Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
厄瓜多爾 SL28 - Finca La Noria
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厄瓜多爾 Finca La Noria — SL28
這款SL28咖啡豆在厄瓜多爾南部海拔極高的地區種植，呈現出鮮明、果香濃郁的風味，經過輕度烘焙以確保其清澈度和芳香強度。
產地：厄瓜多爾 洛哈
咖啡農場：Finca La Noria
生產商：ChocoVilcaMundo (CVM)
海拔：2,090公尺
品種：SL28
處理法：水洗
烘焙度：淺度
風味：芒果、葡萄柚、奇異果、鳳梨、茉莉花
醇厚度：多汁、絲滑
酸度：明亮、柑橘類主導
概述
這款來自Finca La Noria的SL28是我們從厄瓜多爾採購的最具表現力的咖啡之一。在安第斯山脈極高的海拔種植，並經過淺度烘焙，沖泡出來的咖啡更像是新鮮的果汁，而非傳統咖啡——活潑、芳香、極致清新。
儘管SL28最著名的產地是肯亞，但這款厄瓜多爾的表現揭示了該品種的不同維度：熱帶、花香和精確，受到海拔、緩慢成熟和精心農場管理的影響。
產地
Finca La Noria位於厄瓜多爾南部的洛哈省，種植海拔約2,000至驚人的2,265公尺。在這些海拔高度，涼爽的氣溫和強烈的陽光極大地減緩了咖啡櫻桃的生長，使咖啡豆中的糖分和芳香物質更加集中。
該農場由ChocoVilcaMundo (CVM)經營，這是一家由Bernard Uhe及其咖啡種植家族領導的厄瓜多爾農業公司，其家族根源可追溯到哥倫比亞的幾代人。CVM與當地厄瓜多爾合作夥伴緊密合作，建立了該國一些海拔最高、屢獲殊榮的咖啡農場。
品種與選擇
這批咖啡豆的特色是SL28，這是一款肯亞經典品種，以其活潑的酸度和複雜的果味而聞名。
在極高海拔地區，SL28發展出卓越的清澈度和芳香提升，呈現出熱帶和花香而非鹹味或酒味的風味。其結果是一杯充滿活力、精緻的咖啡，其酸度由顯著的甜度所支撐。
烘焙風格與目的
這款咖啡經過淺度烘焙，旨在保留其酸度、芳香和透明度。
烘焙過程刻意保持克制，讓果香主導，沒有任何烘焙風味掩蓋咖啡的天然表現。這是一款注重清澈度而非舒適感的咖啡。
風味描述
期待芒果、葡萄柚和茉莉花的芬芳，接著是奇異果和鳳梨的風味。酸度由柑橘類主導且活潑，搭配絲滑的口感和乾淨、清新的尾韻。
這不是一款濃郁或帶有巧克力味的咖啡——它明亮、清晰且極富表現力。
沖煮建議
搭配以下器具效果最佳：
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手沖（V60, Kalita） — 呈現極致的清澈度和果味
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Chemex — 乾淨，果汁般的呈現
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自動滴漏 — 明亮、活潑，帶有極佳的芳香
請使用過濾水和稍低的沖煮溫度，以保持酸度清爽而不尖銳。
適合人群
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喜歡明亮、果香濃郁咖啡的飲用者
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喜歡高海拔、水洗處理咖啡的愛好者
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追求現代、富有表現力咖啡的人
如果您偏愛低酸度或烘焙風味，這款咖啡可能不適合您。
我們為何選擇ChocoVilcaMundo的咖啡
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極高海拔農場
咖啡種植於海拔2,000公尺以上，以確保最高的甜度和複雜度。 -
卓越的實績
CVM農場在厄瓜多爾的頂級賽事中屢獲殊榮，包括卓越杯（Cup of Excellence）和厄瓜多爾金杯（Ecuador Golden Cup）。 -
精選品種
專注於高產、具表現力的品種，如SL28、藝妓和Typica Mejorado。 -
精準處理
乾淨的水洗處理法，旨在凸顯產地和品種的特色。
探索更多明亮且富有表現力的咖啡
尋找類似的風味嗎？
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科納熱帶潘趣 — 淺度烘焙 — 活潑、發酵驅動的果香
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考區經典淺度烘焙 — 明亮、絲滑、精緻
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藝妓精選 — 花香、芳香、優雅
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.
