Cupping Notes of Dark Chocolate, Black Tea, Citrus, Plum
12 oz. Bag
The rich terroir of Simbai lends itself to wonderful sweetness, filled with chocolate and tropical fruit flavors, and a full-bodied, buttery quality representative of washed PNG coffee.
Papua New Guinea’s mountainous terrain with amazingly fertile volcanic soil is excellent for growing rich, vibrant Arabica coffee but not very good for transporting it. As a result, many remote villages and smallholder coffee farms are only reachable by foot or light aircraft, which is why air travel is crucial to get things moving.
Simbai Balus Kopi (Simbai Airplane Coffee) comes from the Simbai region, just over the Bismarck Range that borders the Western Highlands Province and Sepik Province. Our sister company at origin, Volcafe PNG, works with over 4,000 farmers in this isolated region across four airstrips to get them the support they need.
All coffee from Simbai is transported via plane. In order for Simbai farmers to access the supply chain, they must bring their coffee to an airstrip. It’s not easy – some farmers have a day’s journey from their farm to the airfields. Once the coffee arrives, it’s weighed in parchment, recorded, and stored in Volcafe PNG’s warehouses.
Volcafe PNG lines up charter flights whenever there’s enough coffee for a planeload. Our sister company also organizes the freight and staff support for the outbound journey from the airstrip to help cover part of the charter cost (usually around $2,000 USD). The coffee from Simbai is then transported to Mt. Hagen, where it joins our global supply chain.
Cupping notes: Dark Chocolate, Brown Sugar, Cherry Tomato
As a boy growing up on Finca El Rosario, Ricardo fell in love with coffee. He dreamed of one day following in the footsteps of his parents and owning El Rosario. His goal: to grow the family business and become a purveyor of high-quality coffee. Seven years ago that dream became a reality.
Under Ricardo, El Rosario flourished. Hard work and strong results enabled him to expand his operations. His focus was on finding high altitude farms with the potential to produce outstanding coffees. In 2014 Ricardo acquired Finca Buenos Aires, on Ilamatepec. At an average altitude of 1,200 to 1,350 meters above sea level and 1,900 to 2,200 mm of rainfall per year Buenos Aires was ideal coffee cultivation.
Finca Buenos Aires unlocked more capacity for Ricardo, but the real advantage came with the mill at Buenos Aires. Being able to mill his own coffee meant that Ricardo could control quality from roots to export and have greater control over the price his coffee fetched. The mill special- ized in natural, washed and honey process coffees and drying on raised beds with varying amounts of sun and shade.
Cupping notes of Dried Plum, Brown Spice, Brown Sugar, Green Grape
Micro-Lot, Single Origin
12 oz. Bag
Weh Ilang coffee is grown in one of the highest valleys in the Takengon area, at approximately 1600 meters above sea level. Temperatures there can reach the freezing point at times. In the old days farmers would light fires in their farms to deter frost from happening, especially in the July-September season. Weather there is very unpredictable and snow sometimes falls late at night around 2 to 3 AM. Due to the weather and elevation, coffee from this area tends to take longer to ripen, which contributes to its bold, ripe fruit flavors, exquisite palm-sugar sweetness, and overall brighter, cleaner cup.
Cupping Notes: Dark Chocolate, Brown Sugar, Cola, Red Apple, Walnut
12 oz. Bag
Jazblu Peaberry is an exotic selection of screen 10/11 coffees from the Planalto de Bahia region and a perfect coffee for roasters who want to explore the hidden wonders of Brazil.
The Jazblu Peaberry blend was produced by Obadias Nas- cimento Rodrigues, owner of Fazenda Canaã, in the town of Barra do Choça and Geraldo de Almeida Sinay, owner of Fazenda Esperança, in the town of Encruzilhada in Planalto da Bahia.
Ripe yellow and red catuai cherries were handpicked during the day and taken to a washing station where they were de-pulped and let to rest in fermentation tanks (locals call them degomagem tanks) for 12 -15 hours then sundried the following morning. The Planalto da Bahia region is specialized and known for its fully washed production done via fermentation tanks. This process, combined with a unique terroir and special post-harvest process, results in a remark- able sensorial experience.
Blue Sunda Estate can be found at 1,500-1,600masl. The terrain is so steep that coffee cherries are harvested and transported by scooter instead of four-wheel-drive vehicles. This semi-washed coffee is bright, with a creamy mouthfeel complemented by hints of flowers and spices, and finished with a very subtle earthy note characteristic of coffee from
On the Blue Sunda estate in West Java, around 80-90 tons of coffee are farmed every year on a 50-hectare plantation. Coffee from this region is often considered the true “Java” component of the widely recognized Mocha Java Blend, one of the oldest coffee blends in the world. It traditionally combined Mocha coffee from Yemen and Java Arabica cof- fee from Indonesia.
Coffee has old roots in Java, stemming from the early 1700s when Yemeni coffee seedlings arrived in Indonesia via trade with India. The Dutch East India Company propelled both coffee production and trade between Java and Europe, ce- menting Java’s legendary status as the first origin to widely cultivate coffee outside of Ethiopia and Arabia.
Cupping Notes: Blueberry, Honey, Jasmine, Peach, and Rose.
12 oz. Bag.
The Shakiso district enjoys ideal coffee growing conditions. The area's volcanic soil is bursting with nutrients, creating a deep red and brown top-layer of soil. The landscape is semi-forest, and the coffee trees benefit from the natural canopy and decomposing debris. Finally, the high altitude, bi-modal rainfall pattern and dry weather allow coffee cherries to develop slowly. The variety of microclimates within Guji alone encourages the development of diverse flavor profiles that present beautifully as both filter and espresso coffee.
The Guji region came into the spotlight in the early 2000s when people discovered that Guji coffees exhibited unique and distinctive characteristics that set it apart from Yirgacheffe and other Ethiopian coffees.
We are thrilled to offer La Morena as a platform to showcase the work of women farmers across Guatemala. In Guatemala, it’s been incredibly difficult for women to compete and thrive in the coffee world due to gender inequality and historically coffee has long been a male-dominated industry.
Genuine Origin started the La Morena program in 2016 featuring four female producers. In four years, we are proud to be importing La Morena coffee from 23 woman-owned farms!
With volcanic peaks and mountains across the country, Guatemala has unique coffee growing regions. The mountain ranges help to create the country’s unique micro-climates. With the rich soil left behind in the wake of volcanic activity, Guatemala has the ideal conditions for coffee production!
Berlina Estate is an 84 hectare farm located in the Boquete District of northern Panama. The farm has been owned by the Tzanetatos family since 1997, however, it gets its name from the wife of the previous owner who was from Berlin, Germany. Clemente Vega manages the farms of Berlina Estate and the approximately 300 workers that are employed during harvest. When it comes to their coffee, Clemente ensures that all cherries that are picked for Berlina Estate’s production are 100% ripe. They hand separate any cherries that don’t meet their standards, to guarantee the highest quality and intensity of flavor.
Elevation: 1400 to 1700 meters
Milling Process: Fully Washed
Drying Process: Patio Drying
Harvest Start Month: November
Harvest End Month: April
Export Start Month: January
Export End Month: May
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