Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
厄瓜多爾 瑰夏村 日曬 巫術 沃西沃西
商品有現貨快！庫存不足商品缺貨
商品暫無供應
首批烘焙日期：2025年5月25日
烘焙程度：淺
國家：厄瓜多
地區：維爾卡班巴，洛哈
處理方式：雙重厭氧水洗
品種：巫希巫希 (Wush Wush)
海拔：1770公尺 (5800英尺)
風味描述
帶有木槿和櫻桃的香氣。口感非常甜美、濃稠，帶有藍莓、葡萄柚和蘋果的細微風味。
黃金莊園 (Finca El Dorado)
ChocoVilcaMundo (CVM) 是一家厄瓜多農業公司，由 Bernard Uhe 和他來自哥倫比亞的咖啡種植家族所有。El Dorado 和 La Noria 咖啡莊園由 CVM 家族管理，該家族擁有來自哥倫比亞伊巴格省的數代咖啡種植經驗。他們與熟悉當地地形的厄瓜多人合作，在厄瓜多安第斯山脈種植高海拔、屢獲殊榮的阿拉比卡咖啡。
莊園於2017年開始種植。El Dorado 莊園種植四種咖啡品種：綠藝妓 (Green Gesha)、巫希巫希 (Wush Wush)、黃藝妓 (Yellow Gesha)、SL28，並正在種植第五種品種 Sidra。
他們咖啡的卓越品質歸因於高海拔、肥沃的土壤、富含礦物質的山泉水、營養豐富的遮蔭樹、全年12小時的日照，以及對植物施用印楝和蚯蚓茶。這些因素共同增強了咖啡植物和咖啡豆的生命力，造就了一杯美味健康的咖啡。
El Dorado 莊園的藝妓咖啡在首次收成時，於2021年卓越盃 (Cup of Excellence) 中榮獲第13名，得分為88.52。該莊園的藝妓咖啡在2022年卓越盃中獲得第4名，得分為89.10。在2024年厄瓜多黃金杯 (Ecuador Taza Dorada) 比賽中，巫希巫希獲得第12名。
我們咖啡的卓越品質歸因於高海拔、肥沃的土壤、富含礦物質的山泉水、營養豐富的遮蔭樹、全年12小時的日照，以及對植物施用印楝和蚯蚓茶。這些因素共同增強了咖啡植物和咖啡豆的生命力，造就了一杯美味健康的咖啡。
巫希巫希 (Wush Wush)
巫希巫希是一種源自衣索比亞西南部的當地品種。最近，它作為一種精品咖啡品種在哥倫比亞流行起來，Finca El Dorado 的種子就是從那裡採購的。對於巫希巫希，他們採用了延長發酵過程。首先，咖啡櫻桃在密封袋中發酵4天，然後去皮並在袋中再發酵4天，最後在架高的篩網上進行乾燥。
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.
