Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
泰國羅布斯塔 - Panid Choosit
商品有現貨快！庫存不足商品缺貨
商品暫無供應
風味筆記
香草和蔓越莓的香氣帶出烤腰果和焦糖的風味，入口後是如天鵝絨般滑順的牛奶巧克力口感，餘韻帶有羅望子和木瓜的暗示。
背景資訊
自2004年以來，Paradise Coffee Roasters一直是羅布斯塔咖啡生產商的倡導者。為此，Paradise的創始人Miguel一直支持並與印度、厄瓜多和泰國的羅布斯塔種植者合作。我們相信，如果咖啡產業認真對待永續發展並真正關心咖啡生產者，我們就不能忽視世界上近一半的咖啡農。對我們來說，精品咖啡不是一個物種、品種或地點。它是一個過程。
精品羅布斯塔非常適合製作濃縮咖啡，也是我們濃縮咖啡經典配方不可或缺的一部分。像這款優質的羅布斯塔咖啡也能沖泡出酸度較低的咖啡。
2016年12月，Miguel與我們的出口商Beanspire coffee的朋友們一同參觀了泰國南部拉廊府和春蓬府的羅布斯塔咖啡種植區。泰國羅布斯塔咖啡傳統上是加工成即溶咖啡，這在大多數國家都很常見。這意味著農民會採摘含有大量未成熟咖啡櫻桃的咖啡，並將咖啡以日曬法在泥地上乾燥。泰國每年以這種方式生產約25,000噸羅布斯塔咖啡。
在這次訪問期間，我們遇到了一群進步的農民，他們一直試圖減少對供應咖啡給即溶咖啡工廠的依賴。這個團體一直在測試他們的羅布斯塔咖啡的水洗處理法，自從他們開始精品羅布斯塔咖啡的旅程以來，情況越來越好。我們到訪的那年，該團體剛迎來一位資深農民Panid Choosit加入他們的網絡。
Panid種植羅布斯塔咖啡已有20年，過去他所有8噸的咖啡都送往即溶咖啡工廠。他的農場位於春蓬府塔薩的525公尺海拔處。我們在訪問期間與Panid合作，實驗全水洗處理法。我們改進了他的處理過程，看到了顯著的改善。Beanspire能夠以泰國商業級羅布斯塔咖啡市場價格的兩倍來收購這些精品批次的咖啡。然而，在看到該團體和Beanspire的努力後，商業級買家提供了該地區羅布斯塔咖啡市場價格高出50%的價格。這減少了一些農民發展精品級羅布斯塔咖啡的誘因。但Panid決定無論如何都要繼續追求這種改進，他將8噸的產量中的1噸轉向精品級。結果就是您在杯中品嚐到的。這無疑是泰國生產的最好的羅布斯塔咖啡之一。
羅布斯塔咖啡沖泡小撇步
羅布斯塔咖啡比阿拉比卡咖啡密度低，沖泡方式也大不相同。我們有來自厄瓜多咖啡師和沖煮杯冠軍朋友的一些技巧，說明如何從單一產地羅布斯塔咖啡中獲得最佳風味。
手沖咖啡 - 2019年厄瓜多沖煮杯冠軍 Johann Buenano
- 使用15克研磨咖啡，搭配200毫升熱水（201-203華氏度）
- 用30毫升水預濕咖啡粉。
- 30秒後，一次性倒入剩餘的170克水。
- 目標沖煮時間為1分30秒至1分45秒
義式濃縮咖啡配方 - 2016年厄瓜多咖啡師冠軍 Mario Idrovo
- 使用20克以上咖啡粉（如果您的濾杯允許），搭配194-196華氏度的水。
- 1:2的沖煮比例。20克咖啡粉 = 40克濃縮咖啡
- 23秒的萃取時間。
羅布斯塔咖啡會產生大量的咖啡油脂，因此其體積可能非常具有欺騙性。它看起來像是流得太快，但咖啡油脂會在沖煮後沉澱下來。
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.
