Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
厄瓜多爾 歐爾葛・羅赫爾 - 西達拉 水洗
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品嚐筆記
結合了萊姆、薑和蜂蜜的芬芳。圓潤的紅糖般甜味。柔和的花香和柑橘味一直延續到餘韻。
背景資訊.
Olger Rogel 和他的妻子 Magda Zabala 於 1996 年從他們在厄瓜多南部洛哈省的故鄉一起搬到納內加爾。他們搬家是為了獲得比在洛哈更好的工作機會，然而當時皮欽查省的西北角幾乎是個鬼城——該地區的許多農村居民都搬到兩小時車程外的厄瓜多首都基多，到市區工作。Olger 和 Magda 是最早於 2007 年在這裡種植咖啡的個人之一。現在，15 年後，他們擁有 10 英畝的土地和 9,000 棵咖啡樹，以及 4 個為家族企業做出貢獻的孩子。農場有 2-3 名全職員工和 60 名採收工人。Olger 與他的一個女兒一起照料農場，Magda 為家裡的咖啡店烘焙咖啡，而他們的另一個女兒則幫忙，咖啡也包裝起來供國內銷售，這由他們的兩個兒子協助。
Olger 在他的農場種植了許多品種。Sidra、Mejorado、Pacamara 以及其他一些 Coffea Eugenioides 品種的樹木，這些品種是我們作為我們稀有咖啡之旅訂閱的首批產品之一。
咖啡櫻桃在採摘後立即去果肉，並在開放式水槽中發酵。發酵完成後，帶殼豆經過徹底清洗，並移至遮蔭棚下的高架床進行緩慢而均勻的乾燥階段。
Olger 和家人們的咖啡由 CafExporto 進行加工和出口，這是一家精品銷售商，其業務已緩慢擴展到其最初的農場 Hacienda La Papaya 的邊界之外，該農場由 Juan Peña 擁有和管理。
西爪哇品種
西爪哇是一種厄瓜多品種，最初由雀巢公司在皮欽查北部附近的實驗農場開發。雖然常被認為是鐵比卡和波旁咖啡的雜交品種，但基因檢測表明它實際上源自衣索比亞地方品種。這種衣索比亞背景當然在該品種生產的咖啡中表現出來，通常帶有柑橘、花香和薑的味道。
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.
