Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
泰國美塞白蜜——濃縮咖啡
商品有現貨快！庫存不足商品缺貨
商品暫無供應
品鑑筆記：
焦糖、腰果和紅蘋果風味。酸度適中，醇厚度中等。
我們烘焙這款咖啡時，主要考量到義式濃縮咖啡的需求。Mae Suai目前是我們經典義式濃縮綜合咖啡的其中一個成分。如果您偏好平衡感佳的中度烘焙綜合咖啡，我們強烈推薦這款。如果您喜歡低酸度、帶有堅果和焦糖經典風味的咖啡，這款咖啡也能為您帶來愉悅的品飲體驗。
沖煮建議
水溫：94°C/201°F
粉量：20克
萃取量：45毫升
萃取時間：26-28秒
背景介紹
Nawin Yaesorkoo是泰國最具創新精神的咖啡農和咖啡處理商之一，他在華昌的家庭農場種植咖啡，並在美瑞的加工廠進行採後處理。美瑞是泰國最大的咖啡種植區之一，有500戶阿卡族山地部落種植多個品種，包括卡杜艾（Catuai）、鐵比卡（Typica）、清邁（Chiang Mai）和SJ133。這款咖啡由美瑞地區的小農戶種植，並在Nawin的加工廠使用白蜜處理法進行採後處理。
咖啡種植在泰國是一個相對新興的產業，並且對像Nawin這樣的年輕企業家來說，正證明其吸引力。泰國目前的咖啡歷史可追溯到1970年代，當時泰國國王發起了一項根除鴉片的計畫，將第一批咖啡樹引進到如Doi Saket等地區。重新造林退化土地並引入咖啡及其他作物以取代非法種植的努力取得了巨大成功。如今，農民的山地產業蓬勃發展，許多最初種植的品種，如卡杜艾、鐵比卡以及當地清邁（SL-28、卡杜拉和帝汶雜交品種的雜交）都在健康的生產中茁壯成長。
Mae Suai白蜜咖啡由我們在泰國的出口合作夥伴Beanspire Coffee採購。Beanspire的聯合創始人Fuadi Pitsuwan和Jane Kittiratanapaiboon是推動泰國咖啡產業發展的年輕一代。泰國作為一個咖啡生產國是獨特的；該國的精品咖啡館和烘焙業蓬勃發展，國內消費需求經常超過該國的生產量。泰國每年只有約5%的精品咖啡出口，其餘則在國內消費。這意味著Beanspire團隊選擇出口的咖啡，都是為了與全球觀眾分享泰國咖啡生產者的工作，讓大家一窺該國正在發生的精品咖啡革命。
Beanspire咖啡處理廠是泰國最先進的處理廠之一，配備有去石機、脫殼機和用於密度分選的重力篩。Jane和Fuadi從一開始就將Beanspire打造為生產高品質咖啡的典範，所有咖啡都經過多次密度和手工分選，以確保品質和均勻性。咖啡以三層袋包裝出貨：外層為棉袋，中層為高密度聚乙烯（HDPE），內層為GrainPro。HDPE袋有助於保持水分含量，從而延長保鮮期。我們很榮幸能與Beanspire Coffee合作，與您分享這批獨特的咖啡。
這款咖啡採用白蜜處理法。新鮮採摘的成熟咖啡櫻桃首先會經過浮選，以去除任何潛在的瑕疵，然後再進行脫皮。咖啡會進行短暫發酵，在乾燥過程中仍保留一些果膠。生產者稱這個過程為白蜜處理法，類似於有些人可能稱之為「半水洗法」。
脫皮後的咖啡會鋪在架高的棚架上薄薄一層，乾燥數天，直到濕度達到11%。乾燥後的咖啡隨後在Beanspire Coffee的乾式處理廠進行研磨、分選和包裝，準備出貨。
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
-
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.
-
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.
-
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.
-
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
-
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
-
We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
-
We roast in small batches using a Diedrich IR12 roasting machine.
Satisfaction Guaranteed
-
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.
-
We roast and ship on Monday/Wednesday/Friday.
Coffees
-
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.
-
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.
-
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.
-
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.
