Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
越南橘波本厭氧蜜處理
商品有現貨快！庫存不足商品缺貨
商品暫無供應
品鑑筆記
柳橙、焦糖、波羅蜜。柑橘般的酸度為這杯咖啡注入活力。尾韻帶有焦糖和牛奶巧克力的味道。非常適合手沖和作為單品濃縮咖啡。
風味筆記：
口感柔和甜美，帶有橙皮和香草的香氣。飲用時帶有夏威夷豆和腰果的風味，尾韻帶有一絲可可的味道。酸度非常溫和，是製作濃縮咖啡（無論是否加牛奶）的絕佳選擇。
Vuong 農場
位於林同省，距離大叻鎮不遠，佔地 12 公頃，海拔 1360-1520 公尺。33 歲的 Hiếu Vương Đình 和他的弟弟在這裡種植了一些稀有的傳家寶品種，除了該地區常見的 Catimor 衍生品種外，還有 Longberry、紅波旁和橙波旁。他們有兩個處理廠。在他們父母 4 公頃的土地上，他們處理日曬咖啡。在兄弟倆較新的 8 公頃土地上，他們處理水洗和蜜處理咖啡。兩種咖啡都在帶遮蓋的乾燥房中，於高架篩網上進行乾燥。對於波旁咖啡，他們採用厭氧蜜處理。先對咖啡櫻桃進行去果皮處理，然後在密封袋中發酵 72 小時，最後才將其攤開乾燥。
關於橙波旁
波旁品種是當今世界各地大多數咖啡種植的兩大主要栽培品種之一（另一個是鐵比卡）。
1718 年，來自葉門的種子被帶到馬達加斯加附近的法國殖民地留尼旺島，該島因統治法國的法國波旁王朝而得名波旁島。大約在 1860 年，來自留尼旺的植物被帶到非洲大陸和巴西。這些植物的咖啡後來被稱為波旁品種，以該島當時的名字命名。
波旁在非洲、巴西和中美洲的一些國家（如瓜地馬拉和薩爾瓦多）仍然相當常見。
波旁品種通常會產生紅色果實，但也會發生果實顏色變黃的突變。有一種名為黃波旁的栽培品種，它比較稀有，但也不算太罕見，它是 1930 年在巴西由紅波旁和一種名為黃波圖卡圖的黃果鐵比卡植物自然雜交而成，並於 1950 年代初商業化發布給種植者。
然後是橙波旁，其起源更加模糊。任何時候，在同一塊田地中同時存在紅色和黃色果實的樹木時，都有可能出現一些中間橙色或粉紅色的植物。
作為一種栽培品種，橙波旁極為罕見。它偶爾仍在薩爾瓦多少數農場種植，Mierisch 家族就是從那裡獲得該品種的種子，並種植在他們在尼加拉瓜和宏都拉斯的農場上。
至於橙波旁是如何來到越南的，我們不確定。越南作為前法國殖民地，在殖民時期曾種植大量波旁品種咖啡。黃波旁也存在於那裡，所以存在橙波旁並不奇怪。黃波旁是來自巴西的材料，還是當地波旁植物上產生黃色果實的突變（這將使其比巴西的同名品種更像是真正的黃波旁，因為巴西的品種是與鐵比卡的雜交品種），我們尚不清楚。但我們正在將這兩種樣品送往法國 RD2 進行基因比較，看看這個問題是否能得到解答。
橙波旁的味道介於紅波旁和黃波旁之間。它具有紅波旁均衡甜美的口感，但焦糖和柑橘的風味更為細膩，更像黃波旁。
另一個吸引我們來到這個農場的原因是，我們注意到在尼加拉瓜的農場（聖何塞和拉斯德利西亞斯），由於海拔較高，很容易生產出真正優質的咖啡。因此，當我們發現 Cerro Azul（1600-1700 masl）的海拔時，這引起了我們的興趣。我們還想與另一個原產國分享我們在尼加拉瓜學到的知識。Cerro Azul 比我們其他大多數農場降雨量更多，但 Cerro Azul 的粉質黏土也增強了土壤的養分和水分保持能力。"
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.
