Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
牙買加藍山香檳日曬
商品有現貨快！庫存不足商品缺貨
商品暫無供應
品鑑筆記
這不是你父母輩的藍山咖啡！口感明亮，果香濃郁。帶有西瓜和草莓的香氣，並融合了榛果和焦糖的風味。
背景介紹
Gonzalo Hernandez 喜歡誇耀他擁有了世界上最大的私人咖啡樹收藏：在他的異國情調哥斯大黎加「咖啡花園」——Coffea Diversa 中，種植了兩百多種咖啡樹、植物品種、變種和栽培品種。他的收藏包括世界上一些最稀有的品種——許多人聞所未聞、也未曾品嚐過的咖啡品種。
Gonzalo 每種品種只有幾棵樹，他的咖啡以小包裝（10 公斤）的形式出售給世界各地知識淵博的烘焙師和朋友，先到先得。我們第一次造訪 Coffea Diversa 並結識 Gonzalo 是在 11 年前，從那時起，我們一直期待著分享這些咖啡。
幾年前，他與 Clifton Mount Estate 的 Sharp 家族合作，在牙買加藍山開設了一個咖啡莊園，種植了他從哥斯大黎加莊園精選的一些杯測品質最佳的品種。這個莊園終於開始生產，而 Paradise 是世界上首批有機會分享這些咖啡的烘焙商之一。
香檳日曬法
去年，Miguel 在採收季節前往牙買加，對 Coffea Diversa 種植的幾個品種進行酵母發酵試驗。在杯測了各種試驗後，我們將這些品種混合在一起，以達到足夠出口的數量。將其分為水洗批次和日曬批次。香檳日曬批次僅有 50 磅。
香檳日曬法是我們從 2019 年開始開發的一種方法，基於巴西的一項研究，該研究顯示了使用選定酵母菌株提高咖啡品質的潛力。我們每年都透過持續的實驗和杯測，不斷改進和發展這一過程。
這個過程首先對咖啡櫻桃進行消毒，並去除任何漂浮的低密度果實。然後將咖啡櫻桃放入生物反應器中，加水並接種葡萄酒酵母菌株。經過幾天的發酵後，果實中的糖分被消耗並轉化為酒精、酸和二氧化碳，以及芳香酯，這些芳香酯可以產生類似水果和花朵的香氣。發酵結束時，咖啡櫻桃不再甜，而是清脆、酸澀，並帶有二氧化碳的氣泡，味道像香檳。
然後將咖啡櫻桃放在高架遮蔽篩網上晾乾。咖啡豆乾燥至含水量低於 11% 後，將其在乾燥的櫻桃中靜置數週，然後再進行脫殼。
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.
