Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
哥倫比亞粉紅波旁日曬 - 慧拉魔幻莊園第五名
商品有現貨快！庫存不足商品缺貨
商品暫無供應
品嚐筆記
複雜的香氣，帶有茉莉、薑和覆盆子的氣息。咖啡呈現出活潑的酸度和豐滿的口感，帶有草莓醬和粉紅檸檬水的風味。果香與細緻的花香縈繞不散，在最後一口後逐漸消逝。
背景資訊
每年我們都期待品嚐來自哥倫比亞的粉紅波旁 (Pink Bourbon)* 咖啡。這個品種是幾年前在烏伊拉 (Huila) 的一個農場發現的，並被發現具有卓越的杯測品質。現在它已在該地區的多個農場種植，並持續生產出我們從哥倫比亞品嚐過的一些最令人驚豔的咖啡。它仍然主要局限於哥倫比亞的烏伊拉地區，因此比藝伎 (Geisha) 和帕卡馬拉 (Pacamara) 等品種稀有得多。
到目前為止，我們提供的所有粉紅波旁咖啡都是水洗處理的。我們過去曾查看過日曬粉紅波旁的樣本，但總是發現處理風味蓋過了粉紅波旁品種珍貴的細膩花香。最終我們找到了一款，它將日曬處理的果香濃郁飽滿的特性與該品種的複雜性完美結合。
2021 年，出口商 Coffee Quest 及其合作夥伴為烏伊拉的咖啡農舉辦了一場杯測比賽。我們從那一年開始購買比賽中排名靠前的咖啡。今年，我們購買了排名第五的咖啡。這款令人驚豔的日曬粉紅波旁來自 Finca Corozal。
關於 Finca Corozal
Finca El Corozal 以哥倫比亞發現的一種棕櫚樹命名，位於哥倫比亞烏伊拉省的加爾松 (Garzón)，由 7 兄弟所有，德爾芬·卡瓦哈爾 (Delfin Carvajal) 是這個家族的領導者和代表。他的兄弟尤克利德斯 (Euclides) 住在農場，負責他們去年開始生產的優質日曬咖啡。您可以將這個農場描述為一個全員參與的家庭經營企業，每個家庭成員負責業務的不同方面（就像一家公司一樣！）。咖啡生產對這個家族來說並不陌生。德爾芬和他的家人是第四代生產者，他們真正專注於世代傳承和內部流程的不斷改進。該農場自 2018 年起獲得雨林聯盟認證，但在過去 10 年中一直在實施環保做法，凸顯了 El Corozal 對環境和為農場生產做出貢獻的家庭的信念。
他們坐落在海拔 1,500 – 1,650 公尺處，種植哥倫比亞 (Colombia)、卡杜拉 (Caturra)、粉紅波旁 (Pink Bourbon) 和卡斯蒂略 (Castillo) 等品種，他們的小氣候確實有利於他們的日曬處理批次。
他們從手工採摘每一顆櫻桃開始，將其漂浮，並去除任何未成熟或過熟的櫻桃。然後將櫻桃在開放的桶中過夜，在溫室中乾燥數天，然後在機械乾燥機中完成。他們真正掌握了日曬處理的藝術，並在烏伊拉魔幻杯測比賽中以來自他們年輕的粉紅波旁樹的第一批收成的日曬處理批次獲得了第五名。
關於哥倫比亞粉紅波旁
*雖然被稱為粉紅波旁，但這個品種與其他國家發現的波旁家族品種無關，這就是為什麼我們將這個品種指定為「哥倫比亞粉紅波旁」。咖啡農傾向於將他們發現的任何帶有粉紅色/橙色果實的樹稱為「粉紅波旁」，因為這是唯一已知具有這種顏色的栽培品種。然而，當紅色和黃色果實品種在同一田地中同時存在時，它們有可能雜交，一些後代將呈現中間色。這很可能是這個品種的來源。對這些植物進行的基因檢測顯示它與波旁根本沒有關係，但與一些衣索比亞咖啡很接近！
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.
