Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
Coffea Diversa 利比里卡圓孔發酵法
商品有現貨快！庫存不足商品缺貨
商品暫無供應
下次烘焙時間：7 月 1 日星期三，4 盎司。
*請注意，購物車中的所有商品將一起烘焙和運送。所有與此咖啡一起訂購的商品將於 7 月 1 日星期三烘焙和運送。
背景資訊
Gonzalo Hernandez 喜歡誇耀他收集了世界上最大的私人咖啡樹藏品：在他的哥斯大黎加異國「咖啡花園」Coffea Diversa 中，種植了兩百多種、植物品種、突變和栽培品種。他的藏品包括世界上一些最稀有的咖啡——許多人從未聽說或品嚐過的咖啡。
Gonzalo 每種咖啡只種植幾棵樹，他的咖啡以 10 公斤小袋裝出售給世界各地知識淵博的烘焙師和朋友，先到先得。我們在 10 年前首次參觀了 Coffea diversa 並認識了 Gonzalo，從那以後我們一直期待著分享這些咖啡。
在他的收藏中，我們今年首次推出的咖啡是一種不同的咖啡品種：Coffea Liberica var. Deweverei。
Liberica 是一種原產於非洲中部溫暖地區的巨型咖啡品種。它可以長到 50 英尺高，通常需要梯子才能採摘。在羅布斯塔（Coffea canephora）品種被發現之前，它在東南亞廣泛種植，作為阿拉比卡咖啡的抗銹替代品。它仍然在印尼、馬來西亞和菲律賓進行商業種植，供國內消費，並在一些阿拉比卡咖啡生產地區用作砧木，因為它對土壤中的根結線蟲具有抵抗力。
二氧化碳浸漬法是一種從葡萄酒行業改進而來的發酵方法，它將整個水果放入密封容器中，然後用二氧化碳氣體沖洗，並讓其發酵數天。這往往會增強酸度和水果風味。據我們所知，這是這種方法首次應用於利比里卡咖啡品種。
就風味而言，預期會與阿拉比卡或利比里卡咖啡完全不同。就像我們在 2019 年 12 月介紹的來自厄瓜多的 Coffea Eugenioides 咖啡一樣，利比里卡咖啡具有高甜度，讓人聯想到人造甜味劑。在阿拉比卡咖啡中不常見的草本和辛辣味與大量的燉水果風味混合在一起。想像一下熱紅酒、煮熟的鳳梨和李子、藍莓、鼠尾草、乾玫瑰、小荳蔻。這肯定是一種獨特的品嚐體驗！
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.
