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 Mejora 水洗處理 — Typica Mejora 品種
商品有現貨快！庫存不足商品缺貨
商品暫無供應
科納 Mejorado 水洗 — 100% 科納咖啡
科納故事的新篇章。
夏威夷重新構想的稀有品種
Typica Mejorado 品種——一種在厄瓜多以外地區罕見的咖啡系譜——首次在科納種植和收穫。這種卓越的衣索比亞傳家寶品種為該地區的特色帶來了新的維度：明亮、花香濃郁、層次豐富。
產地與莊園
科納霍盧阿洛亞高地
100 棵 Typica Mejorado 樹在霍盧阿洛亞火山高地的 Kona Farm Direct 生長茂盛——這是一個位於北科納的開創性咖啡農場和苗圃。即使在適度的海拔高度，這個品種也能展現出非凡的芳香深度和純度，由島嶼富含礦物質的土壤和涼爽的山風塑造。
特色與風格
濃郁。花香。絲滑。
一杯芬芳馥郁的咖啡，散發出茉莉、薑、桃子、柑橘和番石榴的香氣。
厭氧發酵產生奶油般的葡萄酒質地，平衡了熱帶酸度和柔滑的甜味——透過現代釀酒學視角下的科納：精緻、感性、迷人。
工藝與流程
葡萄酒酵母厭氧水洗發酵
這批咖啡是使用白葡萄酒酵母在受控的厭氧水洗工藝中精心製作的，旨在突出咖啡天然的花香和核果香調。其結果是乾淨卻奢華地富有表現力的風味——優雅、現代、無疑是天堂般的。
讚譽
XX 分 — Coffee Review（2025 年 11 月）
「xxxxxxx」
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.
