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.
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.
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.
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!
Cupping Notes: Stone Fruit, Caramel, Vanilla, Citrus.
Yeast Fermentation Processed.
12 oz. Bag.
La Bastilla Coffee Estate, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. On its two farms, La Bastilla and Santa Luz, the estate employs around 50 permanent and up to 500 temporary employees during the harvest season.
Finca La Bastilla creates opportunities for sustainable lifestyle and income through activities including education at the La Bastilla Agricultural Boarding School, providing on-the-job training for students and hosting an ecolodge for visitors who become part of the farm’s activities. The environment is conserved by maintaining efficient use of river water. To prevent pollution, contaminated water is treated in bio-digesters, producing methane gas. this gas is channeled to the kitchen to be used for cooking.
Micro-farms have been created throughout the estate, so that the coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated through the micro-farm, but also the variety of the coffee, the altitude and the processing. Overall, La Bastilla produces up to 150 micro-lot coffees!
Elevation: 1300 to 1500 meters
Varietals: Caturra, Red & Yellow Catuai, Parainema, Java, SL28, Geisha
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
a child-advocacy ministry pairing compassionate people with children living in extreme poverty to release the children from spiritual, economic, social, and physical poverty.
coming alongside the homeless in Indiana and providing critically needed goods and services to the homeless, poor, and needy of central Indiana without regard to race, color, sexual orientation, creed, national origin, or religion.
ministers to street-connected boys in Honduras by providing life off the streets; the Micah Project has multiple group homes and give the boys education, therapy, opportunities to grow and develop their talents, and to serve others.