Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
巴拿馬藝妓媽媽卡塔莊園厭氧日曬
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巴拿馬 Mama Cata 莊園藝妓——厭氧日曬
7月15日烘焙 · 7月16日出貨
這款巴拿馬最著名的藝妓咖啡，展現了令人驚嘆的風味。它生長在奇里基（Chiriquí）地區歷史悠久的 Mama Cata 莊園高海拔處，這批厭氧日曬批次的咖啡，帶來非凡的芳香強度：層次豐富的熱帶水果、木槿花，以及糖漿般莓果的甜味，在飲用後仍久久不散。在夏威夷希洛（Hilo）接單烘焙。
產區：巴拿馬波奎特 Mama Cata 莊園
採收：2026 年 1 月 17 日
烘焙：淺焙
品種：藝妓
處理法：厭氧日曬（48 小時發酵，27 天高架床乾燥）
風味
木槿花茶 • 佛手柑 • 藍莓 • 牛奶巧克力 • 茉莉花
這款藝妓咖啡展現了豐富的風味，帶有層次分明的花香和鮮明的熱帶水果風味。明亮的木槿花和佛手柑率先登場，接著是成熟芒果的甜味，最後以絲滑的牛奶巧克力和持久的茉莉花香作結。無論冷熱，都甜美、複雜且充滿活力。
藝妓咖啡的最初莊園之一
早在藝妓咖啡成為世界上最受歡迎的咖啡品種之前，Mama Cata 莊園就已在波奎特（Boquete）的火山坡上默默耕耘。
該農場是巴拿馬種植藝妓咖啡的三個原始莊園之一，與 Esmeralda 莊園和 Don Pachi 齊名。Esmeralda 莊園在 2004 年巴拿馬最佳咖啡大賽中奪冠，將此品種推向世界，而 Mama Cata 莊園則數十年如一日地持續生產卓越且品質穩定的藝妓咖啡。
如今，該莊園由José David領導，延續著家族精心栽培和精緻處理的傳統。
十五年的合作夥伴關係
Paradise 與 Mama Cata 莊園的合作關係已超過十五年。
我們的創始人兼烘豆師Miguel於2009年首次造訪該莊園，開啟了 Paradise 最悠久的直供生產商合作關係之一。從那以後，José David 便將莊園裡許多最優質的咖啡託付給我們——從經典的蜜處理藝妓和 Mokkita 日曬，到專為 Paradise 生產的實驗批次。
我們共同探索了新的處理技術，包括藝妓香檳日曬發酵，以及巴拿馬首次生產的一些藝妓濕剝殼實驗。
這種合作精神在每次採收時都得以延續。
追求清晰與複雜性
這批咖啡來自 Mama Cata 莊園的Cable 1 和 2 區塊，於2026 年 1 月 17 日採收。
新鮮採摘的咖啡櫻桃經過精心控制的48 小時厭氧發酵，然後在高架床上緩慢乾燥 27 天。
這款咖啡的結果是，甜度極佳，花香層次豐富，透明度極高——既捕捉了藝妓品種 unmistakable 的獨特風味，又展現了 Mama Cata 作為巴拿馬歷史悠久的藝妓生產商所具備的優雅。
沖煮建議
我們建議使用手沖或 Aeropress 沖煮，以突顯咖啡的花香和豐富的水果甜味。讓咖啡冷卻，其風味會持續演變，展現出更多的柑橘、巧克力和茉莉花香。
探索我們完整的藝妓咖啡系列——包括科納、瓜地馬拉和台灣藝妓批次。
如需了解另一款卓越的藝妓咖啡，請參考我們的科納藝妓冷發酵水洗。
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.
