Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
Colombia Yellow Rume Sudan
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Roast: Light
Country: Colombia
Region: Quindío
Producer: Jardines Del Edén
Processing: Washed
Altitude: 1800 masl
Taste
Pomelo, Chamomile, Graham cracker. A bright, citrusy acidity with hints of dark chocolate as the cup cools. As with most yellow fruited varieties we find this Yellow Rume sudan to exhibit high acidity and more yellow fruited and caramel like notes than its red-fruited sibling.
Jardines Del Eden
Felipe Arcila is one of the co-founders of exporter Cofinet along with his brother Carlos Arcila. They are the 4th generation of coffee growers. Their father, Jairo Arcila, is a third-generation coffee grower from Quindío. Jairo told his sons that the coffee industry was not profitable because of the many economic challenges he had faced in the past. Because of this advice, Felipe and Carlos both pushed forward with their careers in civil engineering and travelled to Australia to continue with their master’s degrees. Felipe was amazed by the coffee culture he saw first hand Australia and was inspired to be a part of it. When Felipe finished his studies and returned to Colombia, he became more involved in coffee and started to study Specialty Coffee. Felipe and Carlos then bought Jardines del Edén where their focus is on growing exotic varieties of coffee. In 2015, Felipe and Carlos started Cofinet and began producing, sourcing, and exporting Specialty Coffee to the rest of the world.
Rume Sudan
The Boma Plateau in South Sudan is an area that borders western Ethiopia and is also part of arabica coffee's native homeland. Unique varieties exist here and only a handful have been collected. The most well known of these is called Rume Sudan (or Sudan Rume). A plant collected in 1942 and brought back to neighboring Tanzania and Kenya. This plant has good resistance to the devastating coffee leaf rust and coffee berry diseases and has been used widely in coffee breeding programs. Although rarely grown as a pureline variety until recently due to its poor production, it is a parent of the commercial varieties Riuru 11 and H1 Centroamericano. Introduced to the Americas in 1955 by USDA as accession 205931 at CATIE Costa Rica. It arrived there at the same time as the now famous Geisha T.2722 variety and other cultivars thought to have disease resistance qualities. As the market for specialty varieties developed over the past 20 years, growers in Colombia and other countries began to plant this variety and it was brought to global attention when it was used to win the 2015 World Barista championship. Since then more farmers have began to grow it, although it remains quite rare. Some farms have found yellow fruited mutant plants in their feilds of Rume Sudan and have gone on to plant these, introducing a new and even rarer variety: Yellow Rume Sudan!
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.
