Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
尼加拉瓜爪哇玫瑰莊園水洗豆
商品有現貨快！庫存不足商品缺貨
商品暫無供應
烘焙度：淺烘焙
國家：尼加拉瓜
地區：希諾特加
生產者：米里施莊園 Las Delicias 農場
處理法：Rosé 水洗
海拔：1260-1400 公尺
風味描述
帶有檸檬/萊姆、香菜和紫羅蘭的香氣。甜美而細緻的口感，帶有白葡萄和茉莉花的香氣。
爪哇/爪哇尼卡品種
爪哇尼卡 (JavaNica) 是米里施家族為多年前收到的標記為「爪哇」的咖啡豆所培育的樹種所命名的。由於無法確定其確切身份，他們將其命名為爪哇尼卡 (JavaNica，即爪哇 + 尼加拉瓜)。這種咖啡在他們的農場表現優異，在 2008 年尼加拉瓜卓越杯中獲得第二名。那是我們第一次品嚐這種咖啡。
三年前，我們將這種品種的種子送去 RD2 進行基因檢測，結果顯示與爪哇品種 100% 相符。
爪哇品種歷史悠久。它是最早被記錄下來的衣索比亞地方品種之一，被採集並帶到其他種植地區。在這個案例中，PJ S Cramer 於 1928 年將其帶回印度尼西亞的爪哇島，並以當時衣索比亞的名稱「阿比西尼亞」引入。這些植物很快就表現出對葉鏽病的耐受性，而葉鏽病曾肆虐印度尼西亞的咖啡農場。這些植物傳播到蘇門答臘島，至今仍可在加約地區找到。
1950 年代，這種品種的種子由 Vilmorin 公司引進到西非國家喀麥隆。他們從爪哇島獲得種子，因此將該品種稱為「爪哇」。
在非洲，他們有一種咖啡漿果病，「爪哇」品種也被證明對這種疾病具有抵抗力。經過 20 年的篩選，爪哇品種於 1980 年在喀麥隆推廣給農民。1991 年，它由 CIRAD 帶到中美洲，首先是哥斯大黎加，然後分發到其他鄰國，如尼加拉瓜。它現在最常見於尼加拉瓜和哥倫比亞，但由於它是一種抗病植物，只需最少的投入就能獲得優異的杯測品質，因此已廣泛分佈於世界各地。
拉斯德利西亞斯莊園 (FINCA LAS DELICIAS)
拉斯德利西亞斯是一個位於希諾特加、海拔 1260-1450 公尺、佔地 12 公頃的農場，由米里施家族擁有。
這個農場種植了多個品種： 爪哇尼卡、黃帕卡瑪拉、藝妓、黃帕卡斯、紅波旁。 黃帕卡瑪拉於 2014 年在此種植。
Rosé 水洗處理法
這是一種雙重發酵方法，由我們在夏威夷首創，並已開始向全球少數供應商傳授。與 Rosé 葡萄酒一樣，這是一種在開始時涉及一段時間的浸漬發酵。咖啡櫻桃首先經過沖洗、浮選，並接種葡萄酒酵母，作為第一步在生物反應器中發酵。然後將櫻桃去皮，並在櫻桃的葡萄汁中再次發酵。酵母會產生果香酯，同時也有助於展現咖啡櫻桃的一些品種香氣。最終的咖啡具有水洗咖啡的口感和酸度，並增強了水果和花香，給人一種西瓜、草莓和白色花朵的印象，類似於在 Rosé 葡萄酒中可能發現的風味。
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.
