Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
厄瓜多黃金杯羅布斯塔第一名 -Calixto Rivera
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品鑑筆記
焦糖、羅望子、可可碎粒、香蕉乾。口感柔軟，帶有酸澀的酸度及濃郁的奶油感。
背景資訊
2023年厄瓜多羅布斯塔「黃金杯」（Taza Dorada Robusta）第一名得主。
在推廣厄瓜多阿拉比卡「黃金杯」（一項類似於卓越盃的比賽）二十多年後，厄瓜多國家咖啡協會（ANECAFE）於2016年發起了厄瓜多首屆精品羅布斯塔「黃金杯」比賽。從第一屆活動開始，我們就以評審和優勝咖啡買家的身份參與其中。
今年，我們購買了來自Gonzalo Pizarro省Calixto Rivera Narvaez的Napopayomino品種，這是一個榮獲第一名的蜜處理批次。Calixto是2016年首屆比賽的冠軍，此後多年都名列前五名。這證明了他的穩定性和品質。
這款蜜處理咖啡是由當地培育的Napopayomino品種製成。今年Calixto對咖啡進行了雙重發酵。首先發酵咖啡櫻桃，然後脫皮並再次發酵，最後在保留果膠的情況下將咖啡乾燥，進行蜜處理。儘管味道不如比賽中其他一些咖啡那麼濃烈，但他的咖啡極致的平衡感使其擊敗了口味更為極端的咖啡。這款咖啡完美展現了精心處理該品種的潛力。口感醇厚順滑，帶有令人愉悅的水果和焦糖風味，餘韻則有香蕉乾和香料的味道。
沖煮建議
我們建議使用義式濃縮咖啡機和/或法式濾壓壺沖泡這款優質咖啡。
常見問題
什麼是蜜處理咖啡？
蜜處理咖啡是一種咖啡加工方法，在乾燥過程中，咖啡櫻桃的部分果膠（也稱為「蜂蜜」）會留在咖啡豆上。這賦予咖啡甜美、複雜的風味，增添了其口感的深度。我們的厄瓜多精品羅布斯塔咖啡採用這種方法，以提供獨特而誘人的沖煮體驗。
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.
