Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
蘇門答臘 阿比西尼亞 日曬
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Tasting Notes
天竺葵花、蔗糖、白葡萄、新鮮香草。具有衣索比亞風味的蘇門答臘咖啡。
這款衣索比亞咖啡在天然處理下依然異常潔淨，散發出其根源的芬芳：花香、甜葡萄和茶。口感非常甜美且醇厚。這是一款追求優雅而非純粹力量的咖啡。
Abysinnia 品種
1928年，咖啡研究員PJS Cramer從爪哇前往阿比西尼亞（今衣索比亞），並帶回新的咖啡種子進行種植。其中一個品種被證明既精緻又對破壞性的葉鏽病具有抵抗力：Abyssinia。該品種後來種植在北蘇門答臘的加約，至今仍可在當地的一些農場找到。
從Abyssinia樹木中選育的品種最終從爪哇島傳播到喀麥隆。隨後在喀麥隆進行了進一步的植物選育，並以「爪哇」品種的名義發布，此後幾十年來，該品種在世界各地的種植者中廣受歡迎：尼加拉瓜、哥倫比亞、寮國。
一種非常獨特的蘇門答臘咖啡。來自這個產地的任何純品種批次都非常難以獲得。通常，幾個品種會散佈在田野中。這種咖啡也採用水洗和羊皮紙乾燥，這與該地區更常見的濕剝不同。
Back Bay 莊園
Lisa & Leo’s Organic® Coffee 由 Lisa 和 Leo Wiriadjaja 於 2010 年創立。擁有一座咖啡農場的畢生夢想轉變為創辦一家公司並發展一項業務的雄心，該公司和業務以他們的個人價值觀為基礎，指導工作、土地和土地生產的產品的各個方面。他們的有機咖啡農場：Back Bay 莊園和花園位於北蘇門答臘的 Simalungun，並輔以夏威夷果園、濕磨設施、一個與咖啡加工教育中心相連的生態旅遊農場住宿小屋以及受保護的合趾猴森林。
他們所有的阿拉比卡咖啡都是從種子開始種植的，並在海拔 1400 到 1500+公尺的地區有機種植。
在 2012 年的一次加約之旅中，Leo 幸運地找到了一批由第三代農民擁有的 Abyssinia 作物，這位農民願意出售在成熟樹下自生自長的幼苗。這些幼苗在他的背包裡回到了西馬隆貢，其中有 55 棵樹存活下來。2012 年的造訪並非在收穫季節，因此當時只有綠色咖啡櫻桃。2013 年，Leo 回來採收樹上的咖啡櫻桃進行繁殖。從這些種子中，他們又種植了 100 棵樹。多虧了這位種植者的慷慨，Back Bay 莊園擁有健康的 Abyssinia 作物。這對他們來說是一個特殊的作物，他們從兩棵母樹上取下插枝，並在過去 3 年中每年將這些插枝培育成樹，從而增加了作物。他們現在有 280 棵樹在生產。
作為一種純粹的傳家寶品種，Abyssinia 生長緩慢，每年只生產一次品質卓越的咖啡果實。其大顆粒和細長形狀是該品種的標誌。
他們將這個品種以日曬法處理。採收成熟的咖啡櫻桃，並在架高的棚架上乾燥 28-35 天。覆蓋以保護它們免受惡劣天氣和減少紫外線的影響。
這些樹每季只生產約 500 磅的咖啡。幾乎所有的咖啡都賣給了印尼境內的客戶。我們很感激他們願意與我們分享 44 磅這種特殊的咖啡。
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.
