Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
Kona SL34 小圓豆
商品有現貨快！庫存不足商品缺貨
商品暫無供應
限量發行
產地： 100% 可娜咖啡
品種： SL34（圓豆分離）
烘焙： 淺–中度烘焙
風味描述： 鳳梨、黑莓、柚子、烤椰子
杯測描述： 明亮 • 多汁 • 有層次
可娜 SL34 圓豆
可娜 SL34 圓豆是一種充滿活力的果香型可娜咖啡——明亮、複雜，對於該地區而言，其表現力異常出色。這款咖啡以肯亞 SL34 品種為基礎，並分離出圓豆，同樣突顯了其純淨度、酸度和甜度。
口感活潑芳香，帶有柑橘味的明亮感和回甘的甜味，讓人想起新鮮現榨的檸檬水。
產地與農場
這款咖啡來自可娜最高和最涼爽的兩個種植區，Hōlualoa 和 Kealakekua，海拔 1,600–2,400 英尺的 SL34 櫻桃。
這款咖啡由 Kona Farm Direct 加工，這是一個位於 Hōlualoa 的六英畝農場，由擁有 30 年可娜咖啡產業經驗的 Kraig Lee 經營。除了生產咖啡，Kraig 還經營一個苗圃，為島上各地的農場供應咖啡樹，並維護多個品種的試種——使 Kona Farm Direct 成為可娜地區創新和實驗的中心。
在最近一次收穫期間，SL34 的產量足以在研磨時進行圓豆分離，從而產生了這批限量批次。
關於 SL34 品種
SL34 是一個最初由肯亞史考特實驗室 (Scott Laboratories) 選育的品種，其基因源自至今仍在葉門種植的咖啡品種。它是肯亞種植最廣泛的咖啡之一，因其種子大、酸度活潑和濃郁的果香而備受推崇。
在可娜的火山土壤和較高海拔地區，SL34 咖啡的口感比傳統的可娜鐵比卡更明亮、果味更濃郁——同時仍保持平衡和甜度。
SL34 也是我們可娜熱帶水果咖啡的品種之一，在其中與鐵比卡和藝伎咖啡共同扮演輔助角色。在這批單一品種的圓豆批次中，SL34 的明亮度和結構成為焦點。
加工與工藝
這款 SL34 採用酵母接種水洗發酵方式處理。
櫻桃採摘後立即去皮，並在接種了精選葡萄酒酵母菌株的發酵槽中發酵，以強調柑橘和熱帶水果的風味表現。發酵後，咖啡在木質露台上預乾燥，然後在機械乾燥機中完成乾燥，以確保水分均勻減少和杯中風味的純淨度。
杯測風味
杯中散發著鳳梨、黑莓和柚子的香氣，並有烤椰子的甜味作為襯托。酸度集中而活潑，與清爽的甜度相平衡，讓人聯想到新鮮榨取的檸檬水。尾韻清脆、明亮、令人心曠神怡。
烘焙風格
以淺–中度烘焙，旨在保留酸度和果香，同時維持其結構和平衡。這種烘焙方式旨在凸顯 SL34 固有的活力，而非蓋過其原有風味。
沖煮建議
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手沖（V60、Kalita）： 凸顯果實的純淨度和酸度
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自動滴濾： 明亮、乾淨的日常咖啡
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愛樂壓： 果汁般多汁圓潤，略帶厚實感
使用過濾水，研磨程度比一般的可娜咖啡略細，以強調其結構。
供應狀況
這是限量發行，約有25 磅可供線上銷售。
探索更多可娜咖啡
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可娜經典中度烘焙 — 滑順、平衡、經典
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可娜熱帶水果咖啡（淺烘焙） — 活潑、果香濃郁
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可娜經典深烘焙 — 厚實、精緻、令人感到舒適
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.
