Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
牙買加藍山咖啡豆綜合體驗組
商品有現貨快！庫存不足商品缺貨
商品暫無供應
烘焙日期為 11 月 3 日星期三。每種咖啡 4 盎司。
*請注意，您購物車中的所有商品將一起烘焙和運送。任何與此咖啡一起訂購的商品將於 9 月 29 日星期二烘焙和運送。
背景資訊
貢薩洛·赫爾南德斯 (Gonzalo Hernandez) 喜歡吹噓他擁有世界上最大規模的私人咖啡樹收藏：超過兩百種物種、植物品種、變種和栽培種，種植在他位於哥斯大黎加的「咖啡花園」——Coffea Diversa。他的收藏包括世界上一些最稀有的品種——許多人聞所未聞、也未曾品嚐過的咖啡。
每種品種，貢薩洛都只種植少數幾棵樹，他的咖啡以 10 公斤的小袋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 年前首次參觀了 Coffea Diversa 並見到了貢薩洛，從那時起，我們一直期待著分享這些咖啡。
幾年前，他與 Clifton Mount 莊園的 Sharp 家族合作，在牙買加藍山開始種植，精選了他哥斯大黎加農場中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。為此，我們精選了 3 種品種供您比較。
瑰夏/藝妓 (Geisha/Gesha) 是一個於 1930 年代在衣索比亞西南部採集，並於 1950 年代引進中美洲的品種。自 2004 年贏得巴拿馬最佳咖啡 (Best of Panama) 獎項以來，它已成為最受讚譽的咖啡品種，最好的範例年復一年地打破拍賣價格紀錄。如欲了解此品種的早期歷史，請點擊此處。
品嚐筆記：薰衣草、可可、檸檬
迪拉阿爾蓋 (Dilla Alghe) 是由 A.R. Melville 少校從衣索比亞南部採集，並於 1942 年在他二戰期間作為英國東非部隊在衣索比亞服役歸來後帶回肯亞的品種。他後來成為肯亞的農業總監。。
品嚐筆記：蜂蜜、花香、柑橘
摩卡中粒 (Mokka Medium) 是在 Coffea Diversa 農場發現的矮生摩卡品種的變異，其種子比大多數摩卡植株更大。今年，他們在牙買加首次收穫了 10 公斤這種品種的咖啡，我們很榮幸能在 Paradise 獨家提供。
品嚐筆記：黑巧克力、腰果、蘋果
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.
