Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
Jamaica Blue Mountain - Coffea Diversa Reserve - Geisha + Bourbon Rey
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From the mist-shrouded peaks of Jamaica’s Blue Mountains comes a rare reserve unlike any other — a union of two distinguished varieties, Geisha and Bourbon Rey, cultivated at high elevation and roasted to reveal their silken harmony.
Refined, balanced, and luminously sweet — this is Jamaica rediscovered.
About This Coffee
Estates & Origin: The Heart of the Blue Mountains
High in the forests of Jamaica’s Blue Mountains, volcanic soil, cool mountain mist, and mineral-rich springs create one of the most iconic terroirs in specialty coffee.
This Coffea Diversa Reserve was grown in St. Andrew parish above 4,000 feet—an elevation where slow ripening, dense cherry development, and natural sweetness converge.
Our direct partnership with Coffea Diversa Jamaica provides access to small, rigorously curated lots rarely seen outside the island. This collaboration brings genuine origin transparency and varietal authenticity to one of the world's most storied coffee regions.
Varieties: Geisha & Bourbon Rey
This reserve unites two remarkable varieties:
Geisha — celebrated for its jasmine-like florals, citrus brightness, and tea-like finesse.
Bourbon Rey — a rare large-bean mutation selected at Coffea Diversa Costa Rica; known for its creamy body, composed sweetness, and structural depth.
Together they create a cup that is both luminous and grounded — delicate florals meeting honeyed depth in balanced harmony.
Character & Style: Silken, Balanced, Refined
Expect notes of milk chocolate, almond, and honeyed citrus, carried by a silken texture and serene finish.
As the cup cools, rose florals and gentle tropical tones emerge — a true high-elevation Jamaican profile interpreted through its rarest varieties.
Craft & Selection: The Coffea Diversa Connection
Harvested from experimental plots maintained by Coffea Diversa, the world’s leading living collection of coffee genetic diversity, this lot embodies both exploration and preservation.
Each batch is roasted to order on Hawai‘i Island using calibrated heat-profiling that emphasizes sweetness, clarity, and composure — a modern, authentic expression of Jamaica’s timeless coffee heritage.
Acclaim & Heritage
Coffee Review — 94 Points (Top 50 Coffees of 2025)
Our Jamaica Blue Mountain Coffea Diversa Reserve was awarded 94 points and named one of the Top 50 Coffees of 2025.
“Balanced, elegant and quietly luxurious. Notes of Meyer lemon, almond brittle, pink rose, baking chocolate and plum… Silky-smooth body and a serenely sweet finish.”
— Coffee Review, November 2025
A Moment of Paradise: How to Enjoy
Best prepared as a pour-over or French press to highlight its aromatic layers and structural balance.
Savor slowly as chocolate, almond, citrus, and floral notes unfold — a cultivated expression of Jamaica’s highlands.
Cultivated with intention. Crafted for discovery.
Explore Other Island Rarities
Discover more expressions of volcanic terroir — from Hawai‘i Island’s uplands to the cool forests of Holualoa.
Kona Classic Medium
A beautifully balanced, approachable Kona profile with notes of macadamia brittle, citrus, and plum.
Kaʻū Classic Dark
Grown in the southern uplands of Hawai‘i Island, this dark roast reveals apricot, cream, and dark chocolate with a velvety depth.
Kona Tropical Punch – Light Roast
A vibrant, fruit-forward Kona showcasing pineapple, passionfruit, and guava — a modern, exotic expression of Hawai‘i Island terroir.
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.
