Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
台灣阿里山SL34日曬
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台灣阿里山 SL34 日曬處理法
這款來自台灣著名阿里山山區的 SL34 咖啡生氣勃勃，結合了多汁的熱帶水果、柑橘調的甜味，以及透過精心執行的日曬處理法，帶有精緻的茶感尾韻。
產區： 台灣阿里山
農場： 晉揚欣茶咖啡莊園
烘焙： 淺焙
品種： SL34
處理法： 日曬
風味： 芒果、櫻桃、葡萄柚
醇厚度： 絲滑、茶感
酸度： 明亮、甜
概述
台灣已悄然成為全球最引人注目的精品咖啡產地之一，尤其是在阿里山高山地區，涼爽的氣溫、雲層覆蓋和咖啡櫻桃緩慢的成熟過程，孕育出非凡的芳香複雜性。這款來自晉揚欣茶咖啡莊園的 SL34 咖啡生動地展現了這種潛力，融合了豐盛的水果風味、醇厚的甜味和優雅的結構，使阿里山咖啡越來越受到頂級精品咖啡買家的青睞。tonya.co+3
這款咖啡帶有芒果、櫻桃和葡萄柚的風味，口感明亮活潑，卻又格外平衡。它保留了日曬處理法帶來的豐富果香，同時也維持了台灣頂級咖啡獨有的精緻和茶感尾韻。instagram+2
產地
晉揚欣茶咖啡莊園位於台灣著名的阿里山山區，海拔約 1,200 公尺，該地區長期以來以其高山茶而聞名，近年來也因其卓越的咖啡而受到越來越多的認可。涼爽的氣溫、頻繁的霧氣以及晝夜溫差大，減緩了咖啡果實的成熟速度，並促進了甜度、酸度和芳香深度的發展。
雖然台灣的咖啡產量仍然很少，但阿里山已成為亞洲最有潛力的咖啡種植區之一，生產的咖啡通常帶有花香、果香和茶感，與更成熟的產地不同。
我們在台灣的夥伴關係
Paradise Coffee Roasters 與台灣咖啡產業合作已超過十五年。從 2010 年到 2013 年，Paradise 的創始人兼烘焙大師 Miguel Meza 諮詢了台灣各地的咖啡生產商，分享了採收後處理技術，同時也學習了台灣對精品咖啡生產獨特而細緻的處理方式。
從那時起，Paradise 透過直接與農場合作以及透過台灣卓越盃（Cup of Excellence）拍賣會採購優質咖啡，持續支持台灣咖啡種植者。這款咖啡代表了這段長期合作關係的延續，並反映了台灣對精準農業、精心處理和持續品質改進的承諾。
處理法與烘焙方式
這批咖啡採用日曬處理法，讓 SL34 品種的果香得以充分發展，同時在杯中保持清澈和平衡。我們的淺烘焙設計旨在強調咖啡鮮明的果香、甜美的酸度和茶感優雅，而不會讓咖啡變得厚重。
最終呈現的是一款明亮活潑的咖啡，帶有熱帶水果和柑橘的活力，同時平衡著精緻的結構和乾淨的餘韻。日曬處理法不僅不會讓味蕾感到負擔，反而提升了咖啡品種的甜度和香氣。
風味描述
預期將有成熟芒果、櫻桃和葡萄柚的風味，並輔以明亮甜美的酸度和絲滑的口感。餘韻悠長、乾淨，帶有淡淡的茶感，儘管果香濃郁，但整體給人一種沉穩優雅的感覺。
這是一款充滿活力和複雜度的日曬咖啡，同時也具備阿里山頂級咖啡所特有的精準和精緻。
備註
台灣已成為全球最具創新力的咖啡生產國之一，將世代相傳的農業專業知識與對種植和加工的高度細緻方法結合。Paradise Coffee Roasters 在夏威夷希洛（Hilo, Hawai‘i）根據訂單烘焙每一批咖啡，確保每款咖啡都能在最新鮮的狀態下交付
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.
