Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
越南爪哇長豆輕度烘焙
商品有現貨快！庫存不足商品缺貨
商品暫無供應
烘焙程度：淺烘焙
國家：越南
地區：林同省
生產者：Vuong Farm
處理法：Rosé Washed
海拔：1360-1520 公尺
風味筆記
香氣中帶有檸檬、萊姆、芫荽和白茶的氣息。口感細緻優雅，酸度帶有柑橘味，隱約透露出橘子和焦糖的風味。
背景故事
去年11月，Miguel前往越南與Karmic Circle Coffee Trading的Rae會面，並參觀了位於大叻附近的Vuong Farm。我們過去三年一直向他們購買咖啡豆。前一年，我們嘗試進行了香檳自然發酵的實驗。這一季，我們決定在一種他們稱為「Typica Longberry」的品種上嘗試我們的Rosé水洗處理法。
Miguel認為這不是Typica，而是「Java」品種—一種高品質的衣索比亞地方品種。我們將咖啡樣品送往法國的RD2進行基因檢測，結果證實Longberry與Java品種100%相符。
關於Vuong Farm
Vuong Farm位於林同省，距離大叻市不遠，佔地12公頃，海拔1360-1520公尺。農場由兩兄弟Trung和Hieu經營。他們是第二代咖啡種植者，繼承了父母創立的農場。兩兄弟都三十多歲，是當地最年輕的種植者之一。除了該地區常見的卡蒂摩（Catimor）品種外，他們還種植了一些特殊的傳家寶品種，如Java「Longberry」、黃波旁（Yellow Bourbon）和橘波旁（Orange bourbon）。幾年前，當越南精品咖啡館興起時，他們開始參與家族農場的經營。他們是越南少數提供卡蒂摩以外阿拉比卡品種的生產商之一，並且已經進行厭氧發酵多年。
關於Java品種
1928年，來自印尼的PJS Cramer前往衣索比亞（當時稱為阿比西尼亞），並將種子帶回他所工作的爪哇島農業試驗站。
這些植物對咖啡葉銹病具有相當的抵抗力，最終以「Abysinnia」之名分發給種植者。
1950年代，Vilmorin公司將這種品種的種子帶到西非國家喀麥隆。由於他們是從爪哇島採集種子，因此將這個品種命名為「Java」。
在喀麥隆，這個品種也證明了對咖啡葉銹病具有抵抗力，而且他們還從中發現了對咖啡果實病具有抵抗力的選拔種。經過多年的純系選育，「Java」品種於1980年開始在喀麥隆分發給種植者。
1991年，CIRAD將其帶到中美洲。這些材料分發給了中美洲許多國家。尼加拉瓜的Meirisch家族是最早認識到這個品種品質潛力的家族之一。他們在2006年尼加拉瓜卓越杯中以其「Javanica」品種（基因檢測顯示它與Java品種完美匹配，在此技術出現之前他們並不完全確定這個品種的真實身份）獲得了第二名。
到2000年代初期，Java品種已被帶到東南亞的寮國。Vuong Farm從寮國獲得了他們的「Longberry」品種的種子。
這個品種展現了許多潛在的複雜性。酸度通常低於瑰夏/藝妓 T.2722品種，但與其共享花香和柑橘風味。這個品種似乎對自然處理和各種延長發酵方法反應良好。
Rosé 水洗處理法
一種雙重發酵方法，我們在夏威夷首創，並開始教授給全球少數供應商。咖啡櫻桃先經過沖洗、漂浮，然後接種葡萄酒酵母，並在生物反應器中進行第一次發酵。接著，櫻桃去果肉並再次發酵。酵母產生果酯，同時有助於展現咖啡櫻桃的一些品種香氣。最終的咖啡具有水洗咖啡的口感和酸度，並增強了果香和花香，帶有類似白葡萄酒的風味。
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.
