Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
夏威夷基拉韋亞火山香檳自然
商品有現貨快！庫存不足商品缺貨
商品暫無供應
僅限一個烘焙日。8 月 12 日星期三
*請注意：您購物車中的所有商品將會一起烘焙和出貨。
風味描述
《咖啡評論》95 分！他們是這樣描述的：
「盲測：異常明亮，充滿活力。香氣和口感帶有番石榴、櫻花、可可碎粒、牛軋糖、檀香。平衡，甜中帶酸的結構，帶有豐滿多汁的酸度；飽滿、糖漿般滑順的口感。令人滿足、風味飽和的餘韻，久久不散。
總結：一款經過實驗性處理的咖啡，正如其名稱所暗示的，既充滿活力，又具有高調的果香和香檳般的（氣泡、磷質）酸度。」
背景資訊
該農場在 2016 年夏威夷咖啡協會年度全州杯測比賽夏威夷區獲得第一名。
這款咖啡的日曬版本在《咖啡評論》2016 年 12 月的品嚐評論中獲得最高評價。
種植於火山村外，距離科納約 100 英里處的普納區，其景觀和天氣與大多數夏威夷咖啡愛好者在科納所熟悉的截然不同。火山村位於基拉韋厄火山頂，海拔約 3000 英尺——是大多數科納農場的兩倍——周圍環繞著原生 'ohi'a 樹、特有鳥類，且通常天氣陰沉涼爽。在基拉韋厄火山如此高海拔的地方種植咖啡並不常見，且大多被認為是實驗性的，這也是我們很高興能見到吉姆·切斯特納特並品嚐他種植於基拉韋厄火山的咖啡的原因之一。
吉姆和艾德娜的農場距離天堂咖啡位於希洛的夏威夷烘焙設施僅幾英里山路。他們的莊園僅有 335 棵 Typica 和 Caturra 咖啡樹，此外還有茶葉和熱帶水果。年產量非常小，通常每年只有約 50 磅咖啡。該農場的咖啡在 2016 年、2017 年和 2018 年夏威夷區獲得第一名，並在 2016 年全州杯測比賽中獲得第三名。
自 2016 年以來，我們一直收購該農場的全部水洗咖啡產量。今年，我們開始在櫻桃階段與咖啡合作，並使用我們的「香檳天然」方法自行處理。將整顆咖啡櫻桃與選定的葡萄酒酵母菌株一起發酵，然後在果實中乾燥。
今年大部分的產量都已供應給我們的夏威夷島之旅訂閱會員。我們還有 5 磅剩餘的香檳天然處理咖啡，僅限一個烘焙日發售。
「這是一款美麗的咖啡，將吸引任何追求新奇和稀有結合的刺激感的人……一款非凡的咖啡，供應量非常有限：異國情調的芳香、平衡、獨特的構成。」
- CoffeeReview.com
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.
