Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
尼加拉瓜 聖荷西莊園 爪哇尼卡 冷厭氧處理
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
白葡萄、紅蘋果、金銀花。甜美而細膩的風味。
爪哇尼卡 (JAVANICA) 品種
「爪哇尼卡」是 Mierisch 家族多年前收到的咖啡種子名稱，當時標示為「爪哇」。由於不確定確切的身份，他們將其命名為 JavaNica (Java + Nicaragua)。這種咖啡在他們的農場表現出色，在 2008 年尼加拉瓜卓越杯中獲得第二名。那也是我們第一次品嚐這種咖啡。
去年，我們將這個品種的種子送去 RD2 進行基因檢測，結果顯示與爪哇品種 100% 吻合。
爪哇品種歷史悠久。它是最早被記錄下來的衣索比亞地方品種之一，被採集並帶到其他種植地區。在這種情況下，PJS Cramer 於 1928 年將其帶回印尼爪哇島，並以「阿比西尼亞」（當時衣索比亞的名稱）的名義引入。這些植物很快就表現出對當時肆虐印尼咖啡農場的葉鏽病的耐受性。這些植物傳播到蘇門答臘島，至今仍可在加約地區找到。
在 1950 年代，維爾莫林公司 (Vilmorin Company) 將這個品種的種子進口到西非國家喀麥隆。他們從爪哇島獲得種子，因此將該品種命名為「爪哇」。
非洲有咖啡漿果病，「爪哇」品種也證明對這種疾病具有抵抗力。經過 20 年的篩選，爪哇品種於 1980 年在喀麥隆向農民發布。1991 年，法國國際農業發展合作研究中心 (CIRAD) 將其帶到中美洲，首先是哥斯大黎加，然後分發到尼加拉瓜等其他鄰國。現在，它主要種植在尼加拉瓜和哥倫比亞，但由於它是一種耐病植物，所需投入極少，且杯測品質極佳，因此已廣泛分佈於世界各地。
聖荷西莊園 (FINCA SAN JOSE)
聖荷西莊園是位於吉諾特加 (Jinotega) 海拔 1250-1400 公尺的 46 公頃農場，由 Mierisch 家族所有。它緊鄰他們的聖荷西農場。
該農場種植了多個品種，包括：爪哇尼卡 (Javanica)、黃帕卡瑪拉 (Yellow Pacamara)、藝妓 (Gesha)、黃帕卡斯 (Yellow Pacas)、紅卡圖艾 (Red Catuai)。
這種咖啡是使用 Fincas Mierisch 開發的冷厭氧日曬法處理的。Fincas Mierisch 是咖啡厭氧發酵的先驅之一。他們發現在涼爽的溫度下進行 48-60 小時的發酵效果最佳。咖啡櫻桃被放入密封罐中，然後放入保持在 10°C/50°F 以下的恆溫室。短暫發酵後，咖啡櫻桃在架高的篩網上乾燥。這種方法使品種的特性能夠清晰地展現出來，同時增添了糖漿般的口感和水果糖般的甜味。
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.
