Please click on the countries below to learn more
Any grade mentioned with zephyr+ tagged denotes a closely cupped preparation with a little something extra in the cup, some lagniappe if you will. Many will enter, few will win.
Most press revolves around robusta, but India produces some excellent washed arabicas as well. Mysore Nuggets are the big boys - 19 screen beans from the Baba Budan region of Chikmagalur. Sweet, spicy, good body. Monsooned Malabar is another special specialty. Dry-processed arabica beans are exposed to monsoonal moisture in open-walled warehouses, then dried and sorted a second time. The beans swell up, become ghostly pale, and pick up a profound musty/peppery flavor with hints of cedar. Makes a great blend with other bold coffee and really does work well as an espresso component. We try to keep well stocked, sourcing from a local team that manages quality, preparation and export.
The PG13 version of Indonesian coffee ... a lot of the body but not nearly as wild. The Javas that we source come from the government owned estates that are four old farms that have roots in Dutch colonialism. Javas are fully washed coffees and hence the especially clean cups. They have the most acidity of Indonesian coffees with a pleasant peppery spiciness.
Sulawesi is Sumatra’s wild and unruly twin. Although grown, harvested and processed nearly identically to Sumatra with a similar cup profile, Sulawesi can show more extremes of the brooding, fall leaves and damp earth cups that one expects from Indonesia. From complex spice combinations to hard-to-pin down fruit notes, Sulawesis are always an adventure and difficult to tame.
So much to say, so little space. So many small farmers, hustling intermediaries, long winding roads and here today, gone tomorrow trading outfits all for one single irreplaceably irreproduceable cup of deep, rich, full-bodied goodness. Only one place to get it, and you better know where you’re getting it from.
We source Sumatrans via local LD agents that monitor price, cup locally and keep an eye on our supply. We’ve maintained relationships and developed a solid following with some further origin investment in the works.
Papua New Guinea is just minutes by air from Northern Australia, but may as well be on another planet. Seven million people live here, speaking 850 languages on one of the most unexplored pieces of terra firma left. Growing coffee here is a difficult task. There is little in the way of infrastructure and frequent tribal warfare can bring everything to an unpleasant halt. It is well worth the effort. Our coffees come from the Eastern Highlands and are of both smallholder production and single estates. In the early days of specialty, PNGs were as much a staple in the roaster’s diet as Sumatra is today. There has been a refreshing resurgence in interest in the super-focused cleanliness and effervescent acidity of the single estates and the wild, gamey fruitiness of the smallholders’ coffee that Papua New Guinea is known for. These are some of the most versatile coffees around. They definitely play well with others.
Blue waves, green skirts, pink drinks and fluffy fluffy white clouds. Nothing wrong with drinking a little paradise. Quantities aren’t high, but prices usually are. Don’t be discouraged...a nice Hawaiian is worth it.