Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
尼加拉瓜黃帕卡瑪拉 日曬玫紅
商品有現貨快！庫存不足商品缺貨
商品暫無供應
烘焙程度：淺烘焙
國家：尼加拉瓜
地區：希諾特加 (Jinotega)
生產者：Fincas Mierisch Las Delicias 農場
處理方式：Rosé Washed
海拔：1400-1450 公尺
風味描述
黑莓、百香果和梅爾檸檬的香氣。濃郁的口感。活潑的酸度和厚實的餘韻。芒果和黑加侖的味道在口中持續，並與酸櫻桃、葡萄柚和巧克力的味道交織。
黃色帕卡瑪拉品種
帕卡瑪拉 (Pacamara) 是一種大型豆的混種，源自薩爾瓦多，由矮小高產的「帕卡斯 (Pacas)」品種和通常為突變的巨型「馬拉戈吉佩 (Maragogype)」品種雜交而成。它以卓越的咖啡品質而聞名，經常在中美洲的杯測比賽中獲勝。但這個品種總是產出紅色果實。
米耶里施 (Mierisch) 家族在他們的利蒙西略 (Limoncillo) 農場種植了一片帕卡瑪拉品種的田地，時間超過 20 年。2004 年，一名工人發現農場裡有 3 棵樹在成熟時是黃色的，而不是像其他樹一樣是紅色的。他們從這些樹上採集種子，並開始建立苗圃，最初將這個品種種植在利蒙西略農場，然後再種植到家族擁有的其他農場。其咖啡品質卓越。酸度非常高，口感厚實。在風味方面更傾向於黃色水果。桃子、檸檬、葡萄柚，以及在日曬處理版本中，帶有酸櫻桃的風味。
這個品種目前僅限於少數幾個農場，產量非常少。近年來，米耶里施家族為他們最好的杯測批次舉辦了線上拍賣會。由國際經驗豐富的卓越杯測評審小組進行評判。我們過去曾購買過這些批次。過去兩年，我們要求他們為我們製作獨家批次，使用我們提供的酵母發酵方法。今年的咖啡是在 2024 年 3 月 1 日採摘的。
拉德利西亞莊園 (FINCA LAS DELICIAS)
拉德利西亞是一個佔地 12 公頃的農場，位於希諾特加 (Jinotega)，海拔 1260-1450 公尺，由米耶里施 (Mierisch) 家族所有。
這個農場種植了多個品種：爪哇卡 (Javanica)、黃色帕卡瑪拉 (Yellow Pacamara)、藝妓 (Gesha)、黃色帕卡斯 (Yellow Pacas)、紅波旁 (Red Bourbon)。黃色帕卡瑪拉於 2014 年在這裡種植。
Rosé Washed 處理法
這是我們在夏威夷首創的雙重發酵方法，並已開始向全球少數供應商傳授。就像 Rosé 葡萄酒一樣，這是一種在發酵初期包含一段時間的果皮接觸的發酵過程。咖啡櫻桃首先經過沖洗、漂浮，然後接種釀酒酵母，並在生物反應器中進行發酵，這是第一步。然後將櫻桃去果皮，並在櫻桃的葡萄汁中再次發酵。酵母產生果香酯，同時有助於揭示咖啡櫻桃中的一些品種香氣。最終的咖啡具有水洗咖啡的口感和酸度，並增強了水果和花香，給人西瓜、草莓和白花的印象，類似於 Rosé 葡萄酒中可能發現的風味。
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.
