Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
越南爪哇長果天然香檳處理法咖啡豆
商品有現貨快！庫存不足商品缺貨
商品暫無供應
風味筆記
玫瑰、柑橘、櫻桃。此咖啡帶有細膩的玫瑰/蒲桃香氣。柑橘類的酸度為其增添了活力。此咖啡富含漿果、波羅蜜和牛奶巧克力的風味。這是我們品嚐過來自越南最複雜的咖啡，也是爪哇品種的絕佳典範。
背景
去年11月，Miguel前往越南與Karmic Circle Coffee Trading的Rae會面，並參觀位於大叻（Dalat）附近的Vuong農場，我們已經向該農場採購咖啡三年了。在那裡，我們利用卡蒂摩（Catimor）和他們稱之為「長果蒂比卡（Typica Longberry）」的另一品種，使用葡萄酒酵母，進行了我們香檳日曬法（Champagne natural process）的試驗性發酵。
Miguel認為它不是蒂比卡，而是「爪哇」品種——一種高杯測品質的衣索比亞地方品種。我們將咖啡樣本送往法國的RD2進行基因檢測，證實長果咖啡是100%符合爪哇品種。今年只生產了50磅，但希望明年Vuong農場能為我們生產更多！
關於Vuong農場
位於林同省（Lam Dong province），靠近大叻市（Dalat），佔地12公頃，海拔1360-1520公尺。由兩兄弟Trung和Hieu經營，他們是第二代咖啡農，繼承了父母創辦的農場。他們都30多歲，是當地最年輕的咖啡農。除了該地區常見的卡蒂摩（Catimor）品種外，他們還種植了一些特殊的傳家品種，如爪哇「長果（Longberry）」、黃波旁（Yellow Bourbon）和橘波旁（Orange bourbon）。幾年前，當越南精品咖啡館興起時，他們開始參與家族農場的經營。他們是越南少數提供卡蒂摩以外阿拉比卡品種的生產商之一，並且已經進行厭氧發酵（anaerobic fermentations）多年。
關於爪哇品種
1928年，來自印度尼西亞的P.J.S. Cramer前往衣索比亞（當時稱為阿比西尼亞），並將種子帶回他在爪哇島工作的農業站。
這些植物被證明對咖啡葉鏽病具有相當的抵抗力，最終以「阿比西尼亞」的名義分發給種植者。
在1950年代，Vilmorin公司將這種品種的種子帶到西非國家喀麥隆。由於他們從爪哇島採集種子，因此他們將這種品種命名為「爪哇」。
在喀麥隆，這種品種也證明對咖啡葉鏽病具有抵抗力，並且他們還從中發現了對咖啡果病具有抵抗力的選育。經過數年的純系選育後，「爪哇」品種於1980年開始向喀麥隆的種植者推廣。
1991年，它由CIRAD引入中美洲。這種材料被分發到中美洲許多國家。尼加拉瓜的Meirisch家族是最早認識到這種品種品質潛力的家族之一。他們在2006年尼加拉瓜卓越杯中以其「Javanica」品種（基因檢測表明它與爪哇品種完美匹配，在此技術可用之前，他們不確定這種品種的真實身份）獲得了第二名。
到2000年代初期，爪哇品種已引入東南亞寮國。Vuong農場從寮國獲得了其「長果」品種的種子。
這個品種展現出很大的潛在複雜性。酸度通常低於瑰夏/藝妓T.2722品種，但它與這個品種共享花香和柑橘的特質。這個品種似乎對日曬處理法和各種延長發酵方法反應良好。
香檳日曬處理法
這是我們在夏威夷開創的一種方法，並開始教導給我們世界各地的少數供應商。咖啡櫻桃經過沖洗和漂浮後，浸入水中，並與選定的葡萄酒酵母菌株一起發酵數天。酵母產生果味酯，同時有助於揭示咖啡櫻桃中的一些品種香氣。最終的咖啡具有水洗咖啡的口感和酸度，帶有增強的果香和花香，以及類似白葡萄酒的風味。
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.
