Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
巴拿馬翡翠莊園藝妓莊園咖啡豆
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品鑑筆記
層次豐富。佛手柑（伯爵茶）、檸檬、茉莉、木瓜、芒果。口感非常甜，帶有柑橘般的酸度。
背景資訊
翡翠莊園的藝伎咖啡曾被巴拿馬最佳咖啡競賽的評審譽為「杯中的上帝」，2004 年它贏得巴拿馬最佳咖啡競賽冠軍，並以當時拍賣史上咖啡最高價創下紀錄，從此轟動全球。
咖啡愛好者對翡翠莊園藝伎咖啡趨之若鶩，在全球掀起了一股「藝伎淘金熱」，農民們也紛紛渴望種植出具有相似風味特徵的咖啡：層次豐富的熱帶水果與花香，以及濃郁的芳香。藝伎咖啡的拍賣價格持續飆升，今年在巴拿馬最佳咖啡線上拍賣會上，生豆價格甚至達到了每磅 4500 美元以上。這意味著每克 10 美元，一杯咖啡的價格便可超過 150 美元，令人難以置信。
快轉近 20 年後，波奎特（Boquete）翡翠莊園的藝伎咖啡仍然是世界上最令人驚豔的咖啡之一，也是藝伎咖啡風味的典範代表。
自 2004 年以來，我們每年都會品嚐翡翠莊園的藝伎咖啡，對我們而言，這款咖啡仍然是我們衡量所有其他同品種咖啡的標準。
哈拉米約 (Jaramillo)
翡翠莊園最早的藝伎咖啡種植區位於哈拉米約 (Jaramillo)，海拔 1500-1700 公尺。鄰近的唐帕奇莊園 (Don Pachi Estate) 於 1960 年代從哥斯大黎加的 CATIE 引進了藝伎咖啡品種。唐帕奇·塞拉辛 (Don Pachi Serracin) 將這個品種分享給了鄰居瑪瑪卡塔莊園 (Mama Cata Estate) 和翡翠莊園。巴拿馬有許多新種植的藝伎品種，種植海拔更高。這些咖啡的花香更加濃郁，酸度也無與倫比地高。但它們卻沒有哈拉米約原始咖啡所擁有的佛手柑、熱帶水果和花香那樣的平衡風味。
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.
