Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
尼加拉瓜 藝伎 日曬 - 愉悅莊園
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TASTING NOTES
薰衣草和佛手柑的香氣。帶有櫻桃和柳橙的甜味。
品種資訊
我們的藝妓咖啡種子來自巴拿馬傳奇的 Don Francisco Serracin (Don
Pachi 莊園)。Don Francisco 是第一個將藝妓咖啡種子從哥斯大黎加帶到巴拿馬的生產者
(儘管直到 2000 年代中期才因 Peterson 家族而聞名)。藝妓是一種非常嬌嫩的樹種，需要
大量的遮蔭和防風林，但需要高海拔才能生產出卓越的杯測風味。根據我們的經驗，這是最容易
受風吹倒的品種。這就是為什麼我們總是確保將其種植在有許多遮蔭樹 (Las
Delicias 的番石榴樹) 和防風林的區域。
日曬處理法
這批藝妓採用全日曬處理法。日曬處理法從農場開始，只選擇最佳的血紅色、成熟的咖啡櫻桃。這些咖啡櫻桃會經過浮選，然後
小心地運到乾式加工廠，在那裡它們會薄薄地鋪在
塑膠帆布上。這些咖啡櫻桃每天大約會在其指定空間內小心地移動三次。
我們總是確保在移動咖啡櫻桃時不會損壞它。
在 Don Esteban (乾式加工廠)，我們不在水泥露臺上曬乾。我們在地面上
鋪上一層厚厚的羊皮紙，然後用黑色
聚合物網覆蓋，讓空氣在地面和咖啡之間流通；
讓咖啡乾燥得更均勻。這批藝妓在前四天在帆布上
100% 陽光下乾燥，以防止過度發酵或黴菌生長。之後
它被轉移到非洲式乾燥架上，在 75% 遮蔭下額外乾燥
31 天，直到濕度達到 12% 或以下。這批咖啡的總乾燥
時間為 35 天。乾燥後，它們會被移到我們的倉庫，在那裡它們會
作為乾燥的咖啡櫻桃靜置一個月，以均勻咖啡豆的濕度。
一個月後，我們將研磨乾燥的咖啡櫻桃。「oro」或生豆
將再靜置/陳化一個月，然後出口。這額外一個月的
靜置將減少日曬處理法中可能出現的刺鼻風味，並使
風味平衡。這種緩慢的乾燥過程也將延長咖啡豆的保質期，
因為胚胎會盡可能長時間地保持活力。
農場資訊
Las Delicias 是 Eleane Mierisch 的個人 12 公頃農場，雖然年輕 (成立於 2016 年)，但它已經生產出令人驚嘆的咖啡 (甚至在 2017 年 COE 中以 Javanica 水洗咖啡獲得第四名)。它是我們尼加拉瓜產區海拔最高的農場 (1260-1400 公尺)，這也反映在來自這裡的咖啡中，因為它們具有細緻而明顯的酸度，與尼加拉瓜風土的甜味完美平衡。Las Delicias 是我們在 Jinotega 地區的三個農場之一，與 San Jose 和 La Escondida 並列，它俯瞰著人工湖 Apanas。高海拔和靠近水源的地理位置在白天和夜晚創造了較低的平均溫度，這使得咖啡櫻桃成熟得更慢。這個農場種植的品種有：Java、Gesha、Yellow Pacamara、Yellow Pacas 和 Red Bourbon。這裡的咖啡種植在橘子樹和番石榴樹的蔭蔽下。農場僱用 12 名全職員工，在收穫季節會增加到 80 人。
儘管 Eleane 最近過世了，但她已將農場交由她的侄子
Erwin III 和她的商業夥伴 Geoconda Padilla 照管，他們將繼續
透過她的農場和咖啡來維持 Eleane 的價值觀。
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.
