single origin Indonesia

Papuan ‘Siane Chimbu’ has flavor notes of pipe tobacco, apple butter, currant, and anise - with a silky and creamy body.

Chimbu is a province located in the central highlands of Papua New Guinea; though they have limited natural resources and very rugged mountainous terrain, it’s a significant source of organically produced coffee. Mount Wilhelm is the tallest mountain in Papua New Guinea, located on the border of Eastern Chimbu. This coffee is sourced from farms organized around the Siane Organic Agriculture Cooperative (SOAC), located in the Chuave district.  SOAC accesses the international coffee markets for farmers to help create a greater earning capacity from direct trade relationships. SOAC also assists farmers with financing, coffee quality improvement, organic certification, and community based projects that promote gender equality and education.

AROMA: potpourri, caramel

FLAVOR: apple butter, currant

BODY: silky, creamy

FINISH: pipe tobacco, anise

REGION: chimbu province

VARIETY: bourbon, typica

PROCESS: washed, then sun-dried

PRODUCER: siane cooperative (SOAC)

ALTITUDE:1350 meters above sea level

CERTIFICATION: organic

'Mokha Java' was the first blend ever created. Coffee originated in Arabia and was first sold through the port of 'Mokha' (Al Mukha) in Yemen; the 'Mokha' in this blend is a naturally-processed Ethiopian coffee, adding notes of fruit and cocoa. Coffee was then cultivated in Indonesia and shipped out through the island of 'Java' (Jawa); the 'Java' in this blend is a wet-hulled Balinese coffee, which gives deeper tones of earth and spice. The result is a marriage between the brightness of Africa and the depth of Indonesia - in the cup it is a very dynamic, yet balanced, coffee.

AROMA: cherry cordial, clove
FLAVOR: red wine, dark chocolate
BODY: plush, silky
FINISH: tobacco, nutmeg
REGION: ethiopian 'kayon mountain’ and balinese ‘kintamani’
PROCESS: natural, wet-hulled
CERTIFICATION: organic

This blend is designed to create a complex balance of coffees from the world's four largest coffee producing regions. Originally designed to be pulled as espresso, this blend holds up well to some milk, as when used in a latte. That having been said, this coffee has become a crowd-pleasing favorite and is also enjoyed by many who brew it by all other brew methods.

AROMA: vanilla, honey, cinnamon
FLAVOR: chocolate, hazelnut, winey fruit
BODY: rich (typical of dry-processed coffees)
FINISH: spice, lingering cacao
REGION: brazilian ‘sete marias', ethiopian 'kayon mountain', mexican ‘ki-saya’, and balinese ‘kintamani’
PROCESS: natural, washed, wet-hulled
CERTIFICATION: organic

This popular three-bean blend is a sultry mixture of Indonesian and Latin American coffees that is darkly roasted without going too far for a smokey, yet sweet and creamy cup.

AROMA: smokey, sweet
FLAVOR: deep, earthy, herbal - black licorice
BODY: creamy, buttery
FINISH: spice, tobacco
REGION: mexican ‘ki-saya’, colombian ‘tolima’, and balinese ‘kintamani’
PROCESS: washed, wet-hulled
CERTIFICATION: organic