees, this may not be the right fit.
Why We Source from ChocoVilcaMundo
Extreme Elevation Farms
Grown above 2,000 meters for increased sweetness and clarity
Proven Excellence
Consistent performance in Ecuador’s top competitions
Careful Variety Selection
Focused on expressive varieties like SL28, Geisha, and Typica Mejorado
Precision Processing
Clean washed profiles designed to highlight origin and variety
Explore More Bright & Expressive Coffees
- Kona Tropical Punch — vibrant, fruit-forward expression
- Ka‘ū Classic Light Roast — bright, balanced, and refined
- Geisha selections — floral, aromatic, and elegant
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.
