Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
瓜地馬拉 Pacamara Pandora -Finca El Injerto 拍賣批次
商品有現貨快！庫存不足商品缺貨
商品暫無供應
*此咖啡為十二月烘焙的預售商品。此咖啡將於十二月十二日星期四烘焙。包含此咖啡的訂單將於十二月十二日後處理。*
烘焙度：淺烘焙
國家：瓜地馬拉
地區：薇薇特南果
生產者：茵傑特莊園
品種：帕卡瑪拉
處理方式：水洗
海拔：1750-1900 公尺
風味
來自使帕卡瑪拉品種享譽全球的其中一個莊園，完美詮釋了此品種的精髓。濃郁飽滿的口感，帶有桃子、巧克力和柑橘的香氣。餘韻中縈繞著焦糖般的甜味和乾果的氣息。
卓越咖啡大賽冠軍，史無前例地贏得了六次！（2008、2009、2010、2012、2013、2015）
茵傑特莊園
Jesús Aguirre Panamá 是這個莊園的第一位主人，他於 1874 年購得此地。他開始種植甘蔗以生產被稱為「panela」（紅糖磚）的結晶糖，以及玉米、豆類和煙草。大約在 1900 年，他開始種植和生產咖啡，並將莊園命名為 EL INJERTO，因為「injerto」是當地一種水果的名稱。
如今，該莊園由 Aguirre 家族的第三代和第四代管理，他們自 1956 年起經營該莊園，當時的產量約為三百（300）袋羊皮咖啡。現在他們與一支優秀的團隊合作，秉持著相同的使命，生產精品咖啡；維持對環境友善的農業實踐，並專注於企業社會責任，以實現一種對所有相關方在經濟上都可行的新型莊園管理方式。
經過這些年，他們已專精於生產高品質咖啡。為了做到這一點，他們在研究、技術和教育方面投入了大量資金。
莊園位於薇薇特南果高地，靠近著名的馬丘馬塔內斯山脈，種植園海拔從 1500 公尺一直延伸到 1920 公尺，種植著最精緻和奇特的品種。茵傑特莊園擁有富含礦物質的非火山土壤，平均降雨量為 1600 毫米，氣溫為 22°C，這些條件造就了一些最適合生產精品咖啡的微氣候。
整個種植園都採用不同的樹種（Inga spp.；Gravillea robusta 和 Macadamia integrifolia）和樹冠進行遮蔭。
對於水洗處理，咖啡豆的採摘是手工進行的，只採摘達到最佳成熟度的豆子。有缺陷的豆子會在水箱中分離。咖啡豆的果肉或果皮每天都會去除。之後，咖啡會被送到內襯瓷磚的特殊水箱中，等待所需的發酵時間，以達到自然發酵點。
之後，咖啡豆用天然清潔水清洗，咖啡會在清潔水中浸泡 24 小時，然後再進行庭院預乾燥過程。
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.
