Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
Kona Tabi 香檳原色
商品有現貨快！庫存不足商品缺貨
商品暫無供應
僅限一日烘焙：6月9日（星期一）。
烘焙度：淺度
國家：美國
地區：霍努阿洛亞，科納
處理法：香檳日曬
品種：塔比 (Tabi)
海拔：500公尺 (1600英尺)
風味筆記
濃郁的果香帶來甜美而複雜的甜點般風味。帶有草莓、粉紅泡泡糖、番石榴和牛奶巧克力的味道。
背景資料
採摘自科納霍努阿洛亞海拔1600英尺的科納傳統農場。
塔比（Tabi）是一種來自哥倫比亞的咖啡葉銹病抗性品種。自2020年毀滅性的葉銹病傳播到夏威夷島以來，種植者一直在試驗種植抗性雜交品種。這些品種的第一批收成終於到來。
塔比是Typica、Bourbon和帝汶混合種（Typica x Robusta）的雜交品種。雖然大多數抗銹病雜交品種都是緊湊型樹木，但塔比是一種像Typica和Bourbon一樣的高大樹木，並且能產出大果實和大種子。然而，與這些品種不同的是，它對咖啡葉銹病具有抗性，並且似乎比任何一種品種都產出更多的咖啡櫻桃/樹。到目前為止，我們只能品嚐到島上幾個農場的這種品種，但結果非常令人鼓舞。酸度似乎比這裡種植的傳統Typica和Catuai更高，而且該品種對發酵反應良好，當以日曬方式乾燥時，能產生非常果香的咖啡。
香檳日曬處理法
香檳日曬是我們從2019年開始開發的一種方法，基於當時巴西的新研究，該研究顯示了使用精選酵母菌株提高咖啡品質的潛力。我們透過持續的實驗和杯測，每個季節都在不斷完善和改進這個過程。
這個過程首先從咖啡櫻桃的消毒開始，並去除任何漂浮的低密度果實。然後將咖啡櫻桃放入生物反應器中，加水覆蓋並接種精選的葡萄酒酵母菌株。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。在發酵結束時，咖啡櫻桃不再甜，而是清脆、酸澀，並因二氧化碳而產生氣泡，嚐起來像香檳。
然後將咖啡櫻桃鋪在托盤上，放入專門建造的除濕乾燥室中，在低溫下迅速去除果實中的水分。咖啡豆乾燥到水分含量低於11%後，會在乾燥的咖啡櫻桃中靜置數週，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
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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.
