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 Colombia Nariño Sareni - Light Roast
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Decaf Colombia Nariño Sareni — Light Roast
A high-elevation Colombian decaf that retains brightness, structure, and clarity—crafted to taste like great light roast washed coffee first, not a compromise.
Origin: Nariño, Colombia
Region: Buesaco
Producer: Smallholder Farmers
Process: Washed • EA Sugarcane Decaffeination
Altitude: 2000–2100 MASL
Flavor: Raisin, tamarind, baking spice, lemon
Body: Medium-light, soft
Acidity: Bright, structured
Overview
This is a clean, vibrant expression of Colombian decaf, produced at high elevation in Buesaco, Nariño. It offers the brightness and clarity typical of the region, with a layered sweetness that carries through the finish.
Rather than muting the coffee’s character, the decaffeination process preserves its structure—resulting in a cup that feels complete and expressive.
Origin
Grown by smallholder farmers in Buesaco, Nariño, this coffee develops at elevations exceeding 2,000 meters. The region’s volcanic soils, cool temperatures, and slow maturation cycles contribute to its refined acidity and balanced sweetness.
Nariño has become one of Colombia’s most distinctive producing regions, known for coffees with clarity, lift, and a structured cup profile.
Process (Decaffeination)
This coffee is decaffeinated using the EA sugarcane process, a method derived from naturally occurring ethyl acetate.
The coffee is first steamed to open its cellular structure, then gently washed with EA to remove caffeine while preserving flavor compounds.
This method is known for:
- Maintaining acidity and structure
- Preserving aromatic clarity
- Producing some of the cleanest-tasting decafs available
Cup Profile
Expect a bright, structured cup with notes of raisin, tamarind, and baking spices. A citrus-like acidity—reminiscent of lemon—adds lift, while a soft, rounded sweetness brings balance, similar to oatmeal raisin cookies.
The finish is clean, lightly sweet, and persistent.
Brewing Recommendations
Excellent for:
- Pour-over (high clarity and acidity expression)
- Auto-drip (balanced, consistent cup)
- French press (slightly rounder body and sweetness)
Use a medium grind, filtered water 70-100ppm, and brew temperatures around 201–203°F.
Decafs tend to produce more fine particles than other coffees so a slightly coarser grind or faster pouring can help avoid over-extraction and produce a more vibrant cup.
Who This Coffee Is For
- Those seeking a high-quality decaf without sacrificing flavor
- Drinkers who prefer bright, structured coffees
- Ideal for evening brewing or all-day drinking
If you prefer heavier body or deeper roast character, this may feel too light—consider a darker profile instead.
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.
