Micro-Lot

• Cupping Notes: Milk Chocolate, Caramel, Orange & Praline
• Medium Bodied
• Mild Acidity
• Washed
• Micro-Lot
• Single Origin
• 12 oz. Bag
• Region: Naranjo

 Coffee Description:

• Cupping notes: Bittersweet Chocolate, Berry, Roasted Almond.
• Medium Bodied
• Medium Acidity
• Process: Washed
• Micro-Lot
• Single Origin
• 12 oz. Bag
• Region: Huehuetenango

 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 of Caramel, Lime, Orange, Raspberry
• High Acidity
• Full Bodied
• High Sweetness
• Micro-Lot
• Single Origin
• 12 oz. Bag 

Milling Process: Fully Washed
Drying Process: Raised Beds

• Cupping Notes: Stone Fruit, Caramel, Vanilla, Citrus.
• Heavy Bodied.
• Mild Acidity.
• Yeast Fermentation Processed.
• Single Origin.
• Micro-Lot.
• 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
• Processing: Yeast Fermentation
• Harvest Time: December to March 

• Cupping Notes: Caramel, Red Apple, Tangerine.
• Heavy Bodied.
• High Acidity.
• Fully Washed.
• Single Origin.
• Micro-Lot.
• 12 oz. Bag.

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
• Varietals: Catuai,Caturra,Typica
• Milling Process: Fully Washed
• Drying Process: Patio Drying
• Harvest Start Month: November
• Harvest End Month: April
• Export Start Month: January
• Export End Month: May

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.