Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
馬達加斯加 黃波旁 日曬
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烘焙日：2020年3月3日，星期二
*請注意：您購物車中的所有商品將會一起烘焙和運送。
品鑑筆記
這是一款經典海島咖啡風味和優雅黃波旁品種的絕佳代表。柔和甜美，帶有丁香和檸檬香氣。入口後轉為焦糖、香草和花香。
背景資訊
提到咖啡，人們通常不會首先想到馬達加斯加。這個島國確實生產相對大量的羅布斯塔咖啡，並擁有許多未經商業種植的特有咖啡品種。然而，阿拉比卡咖啡在這裡卻極為罕見。近年來，阿拉比卡咖啡佔該國產量的不到1%，總產量僅約1噸。
阿拉比卡咖啡於19世紀由法國人引入。現今仍能找到的大部分是波旁品種。阿拉比卡咖啡可在該國高原內陸地區，靠近首都，海拔高達1600公尺的地方找到。
2018年，四位咖啡農夫，他們也是非常好的朋友，彼此認識很長一段時間了，決定聯手創立了 Santatra 咖啡合作社。Santatra 在馬達加斯加語中意為「盡享最佳」，這個名字確實名副其實地詮釋了 Santatra 合作社所生產咖啡的品質。會員人數不斷增長，目前已達到31位農夫。絕大多數成員都很年輕且充滿活力，並懷有高度的動力，致力於生產他們所能做到的最佳咖啡。
合作社現任主席是 RANDRIANAIVO RENAUD 先生。Renaud 先生今年 59 歲。他與妻子 Hantajaona 育有五個兒子，其中一人仍與他們同住。Renaud 先生於 2012 年開始種植咖啡，當時他種植了 10 棵咖啡樹，目前他種植了 350 棵咖啡樹。除了咖啡，他還種植豆類、木薯、玉米和花生。
今年，Santatra 合作社生產了 200 磅的黃波旁咖啡。我們成功取得了其中的 50 磅，以提供給我們的客戶。我們希望您能享受這份來自馬達加斯加精品咖啡開端的風味。
我們之前曾推出此咖啡的日曬版本，該版本獲得了 Coffee Review 92 分的評價。
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.
