Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
夏威夷可愛島波本厭氧日曬處理法
商品有現貨快！庫存不足商品缺貨
商品暫無供應
烘焙日為週三
*請注意：您購物車中的所有商品將會一起烘焙和運送。
風味筆記
熱帶水果和花卉的香氣，接著是甜美而複雜的甜點般的口感。帶有鳳梨、番石榴、緬梔花和牛奶巧克力的風味。
背景資料
Leo Norberte 是夏威夷大島 Ka‘ū 地區最早的咖啡種植者之一。他出生於菲律賓，年輕時開始在帕哈拉的 C. Brewer 糖廠工作。當糖廠於 1996 年關閉時，他們提供前員工土地租賃，嘗試種植咖啡。像 Leo 這樣的一些人，在帕哈拉鎮以西的雲端休息區（clouds rest area）種植了 10 英畝的咖啡。Leo 的 JN 咖啡農場現在在帕哈拉附近的不同地塊上佔地 50 英畝。
我們一直發現紅波旁（Red Bourbon）在 Ka‘ū 和 Kona 地區能產出優質的咖啡，比常見的典型品種（Typica）展現出更高的酸度、更豐富的口感和更複雜的風味。很少有農場種植超過幾棵這種品種的樹。雖然他的大部分土地都用於種植典型品種，但我們很高興得知 Leo 最近在海拔 1800 英尺處種植了一塊紅波旁。2021 年是這些樹的第一次收穫，我們一直在購買咖啡櫻桃，以應用我們的加工方法。
在 2022 年 2 月的收穫季節結束時，我們使用厭氧日曬法生產了這些咖啡，並接種了葡萄酒酵母菌株，以突顯熱帶水果和核果風味。
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.
