Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
哥斯大黎加卡法吉瑪蜜處理－Coffea Diversa
商品有現貨快！庫存不足商品缺貨
商品暫無供應
烘焙程度：淺度烘焙
國家：哥斯大黎加
地區：Biolley
生產商：Coffea Diversa
處理法：蜜處理
海拔：1250-1300公尺
風味：
這款咖啡的風味複雜，其風味特徵更像衣索比亞咖啡，而非哥斯大黎加咖啡。帶有蜂蜜、茉莉和泰國檸檬的味道。活潑的酸度將柑橘風味帶到最前端。咖啡的尾韻帶有焦糖般的甜味。
背景資訊
Gonzalo Hernandez 喜歡誇耀他已累積了世界上最大的私人咖啡樹收藏：在他的哥斯大黎加異國「咖啡花園」Coffea Diversa 中，種植了超過兩百種咖啡樹，包括植物品種、突變種和栽培品種。他的收藏包括世界上最稀有的一些品種——許多人聞所未聞、也從未品嚐過的咖啡。
Gonzalo 的每種咖啡只有少數幾棵樹，他的咖啡以10公斤小包裝出售給世界各地知識淵博的烘焙師和朋友，採先到先得的方式。我們十年前首次造訪 Coffea diversa 並認識了 Gonzalo，從那時起，我們就一直期待分享這些咖啡。
雖然衣索比亞山區的咖啡發源地已採集了數百種咖啡品種，但其中只有少數品種曾進行商業種植。目前只有藝伎和爪哇品種種植規模較大。而奇洛索 (Chiroso)、西德拉 (Sidra)、烏希烏希 (Wush Wush) 和哥倫比亞粉紅波旁 (Colombian Pink Bourbon) 等品種僅在少數幾個種植區種植。還有許多其他品種存在，而 Coffea Diversa 擁有數十種其他地方沒有種植的品種。
卡法吉馬 (Kaffa Jimma) 是從衣索比亞西南部吉馬北部採集的一個品種。它是一種高大的植物，樹枝與主幹之間間距較長，樹枝節點之間間距中等，幼葉為綠色。它是一種低產植物。
吉姆比 (Ghimbi) 是一種野生衣索比亞品種，採集自衣索比亞西南部奧羅米亞地區吉姆比村附近。它是一種高大的植物，樹枝和節點之間間距較寬，導致產量較低。幼葉呈紅色。
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.
