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Type of bag


A mild coffee with vegetal aromas and a nice acidity. Flavors of cooked tomatoes and notes of grapefruit on the finish.

More information

Country: Papua New Guinea

Region: Kabiufa, Eastern Highlands

Altitude: 1750 M

Farm/Mill: Riverside Mill

Variety: Arusha, Bourbon, Typica

Process: Washed

Roast: Pale

Recommended Brew

Filter, Chemex, V60

Customer Reviews

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Same producteur, same relationship, new crops

Since our first visit in 2015 to the Las Lajas cooperative, our relationships and exchanges with local producers have continued to increase. This allows us to roast complex and interesting specialty coffees, of incomparable quality from year to year.

It is from 1300 M above sea level that the Chacon Solano family has grown their coffee for over 80 years and three generations. The current genereation led by Oscar and Francisca Chacon has started organic farming about 30 years ago and became one of the few Costa Rica farm to be officially certified organic. They are also pioneers in Costa Rica when it comes to honey processes. This new batch comes directly from the family farm, and was harvested that this year.


In the modern coffee industry, Papua New Guinea is quite unique. Most of the coffee from this region comes from very smallholders with lands called gardens, as they are 1 to 2 hectares maximum. The country is also very diverse culturally, which complicates exchanges and supplies with the different producers. This is why Moses Venapo, an entrepreneur from the Eastern Highlands region, decided to offer a better exchange platform to small producers in his region. He created a small processing mill on his land where producers from the village and surrounding areas can come and sell their coffee cherries. They are then processed and exported.

why is black honey a unique coffee?

It is above all the drying process that makes this coffee particularly unique:

The freshly picked cherries are sorted in a flotation tank (or by hand). Foreign bodies, waste and leaves are removed and discarded

The ripe and healthy fruits are then pulped using a machine which takes care to remove the minimum mucilage possible. Once pulped, the coffee cherries are put in the sun to dry: they are often spread out on an African bed, a patio or a concrecte slab.

The rest of the mucilage around the bean then caramelizes and takes on a more amber color, then the bean absorbs the sugar contained in the mucilage.

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