Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
宏都拉斯 拉麗塔 橘波旁 日曬
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品飲筆記
檸檬、焦糖、菠蘿蜜。清新的酸度活化了味蕾。餘韻帶有焦糖和牛奶巧克力的味道。
關於橙色波旁
波旁品種是當今全球大多數咖啡樹的兩個主要栽培品種之一（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屬留尼旺島，該島因當時統治法國的法國波旁王朝而被稱為波旁島。1860 年左右，來自留尼旺的植物被帶到非洲大陸和巴西。這些植物所產的咖啡因當時的島嶼名稱而聞名為波旁品種。
波旁品種在非洲、巴西以及瓜地馬拉和薩爾瓦多等一些中美洲國家仍然相當常見。
波旁品種通常會產生紅色果實，但也會發生果實顏色為黃色的突變。有一種名為「黃波旁」的栽培品種，雖然比較稀有，但也不算太罕見，它於 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 年代初期商業化發布給種植者。
再來是橙色波旁，其起源更加模糊。只要在同一塊田裡有紅色和黃色果實的樹木，就有可能長出一些中間橙色或粉紅色的植物。
作為一種栽培品種，橙色波旁極為稀有。薩爾瓦多仍有少數農場偶爾種植，米爾施家族正是從那裡獲得這種品種的種子，並種植在他們在尼加拉瓜和宏都拉斯的農場上。
橙色波旁具有介於紅色波旁和黃色波旁之間的杯測風味。它具有紅色波旁平衡良好的甜度，但帶有更細膩的焦糖和柑橘風味，更像黃色波旁。
關於橙色波旁
波旁品種是當今全球大多數咖啡樹的兩個主要栽培品種之一（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屬留尼旺島，該島因當時統治法國的法國波旁王朝而被稱為波旁島。1860 年左右，來自留尼旺的植物被帶到非洲大陸和巴西。這些植物所產的咖啡因當時的島嶼名稱而聞名為波旁品種。
波旁品種在非洲、巴西以及瓜地馬拉和薩爾瓦多等一些中美洲國家仍然相當常見。
波旁品種通常會產生紅色果實，但也會發生果實顏色為黃色的突變。有一種名為「黃波旁」的栽培品種，雖然比較稀有，但也不算太罕見，它於 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 年代初期商業化發布給種植者。
再來是橙色波旁，其起源更加模糊。只要在同一塊田裡有紅色和黃色果實的樹木，就有可能長出一些中間橙色或粉紅色的植物。
作為一種栽培品種，橙色波旁極為稀有。薩爾瓦多仍有少數農場偶爾種植，米爾施家族正是從那裡獲得這種品種的種子，並種植在他們在尼加拉瓜和宏都拉斯的農場上。
至於橙色波旁是如何來到越南，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。那裡有黃波旁，所以有橙波旁也不足為奇。黃波旁是來自巴西的材料，還是當地波旁植物產生黃色果實的突變（這將使其比巴西的同名品種——鐵比卡雜交種更像真正的黃波旁），我們尚不清楚。但我們正在將兩者的樣品送往法國 RD2 進行基因比對，看看是否能解答這個問題。
橙色波旁具有介於紅色波旁和黃色波旁之間的杯測風味。它具有紅色波旁平衡良好的甜度，但帶有更細膩的焦糖和柑橘風味，更像黃色波旁。
我們希望您能享受比較這兩種在地球兩端種植的日曬咖啡在相似之處和差異。
芬卡·拉麗塔莊園
來自莊園主艾爾文·米爾施 (Erwin Mierisch) 的資訊
「我們的橙色波旁種子來源於尼加拉瓜，更確切地說，來自我的
叔叔的農場 El Suspiro。我的叔叔亞歷杭德羅·薩爾達尼亞 (Alejandro Saldaña) 最初來自薩爾瓦多，他從家鄉著名的 Malacara 咖啡生產商那裡獲得了種子。
我的父親，艾爾文·J·米爾施 (Erwin J. Mierisch)，在 2011 年擔任宏都拉斯 COE 的首席評審，他
看到了宏都拉斯咖啡的巨大潛力。當時宏都拉斯咖啡並未
被認為或注意到其高品質。我們如何得知塞羅阿蘇爾 (Cerro Azul) 的故事如下：在宏都拉斯 COE 之後，我父親參加了 2011 年的 SCAE。
在那裡，他和英國 Has Bean 的史蒂芬·雷頓 (Stephen Leighton) 談論宏都拉斯咖啡的巨大
潛力。史蒂芬開玩笑地說：「你為什麼不直接在宏都拉斯買一個咖啡
農場呢？」巧合的是，那天晚上，一位 UTZ 檢查員走過來
告訴他們，他不小心聽到了他們的談話，
並說他認識宏都拉斯的一位生產商正在出售他的農場。那個農場就是
塞羅阿蘇爾。剩下的就都是歷史了。」
米爾施家族在塞羅阿蘇爾附近收購了其他產業，包括海拔 1450-1550 公尺的拉麗塔，這個橙色波旁批次就來自那裡。
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.
