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 La Huella H1 冷厭氧處理法
商品有現貨快！庫存不足商品缺貨
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風味描述
白葡萄、牛奶巧克力、莓果。像甜點般的甜味。
H1 品種
H1，又稱 Centroamericano，是 2010 年在中美洲開發的新型混種咖啡樹種。
它是盧姆蘇丹 (Rume Sudan) 和薩奇摩 (Sarchimor) 特殊品系的雜交種。這使 H1
能夠抵抗咖啡葉鏽病，並具有高產量（比卡杜拉 (Caturra) 等傳統品種的產量高
出約 22% 至 47%）。除了這些農業上的優勢，該品種在杯測品質方面也表現
極佳。H1 在營養方面需求很高，但其結果速度相當快（我們在種植第二年就
獲得了第一次收穫）。目前，我們只在 La Huella 農場種植 H1，但由於今年
的優異成果，我們肯定會考慮種植更多。該品種已經在尼加拉瓜卓越盃 (Cup
of Excellence Nicaragua) 中取得成功（在 2017 年為生產者贏得第二名）。鑑於
我們在該品種方面取得的成功，我們決定在我們的 Limoncillo 和 La Huella 農
場種植更多。
厭氧冷處理
厭氧發酵的意思就是：在沒有氧氣存在下發酵。我們將已達最佳成熟度和新鮮採摘
的咖啡櫻桃放入果汁桶（因為其食品級內壁），然後蓋上蓋子。重要的是，我們確
保蓋子能夠將桶子密封，以防止任何氧氣逸出。我們連接了一個氣閥，其目的是讓
咖啡櫻桃在發酵過程中產生的任何二氧化碳排出。
接下來，我們將桶子放入倉庫內建造的 6 公尺 x 9 公尺 x 3 公尺的冷藏室中。冷藏
室由兩台工業級空調運行，將室內溫度保持在攝氏 6 到 10 度之間。我們讓咖啡櫻
桃發酵 48 小時。
在冷藏室中放置 48 小時後，咖啡櫻桃會鋪成薄薄一層，在庭院中 100% 日照下度
過最初的 4 天。由於初始發酵階段，我們將咖啡櫻桃放在陽光下最初幾天的目標
是減緩發酵速度，以防止過度發酵或黴菌生長。咖啡櫻桃每天會移動 3 到 4 次，
始終確保不損壞咖啡櫻桃。在庭院中放置 4 天後，它們被轉移到溫室內的非洲床
上。咖啡櫻桃在 50% 遮蔭下繼續乾燥 12 天，然後轉移到 75% 遮蔭下再乾燥 16
天。這批咖啡的總乾燥時間為 32 天，當濕度水平低於 12% 時，我們就停止了
乾燥。
一旦咖啡櫻桃達到我們所需的濕度，它們會被運到通風良好的倉庫中，讓它們「休
息」或「陳放」一個月，成為乾燥的咖啡櫻桃。這樣可以使所有咖啡豆的濕度水平
均勻化。然後我們剝去乾燥咖啡櫻桃的殼，讓「oro」或生豆再休息/陳放一個月。
這第二個休息期可以讓風味平衡。經過兩個月的休息後，咖啡豆就可以出口了。
在厭氧發酵中，我們透過創造無氧環境並控制溫度，來促進不需要氧氣進行代謝
過程的微生物生長。其中一些微生物包括乳酸菌和酵母菌，例如釀酒酵母（用於
啤酒和葡萄酒的發酵）。乳酸有助於增加咖啡的酸度。(1) 由於咖啡的酸度增加，
我們可以預期在發酵過程中產生了大量的乳酸。咖啡豆是一種活的有機體，活的有
機體中的物質光譜由其代謝決定。(2) 我們的目標是透過讓咖啡豆在低溫下發酵來
減緩其代謝。然而，我們不希望完全停止它。如果發酵速度太慢，這可能會導致酪
酸的產生。(3) 我們要避免酪酸發酵，因為這種類型的酸會產生令人不愉快的風味
和氣味。我們目標是酒精或乳酸發酵。這種較慢的代謝過程將降低過度發酵的風險，
使我們能夠延長發酵時間，並產生具有更高酸度的更乾淨的咖啡風味。
Finca La Huella
La Huella 是一個相對較新的農場，於 2014 年購得。儘管如此，它卻生產出我們
一些最棒的咖啡。它位於 Arenal 自然保護區內，該保護區對砍伐森林和水污染有
限制。這個農場微氣候的一個獨特之處在於，它一天中約有 60% 的時間會籠罩在
霧氣中。這表示我們在 La Huella 上沒有使用太多遮蔭樹，因為農場會自動以霧氣
遮蔭。黃色 Pacamara 品種比 Gesha 等其他品種需要更多的陽光，由於遮蔭樹數量
有限，因此在這個農場生長良好。這個農場種植的其他品種有黃色 Pacamara、黃色
Pacas、紅色 Pacamara、Javanica、Orange Bourbon、紅色 Catuai、Pink Bourbon（
剛種植）、Obata（剛種植）和 SL-28（剛種植）。
(1) L. Solis; Fundamental Processing Techniques Presentation, 06/2018
(2) D. Selmar, M. Kleinwachter, G. Bytof; Cocoa and Coffee Fermentations: Metabolic Responses of Coffee Beans
During Processing and Their Impact on Coffee Flavor, pg. 434
(3) Carlos and Maria Fernanda, Brando; Cocoa and Coffee Fermentations: Methods of Coffee Fermentation and
Drying, pg 379
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.
