Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
宏都拉斯 拉艾麗塔 橙蜜波旁 日曬
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風味筆記：
作為手沖咖啡，這是一款濃郁、果香四溢的咖啡。在香氣中有著淡淡的花香，而咖啡本身則帶有柑橘和草莓的風味。這款果香濃郁的日曬咖啡，同時卻帶有經典中美洲水洗波旁的風味，酸度活潑，並帶有烤杏仁的香氣。
這款咖啡也適合製作義式濃縮咖啡，它呈現出糖漿般的櫻桃風味和檸檬般的直接風味；加入牛奶後，則會柔化成橘子和焦糖的風味。
關於橙色波旁
波旁品種是當今全球大多數咖啡種植的兩大主要栽培品種之一（另一個是鐵比卡）。
1718年，來自葉門的種子被帶到馬達加斯加附近的法國殖民地留尼旺島，該島以當時統治法國的波旁王朝命名為波旁島。大約在1860年，來自留尼旺的植物被帶到非洲大陸和巴西。從這些植物繁衍而來的咖啡因該島當時的名稱而被稱為波旁品種。
波旁品種至今仍常見於非洲、巴西以及瓜地馬拉和薩爾瓦多等一些中美洲國家。
波旁品種通常會產生紅色果實，但也會發生果實顏色為黃色的突變。有一種叫做黃色波旁的栽培品種，它比較稀有，但也不算太罕見，它是1930年在巴西由紅色波旁和一種叫做Yellow de Botucatu的黃色果實鐵比卡植物自然雜交而成的，並於1950年代初期商業發布給種植者。
然後就是橙色波旁，其起源更為模糊。只要在同一塊田裡同時有紅色和黃色果實的樹木，就可能會出現一些中間橙色或粉紅色的植物。
作為栽培品種，橙色波旁極為罕見。偶爾仍有少數薩爾瓦多的農場種植，Mierisch家族就是從那裡獲得該品種的種子，並在他們位於尼加拉瓜和宏都拉斯的農場進行種植。
橙色波旁的風味介於紅色波旁和黃色波旁之間。它具有紅色波旁平衡甜美的口感，但帶有更精緻的焦糖和柑橘風味，更像黃色波旁。
Finca La Alita
農場主Erwin Mierisch的資訊
「我們的橙色波旁種子來自尼加拉瓜，更具體地說，來自我叔叔的農場El Suspiro。我的叔叔Alejandro Saldaña，他來自薩爾瓦多，從他的家鄉，從著名的Malacara生產商那裡獲得了種子。
我的父親Erwin J. Mierisch在2011年擔任宏都拉斯COE的首席評審，他看到了宏都拉斯咖啡的巨大潛力。當時宏都拉斯咖啡並未被認為或注意到其高品質。關於我們如何了解Cerro Azul的故事如下：在宏都拉斯COE之後，我父親參加了2011年的SCAE。在那裡，他和來自英國Has Bean的Stephen Leighton正在談論宏都拉斯咖啡的巨大潛力。Stephen開玩笑說：「你為什麼不在宏都拉斯買個咖啡農場呢？」碰巧的是，那天晚上晚些時候，一位UTZ檢查員走了過來，提到他不小心聽到了他們的對話，並說他認識一位宏都拉斯的生產商正在出售他的農場。那個農場就是Cerro Azul。剩下的就是歷史了。」
他們後來買下了鄰近的Santa Lucia農場，以及下面直接的Lalita農場。
「La Alita（我們將其從Lalita改名，因為我們家族是Hendrix的粉絲，它意為「小翅膀」）實際上位於Santa Lucia後面，海拔1450-1550公尺。它於2014年我們購買時首次種植，種植了橙色波旁、Ethiosar和紅卡杜艾。」
我們的日曬批次總共乾燥了27天，其中4天在陽光下100%曝曬的高架床上，每小時翻動一次。然後移至溫室內高架床，在50%遮蔭下再乾燥23天，每天翻動3到4次，直到濕度達到11%。之後，移至倉庫中，讓整顆乾燥的咖啡櫻桃靜置一個月，以使所有咖啡豆的濕度均勻化。
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.
