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 San Roque 莊園 羅布斯塔 厭氧日曬
商品有現貨快！庫存不足商品缺貨
商品暫無供應
風味筆記
帶有乾燥莓果、烤杏仁和香草的芳香與風味基調，口感滑順，帶有牛奶巧克力的味道。能沖泡出極佳的低調濃縮咖啡，甚至是一款很棒的濾泡咖啡。
Sitio San Roque
在菲律賓，該國90%的咖啡產量是羅布斯塔（Robusta），且大部分為當地消費。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（Arabica），更不用說羅布斯塔了。
幸運的是，我們在菲律賓的朋友Kalsada一直在與種植者合作，改良他們的咖啡，並將其推向世界舞台。我們的創始人兼生豆買家Miguel於2013年在馬尼拉首次見到當時新興的Kalsada Coffee團隊。
此後不久，透過一項成功的Kickstarter眾籌活動，Kalsada Coffee的社會企業家們成功籌集了15,000美元，在菲律賓最北端的呂宋島上，於本格特（Benguet）的Sitio Belis建立了一個小型濕式加工廠。在那裡，有50個家庭將他們的咖啡櫻桃送到這裡進行集中處理。
從那時起，Kalsada已經在本格特周圍的其他社區建立了加工廠，並在菲律賓最南端民答那峨島的Bukidon省Pigtauranan區建立了一個名為Sitio San Roque的新廠，處理阿拉比卡和羅布斯塔咖啡。
這個地區對於羅布斯塔咖啡來說，海拔非常高，超過1200公尺。就像阿拉比卡咖啡一樣，高山較低的溫度似乎有助於提升咖啡的品質。加上厭氧日曬處理法，這款咖啡是這種常被忽視的咖啡品種的絕佳範例。
精品羅布斯塔
在家製作濃縮咖啡嗎？我們很高興能與您，我們的濃縮咖啡愛好者們，分享這款來自菲律賓的驚人羅布斯塔咖啡。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之間一直聲譽不佳，他們認為羅布斯塔是一種廉價的商業級咖啡豆，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，人們鼓勵帶狀採摘和粗心處理。不出所料，羅布斯塔咖啡農的收入通常只有阿拉比卡咖啡農的一半或更少。
Paradise Coffee Roasters自2004年以來一直是羅布斯塔咖啡生產商的倡導者。為此，Paradise的創始人Miguel一直在支持並與印度、厄瓜多、泰國以及現在菲律賓的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近一半的咖啡農。對我們來說，精品咖啡不是一種物種、品種或地點。它是一種過程。
使用羅布斯塔咖啡沖泡的技巧
羅布斯塔咖啡比阿拉比卡咖啡密度小，沖泡方式大相徑庭。我們有一些來自厄瓜多咖啡師和沖煮冠軍朋友的建議，關於如何運用技巧沖泡出單一產地羅布斯塔咖啡的最佳風味。
2019年厄瓜多沖煮賽冠軍Johann Buenano的手沖建議
- 使用15克研磨咖啡搭配200毫升熱水（201-203°F）
- 用30毫升水預濕咖啡粉。
- 30秒後，將剩餘的170克水一次性倒入。
- 目標沖泡時間為1:30-1:45
2016年厄瓜多咖啡師冠軍Mario Idrovo的濃縮咖啡配方
- 使用20克以上（如果您的濾杯允許）咖啡，搭配194-196°F的水。
- 1:2的沖煮比例。20克咖啡=40克濃縮咖啡。
- 萃取時間23秒。
羅布斯塔咖啡會產生大量的咖啡油脂（crema），因此容量可能非常具有欺騙性。它看起來好像流速過快，但咖啡油脂會在沖煮後沉降。
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.
