Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
東爪哇天然乳酸 - Walida 合作社
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品鑑筆記
香氣中帶有水果糖和烤棉花糖的味道。口感醇厚香甜，質地如奶油般滑順，餘韻悠長。
乳酸日曬處理法
在乳酸處理法中，咖啡櫻桃經過精心挑選、清潔和分類，然後在添加了發酵劑的厭氧罐中發酵，最後在曬床上日曬乾燥。咖啡乾燥後，將其去殼並分類，準備包裝出口。
咖啡撐起的小村莊—來自Belift團隊的Kenny Soewondo講述Muhlisin先生的故事
我們在為烘焙廠尋找生豆時認識了Muhlis先生。當我們品嚐他的日曬咖啡時，我們非常喜歡，並長期將其用於我們的烘焙廠，之後我們受到啟發，想為農民做更多事情。
Muhlis先生曾就讀於瑪瑯市的布拉維賈亞大學，在那裡他學習了許多知識，包括農業技術、農場管理和商業方面。隨後，他進入IPB（茂物農業學院）/茂物農業研究所，在那裡他接受了更密集的咖啡種植學習。
最初，他試圖將阿爾戈普羅的咖啡銷售到當地市場，但他剛開始時價格非常低，因此阿爾戈普羅的當地農民選擇種植煙草或玉米。他想出了一個辦法，為了優化他所在地區的咖啡潛力，他必須尋找傳統市場以外的客戶。隨後他探索了雅加達等大城市的咖啡館市場，在那裡他找到了許多烘焙廠、咖啡館，這些地方都想使用阿爾戈普羅咖啡豆，並且願意支付更高的價格，這樣他就可以使咖啡種植更具永續性。
畢業後，他回到家鄉，專心為該地區的發展努力。日復一日，月復一月，年復一年，他的銷售額不斷增長，隨著新的回報價格，阿爾戈普羅地區的農民轉而種植咖啡樹，這引發了一連串的反應，將他的地區推向一個更大、更專注、具有高精品標準的咖啡種植園。
種植咖啡豆的Tlogosari村設有一個由村民為社區福祉而建立的社會非營利組織，該組織名為Pokmas Walida (Perkumpulan Masyarakat Wali Santri Sabda Ria Nada)。
咖啡豆銷售利潤的20%直接撥給該社會非營利組織，該組織經營一所當地的小學到高中學校，教育他村裡的村民，一小部分則交給政府，以換取允許村民在那裡種植咖啡。他努力免費教育當地村民，因為許多村民不重視教育，其中許多人在小學畢業後就選擇輟學，安頓下來當農民。他上過大學的背景使他非常關心他家鄉的教育水平（許多人很早就結婚，大約在14-16歲，並且不知道更多的機會），他決定他將成為提出解決方案的人，為他的村莊帶來更多附加價值
他的咖啡種植在爪哇島東爪哇省Situbondo攝政區阿爾戈普羅山腳下，海拔約1200公尺。他之所以採用日曬處理法，是因為他的地區水源非常稀缺，政府在那裡建造灌溉系統方面並不積極。收穫季節約從五月初開始，到七月底結束。種植的咖啡品種包括Lini S288和Kartika。
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.
