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 魯梅蘇丹 - Coffea Diversa | Paradise Roasters
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品鑑筆記
這不是你父母親的 牙買加藍山咖啡！口感明亮、柔滑。圓潤而低調，帶有青檸皮、薑和焦糖的味道。餘韻柔和地轉為牛奶巧克力。
背景介紹
貢薩洛·埃爾南德斯 (Gonzalo Hernandez) 喜歡誇耀自己擁有了世界上最大的私人咖啡樹收藏：在他的哥斯大黎加異國「咖啡花園」Coffea Diversa 中，種植著超過兩百種物種、植物品種、變異種和栽培種。他的收藏中包含了一些世界上最稀有的咖啡——許多人從未聽過也從未品嚐過的咖啡。
貢薩洛的每個品種都只有幾棵樹，他的咖啡以 10 公斤的小袋出售給世界各地知識淵博的烘焙師和朋友，先到先得。我們在 11 年前首次造訪 Coffea Diversa 並結識了貢薩洛，從那時起，我們一直期待著分享這些咖啡。
幾年前，他與克里夫頓山莊園 (Clifton Mount Estate) 的夏普家族 (Sharp Family) 合作，在牙買加藍山 (Jamaica's Blue Mountains) 創辦了一個農場，種植了他從哥斯大黎加農場精選的杯測表現最佳的品種。這個農場終於開始生產，Paradise 是世界上首批有機會分享這些咖啡的烘焙商之一。今年我們購買了一些 Rume Sudan 品種。數量極其有限，我們將這款咖啡用於 2024 年 3 月的稀有咖啡之旅。我們只剩下 20 磅可以提供。
Rume Sudan
阿拉比卡咖啡原產於衣索比亞西南部的高地和南蘇丹鄰近的博馬高原。1942 年，第二次世界大戰期間駐紮在衣索比亞和蘇丹的英國軍官在此收集了這個品種。Rume Sudan 以及在衣索比亞西南部收集到的其他品種，如 Dilla Algae 和 Dalle，被帶回肯亞並在那裡進行試驗。
這個品種在肯亞和坦尚尼亞表現出對咖啡葉鏽病和咖啡漿果病的抗性，以及良好的杯測品質。但產量不高。由於這個原因，它從未被廣泛商業化，但在咖啡育種方面一直很重要。
Rume Sudan 開發的第一個品種是肯亞的 Riuri 11 雜交種。最新一代的 F1 雜交種中，有幾個將 Rume Sudan 作為親本之一。例如 H1 Centroamericano。
Rume Sudan 與 Geisha T.2722 同時被引入哥斯大黎加的 USDA 和 CATIE。USDA 登錄號為 #205931。Coffea Diversa 在他們的哥斯大黎加植物園種植多年，它是他們選擇在牙買加和瓜地馬拉的新合作農場種植的品種之一。直到過去十年，這個品種的商業種植才開始以有限的規模進行。目前世界上只有少數幾個農場有成熟的樹木投入生產。
這個品種首次在精品咖啡行業引起更廣泛的關注，是在 2015 年世界咖啡師大賽中，來自哥倫比亞的一個樣品被用來贏得冠軍。
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.
