Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
薩爾瓦多 Nejapa 莊園 - 黃色帕卡瑪拉 蜜處理法 **下次烘焙日期：3 月 22 日星期三
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烘焙日期：3 月 22 日（星期三）
此小批次咖啡為 Paradise Coffee Roasters 獨家發售。
風味描述
帶有葡萄柚和焦糖的香氣。柑橘般的酸度，以及來自美國黃檸檬和蔗糖的風味。口感醇厚、有嚼勁，餘韻悠長。
黃色帕卡馬拉品種
帕卡馬拉（Pacamara）是一種大型豆混血品種，在薩爾瓦多由短小高產的「帕卡斯」（Pacas）品種和巨大的典型突變「馬拉戈吉佩」（Maragogype）雜交而成。它以優異的杯測品質而聞名，經常在中美洲的杯測比賽中獲勝。但這個品種總是產出紅色果實。
黃色帕卡馬拉出現在 2009 年種植於羅馬（Roma）地塊的紅色帕卡馬拉區域。大約 10 棵獨立的樹在種植三年後結出黃色果皮的果實。
它出現後，一些葉子被送往 WCR 進行基因指紋分析。2017 年進行的這種品種譜系分析顯示，這種品種具有帕卡馬拉的背景，並帶有以前在其資料庫中未曾識別出的新發現等位基因，使其不僅是一種稀有品種，也成為進一步研究的主題。
從這些種子開始，葛洛莉亞在比原始土地稍高的位置開闢了一個新地塊，但產量有限，因為自 2018 年以來只繁殖了數百棵樹。
我們從 Facebook 貼文得知他們有黃色帕卡馬拉樹。米格爾聯繫了路易斯·羅德里格斯，詢問他們是否有這種咖啡可供出售。他們以前沒有將它與紅樹分開，但路易斯認為應該有足夠的量可以做成一個小批次。經過一番討論，決定一旦咖啡櫻桃成熟，就將其以蜜處理方式加工。
收穫日終於在 2022 年 3 月 9 日到來。他們從黃色帕卡馬拉樹上採集了 300 磅咖啡櫻桃，從中產生了 40 磅獨家供應給 Paradise 的小批次咖啡。
內哈帕莊園
內哈帕莊園（Finca Nejapa）位於尼姆法斯山（Cerro las Ninfas）的山坡上，坐落在著名的
阿帕內卡-伊拉馬特佩克（Apaneca-Ilamatepec）山脈中，隸屬於阿瓦查潘省（Department of Ahuachapán）阿帕內卡市（Apaneca）。莊園主
葛洛莉亞·梅賽德斯·羅德里格斯·豐坦（Gloria Mercedes Rodríguez Fontán）是第四代咖啡種植者，一直
積極參與該地區高品質咖啡的開發。內哈帕莊園
自 1920 年代以來一直屬於她的家族。
咖啡種植面積約 18 公頃，細分為 7 個地塊，種植著
不同品種，包括紅色和黃色帕卡馬拉、紅色、橙色和黃色波旁、
黃色和紅色卡圖拉、藝妓、典型和象豆。
莊園約有 4 公頃的原始森林分佈在莊園中，有助於
保護我們的土壤、微氣候、動植物。內哈帕的每個種植地塊都完全
被原生樹木和含羞草樹遮蔭，幫助許多鳥類、昆蟲和哺乳動物物種
不受重大干擾地遷徙和生活。
內哈帕莊園曾四度獲得卓越杯（Cup of Excellence）獎項，地塊各不相同。
葛洛莉亞的小型農場共獲得 13 個卓越杯拍賣獎項和 2 個全國冠軍獎。
莊園面積約 22 公頃，海拔高度介於 1,480 至 1,580 公尺之間。
往東邊，在莊園較高的部分，鄰近尼姆法斯潟湖（Ninfas Lagoon），一個
已滅絕的火山坑和候鳥的避難所。從這裡可以俯瞰
山脈的每一個山峰，最終到達伊薩爾科火山（Izalco volcano），被稱為
「太平洋燈塔」，多年前它曾持續噴發，是
葛洛莉亞家人晚上旅行，從遠處欣賞其頻繁噴發的景象。它
還能欣賞到阿帕內卡鎮的美景，你也可以從這個地方看到太平洋
海岸線和阿卡胡特拉港（Acajutla port）。
其他耕作方式包括人工除草、遮蔭樹修剪、枝條修剪、土壤保育措施、防風林管理、根莖彎曲，以及重新關注植物營養和土壤生命改善等。顯然，極其重要的是只採摘最成熟的櫻桃，透過目視、品嚐黏液和使用折射儀進行測量。
莊園內的主要工作之一是咖啡苗圃，這項工作只使用葛洛莉亞莊園內挑選的種子，以確保未來咖啡種植的純度和適應性。每年至少有 5 個家庭參與莊園內的工作，另有約 30 名臨時工人協助採收。這個莊園的優點之一是交通便利，距離阿帕內卡鎮僅 2.5 公里。它還從火山口潟湖取水，這使得一些工作更容易，例如葉面施肥和苗圃灌溉。
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.
