Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
哥倫比亞 天堂莊園 - 藝妓 清酒處理法
商品有現貨快！庫存不足商品缺貨
商品暫無供應
品嚐筆記
麝香葡萄、佛手柑、梨子、清酒的複雜香氣。一杯充滿花香的咖啡。酸度高昂，帶有濃郁的甜味。口感極其豐富且持久。這是我們在過去一年中遇到的最令人驚嘆的咖啡之一。
「香氣濃郁，豐富，非常複雜。佛手柑、康科特葡萄、薑花、開心果、荔枝的香氣和口感。明亮多汁，酸度極高；口感豐腴滑順。餘韻豐富，濃郁，清脆香甜。」
「這是一款頹廢、富有表現力、誘人的雙重厭氧哥倫比亞藝妓咖啡，帶有多種香氣和風味，從帶有香料味的佛手柑到極甜的荔枝。」
背景資訊
El Paraíso 是一個位於哥倫比亞考卡省海拔 1900 公尺的農場，由 Diego Bermudez 經營。他們在農場種植了多個品種——波旁、卡斯蒂略、勞麗娜和藝妓。Diego 還經營 INDESTEC 處理廠，處理來自鄰近農場以及自家農場的咖啡。這間處理廠看起來更像是一間實驗室而非咖啡處理廠。他們的發酵方法相當新穎，採用了從咖啡中分離出來並根據其在發酵過程中的感官特性而選擇的微生物群進行接種。這些創新方法為他們的咖啡贏得了許多獎項。
2018 年，El Paraiso 的波旁水洗咖啡在卓越盃中排名第 10。他在過去幾年裡一直生產一些風味獨特的有趣咖啡，例如「紅李」和「荔枝」，以及以他女兒命名的藝妓咖啡「Letty」。去年，我們報導了他的藝妓 Letty，Coffee Review 給予了 97 分，這是他們當年最高的評分！
今年他有了一款新咖啡：藝妓清酒
與他許多咖啡相比，這款咖啡感覺相當內斂。在任何其他情況下，它仍然是一款香氣濃郁的咖啡。與 Letty 相比，藝妓清酒更優雅，更平衡，更複雜。品種的風味更加突出。
藝妓清酒始於過熟採摘的咖啡櫻桃。其理念是讓水果與種子更長時間地接觸，使更多的水果風味融入咖啡豆中。
用臭氧對櫻桃進行消毒後，櫻桃會經歷兩個階段的發酵。首先，整個櫻桃在水中浸泡 48 小時。之後，咖啡果肉被去除，並與乳酸菌菌株一起發酵 24 小時。發酵後，咖啡豆會經歷「熱衝擊」，使用冷熱水沖洗，以幫助種子吸收發酵代謝物並停止進一步發酵。隨後，帶殼咖啡會使用內部設計的 Eco-Enigma 除濕乾燥機快速乾燥，以避免咖啡過度氧化或持續發酵。
他們內部將這批咖啡命名為 J-77。一位客戶在品嚐這款咖啡後表示，其風味讓他聯想到清酒。於是，藝妓清酒這個名字就誕生了。
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.
