Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
越南大叻深度烘焙
商品有現貨快！庫存不足商品缺貨
商品暫無供應
品鑑筆記
香氣中帶有黑巧克力和青檸的味道。濃郁的口感和醇厚的酸度使其成為搭配鮮奶油和糖的絕佳咖啡，或者更好的是越南冰咖啡風格，搭配煉乳。
背景資訊
越南是世界第二大咖啡生產國，僅次於巴西，但咖啡豆的品質（通常是條狀採摘的羅布斯塔咖啡豆）限制了其市場銷售能力。
儘管阿拉比卡咖啡樹（波旁咖啡豆）於1887年在河內附近引入，但越南的產量直到最近才有所下降，儘管產量仍然可觀：每年1,000,000袋，超過了肯亞、薩爾瓦多、盧安達、巴拿馬和巴布亞新幾內亞等國家。這些咖啡大多與羅布斯塔咖啡混合，銷往當地咖啡館和鄰近的中國。
近年來，生產商開始更加關注專業市場的品質生產，我們開始看到這個國家出產一些令人印象深刻的咖啡。
我們的「大叻深焙咖啡」是來自Vuong農場的水洗卡提摩品種咖啡豆。
關於Vuong農場
位於林同省，距離大叻市不遠，海拔1360-1520米，佔地12公頃的農場。由兩兄弟Trung和Hieu經營。他們是第二代咖啡種植者，繼承了父母創辦的農場。兩人都30多歲，是當地最年輕的種植者。除了該地區常見的卡提摩品種外，他們還種植了一些特殊的傳家寶品種，如爪哇「長漿果」、黃波旁和橙波旁。幾年前，越南特色咖啡館興起之際，他們開始參與家族農場的經營。他們是越南少數提供卡提摩以外阿拉比卡品種的生產商之一，並且已經進行厭氧發酵好幾年了。
我們喜歡如何享用這款咖啡？作為越南式冰咖啡。準備時，用您喜歡的沖泡方式熱沖咖啡，然後加入煉乳和冰塊，依個人口味調整。
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.
