Producer: Smallholder Producers. Wahgi Valley Community Lot
Region: Wahgi Valley
Elevation: 1700 meters
Cultivar: Typica, Arusha, Blue Mountain, Bourbon
Process: Natural
Notes: Mango, Chocolate Covered Cherry, Watermelon Juice
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Kinmuga coffees come from smallholders in the southern Wahgi Valley, near the Anglimp and Kindeng districts. Known as "the food bowl of PNG," this fertile area, surrounded by an extinct volcano, benefits from nutrient-rich soils and proximity to the Wara Tuman river.
Farmers sell their cherries at the Kindeng wet mill, where they are pulped, fermented, and processed to parchment coffee, then sent to the Kagamuga dry mill for final processing. The combination of the mill names “Kindeng” and “Kagamuga” form the coffee's namesake. Since 2018, the mill has incorporated a wastewater digester, making the pulping and fermentation process more environmentally friendly.
This is our second year working with Kinmuga Coffee, imported by our long-time partners, Benchmark Coffee Traders. We're thrilled to offer this natural processed coffee from PNG, a region traditionally known for washed coffees. Natural processing has gained popularity in specialty coffee for its bold, fruit-forward flavors and its positive environmental impact, using less water and reducing wastewater pollution. This offering is just a glimpse of exciting future releases from PNG.
Farm: El Cedron
Region: Yoro
Elevation: 1500 meters
Cultivar: Pacas, Catuai, IHCafe90
Process: Honey
Notes: Peach, Green Apple, Kiwi, Honey Toast
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Filander’s story in coffee begins in Yoro, Honduras, where he grew up working on his father’s farm. What started as a childhood game became demanding work, and by the time he graduated in 1996, he was certain he wanted a different path.
In 1998, a request from his father to help fund a road connecting farmland brought him back to agriculture. Soon after, Filander took ownership of a deforested plot that at the time produced only corn and beans. With no coffee farms nearby, he began building something entirely new.
By 2000, he established his first nursery with 3,000 coffee seedlings and timber trees, laying the foundation for what is now a 17 hectare farm. Today, his work reflects a long term commitment to sustainability, with shade management, hardwood planting, and environmental restoration bringing native wildlife back to the land.
His coffees are dried on shaded solar beds and patios, supporting even drying and clarity in the cup. This lot was one of our favorite selections from our 2025 origin trip, and we are continually impressed by the quality of honey processed coffees coming out of Honduras.
After achieving his first specialty sale in 2023, Filander continues to invest in quality and resilience, renovating with rust resistant varieties and focusing on productivity, cup quality, and traceability for the future.
Producer: Biru Bekele
Region: Oromia
Elevation: 2182 MASL
Cultivar: Heirloom
Process: Natural
Notes: Chocolate Covered Cherry, Blackberry Jam, Blueberry Muffin
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Ardi is one of our favorite and most consistent offerings from Ethiopia year after year. We source this coffee through Keffa Coffee, which specializes in creating some of the best lots in the world from Ethiopia and other origins. The name Ardi is a nod to Ardipithecus ramidus, an early human ancestor whose fossil remains were discovered in the same region where this coffee is grown, highlighting Ethiopia’s importance as both the cradle of humankind and the origin of the coffee plant.
Ardi was one of the first coffees we bought from Keffa and it is the quintessential Ethiopia Natural. The sorting and drying process are completed with the utmost attention to detail, guided by years of experience from Biru Bekele. Look for intense berry and ripe fruit flavors, complemented by a refreshing citrus acidity and a smooth dark chocolate finish.
Producer: Smallholder Producers. Wahgi Valley Community Lot
Region: Wahgi Valley
Elevation: 1700 meters
Cultivar: Typica, Arusha, Blue Mountain, Bourbon
Process: Washed. PB Screen
Notes: Milk Chocolate, Lemon Custard, Roasted Peanuts
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Kinmuga coffees come from smallholders in the southern Wahgi Valley, near the Anglimp and Kindeng districts. Known as "the food bowl of PNG," this fertile area, surrounded by an extinct volcano, benefits from nutrient-rich soils and proximity to the Wara Tuman river.
Farmers sell their cherries at the Kindeng wet mill, where they are pulped, fermented, and processed to parchment coffee, then sent to the Kagamuga dry mill for final processing. The combination of the mill names “Kindeng” and “Kagamuga” form the coffee's namesake. Since 2018, the mill has incorporated a wastewater digester, making the pulping and fermentation process more environmentally friendly.
This is our second year working with Kinmuga Coffee, imported by our long-time partners at Benchmark Coffee Traders. The Kinmuga PB is a washed coffee that reflects the traditional processing methods Papua New Guinea is known for. This lot showcases the intensity and balanced profile that has long defined the region and continues to make PNG a standout in specialty coffee.
Station Owner/Producer: Biru Bekele
Region: Oromia
Elevation : 2100 meters
Variety: Heirloom 74158
Processing Method: Washed. Grade 1
Notes: Jasmine Green Tea, Ruby Red Grapefruit, Lilac
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This coffee comes from Ethiopia’s renowned Guji Zone, a lush region in the south that borders Sidama, West Arsi, Bale, and the famous Gedeo Zone. Guji shares many characteristics with Gedeo in both coffee production and processing, resulting in vibrant coffees with bright fruit and floral notes.
This lot is washed, a method where the cherries are carefully pulped and fermented before drying. The washed process enhances clarity and brightness, allowing the coffee’s natural flavors to shine through with a clean, crisp finish.
We’re drawn to this coffee for its soft floral aroma, rich sweetness, and refreshing finish. It’s versatile across brewing methods, but truly shines as a pour-over or drip coffee.
Farm: Finca La Bendicion
Region:Nueva Segovia
Elevation: 1600 meters
Cultivar: Pacamara
Process: Natural
Notes: Dark Chocolate, Port Wine, Lychee
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We’re beyond excited to present our first coffees sourced from Nicaragua. Grown in the cloud forests of the Dipilto–Jalapa mountains in Nueva Segovia, these exceptional lots come from the farms of acclaimed producer Luis Alberto. Grown between 1,350 and 1,800 meters above sea level at Finca Un Regalo de Dios (Spanish for “A Gift from God”) and the nearby Finca La Bendición, the coffees benefit from loose sandy soils rich in humus, annual rainfall of about 55–63 inches, and a cool forested microclimate where temperatures often range from about 50–61°F. Dense biodiversity and slow cherry maturation at elevation create ideal conditions for producing high quality coffees.
Each lot is carefully harvested and processed with some of the best picking and sorting we have ever encountered. After picking, the cherries are floated to remove defective beans and transported to Beneficio Las Segovias, where they are dried as natural processed coffees on raised African beds for 25–30 days. This slow drying process intensifies sweetness and fruit character while preserving clarity and shelf stability.
This season we selected three natural processed cultivars from Luis Alberto, each offering a distinct expression of the farm’s terroir. The Red Catuai Natural is vibrant and aromatic, with notes of raspberry, jasmine, and blood orange. Maracaturra Natural, a hybrid of Maragogipe and Caturra known for its large seeds and impressive cup profile, shows comforting sweetness with flavors of apple butter, peach, and Belgian waffle. Pacamara Natural delivers the deepest and most dramatic profile of the three, with layered notes of dark chocolate, port wine, and lychee.
Luis Alberto is one of Nicaragua’s most accomplished producers, earning numerous Cup of Excellence honors including 1st place in 2020, 1st and 5th in 2018, 3rd and 13th in 2017, 6th in 2021, 3rd in 2022, and 6th again this year. We hope you enjoy his coffees as much as we do!
