Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
宏都拉斯 黃帕卡斯 - 藍山莊園
商品有現貨快！庫存不足商品缺貨
商品暫無供應
每週三烘焙，售完為止
風味描述
帶有芒果、糖蜜和柑橘的香氣。口感活潑、酸度明亮，並帶有絲滑的口感。杯中可品嚐到芒果乾和檸檬的風味，與焦糖和烘焙香料的味道交織在一起。
黃色帕卡斯品種
黃色帕卡斯（Yellow Pacas）是黃色帕卡瑪拉（Yellow Pacamara）品種的選種。帕卡瑪拉（Pacamara）是一種在薩爾瓦多培育出來的大顆粒雜交品種，由短小高產的「帕卡斯」（Pacas）品種與巨大的典型變種「馬拉戈吉佩」（Maragogype）雜交而成。它以其卓越的杯測品質而聞名，經常在中美洲的杯測比賽中獲獎。但這個品種總是結出紅色的果實。
米耶里施家族（Mierisch Family）在他們位於利蒙西略（Limoncillo）的農場種植了一片帕卡瑪拉品種的咖啡樹，那是幾十年前的事了。2004年，一名工人注意到農場中有3棵樹在成熟時呈現黃色，而不是像其他樹一樣的紅色。他們採集了這些樹的種子，開始培育幼苗，並首先在利蒙西略農場種植了這個品種，然後再推廣到家族擁有的其他農場。這個品種的杯測品質非常出色，酸度極高，口感濃郁。在杯中風味更偏向黃色水果，如桃子、檸檬、葡萄柚，而在日曬處理的版本中，則帶有酸櫻桃的風味。
由於是雜交品種，有時一些植株會退化回其親本類型。黃色帕卡斯是在育苗階段分離出來的樹種，它們不呈現帕卡瑪拉品種的大顆粒和葉子，而是帕卡斯品種較小的體型，儘管仍然結出黃色果實。
這個品種目前僅限於芬卡斯·米耶里施（Fincas Mierisch）家族擁有的少數農場，產量非常稀少。黃色帕卡斯在杯中與黃色帕卡瑪拉有許多相似的特徵。它明亮而複雜，但比其奔放、大顆粒的近親更為內斂和精緻。
塞羅阿蘇爾莊園
米耶里施家族（Mierisch Family）世代在尼加拉瓜經營農場，於1908年種植了他們的第一個咖啡農場。幾年前，在鄰國宏都拉斯擔任卓越杯（Cup of Excellence）比賽的評審時，他們對當地咖啡的品質以及種植者可利用的海拔高度印象深刻。他們決定在高海拔地區購買一些土地，並種植來自他們尼加拉瓜農場精選的最佳品種。來自聖盧西亞（Santa Lucia）農場的瑰夏/藝妓品種（Geisha/Gesha Variety）在過去兩年的宏都拉斯卓越杯中都獲得了第一名。
塞羅阿蘇爾莊園（Finca Cerro Azul）位於西瓜特佩克（Siguatepeque）市，種植了96公頃的咖啡樹，海拔高度為1600-1700米。除了黃色帕卡斯（Yellow Pacas），他們還在這個農場種植紅卡杜艾（Red Catuai）、黃色帕卡瑪拉（Yellow Pacamara）、橙色波旁（Orange Bourbon）、爪哇（Java）和衣索比亞撒（Ethiosar）。咖啡採收期為二月至六月，並採用水洗處理法。咖啡經過40-48小時的乾發酵，然後清洗並在露台上乾燥兩天。最後在位於附近聖盧西亞農場溫室內的網架上完成乾燥。
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.
