與我一起走進 UCC Hawaii咖啡農場Discovering UCC Hawaii: A Walk Through the Coffee Farm
撰文 ＆ 攝影／FanFan Hung & Francois Laporte
對我來說，科納(Kona)咖啡總帶著一種安靜沉著的魅力，也許是來自孕育生命的火山土壤，也許是沉浸於夏威夷特有的慢節奏生活，這一切的美好都在杯中悄然展現。在UCC Hawaii，這份風土不僅被保存，更被細心地轉譯－－從種子到杯中的咖啡，將每一份大自然的恩賜，化為兼具工藝與溫度的極致體驗。
To me, Kona coffee possesses a quiet, serene charm—rooted in the life-giving volcanic soil and steeped in Hawaii’s distinctively slow pace of life. This beauty unfolds softly with every cup. At UCC Hawaii, this unique terroir is both preserved and meticulously translated. From seed to cup, we honor nature’s gifts, crafting an exquisite experience filled with artistry and warmth.
UCC實踐Seed to Cup
How UCC Makes “Seed to Cup” a Reality
許多亞洲人對UCC(Ueshima Coffee Company)最深刻的印象，大概就是他們自1969年起在全球推出的首款罐裝咖啡。這項創新改變了咖啡的飲用方式，為品味咖啡注入了便利性。如今在日本隨處可見的自動販賣機中，人們隨時隨地都能享受一杯冷熱皆宜的咖啡。
For many in Asia, UCC (Ueshima Coffee Company) is best known for launching the world’s first canned coffee in 1969. This innovation revolutionized how coffee is consumed, bringing effortless convenience to coffee lovers. Today, this legacy is alive across Japan, where people can enjoy a hot or cold UCC coffee anytime, anywhere, from the ubiquitous vending machines.
你可能不知道，UCC的全球布局早已深入「從種植到杯中(Seed to Cup)」的每個環節，在夏威夷、亞洲和歐洲等地皆設有核心據點與咖啡莊園。其中，成立於1987年的UCC Hawaii，是最早進駐科納(Kona)的日本咖啡品牌之一。他們將咖啡視為一門整體藝術，從最初的荒地開拓，到如今完整掌握種植、處理、烘焙與銷售的全流程；這份對產業鏈的極致堅持，讓每一杯咖啡都呈現出平衡、純淨且細膩的風味。
What you may not know is that UCC’s global footprint extends deeply into every stage of the ‘Seed to Cup’ journey, spanning core hubs and coffee estates across Hawaii, Asia, and Europe. Among them, UCC Hawaii, established in 1987, was one of the earliest Japanese coffee brands to establish roots in the Kona region. Treating coffee as a holistic art form, they transformed once-barren land into a thriving estate, today mastering the entire process—from cultivation and processing to roasting and retail. This ultimate dedication to the value chain ensures that every cup delivers a perfectly balanced, pure, and refined flavor.
當你走進UCC Hawaii位於Holualoa的咖啡農場，更會深刻感受到，他們讓「Seed to Cup」不再只是紙上的理念，而是一段能親身感受的旅程。從咖啡樹的栽培、採收到豆子的後製與烘焙，訪客得以透過五感深入科納(Kona)的咖啡世界——踩在火山土壤上的沙沙聲、日曬豆散發的微微果香，以及烘焙時香氣的微妙變化……，讓這份咖啡體驗變得更加立體與鮮明。
When you step into UCC Hawaii’s coffee farm in Holualoa, you realize that ‘Seed to Cup’ is far more than a concept on paper—it is a tangible journey. From cultivation and harvesting to processing and roasting, visitors are invited to immerse themselves in the world of Kona coffee through all five senses. The crunch of volcanic soil beneath your feet, the subtle fruity aroma of sun-dried beans, and the shifting fragrances during roasting all come together, bringing the coffee experience to life in vivid, multi-dimensional detail
職人堅持，追求極致風味
UCC Hawaii的咖啡莊園主要栽植Typica品種，以優雅的酸質、柔和的甜感與乾淨的尾韻著稱，這正是科納(Kona)咖啡的經典風味。此外，莊園內也少量栽培珍稀的Laurina——這是一種天然低咖啡因品種，咖啡因含量僅為一般咖啡的一半，其風味更加細緻柔和，為Kona咖啡拓展出全新風味的可能性。
At the heart of the UCC Hawaii estate grows the Typica variety, a classic Kona coffee celebrated for its elegant acidity, gentle sweetness, and clean finish. In addition, the estate cultivates limited quantities of the rare Laurina—a naturally low-caffeine variety with only half the caffeine of regular coffee. Its exceptionally delicate and soft profile pushes the boundaries of traditional Kona coffee, unveiling exciting new flavor possibilities.
在採收方面，UCC Hawaii堅持全程手工採摘，只挑選完全成熟的紅色果實。這樣的傳統工法雖然耗時，卻是確保咖啡品質與風味純淨的重要關鍵。處理法則分為水洗與蜜處理兩種。水洗法呈現出明亮乾淨的酸質與清晰風味；蜜處理則保留部分果膠，使口感更圓潤、甜感更突出。兩種方式，展現了科納(Kona)咖啡不同的風味層次。
When it comes to harvesting, UCC Hawaii insists on doing everything entirely by hand, selectively picking only the fully ripened, deep-red cherries. Though time-consuming, this traditional method is the vital key to ensuring the coffee’s pristine quality and purity of flavor. For processing, they employ two distinct methods: washed and honey. The washed process yields a bright, clean acidity and remarkable clarity of flavor, while the honey process retains a layer of mucilage, offering a rounder mouthfeel and a more pronounced sweetness. Together, these two approaches beautifully showcase the diverse flavor profiles of Kona coffee.
在對極致風味的追求下，其中最受歡迎的「UCC Hawaii Estate 100% Kona Coffee Medium Roast」，便以完美平衡見長 。中焙程度帶出花香、焦糖般的自然甜感，以及柔和的柑橘酸質，尾韻乾淨悠長。這不是一杯日常為提神而匆忙飲用的咖啡，而是一場留給自己、值得細細品味的犒賞片刻。
Born from this pursuit of ultimate flavor, one of the most popular offerings, the UCC Hawaii Estate 100% Kona Coffee Medium Roast, is celebrated for its perfect balance. The medium roast profile unfolds with delicate floral notes, a caramel-like natural sweetness, and a gentle citrus acidity, leading to a clean, lingering finish. This is not a coffee to be rushed through for a quick caffeine fix; it is a ritual to be savored—a quiet, rewarding moment just for yourself.
UCC Hawaii透過烘焙體驗、杯測課程及在地活動，讓更多人認識Kona
若有機會造訪UCC Hawaii咖啡莊園，一定要品嚐深受咖啡愛好者與觀光客喜愛的affogato，以自家咖啡製成的冰淇淋，淋上現萃的espresso，濃郁的香氣在口腔中蔓延開來，再配上眼前咖啡莊園與海景交織的美麗天際線，成為專屬於夏威夷的味覺記憶。若想在家重溫這份風味，最推薦使用V60等濾杯進行手沖，便能完整詮釋Kona咖啡的清透感與細膩甜味。
If you have the chance to visit the UCC Hawaii estate, you must try their beloved affogato, a favorite among both coffee enthusiasts and travelers. Made with house-crafted coffee ice cream and drowned in a freshly pulled shot of espresso, its rich aroma blankets the palate. Paired with the breathtaking horizon where the coffee fields meet the ocean, it creates a sensory memory unique to Hawaii. To recreate this magic at home, a pour-over method like the V60 is highly recommended, as it beautifully captures the crisp clarity and nuanced sweetness of Kona coffee.
除了味蕾的享受，UCC Hawaii也透過烘焙體驗、杯測課程及在地活動，持續深耕科納(Kona)咖啡文化。 很許多即將步入禮堂的新人，會選擇來到這裡，共同烘焙出屬於兩人專屬風味的咖啡豆， 成為婚禮上獨一無二的賓客伴手禮；無論是Kona馬拉松，還是夏威夷每年11月盛大舉行的科納)咖啡文化節(Kona Coffee Cultural Festival)，UCC Hawaii始終以一杯咖啡為橋樑，讓更多人認識這片土地的風土魅力。
Beyond the indulgence of taste, UCC Hawaii deeply roots itself in the community by promoting Kona coffee culture through roasting workshops, cupping sessions, and local events. Many couples heading to the altar even choose to roast their own signature blend here, creating a truly unique wedding favor for their guests. From the Kona Marathon to Hawaii’s grand Kona Coffee Cultural Festival every November, UCC Hawaii consistently uses coffee as a bridge, inviting the world to discover the captivating charm of this unique terroir.
在Kona，咖啡從不急躁。而在UCC Hawaii，時間，正是風味最重要的元素。
In Kona, coffee is never rushed. And at UCC Hawaii, time is the most essential ingredient in flavor.
