Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
巴拿馬莫奇塔 + 可娜摩卡雙重奏 (*預計烘焙日期：11 月 7 日)
商品有現貨快！庫存不足商品缺貨
商品暫無供應
兩款獲獎無數的精品咖啡，巴拿馬莫奇塔日曬（Panama Mokkita Natural）來自 Mama Cata 莊園，以及柯納莫卡香檳日曬（Kona Mokka Champagne Natural）來自 Kona Farm Direct。
每組都包含各一包咖啡豆，提供 2 盎司、4 盎司或 12 盎司包裝尺寸。
*首次預計烘焙日期為 2023 年 11 月 7 日
**包裝可能有所不同
巴拿馬莫奇塔（Panama Mokkita）品飲筆記
花香濃郁而複雜；紫羅蘭、茉莉、玫瑰。甜美且充滿果香，帶有木瓜、佛手柑、草莓和覆盆子的風味。帶有活潑的酸度和豐滿的口感。花香在最後一口之後久久不散。
巴拿馬莫奇塔日曬（Panama Mokkita Natural）
Coffee Review 給這款咖啡 97 分！是他們 2021 年的最高評分。
「盲測評價：香氣超凡脫俗，多汁爽脆。焦糖鳳梨、芳香蘭花、開心果、原味巧克力、烏龍茶的香氣與口感。甜鹹酸結構，帶有柔和明亮的酸度；濃郁的糖漿口感。風味十足的餘韻，尤其令人印象深刻的水果和花香。」
背景資訊
一種獨特的莫卡品種，僅在巴拿馬的 Mama Cata 莊園種植。
2020 年和 2021 年，他們的莫奇塔日曬（Mokkita Natural）在巴拿馬最佳咖啡杯測比賽中，是非藝妓品種中得分最高的咖啡。今年拍賣會上，莫奇塔創下了全球非藝妓品種咖啡的最高價格紀錄：每磅生豆 400 美元！
2004 年，在翡翠莊園（Hacienda La Esmeralda）發現藝妓/瑰夏（Geisha/Gesha）品種並贏得當年巴拿馬最佳咖啡比賽後，Mama Cata 莊園的 Jose David Garrido 在他的農場裡尋找看起來不尋常且可能生產出優質咖啡的植物。他發現一種植物的咖啡櫻桃非常小，他們稱之為莫奇塔（Mokkita）。第二年，他們從這棵樹採摘了一小批樣品，由日本咖啡買家田口守（Mamoru Taguchi）進行杯測。根據正面的回饋，他們決定使用下一次收成的種子。他們第一次種植的地方生長不佳。他們認為這是一種來自葉門的莫卡品種，因此決定嘗試在海拔 1550-1600 公尺、土壤不同且可能更接近該地環境的乾燥地區種植。
2022 年 1 月，我們將這款咖啡的樣本送到法國 RD2 進行基因檢測，以更好地了解其背景。結果表明它是波旁*品種和藝妓的雜交種。
*許多被稱為莫卡（Mokka）的植物是波旁（Bourbon）的矮化雜交種，無法與波旁（Bourbon）或其他波旁（Bourbon）突變種，如卡杜拉（Caturra）或勞麗娜（Laurina）區分開來。
最有可能的是，藝妓（Geisha）和 Mama Cata 的一種莫卡（Mokka）型植物在某個時候雜交，從而產生了他們農場上這種獨特（且美味）的品種。
他們現在種植了約 2 公頃（5 英畝）的莫奇塔（Mokkita）。莫奇塔（Mokkita）是一種產量非常低的植物。產量不到藝妓（Geisha）和典型（Typica）的一半。他們小批量採摘咖啡櫻桃，並在溫室結構內的架高篩網上緩慢乾燥一個多月。
今年我們向他們索取了他們收成中絕對最好的咖啡豆。他們每年只收穫幾百磅這種品種，並將他們最好的 15 磅提供給我們，我們很高興與您分享！
柯納莫卡香檳日曬（Kona Mokka Champagne Natural）
2010 年，Miguel 負責為 Hula Daddy Farm 在科納（Kona）新開闢的一塊高海拔農地選擇咖啡品種。其中一個選定的品種是來自歐胡島夏威夷農業研究中心的莫卡（Mokka）品種。這些樹來自巴西坎皮納斯（Campinas）的 Medina 博士。這種莫卡（Mokka）是紅色波旁（Red Bourbon）品種的矮化突變種。這個品種的產量很低，但一旦咖啡樹達到結果年齡，它顯然是一種具有非凡杯測品質的品種。
幾年前，Kona Farm Direct 的 Kraig Lee 使用 Hula Daddy Farm 的咖啡樹種子，開始在他的苗圃種植莫卡（Mokka）咖啡樹。去年，也就是 2022 年，這些咖啡樹首次收成。這些咖啡櫻桃採用我們的香檳日曬處理法進行處理，並提交給科納咖啡節杯測比賽，最終這款咖啡獲得了第一名！
這些咖啡樹現在又長大了一點，杯測品質甚至更好。
一款美麗而複雜、風味濃郁的咖啡，帶有雞蛋花、椰子、草莓、玫瑰和葡萄的香氣。
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.
