Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
越南賴比瑞卡厭氧日曬—96b專案
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越南賴比瑞卡 — 厭氧日曬，96b專案
這是地球上最稀有的咖啡品種之一，在中越南山區以非凡的精準度進行處理。這款來自廣治省的賴比瑞卡咖啡，提供了我們目錄中任何其他咖啡都無法比擬的風味體驗——狂野、熱帶且深度複雜。
產地：越南廣治省
烘焙程度：中淺烘焙
品種：賴比瑞卡咖啡
處理法：厭氧日曬
風味：漿果、波羅蜜、釋迦、烤堅果、甜菊般的甜味
口感：飽滿、醇厚
酸度：明亮、柑橘味
概述
賴比瑞卡咖啡僅佔全球咖啡產量的1-2%，是一種真正稀有的品種，大多數咖啡飲用者從未接觸過其最佳形式。當我們遇到來自胡志明市知名咖啡館和烘焙坊96b的這批咖啡時，我們發現了非凡之處：一種賴比瑞卡咖啡超越了其品種粗糙、泥土味的聲譽，帶來了一杯具有驚人熱帶複雜性和優雅的風味。
這批小批量咖啡是透過我們的合作夥伴Karmic Circle Coffee Trading採購的，它代表了96b與廣治省的Htx農村生態農業合作社多年來的合作改進——廣治省是一個種植賴比瑞卡咖啡已有數代的地區。
產地
中越南的廣治地區擁有悠久的咖啡種植歷史，其根源是賴比瑞卡咖啡的種植，比該國現在主導的羅布斯塔產業還要早。賴比瑞卡咖啡在19世紀後期被引進東南亞，作為抵抗咖啡葉鏽病的替代品，並在此地區紮根，從未離開。今天，它仍由小農在此種植，通常在當地市場出售或匿名與羅布斯塔混合。
96b與Htx農村生態農業合作社的合作改變了這一點。從2021年開始，他們開始應用精準的採後處理——從厭氧發酵和間斷乾燥開始——將賴比瑞卡咖啡提升到世界頂級精品咖啡的標準。
處理法 — 厭氧日曬
這款咖啡採用了我們曾合作過的最受控制的日曬處理法之一：
- 成熟的咖啡櫻桃被密封在密封袋中，進行120小時的厭氧發酵
- 發酵後，咖啡櫻桃在架高的床上乾燥3天
- 然後重新裝袋並儲存在暗室中2週——這是一個間斷乾燥階段，可以緩慢而均勻地發展芳香複雜性
- 乾燥至12%的含水量
結果是咖啡具有非凡的芳香層次——受控發酵放大了賴比瑞卡咖啡天然的熱帶水果風味，而間斷乾燥則保留了甜度和清晰度。
咖啡風味
開杯時，預期會有一股迷人的漿果、波羅蜜和烤堅果的香氣——狂野而誘人。在杯中，不尋常的甜菊般天然甜味佔主導地位，伴隨著明亮的柑橘酸度和飽滿、醇厚的口感，這是任何阿拉比卡咖啡都無法比擬的。波羅蜜和釋迦的熱帶水果風味貫穿悠長而豐富的餘韻。
這些咖啡豆比典型的賴比瑞卡咖啡豆小得多，這是廣治地區這種特殊風土的特徵，它們烘焙時非常均勻。
沖煮建議
非常適合：
- 手沖（展現出完整的芳香複雜性和柑橘的清晰度）
- 法式濾壓壺（增強醇厚度和熱帶深度）
- 冷萃（在室溫下具有非凡的甜度和口感）
注意：賴比瑞卡咖啡豆的密度比阿拉比卡咖啡豆低。研磨時應比相同烘焙程度的阿拉比卡咖啡粗一點。使用200–202°F的過濾水。
這款咖啡適合誰
- 尋求真正稀有品種體驗的咖啡愛好者
- 喜歡大膽、熱帶和果香濃郁的日曬咖啡的愛好者
- 對咖啡植物的多樣性感興趣，不僅限於阿拉比卡咖啡的人
- 喜歡嘗試新事物，希望他們的咖啡選擇中有一款與眾不同的冒險型飲用者
如果您喜歡乾淨、內斂或經典結構的咖啡，這將是一個刻意的突破——而且是一個難忘的突破。
這款咖啡脫穎而出的原因
賴比瑞卡咖啡 — 真正稀有的品種
僅佔全球咖啡產量的1-2%。大多數精品烘焙師從未提供過。
厭氧日曬與間斷乾燥
一種精密的多元處理方法，能產生賴比瑞卡咖啡中罕見的熱帶複雜性。
透過96b和Karmic Circle直接採購
在廣治省建立了多年的生產者關係和處理技術發展。
小批量新鮮烘焙
夏威夷希洛 — 精心製作以保留咖啡非凡的芳香特徵。
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.
