Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
牙買加藍山 -Clydesdale 莊園
商品有現貨快！庫存不足商品缺貨
商品暫無供應
首次烘焙日期：2023 年 12 月 6 日
品鑑紀錄
經典海島咖啡。溫和甜潤，帶有柔和的酸度。榛果、巧克力、雪松和烤麵包的風味。
背景資訊
一款經典的牙買加藍山咖啡，種植於聖安德魯區，平均海拔 1000 公尺。克萊茲代爾咖啡區坐落在藍山大山脊中，毗鄰牙買加最大的國家公園和藍山中心的森林保護區。
克萊茲代爾莊園成立於 18 世紀末，是牙買加首批商業種植咖啡的莊園之一。儘管不再營運，克萊茲代爾莊園的工廠、曬豆場和水車在 200 多年後仍然屹立不倒。克萊茲代爾大宅和工廠曾是蜜月旅行者的熱門去處，已被牙買加政府指定為國家遺產地。克萊茲代爾咖啡區的農民秉持著生產優質鐵比卡咖啡的傳統，這種咖啡至今仍佔藍山咖啡生產的幾乎全部。
牙買加咖啡反映了一個不同的時代，當時優質咖啡首先被定義為乾淨和容易入口，而非劣質咖啡（過去和現在都常常苦澀且帶有令人不悅的味道）。這不是像藝伎咖啡和日曬咖啡那樣，如今咖啡產業的寵兒那般非凡。但它是一個經典水洗咖啡風味的絕佳典範。與其仔細品味其多種風味，不如在涼爽的午後，一邊閱讀書籍，一邊與老朋友敘舊時，簡單地享受它。
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
-
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.
-
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.
-
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.
-
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
-
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
-
We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
-
We roast in small batches using a Diedrich IR12 roasting machine.
Satisfaction Guaranteed
-
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.
-
We roast and ship on Monday/Wednesday/Friday.
Coffees
-
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.
-
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.
-
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.
-
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.
