We carefully choose our single origin coffee beans based on their unique flavour profiles and the sustainable practices of the farms they come from. This ensures that each cup tells a story of its origin.

Our expert roasters use traditional artisan methods to bring out the best in each batch of coffee beans. From light to dark roasts, we masterfully roast our single origin coffee to perfection.

Chocolate, hints of dried fruit and spice

If you love dark, rich roasts, PNG is perfect — especially from Waghi Valley and Western Highlands. These coffees carry enough natural sweetness and density to hold up under a deeper roast, giving you chocolate richness with just a whisper of fruit.

 

The Waghi Valley, in Jiwaka Province of Papua New Guinea, sits at an altitude of about:

1,400 to 1,800 meters above sea level (masl)

Why it matters for coffee:

The cooler highland climate slows cherry development → more concentrated sugars.Results in sweet, balanced cups often showing chocolatey body with bright fruit notes.This altitude range is ideal for Typica/Blue Mountain cultivars that dominate the valley

Local Landrace Hybrids (Mix of Typica + Blue Mountain) Flavour profile: "Wild" but often the best balance of fruit and chocolate.When organic: Very common in smallholder gardens, organically by default.Cup: Cocoa backbone (from Blue Mountain) with tropical fruit sparkle (from Typica/Arusha).

Jiwaka Province (Waghi Valley)Notable groups: Kosem Coffee Cooperative has USDA and EU Organic certification.Farming style: Tiny plots, family-managed, shade-grown with food crops.Cup profile: Balanced body, sweet chocolate, with fruit highlights.

Coffee from Jiwaka Province, Waghi Valley is hand-picked, shade-grown, and wet-processed. Cooperative-led organic practices ensure high-quality beans with a balanced body, sweet chocolate notes, and vibrant fruit highlights.

Chocolate and Caramel 

Medium roast for Kopi Luwak is often the sweet spot — it lets you taste the civet-fermented smoothness, preserves chocolate and caramel flavours, and avoids overpowering bitterness.

 

Sumatra (Aceh – Gayo Highlands, Lintong, Mandheling)

Altitude: ~1,100–1,700 meters above sea level (masl)

Impact: Higher elevation → denser beans, heavier body, earthy chocolate flavours.

Most Kopi Luwak comes from Arabica Typica, Bourbon, and Catimor, sometimes mixed with local landraces. The civet’s digestion smooths acidity and bitterness, so even naturally brighter varieties like Typica take on chocolatey, caramel, and earthy tones.

Sumatra

Aceh (Gayo Highlands) and North Sumatra (Lintong, Mandheling).Wild civets forage in coffee farms here.Flavour: Earthy, heavy body, low acidity, chocolatey, herbal.

In Aceh (Gayo Highlands) and North Sumatra (Lintong, Mandheling), wild civets naturally ferment ripe cherries, after which beans are washed, sun-dried, and sorted. The result is low-acid, heavy-bodied coffee with chocolatey, earthy, and herbal flavours, typical of Kopi Luwak and Indonesian Arabicas.

Citrus, Caramel and floral undertones.

A light roast of Kirinyaga estate coffee produces a juicy, fruit-forward cup with vibrant acidity, caramel and citrus notes, floral aromatics, and a clean finish, showcasing the unique SL28/SL34 varieties grown on Mount Kenya’s slopes.

The altitude of Kirinyaga coffee farms on the slopes of Mount Kenya ranges from:

1,400 to 2,100 meters above sea level 

Why Altitude Matters for Kirinyaga Coffee Cooler temperatures → slower cherry maturation → more concentrated sugars.

 High-density beans → better for specialty coffee roasting.

 Flavour impact: High altitude + volcanic soil produces bright, winey acidity with red berry and floral notes, while the body remains medium to full.

Jamaican Typica was planted in Kenya, but it wasn’t called “Blue Mountain” there. Instead, it contributed genetically to the SL28 and SL34 varieties, which now define Kenya’s fruity, winey coffees. The climate, altitude, and soil of Kenya gave these descendants a much more vibrant, high-acid profile than the original Jamaican Typica.

 

Kirinyaga estates on the slopes of Mount Kenya cultivate SL28, SL34, Ruiru 11, and Batian Arabica varieties at 1,400–2,100 m, processed by the washed method. The result is bright, fruity, winey, and complex coffees that represent the pinnacle of Kenyan specialty coffee.

 

Kirinyaga coffee is hand-picked, wet-processed, sun-dried, and carefully sorted. This meticulous process preserves its fruity, winey flavors, bright acidity, and clean, complex cup, making it one of Kenya’s most celebrated specialty coffees.

 

Chocolate, Citrus and Caramel.

A medium roast for Eje Cafetero coffee brings out its natural sweetness, balanced acidity, and classic Colombian flavours — chocolate, caramel, light fruit, and floral notes — without overpowering the origin characteristics.

The Eje Cafetero (Caldas, Risaralda, Quindío) region in Colombia has coffee farms situated at highland elevations, specifically:

1,200 to 1,800 meters above sea level (masl)

 Why Altitude Matters in This Region

Cooler temperatures → slower cherry maturation → more complex sugars and acids.

 Bean density → denser beans hold flavour better during roasting.

 Flavour impact: Produces balanced, medium-bodied coffees with bright acidity, chocolate and caramel notes, and subtle fruit or floral hints.

The Eje Cafetero primarily grows Caturra, Castillo, and Typica, with occasional Bourbon or experimental hybrids. These varieties contribute to the balanced, medium-bodied, clean, and flavourful coffees that Colombia is known for.

Eje Cafetero – The Coffee Axis

Central-western Colombia, along the Andean mountain ranges Includes the departments of Caldas, Risaralda, and Quindío.

Hilly and volcanic terrain, providing fertile soils ideal for coffee.

Climate features warm days, cool nights, and regular rainfall, which supports slow cherry development.Predominantly smallholder farms, mostly family-run

Coffee from the Eje Cafetero is hand-picked, wet-processed, sun-dried, and carefully sorted. This process preserves the region’s balanced body, mild acidity, and clean, sweet flavours, making it the foundation of Colombia’s renowned Excelso coffees.

Maple syrup, Almonds and sweet Caramel finish

A light roast of Fazenda Santa Inês coffee emphasizes gentle sweetness, mild acidity, and subtle caramel or nutty flavours, allowing the origin character of Santos beans to shine.

The altitude of Fazenda Santa Inês in the Santos coffee region is approximately:

900 to 1,200 meters above sea level (masl)

Bean Density: Higher elevation → denser beans, which retain flavour better during roasting.

Flavour Development: Cooler nights slow cherry maturation → sweeter, more balanced cup.

Profile Impact: Produces medium-bodied, smooth coffees with chocolate, caramel, and nutty notes, ideal for medium roasts.

Fazenda Santa Inês primarily grows Bourbon and Catuai, with occasional Typica. These varieties contribute to its smooth, medium-bodied, nutty and caramel coffees, suitable for both medium roasts and specialty markets.

Fazenda Santa Inês is a classic Santos estate producing medium-bodied, smooth coffees with nutty and caramel flavours. Its combination of natural and pulped natural processing gives beans a sweet, balanced profile that is highly recognized in export market.

At Fazenda Santa Inês, coffee is hand-picked, pulped natural or naturally dried, and carefully sorted, producing smooth, medium-bodied coffees with caramel, nutty, and subtly sweet flavours, characteristic of the Santos region.

Chocolate, caramel and walnuts 

A medium roast of Monsoon Malabar coffee brings out its natural sweetness, chocolatey and nutty notes, and full body, while maintaining the unique mellow and earthy characteristics from the monsooning process.

The altitude of Indian Monsoon Malabar coffee plantations varies depending on the region, but generally falls within:

600 to 1,200 meters above sea level (masl) Why Altitude Matters

Bean density: Moderate elevation produces beans with a slightly heavier body.

Flavour development: Slower cherry maturation at higher parts of this range enhances sweetness and smoothness.

Profile impact: Combined with the monsooning process, the altitude contributes to a full-bodied, low-acid coffee with chocolatey, nutty, and earthy no

tes.

Monsoon Malabar coffee is primarily Arabica (Kent, S.795, Selection 9), with occasional Robusta used in blends. These varieties, combined with the monsooning process, produce full-bodied, low-acid, chocolatey and nutty coffees.

Monsoon Malabar coffee comes from southwestern India (Karnataka, Kerala, Tamil Nadu). Through monsooning, the beans develop low acidity, full body, and mellow chocolatey, nutty, earthy notes, making them ideal for espresso and heavy-bodied coffee blends.

The processing of Monsoon Malabar coffee involves standard wet or dry processing, followed by the signature monsooning step, where beans absorb moisture from seasonal winds for weeks. This creates low-acidity, full-bodied coffee with chocolatey, nutty, and earthy notes, highly valued in European and global markets.

Maple syrup, honey and a sugar cane finish 

A light roast of Acatenango coffee emphasizes its bright acidity, honey,maple syrup and floral notes, and subtle sweetness, showcasing the distinctive highland Guatemalan character while keeping the cup delicate and complex.

 

1220 - 1800 m.a.s.l

Acatenango coffee is primarily Arabica, with Bourbon, Caturra, and Pache varieties. These varieties, combined with high-altitude volcanic soils and washed processing, produce medium-to-full-bodied, bright, and complex coffees with syrup, honey and floral notes.

The Acatenango region produces washed Arabica coffees grown on volcanic highlands, yielding medium-to-full-bodied, bright, and complex cups with syrup, honey, floral, and sometimes spicy notes, characteristic of Guatemala’s highland specialty coffees.

Coffee from the Acatenango region is hand-picked, washed, sun-dried, and carefully sorted, resulting in medium-to-full-bodied, bright, and complex cups with syrup, honey, floral, and occasionally spicy notes.