Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
牙買加藍山厭氧日曬
商品有現貨快！庫存不足商品缺貨
商品暫無供應
品鑑筆記
這不是您父母輩的牙買加藍山咖啡！這是一款明亮、果香四溢的咖啡。杯中散發出桃子和紅糖的香氣，並夾雜著焦糖和黑巧克力的風味。
背景介紹
貢薩洛·赫爾南德斯（Gonzalo Hernandez）喜歡誇耀他收藏了世界上最大的私人咖啡樹藏品：在他的哥斯達黎加「咖啡花園」Coffea Diversa 中，種植著兩百多種咖啡品種、植物變種、突變株和栽培品種。他的收藏包括世界上最稀有的咖啡，許多人從未聽說過，也從未品嚐過。
貢薩洛的每個品種都只有幾棵樹，他的咖啡以 10 公斤小袋裝的形式出售給世界各地知識淵博的烘焙師和朋友，先到先得。我們在 11 年前首次造訪 Coffea Diversa 並見到貢薩洛，從那以後，我們一直期待著分享這些咖啡。
幾年前，他與克利夫頓山莊園的夏普家族合作，在牙買加藍山創辦了一個農場，種植了他從哥斯達黎加農場精選的杯測表現最佳的品種。這個農場終於開始生產，Paradise 是世界上首批有機會分享這些咖啡的烘焙商之一。
厭氧水洗
去年，米格爾在採收季節前往牙買加，對 Coffea Diversa 種植的幾個品種進行酵母發酵試驗。在杯測了各種試驗後，我們將這些品種混合在一起，製成足夠大的批次以供出口。這些批次分為水洗和日曬。厭氧水洗批次由波旁雷（Bourbon Rey）、藝妓 T.2722（Geisha T.2722）、迪拉阿爾格（Dilla Alghe）和鐵比卡（Typica）組成，總重僅 15 公斤（33 磅）。
這個過程首先是櫻桃的消毒，並去除任何漂浮的低密度果實。然後將櫻桃放入生物反應器中，並接種葡萄酒酵母菌株。經過幾天的發酵，果實中的糖分被消耗並轉化為酒精、酸和二氧化碳，以及芳香酯，這些酯可以產生類似水果和花朵的香氣。發酵結束時，果實不再甜，而是清脆、酸澀和帶有氣泡感。
發酵後，咖啡會被沖洗，然後將帶殼豆舖在陰涼的架高網架上晾乾。咖啡豆乾燥至含水量低於 11% 後，會靜置數週，然後再進行脫殼。
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
-
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.
-
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.
-
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.
-
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
-
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
-
We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
-
We roast in small batches using a Diedrich IR12 roasting machine.
Satisfaction Guaranteed
-
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.
-
We roast and ship on Monday/Wednesday/Friday.
Coffees
-
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.
-
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.
-
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.
-
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.
