Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
越南黃波旁厭氧蜜處理
商品有現貨快！庫存不足商品缺貨
商品暫無供應
品鑑筆記
檸檬、焦糖、菠蘿蜜。清新的柑橘酸度，尾韻帶有焦糖和牛奶巧克力的香氣。
關於黃波旁
波旁（Bourbon）是當今全球大多數咖啡品種的兩大主要栽培品種之一（另一個是鐵比卡 Typica）。
1718 年，葉門的咖啡種子被帶到馬達加斯加附近的法屬留尼旺島，該島因統治法國的波旁王朝而被命名為波旁島。大約在 1860 年，留尼旺的植物被帶到非洲大陸和巴西。這些植物的後代咖啡因此被稱為波旁品種，以紀念當時該島的名稱。
波旁品種在非洲、巴西以及瓜地馬拉和薩爾瓦多等中美洲國家仍然相當普遍。
波旁品種通常會產生紅色果實，但也有變異導致果實顏色為黃色。有一種名為「黃波旁」的栽培品種，雖然較為稀有但並不罕見。它源於 1930 年在巴西，紅波旁與一種名為「Botucatu 黃」的黃色果實鐵比卡（Typica）植物自然雜交而成，並於 1950 年代初期商業化推廣給農民。
至於黃波旁是如何來到越南，我們不確定。越南曾是法國殖民地，在殖民時期種植了大量的波旁咖啡品種。黃波旁是來自巴西的材料，還是在當地波旁植物上產生黃色果實的突變（這將使其比巴西的雜交鐵比卡品種更接近真正的黃波旁），我們尚不清楚。但我們正在寄送樣本進行基因比對，以期能解答這個問題。波旁品種現在在越南已經非常罕見，大多數老樹在過去三十年間已被高產、抗病雜交品種所取代。
黃波旁咖啡的風味通常比紅波旁酸度更高，風味更偏向柑橘和焦糖。
Vuong 農場
位於林同省，距離大叻鎮不遠，海拔 1360-1520 公尺，佔地 12 公頃。除了該地區常見的卡蒂莫（Catimor）衍生品種外，他們還種植了一些特殊的傳家寶品種，如長豆（Longberry）、黃波旁（Yellow Bourbon）和橙波旁（Orange Bourbon）。
這款咖啡在去皮前，帶果肉厭氧發酵 85 小時，然後以蜜處理方式帶果肉乾燥。
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.
