Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
泰國桐昌羅布斯塔蜜處理咖啡豆
商品有現貨快！庫存不足商品缺貨
商品暫無供應
品飲筆記
濃郁而美味的蔓越莓、核桃、紅醋栗和青檸的底蘊，以及絲絨般的牛奶巧克力風味。非常適合製成低調的濃縮咖啡，甚至是絕佳的濾泡咖啡。
背景資訊
在家做濃縮咖啡？我們很高興能與各位濃縮咖啡愛好者分享這款泰國最好的羅布斯塔咖啡。我們的員工都愛上了它，我們相信您也會喜歡！
直到最近，羅布斯塔咖啡在專業買家眼中一直聲名狼藉，他們認為它是一種廉價的商業級咖啡豆，除了即溶咖啡外幾乎沒有其他用途。我們知道原因：為了降低初級買家（即溶咖啡和折扣咖啡品牌）的成本，鼓勵帶狀採摘和不小心的處理方式。毫不意外地，羅布斯塔咖啡農的收入通常只有阿拉比卡咖啡農的一半或更少。
雖然泰國大部分羅布斯塔咖啡生長在泰國南部，特別是甲武里（Kra Buri）周邊地區。但在北部也有零星的小規模種植。例如在楠府（Nan province）通昌（Thung Chang）村種植的這種羅布斯塔咖啡。
羅布斯塔咖啡最近才在這個地區種植，目前只有幾噸的產量。
Gem Forest Coffees 的 Kaleb Jordan 從這些小農場採購咖啡櫻桃，並採用半水洗法進行處理：咖啡櫻桃經過一夜發酵，去除部分但非全部咖啡果肉，使咖啡介於水洗和蜜處理之間。結果令人驚艷。這是我們遇到過最好的羅布斯塔咖啡之一，而且比大多數羅布斯塔咖啡更接近阿拉比卡咖啡的風味。口感更輕盈（但仍厚重），更明亮、更有活力，帶有酸澀的果味。
Paradise Coffee Roasters 自 2004 年以來一直是羅布斯塔咖啡生產商的倡導者。為此，Paradise 創始人 Miguel 一直支持並與印度、厄瓜多和泰國的羅布斯塔種植者合作。我們相信，如果咖啡產業認真對待永續發展，並真正關心咖啡生產者，我們就不能忽視世界上近一半的咖啡農。對我們來說，精品咖啡不是一個物種、一個品種或一個地點。它是一個過程。
羅布斯塔咖啡沖泡技巧
羅布斯塔咖啡比阿拉比卡咖啡密度低，沖泡方式也大不相同。我們有一些來自厄瓜多咖啡師和沖煮杯冠軍朋友的技巧，教您如何充分利用單一產區羅布斯塔咖啡。
Johann Buenano 2019 厄瓜多沖煮杯冠軍手沖技巧
- 使用 15 克研磨咖啡與 200 毫升熱水（201-203°F）
- 用 30 毫升水預濕咖啡粉。
- 30 秒後，一次性倒入剩餘的 170 克水。
- 目標沖泡時間為 1:30-1:45
2016 年厄瓜多咖啡師冠軍 Mario Idrovo 的濃縮咖啡配方
- 使用 20 克以上（如果您的濾杯允許）和 194-196°F 的水。
- 1:2 的沖泡比例。20 克咖啡 = 40 克沖泡好的濃縮咖啡
- 23 秒的萃取時間。
羅布斯塔咖啡會產生大量的咖啡油脂，因此體積可能非常具有欺騙性。它看起來好像流速太快，但咖啡油脂會在沖泡後沉澱下來。
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.
