• 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:

• Notes of berries, melon and milk chocolate
• Micro-Lot Blend
• Light Roast
• 12 oz. Bag 

This Limited Edition Micro-Lot is a Blend of Natural Processed and Fruit Forward coffees. 

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, Caramel, Tropical Fruit, Citrus
• Heavy Bodied
• Bright Acidity
• Process: Washed
• Light Roast
• 12 oz. Bag

Our Lenana AA Plus is a blend of AA screen size coffees from traceable sources, both estates and cooperatives, and prepared by our sister company Taylor Winch (Coffee) Ltd in Kenya. The coffee was grown by smallholders - with an average of 200 trees each - who delivered their freshly picked ripe cherries to cooperative wet mills. The Lenana AA Plus was disc pulped, fully fermented and washed, sundried on elevated drying tables. Consolidated parchment volumes were then delivered to dry mills where the parchment was hulled, graded according to size and density, and warehoused and warranted for sale.

Coffee Description:

• Cup Profile: Stonefruit, Raspberry, Lemon&Lime, Floral
• Light Roast 
• Bright Acidity
• Process: Washed
• Single Origin Micro-Lot
• 12 oz. bag

La Bastilla Coffee Estate is renowned for its coffee and 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-lots coffees!

• Producer: Hacienda La Bastilla Estate Coffee 
• Region: Jinotega, Nicaragua
• Varietals: Caturra, Red & Yellow Catuai, Parainema, Java, SL28, Geisha
• Process: Washed
• Altitude: 1300 - 1500 masl
• Harvest Period: Jan - March

• 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

• Cupping notes: Berry, Dried Apricot, Floral, Honey, Jasmine
• Medium Bodied
• Medium Acidity
• Natural Processed
• Single Origin 
• Micro-Lot
• 12 oz. Bag

Ethiopia Adola comes from the Adola Washing Station, situated in the Guji region, is a communal wet mill located close to the town Anferara. Nearly 1500 smallholder farmers from the surrounding area contribute coffee cherries to the station each year. Delivery of cherries is made directly to the washing station, or to an Adola collection center in the more remote areas. Adola Washing Station specializes in washed and natural coffee processing methods.