Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
泰國 Wiang Pa Pao 深烘焙 | Paradise Coffee Roasters
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品鑑筆記
黑巧克力、香料和黑櫻桃。口感醇厚、均衡，帶有柔和的果香。
背景資訊
Wiang Pa Pao 全水洗咖啡項目由 Beanspire 的聯合創始人 Jane Kittiratanapaiboon 領導，位於泰國清萊的 Wiang Pa Pao 地區。她負責控制整個過程，品嚐咖啡，並從 Beanspire 位於 Wiang Pa Pao 的乾式加工廠附近的濕式加工廠收集帶殼豆。
泰國的咖啡產業最初是泰國前國王發起的一項根除鴉片項目。與緬甸和寮國相比，泰國在這項事業上取得了更大的成功。我們合作的大多數農民（實際上是整個咖啡產業的很大一部分）都很年輕，平均年齡在 25-35 歲之間。這場年輕的運動是因為我們的國家比大多數咖啡原產國更發達。在泰國，前往咖啡農場非常容易。在泰國最大的兩個咖啡產區清邁和清萊，從機場出發只需 45 分鐘即可抵達農場。相對於其他原產國，泰國的咖啡系統運作良好。農民的孩子們正在返回農場。當地還有充滿活力的特色咖啡文化，以可接受的價格支持農民。這是一個利用咖啡作為變革和永續發展媒介的成功案例。
這款咖啡經過 12-24 小時的濕發酵，具體時間取決於天氣。脫皮後的咖啡再用清水浸泡 12 小時，然後清洗以完全去除果膠。之後，他們將咖啡在竹製高架床和溫室中乾燥 15-20 天。在生豆準備方面，咖啡經過去石機、脫殼機、大小分級機、密度篩，最後進行手選。生豆多次通過密度篩。我們將咖啡裝入三層袋中，外層是棉袋，中間層是高密度聚乙烯 (HDPE)，最內層是 Grain Pro。
常見問題
什麼是深度烘焙咖啡？
深度烘焙咖啡是指經過較長時間烘焙的咖啡豆。這會使其外觀更黑、更油，風味更飽滿、更濃郁。深度烘焙咖啡通常帶有巧克力或烤堅果的味道，我們的泰國 Wiang Pa Pao 深度烘焙咖啡就是這種豐富濃郁風味的絕佳範例。
深度烘焙咖啡比較濃嗎？
就風味和口感而言，深度烘焙咖啡通常被認為更濃，因為其味道和香氣更濃郁、更飽滿。然而，重要的是要說明烘焙過程不一定會顯著影響咖啡因含量。輕度烘焙和深度烘焙之間的咖啡因含量差異通常可以忽略不計。
水洗咖啡是什麼味道？
水洗咖啡，又稱濕處理咖啡，以其明亮、清澈的風味和高酸度而聞名。在乾燥前清洗咖啡櫻桃的過程，往往能突顯咖啡固有的風味特徵，通常會帶來更純淨的口感。我們的泰國 Wiang Pa Pao 深度烘焙咖啡，您可以期待順滑、均衡的口感，並帶有明顯的清澈感。
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.
