Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
尼加拉瓜 祝福莊園 馬拉卡杜拉 日曬
商品有現貨快！庫存不足商品缺貨
商品暫無供應
風味筆記
優雅且果香濃郁的日曬處理咖啡豆。香氣帶有櫻桃和杏仁味。在咖啡杯中，呈現石榴和橘子的風味。口感由活潑的酸度支撐，紅色水果的輕柔氣息一直延續到餘韻。
背景資訊
Finca La Bendicion 位於新塞哥維亞省東北部的迪皮爾托-哈拉帕山脈，海拔約 1,300 公尺。該農場總面積為 252 英畝，其中約 105 英畝種植咖啡。在這 130 英畝的咖啡園中，路易斯種植了以下品種：卡杜拉 (Caturra)、紅卡杜艾 (Red Catuai)、SL28、維拉薩奇 (Villa Sarchi)、帕卡馬拉 (Pacamara)、馬拉卡杜拉 (Maracaturra)、H-3、馬薩列扎 (Marselleza) 和爪哇 (Java)。Finca La Bendición 擁有疏鬆的沙質土壤，富含腐植質，年降雨量在 1,400 至 1,600 毫米之間。此外，農場擁有豐富的生物多樣性環境，包含大量的闊葉樹和針葉樹種。所有這些條件共同創造了最佳的咖啡生長條件。該農場處理的每一批咖啡都經過無微不至的照顧和加工，從農場層面的最佳櫻桃採摘開始，每個階段都注重細節。水洗咖啡乾燥時間為 20-25 天，蜜處理咖啡為 20-25 天，日曬咖啡為 30-35 天！路易斯·阿爾貝托 (Luis Alberto) 在 2020 年卓越盃 (Cup of Excellence) 中以一批馬拉卡杜拉日曬處理咖啡豆獲得第一名，並在 2018 年獲得第一名和第五名，以及在 2017 年獲得第三名和第十三名……他對於生產卓越的咖啡並不陌生。
馬拉卡杜拉 (Maracaturra)
馬拉卡杜拉 (Maracaturra) 是大顆粒鐵比卡 (Typica) 變種：馬拉戈日佩 (Maragogype) 品種，與矮小高產的波旁 (Bourbon) 變種：卡杜拉 (Caturra) 的雜交品種。類似於帕卡馬拉 (Pacamara) 品種。主要發現於尼加拉瓜，偶爾也見於中美洲其他國家。與帕卡馬拉相比，我們通常發現馬拉卡杜拉更為細膩，口感較不厚重，花香更濃郁，風味上更接近波旁品種而非馬拉戈日佩品種。
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.
