一款順滑平衡的甘蔗處理低咖啡因咖啡豆，帶有櫻桃、杏仁、烘焙香料和牛奶巧克力的風味。
產地：墨西哥
地區：墨西哥南部
烘焙度：淺
品種：混合高海拔品種
處理方式：水洗法，EA 甘蔗脫咖啡因法
風味：澳洲堅果、青蘋果、檸檬、吐司、香草
醇厚度：順滑，中等
酸度：柔和，平衡
海拔：各高海拔種植區
墨西哥 Esmeralda 低咖啡因咖啡豆是一款乾淨易飲的低咖啡因咖啡，旨在保留甜度、平衡感和產地特色，同時適用於多種沖煮方法。
與許多深烘焙的低咖啡因咖啡不同，這款咖啡在口感上保持了更高的清澈度和活力，同時仍提供舒適的巧克力和香料風味，使其作為沖煮咖啡尤其令人愉悅。
成果是一款平衡易飲的咖啡，帶有櫻桃、杏仁、烘焙香料和牛奶巧克力的風味。
這款咖啡由墨西哥南部咖啡種植區的小農戶提供的水洗批次組成。
此混合咖啡結合了在火山土壤和山區環境中種植的多種高海拔咖啡，為最終的咖啡增添了甜度、結構和平衡。
與目前市面上常見的許多來自哥倫比亞或秘魯的甘蔗處理低咖啡因咖啡相比，這批次提供了獨特的墨西哥產地風味，帶有更深層次且更具巧克力風味的特點。
這款咖啡採用 EA 甘蔗脫咖啡因法進行脫咖啡因處理，此方法利用甘蔗提取的乙酸乙酯。
在處理過程中，咖啡豆會先輕輕蒸煮，然後用乙酸乙酯沖洗以去除咖啡因，同時盡可能保留咖啡的天然風味結構。
甘蔗處理法脫咖啡因咖啡以其更乾淨、更具表現力的脫咖啡因咖啡而聞名，具有更高的甜度和風味透明度。
這次淺烘焙主要是為濾泡式沖煮而開發的。
我們以保守的方式烘焙，以保留甜度、平衡感和產地特色，同時維持其舒適的巧克力和香料風味，使其特別適合手沖、滴漏咖啡或摩卡壺。
若用於義式濃縮咖啡，我們建議選用我們的 Moonbow 低咖啡因咖啡豆。
可期待櫻桃、杏仁和烘焙香料的香氣，接著是順滑的口感，帶有牛奶巧克力和柔和甜度的細微差別。
此風味特點平衡舒適，酸度溫和，中等醇厚度，餘韻乾淨。
與較明亮的水果風味低咖啡因咖啡相比，這款咖啡呈現出更豐富、更具巧克力風味的特點。
最適合：
使用過濾水，沖煮溫度約 200–203°F 可獲得最佳效果。
如果您偏好以濃縮咖啡為主的低咖啡因咖啡，建議考慮我們的 Moonbow 低咖啡因咖啡豆。
甘蔗 EA 脫咖啡因處理法
旨在保留甜度和風味的清晰度。
稀有的墨西哥產地 EA 脫咖啡因咖啡
比哥倫比亞或秘魯的甘蔗脫咖啡因咖啡更為罕見。
為濾泡式沖煮而烘焙
旨在突顯甜度、結構和平衡。
舒適的經典風味
巧克力、香料和柔和的水果香氣，帶有順滑的醇厚度。
小批量新鮮烘焙
精心製作，以保留香氣、甜度和咖啡品質。
Overall rating: 5.0 / 5 from 1 reviews.
Review topics: [].
"Really delicious, and thank God, not dark roasted as so many decafs are. Balanced, reasonably priced. . . thank you!"
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 .
Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
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.
We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
We roast in small batches using a Diedrich IR12 roasting machine.
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.
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.
