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 Finca San Jose Javanica Cold Anaerobic
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ROASTING WEDNESDAYS WHILE SUPPLIES LAST
TASTING NOTES
White Grape, Red Apple, Honeysuckle. A sweet and delicate cup.
JAVANICA VARIETY
JavaNica is the name the Mierisch family gave to trees from seeds they received many years ago marked 'Java' Unsure their exact identity they called them JavaNica (Java + Nicaragua) This coffee proved to be excellent on their farms taking 2nd place in the 2008 Nicaragua Cup of excellence. Which was the first time we tasted this coffee.
Last year we sent seeds of this variety for genetic testing with RD2 and the results came back as a 100% match for the Java variety.
Java variety has a long history. It is one of the first documented Ethiopian Landraces collected and brought to other growing regions. In this case being brought back to Java island, Indonesia by PJS Cramer in 1928 and introduced under the name Abyssinia, as Ethiopia was then known. These plants quickly showed tolerance to the leaf rust disease which had ravaged Indonesian coffee farms. These plants spread to the island of Sumatra, where they can still be found in the Gayo region.
In the 1950's seeds of this variety were imported to the West African nation of Cameroon by the Vilmorin Company. They acquired the seeds from Java island and thus called the variety 'Java'
In Africa they have a coffee berry disease, and the 'Java' variety proved resilient to that disease as well. After 20 years of selection the Java variety was released to farmers in Cameroon in 1980. in 1991 it was brought to Central America by CIRAD, first to Costa Rica and then distributed to other neighboring countries such as Nicaragua. It is now most commonly found growing in Nicaragua and Colombia, but has been widely distributed across the world as it is a disease tolerant plant that requires minimal inputs and has excellent cup quality.
FINCA SAN JOSE
Finca San Jose is a 46 hectare farm in Jinotega at 1250-1400m elevation owned by the Mierisch Family. It sits next to their San Jose Farm.
There are several varieties planted at this farm including: Javanica, Yellow Pacamara, Gesha, Yellow Pacas, Red Catuai.
This coffee was processed using a method Fincas Mierisch developed called cold Anaerobic Natural. Fincas Mierisch was one of the Pioneers in doing Anaerobic Fermentations with coffee. They have found best results doing 48-60 hour fermentations at cool temperatures. The cherries are put into sealed tanks which are put into a climate controlled room kept below 10C/50F. After the brief fermentation the cherries are dried on raised screens. This method allows the character of the variety to still show through clearly while adding a syrupy mouthfeel and sweet notes of fruit candy.
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.
