Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
可娜瑪拉哥吉佩粉紅蜜處理
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烘焙時間：每週三
*請注意：您購物車中的所有商品將會一起烘焙和運送。
品鑑筆記
香氣中帶有蜜桃和玫瑰的芬芳，入口後轉為奶油、草莓和檸檬的風味。這是一款濃郁醇厚、結構出色的可納咖啡。
背景資訊
Maragogype 是 Typica 品種的變種，其豆粒是所有咖啡品種中最大的。它是更廣為人知的 Pacamara 雜交品種的親本，Pacamara 繼承了 Maragogype 的大尺寸和卓越的咖啡品質，同時也具有出色的產量。Maragogype 因其低產量，現在在大多數國家都不常見。
夏威夷只有少數幾個農場種植這個品種，而且大多只有幾棵樹。我們的咖啡來自阿羅哈山莊在科納卡伊納留海拔2000英尺以上的一個農場。十多年前，他們錯誤地種植了幾英畝的這種咖啡，以為他們擁有的種子是典型的。直到樹木成熟才意識到這個錯誤。十年前他們向米格爾展示了這種咖啡，他對其品質印象深刻，並鼓勵他們保留這片田地並單獨採摘，而不是重新種植典型的品種。從那以後，米格爾一直幫助他們為這種特殊的咖啡尋找歸宿，但這是他今年第一次能夠親自採摘一些咖啡櫻桃進行加工。
12月4日，我們採摘了404磅咖啡櫻桃，並使用我們的粉色蜜處理法進行加工，該方法選用了一種酵母菌株，旨在強調這種咖啡品種的蜜桃和花香。
這是一款非常特別且數量有限的咖啡。我們首先向我們的夏威夷島嶼之旅訂閱者推出了這款咖啡，現在還剩下25磅供其他人享用。
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.
