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 聖露西亞 藝妓
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風味筆記
佛手柑和芫荽的香氣。口感活潑，細膩，帶有茶的特點，並伴有蜜餞檸檬、蜂蜜和白茶的風味。
背景介紹
Mierisch 家族在尼加拉瓜經營咖啡農場已有多代歷史，他們於 1908 年種植了第一片咖啡農場。幾年前，他們在鄰近的宏都拉斯擔任「卓越杯」（Cup of Excellence）比賽的評審時，對當地的咖啡品質和種植海拔留下了深刻印象。他們決定在高海拔地區（1600-1700 公尺）購買土地，並種植來自尼加拉瓜農場的最佳咖啡品種。
Mierisch 家族於 2013 年從巴拿馬的 Don Pachi 莊園獲得了瑰夏/藝妓（Geisha/Gesha）品種的種子。正是 Don Pachi 在 1960 年代從CATIE 的咖啡品種收藏中，首次將這個品種（Geisha T.2722）引入巴拿馬。他們於 2014 年開始在聖盧西亞農場（Santa Lucia Farm）種植它。
瑰夏/藝妓在這裡茁壯成長，持續生產出宏都拉斯有史以來最優質的咖啡。他們的藝妓咖啡在 2020 年和 2021 年的「卓越杯」中榮獲第一名。2022 年，他們提交了藝妓和黃波旁（Yellow Pacamara）的混合咖啡，排名第二。這是一款持續表現出色的咖啡。這種咖啡展現出與巴拿馬瑰夏/藝妓不同的風味光譜。芫荽的風味比佛手柑更突出。儘管如此，它仍然是這種咖啡品種在最佳狀態下所能呈現的甜味、活力和花香的絕佳典範。
處理法
咖啡櫻桃在採收和分類後立即去果皮，然後根據天氣情況進行 34-48 小時的乾式發酵。發酵後，帶殼豆（parchment）在陽光下的高架篩網上晾曬 2 天，然後轉移到溫室，在 50% 的遮蔭下額外乾燥 13 天。之後，咖啡被裝袋並靜置 1 個月，然後才進行脫殼處理。
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.
