Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
越南波旁厭氧蜜處理濃縮咖啡
商品有現貨快！庫存不足商品缺貨
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風味描述：
柔和而甜潤，帶有橙皮和香草的香氣。入口後有夏威夷果和腰果的風味，尾韻帶有一絲可可味。酸度非常溫和，無論是單獨飲用還是搭配牛奶的義式濃縮咖啡，都是絕佳的選擇。作為義式濃縮咖啡沖煮時，我們發現有櫻桃、榛果和可可的風味。
Vuong 農場
這是一個佔地 12 公頃的農場，位於林同省海拔 1360-1520 公尺處，距離大叻市不遠。33 歲的 Hiếu Vương Đình 和他的弟弟在這裡種植了一些稀有的特殊古老品種，超越了該地區常見的卡蒂莫 (Catimor) 品種。例如，爪哇 (Java)、紅波旁 (Red Bourbon) 和橙波旁 (Orange Bourbon)。他們有兩家處理廠。在他們父母 4 公頃的土地上，他們處理日曬咖啡。在兄弟倆較新的 8 公頃土地上，他們處理水洗和蜜處理咖啡。兩者都在有遮蔽的烘乾房中，在架高的篩網上進行乾燥。對於波旁咖啡，他們採用厭氧蜜處理。首先將咖啡櫻桃去皮，然後在密封袋中發酵 72 小時，最後再進行乾燥。
這批咖啡是他們的橙波旁和紅波旁品種的混合。
關於波旁
波旁品種是當今世界各地大多數咖啡種植的兩大主要栽培品種之一（另一個是鐵比卡 Typica）。
1718 年，來自葉門的種子被帶到馬達加斯加附近的法國殖民地留尼旺島 (Reunion Island)，該島因當時統治法國的波旁王朝 (French House of Bourbon) 而被稱為波旁島 (Bourbon Island)。大約在 1860 年，來自留尼旺的植物被帶到非洲大陸和巴西。這些植物繁衍而來的咖啡因此以該島當時的名字命名為波旁品種。
波旁品種在非洲、巴西以及中美洲的一些國家，如瓜地馬拉和薩爾瓦多，仍然相當常見。
波旁品種通常會產生紅色果實，但也會發生果實顏色為黃色的突變。有一種栽培品種叫做黃波旁 (Yellow Bourbon)，它比較稀有但也不算太不常見，是由紅波旁和一種在 1930 年巴西的黃果鐵比卡 (Typica) 植物（稱為 Yellow de Botucatu）的自然雜交而成，並於 1950 年代初期商業化推廣給種植者。
還有橙波旁 (Orange Bourbon)，其起源則較為模糊。在同一塊田地裡，只要有紅色和黃色果樹同時存在，就有可能出現一些介於中間的橙色或粉紅色植物。
作為一種栽培品種，橙波旁極為罕見。
至於橙波旁是如何來到越南的，我們不確定。越南曾是法國殖民地，在殖民時期曾種植大量波旁品種的咖啡。那裡存在黃波旁，所以有橙波旁也不足為奇。黃波旁是來自巴西的材料，還是當地波旁植物的黃色果實突變（這將使其比巴西的同名品種更接近真正的黃波旁，因為巴西品種是與黃果鐵比卡雜交而成的），我們不確定。
由於其對疾病的易感性以及與卡蒂莫相比產量較低，波旁品種的種植量每年都在減少。Vuong 農場已開始將部分波旁咖啡樹替換為爪哇品種。
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.
