balanced cup, honey sweetness leads into accents of green tea, rindy orange, roasted barley, sarsaparilla, and saffron. Compared to the coffees from nearby Indonesia, and Southeast Asia, Papua New Guinea (“PNG”) coffees can be a bit confusing. All PNG coffees are wet-processed, which explains why they have a brighter, more acidic profile, and why some…

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fruit and spice notes like dried plum, date pieces, cinnamon stick, all spice powder, plum tea, tea-like tannic acidity, and some grapefruit bittering that lingers in the long finish. Gakui is located in the town of Embu, at the base of Mount Kenya, just east of Nyeri. They are part of the Gakundu Farmers Cooperative…

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Heavy aromas of strawberry, cherry, and cedar with a fermented flavor of a Madagascar chocolate bar and funky ripe stonefruit. This new Dominican Aged Natural is from the Ramirez Estate. Cafe Kreyol, in collaboration with Eddy Ramirez, together did a 24 hour fermentation on the coffee cherry, and dried on raised beds for roughly 15…

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Let’s start the new year with some new Arabica varieties that may bring new taste and values to the market. We’ve got a “Tabi” from El Salvador which is a promising rust-disease resistant one with good cup quality. The other 2 are special variation of old cultivar – Brown tip Typica from Panama and a…

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Orange, Apple, Caramel, Floral Finca Monteblanco, located high along the winding mountain roads of Vereda La Tocora in the San Adolfo municipality above Pitalito, is a family farm managed by Rodrigo Sanchez Valencia in the tradition of coffee cultivation that began with his grandfather. Monteblanco’s 18 hectares sit on the crest of a hill, with…

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Raw sugar and corn syrup sweetness counteract ample bittering roast tones, notes of Dutch cocoa, Brazil nut, flourless chocolate torte, mild acidity that has a fruited aspect.  Finca Miravalle is owned by Luis Duarte, and is located in Apaneca, Ahuachapan, not too far from the Santa Ana volcano. Miravalle is about 1500 meters above sea…

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honey black tea base tone of flavor, having nice floral aroma like jasmine, taste more orange peel and sweetness when cooling a bit. generally a very well balanced coffee. Typica is an old variety of Arabica but not commonly found in Central American because of it’s low productivity comparing to Bourbon and it’s mutation varieties…

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A very nicely balanced cup of coffee. A little hint of acidity upfront providing some floral and soft fruit, balanced with a semi-sweet nutty chocolaty factor.  Bolivian coffee has really struggled the last couple years and pretty much dried up in most importers minds.  Been a couple years easy since we have seen some nice…

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full bodied, low acidity with very cool darker toned complexity. At medium to dark roast, it’s sweetness and promotes the smooth and more creamy features, compliments those strong chocolaty/molasses and smoky tones. At medium light roast, carry black tea tone with dried fried acidity. A very tasty aggregate production (co-op called CCT) coffee coming from…

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Milk chocolate, carob, malted grain, mild raw sugars, and a nice perceived acidity at Medium, while Darker roast will bring out smokey cacao nib, pipe tobacco and mesquite. This decaf was processed by Swiss Water in Vancouver, Canada. Swiss Water’s patented, chemical-free process uses only water to remove 99.9% of the caffeine from coffee. In…

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