Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
卡烏黃卡杜拉圓豆
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週三烘焙。
*請注意：您購物車中的所有商品將一同烘焙和運送。
品鑑筆記
明亮柑橘味。焦糖和檸檬香氣。入口後帶有令人耳目一新的酸澀感，伴隨焦糖和葡萄柚的餘韻。
背景資訊
Jose 和 Berta 的農業根基在薩爾瓦多，橫跨中美洲咖啡帶。兩人都在夏威夷擔任咖啡和夏威夷果採摘工。2006 年，他們實現了夢想，Miranda 家族——連同他們的四個孩子 Maria、Ana、Carlos 和 Gabriel——在大島的夏威夷創辦了 Miranda 農場。他們在帕哈拉附近、雲休咖啡區獲得了他們的第一個咖啡種植園，佔地十英畝。那個最初的農場最終擴展到 20 英畝，然後在 2018 年，他們開始在南角附近 2000-2100 英尺處種植一個新的高海拔 20 英畝農場。
我們的圓豆批次來自他們位於南角的農場，那裡主要種植紅卡杜艾品種。他們在這裡也有一小塊黃卡杜拉，這個批次就是來自這裡。在涼爽潮濕的環境中，這些咖啡樹的產量很高，酸度極佳。
收穫後，Miranda 家族將咖啡去果肉並浸泡過夜，然後在水中浸泡後在架高篩網上曬乾。
圓豆是指咖啡樹在一個咖啡櫻桃中產生一個圓形種子，而不是兩個扁平的種子。通常只有 3-10% 的咖啡豆是圓豆。但在這個農場，有 15-30% 的種子是圓豆。這些圓形種子烘焙非常均勻，製成的咖啡是完美的經典早餐咖啡。
常見問題
水洗咖啡的口感如何？
水洗咖啡，又稱濕處理咖啡，其特色在於明亮、乾淨的風味和明顯的酸度。水洗過程能增強咖啡的內在風味，帶來清脆、清晰的口感。我們的卡烏紅卡杜艾圓豆，得益於這種處理方法，呈現出順滑、均衡且清晰的風味。
卡烏咖啡的口感如何？
卡烏咖啡源自夏威夷大島的卡烏區，以其獨特的風味而聞名。它通常具有順滑、濃郁的口感，帶有中等酸度以及焦糖、柑橘和熱帶水果的風味。我們的卡烏黃卡杜拉圓豆完美地融合了這些元素，每一杯都能為您帶來愉悅的夏威夷風味。
什麼是淺烘焙咖啡？
淺烘焙咖啡是指烘焙時間較短的咖啡豆，其顏色較淺，表面沒有油光。淺烘焙咖啡的特點是其明亮、果香和酸味，通常能讓咖啡產地的固有風味得以彰顯。與深烘焙咖啡相比，它們提供更細膩、精緻的風味體驗。
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.
