Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
菲律賓卡拉東山厭氧日曬羅布斯塔
商品有現貨快！庫存不足商品缺貨
商品暫無供應
烘焙程度：淺烘
國家：菲律賓
產區：武吉農省卡拉通甘山
生產者：Better Botany
處理方式：厭氧日曬
海拔：1000-1200公尺
風味筆記：香氣中有蔓越莓、奇異果和木槿花。強烈的厭氧日曬帶來的可可豆碎、菠蘿蜜和漿果風味。
卡拉通甘山
在菲律賓，90%的咖啡生產是羅布斯塔，其中大部分在當地消費。幾乎所有這些咖啡都在當地消費，並進入即溶咖啡市場。這裡很難買到精品阿拉比卡，更不用說羅布斯塔了。
位於民答那峨島的卡拉通甘山出產一些極好的阿拉比卡咖啡，例如我們過去曾介紹過的Kalasan甜咖啡。一些在海拔1000-1200公尺較低地區的種植者也種植羅布斯塔。對於羅布斯塔來說，這個海拔非常高，就像阿拉比卡一樣，隨著海拔升高和氣溫降低，品質似乎有所提高。
我們從這個地區採購了一小批厭氧日曬處理的羅布斯塔，其中大部分供應給我們的羅布斯塔訂閱服務。我們還有6磅可以供應一個烘焙日期。
精品羅布斯塔
在家煮濃縮咖啡嗎？我們很高興能與您，我們的濃縮咖啡愛好者，分享這款來自菲律賓的絕妙羅布斯塔。我們的員工都愛上了它，我們相信您也會喜歡！
直到最近，羅布斯塔咖啡在精品買家眼中聲譽不佳，他們認為羅布斯塔是廉價的商品級咖啡豆，除了即溶咖啡之外別無他用。我們知道原因：為了降低主要買家（即溶咖啡和折扣咖啡品牌）的成本，鼓勵條狀採摘和粗心處理。不出所料，羅布斯塔咖啡農的收入通常只有阿拉比卡種植者的一半或更少。
Paradise Coffee Roasters 自 2004 年以來一直是羅布斯塔咖啡生產者的擁護者。為此，Paradise 創始人 Miguel 一直在印度、厄瓜多、泰國，現在也在菲律賓支持並與羅布斯塔種植者合作。我們相信，如果咖啡產業認真對待永續發展並真正關心咖啡生產者，我們就不能忽視世界上將近一半的咖啡農。對我們而言，精品咖啡不是一個物種、品種或地點。它是一種過程。
羅布斯塔沖煮技巧
羅布斯塔比阿拉比卡咖啡密度低，沖煮時表現也大不相同。我們從厄瓜多的咖啡師和沖煮大賽冠軍朋友那裡得到了一些關於如何從單一產區羅布斯塔中獲得最佳風味的技巧。
2019 年厄瓜多咖啡沖煮大賽冠軍 Johann Buenano 的手沖咖啡沖煮技巧
- 使用 15 克研磨咖啡搭配 200 毫升熱水 (201-203F)
- 用 30 毫升水預濕咖啡粉。
- 30 秒後，一次性倒入剩餘的 170 克水。
- 目標沖煮時間為 1:30-1:45
2016 年厄瓜多咖啡師大賽冠軍 Mario Idrovo 的濃縮咖啡配方
- 使用 20 克以上咖啡粉（如果您的濾杯允許）搭配 194-196F 的水。
- 1:2 沖煮比例。20 克咖啡 = 40 克濃縮咖啡。
- 萃取時間 23 秒。
羅布斯塔會產生大量的咖啡油脂，所以體積可能會非常具有欺騙性。它看起來會流得太快，但咖啡油脂會在沖煮後沉降下來。
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
-
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.
-
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.
-
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.
-
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
-
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
-
We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
-
We roast in small batches using a Diedrich IR12 roasting machine.
Satisfaction Guaranteed
-
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.
-
We roast and ship on Monday/Wednesday/Friday.
Coffees
-
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.
-
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.
-
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.
-
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.
