Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
低咖啡因哥倫比亞娜里諾薩雷尼 - 淺烘焙
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哥倫比亞娜里諾薩雷尼低咖啡因咖啡豆 — 淺烘焙
這款高海拔哥倫比亞低咖啡因咖啡豆保留了咖啡的明亮度、結構和純淨度，旨在提供出色的淺烘焙水洗咖啡風味，而非妥協的選擇。
產地：哥倫比亞娜里諾
地區：布埃薩科
生產者：小農
處理法：水洗 • EA 甘蔗脫咖啡因
海拔：2000–2100 公尺
風味：葡萄乾、羅望子、烘焙香料、檸檬
醇厚度：中淺、柔和
酸度：明亮、有層次
概述
這款哥倫比亞低咖啡因咖啡豆乾淨而充滿活力，產自娜里諾省布埃薩科高海拔地區。它擁有該地區典型的明亮度與純淨度，並帶有豐富的甜感，尾韻悠長。
脫咖啡因處理過程不僅未減損咖啡的特色，反而保留了其結構，呈現出完整而富有表現力的風味。
產地
這款咖啡由娜里諾省布埃薩科的小農種植，生長於海拔超過 2,000 公尺處。該地區的火山土壤、涼爽氣候和緩慢成熟週期，造就了其精緻的酸度和平衡的甜感。
娜里諾已成為哥倫比亞最具特色的咖啡產區之一，以其純淨、清爽且結構分明的咖啡風味聞名。
處理法（脫咖啡因）
這款咖啡採用 EA 甘蔗處理法進行脫咖啡因，此方法利用天然存在的乙酸乙酯。
咖啡豆首先經過蒸汽處理以打開其細胞結構，然後用 EA 溫和清洗以去除咖啡因，同時保留風味化合物。
此方法以以下優點聞名：
- 保持酸度和結構
- 保留香氣的純淨度
- 生產出市面上風味最純淨的低咖啡因咖啡
風味描述
這款咖啡明亮有層次，帶有葡萄乾、羅望子和烘焙香料的風味。檸檬般的柑橘酸度增添了清爽感，而柔和、圓潤的甜感則帶來平衡，類似於燕麥葡萄乾餅乾。
尾韻乾淨，帶有淡淡的甜味，持久不散。
沖泡建議
非常適合：
- 手沖（高純淨度和酸度表現）
- 自動滴濾（平衡、穩定的咖啡）
- 法式濾壓壺（略帶圓潤的醇厚度和甜感）
使用中度研磨、70-100ppm 的過濾水，沖泡溫度約在 93-95°C。
低咖啡因咖啡豆往往比其他咖啡產生更多的細粉，因此略粗的研磨或更快的注水有助於避免過度萃取，並沖泡出更具活力的咖啡。
適合人群
- 追求高品質低咖啡因咖啡，同時不犧牲風味的飲用者
- 偏好明亮、有層次的咖啡飲用者
- 適合夜晚沖泡或全天飲用
如果您偏好更濃郁的醇厚度或更深的烘焙風味，這款咖啡可能會覺得太清淡——建議考慮烘焙程度更深的咖啡。
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.
