Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
卡烏藝妓香檳日曬
商品有現貨快！庫存不足商品缺貨
商品暫無供應
茂宜島瑰夏香檳日曬 — 巔峰系列
氣泡豐盈、光彩奪目，種植於茂納洛亞火山南坡。這款珍稀的瑰夏咖啡，透過香檳酵母發酵工藝精製而成。
莊園與產地：夏威夷大島，卡烏區，米蘭達莊園
這批咖啡豆來自卡烏區的開創性莊園 — 米蘭達莊園。卡烏區曾是甘蔗種植區，現已成為夏威夷咖啡種植業的新星。高海拔、火山土壤和涼爽的夜間薄霧，孕育出特質鮮明的咖啡。在這片風土條件下，米蘭達莊園的瑰夏咖啡展現出非凡的花香、熱帶水果風味和璀璨的結構。
特色與風格：光彩奪目、層次豐富、精緻優雅
輕度烘焙，這批咖啡豆散發著茉莉花和柑橘花的香氣，隨後展現出百香果、蜂巢和可可碎粒的風味。其柔滑的口感和氣泡般的酸度，營造出起泡酒般的印象 — 輕盈、閃耀、精妙絕倫。
殊榮
96 分 — Coffee Review (2025 年 9 月)
「奔放、精妙絕倫。香氣與口感中帶有康科德葡萄、荔枝、星形茉莉、蜂巢和可可碎粒的風味。明亮卻又無縫接合的結構，帶有閃耀的酸度和豐厚、絲滑的口感。餘韻悠長且芳香四溢，甜美的果香和花香深遠綿長。」
第二名 — 夏威夷咖啡協會，2025 年
被譽為該州頂級咖啡之一，肯定了卡烏區作為夏威夷最卓越風土之一的地位。
卡烏區的巔峰之作
這款咖啡產量極少，代表了巔峰系列 — 體現天堂最稀有、最精緻風貌的咖啡。茂宜島瑰夏香檳日曬經過精心栽培，為追求非凡的收藏家和鑑賞家打造。本次發行僅有 6 包。
天堂一刻：品味方式
最適合在沉思時刻品嚐，此時其光彩奪目和層次豐富的特質才能被心無旁騖地細細品味。緩慢沖泡，細品其層次，體驗天堂的精髓。
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.
