Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
哥倫比亞 摩卡 厭氧日曬 - 夏威夷莊園
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品鑑筆記
玫瑰和丁香的香氣。濃郁的酸度。奶油般的口感，帶有釋迦、黑葡萄、無花果和櫻桃的風味。
夏威夷莊園（Finca Hawaii）
這是一款與夏威夷有著有趣淵源的優質咖啡。夏威夷莊園是位於昆迪納馬卡（Cundinamarca）的一個農場，由希望莊園咖啡（Cafe Granja La Esperanza）經營。目前由里戈韋爾托·埃雷拉·科雷亞（Rigoberto Herrera Correa）和他的兄弟路易斯（Luis）監督。他們的祖父在考卡（Cauca）開始種植咖啡，他們在那裡也仍然擁有農場。2007年，他們還在巴拿馬收購了一個農場，種植藝妓品種。他們將這個農場的種子帶到哥倫比亞，到2012年，他們的塞羅阿蘇爾（Cerro Azul）農場憑藉它贏得了許多獎項。這對兄弟一直專注於種植幾種能產出優異品質的品種。
里戈韋爾托成功獲得了一些在茂宜島（Maui）的卡阿納帕利（Kāʻanapali）種植的摩卡（Mokka）品種種子。這些種子被種植在昆迪納馬卡的一個新的12公頃農場，他們以摩卡種子的來源地將其命名為「夏威夷莊園」。他們將大部分咖啡採用日曬法處理，將完整的咖啡櫻桃乾燥。我們選擇了一個經過3天厭氧發酵，然後在乾燥機中乾燥6天的批次。
摩卡品種
摩卡是幾個基因上不同的、小顆粒品種的名稱。與其他咖啡品種相比，這類植物果實和種子非常小，葉子細窄。其中一些品種源自葉門的咖啡群體，這些群體與鐵比卡（Typica）和波旁（Bourbon）品種有關。摩卡也可以是波旁品種的矮化變異。這種變異以及類似的矮化變異植物，如勞麗娜（Laurina）或波旁尖身（Bourbon Pointu），咖啡因含量天然較低，比大多數阿拉比卡品種低50%。一些摩卡植物是與其他品種的雜交種，它們保留了摩卡母本的小顆粒尺寸（例如巴拿馬瑪瑪卡塔莊園的Mokkita，基因指紋鑑定顯示它是摩卡和藝妓T.2722的雜交種）。
在茂宜島（Maui）卡阿納帕利（Kāʻanapali）種植的摩卡品種（因此也在夏威夷莊園種植）是一種巴西農藝師稱之為「高摩卡（Tall Mokka）」的植物，據信是摩卡植物與鐵比卡的雜交種。
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.
