• Light to Medium Roast
• Notes of Chocolate Almonds, Berries, and Cane Sugar
• Coffee Blend 
• Seasonal Blend 
• 12 oz. Bag

• Cupping Notes:Bourbon, Oak, and Vanilla
• Sumatra Mandheling coffee aged in Hotel Tango's Bourbon Barrels
• Medium Roast
• Single Origin
• 12 oz. Bag
• Process: Wet Hulled, Aged in American White Oak

• Cupping Notes: Milk Chocolate, Orange, Red Fruit, and Honey
• Medium Roast
• Medium Acidity
• Single Origin Micro-Lot
• Honey Process
• 12 oz. Bag

The honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry - or coffee honey - that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural. 

This Tarrazú coffee was hand-picked, depulped and moved to patios - African beds - where it was dried for a week until it reached the desired humidity. 

Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. It has taken a leading role in working with producers to ensure good community relations and sustainable production. 

We hope you enjoy this smooth bodied coffee with citric acidity and notes of creamy milk chocolate, red fruit and honey.

• Geography:Region Tarrazú
• Altitude 1200-1750
• Producer: Beneficio San Diego Mill, Various Smallholders
• Variety:Caturra and Catuai
• Processing: Honey
• Harevest Time: January - March

Coffee Description:

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
• Heavy Bodied
• Medium Acidity
• Washed

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.

• Producer: Finca Buenos Aires, Ricardo Kriete 
• Region: Santa Ana, El Salvador
• Altitude: 1200 - 1350 masl
• Harvest Period: October - March
• Varietals: SL28 Process: Washed