Try both single origins!
About the Congo Kivu
The farming community in North Kivu has become accustomed to adversity. Armed incursion, corruption and disease are part of everyday life, but in coffee they see hope. Coffee is one of the only cash crops these producers grow. It puts money on the table, brings stability to the community and enables farmers to plan.
The Kawa Kanzururu Cooperative is an exciting new Coop with a network of 24 micro-mills along the western rim of the Rwenzori Mountain Range. The benefit of working through a Coop is of huge importance to smallholders since North Kivu is landlocked. Plugging Congolese coffee into the global supply chain means transporting it to the Port of Mombasa in Kenya to reach the sea. Thus, working collectively is essential. The Kawa Kanzururu Coop is also focused on expanded production and quality.
The farming community borders the Virunga National Park which occupies the Semliki River Valley in the 140 km stretch between lakes Edward and Albert in the westernmost arm of the Great Rift Valley. Cocoa and palm oil are also grown in the lower zones, and new crops such as chia seed are also starting to take root. The conditions here are ideal for growing coffee: deep, fertile, volcanic soil, high altitude and adequate rainfall.
A multi-layered, floral-toned cup with leading notes of bergamot and jasmine, supported by rich cocoa nib throughout. This coffee has confident, balanced acidity and a viscous, full mouthfeel. The finish is particularly luxurious, fulfilling the promise of its rich aromas and flavors into the long.
Be drinking this on New Years Day!
About the Papua New Guinea Jimi River
The 703 smallholders in the Jimi River coffee network are among five of the most remote and isolated coffee communities in Papua New Guinea, where it takes a day’s walk to reach the nearest road. Together, they form an organic coffee grower group that focuses on bringing the best practices in social, environmental, and economic standards to their 787 coffee plots.
The farms in this network reach altitudes of 1600-1900masl, and 90% of the coffee is planted in the shade. All of the coffee grown in these plots is hand-picked, pulped, fermented, washed, sun-dried, and stored until they reach sizeable volumes. Afterwards, they are brought to the Produce Consolidation Storage Shed.
The group’s leadership manages quality control and facilitates bringing the coffee to market as a cooperative, adding value to the coffee and improving the livelihoods of their member producers in the long term.
All coffee is A/AA and X grade, sourced from Blue Mountain, Bourbon, and Typical varieties. The coffee is grown on the slopes of the Bismarck Range in the tropical rainforest along the Jimi River, which stretches from the foot of PNG’s highest mountain – Mount William.
Ample rainfall, a steadily comfortable climate, and beautiful tall mountain landscapes paint this picturesque region. These features make their way into the coffee beans for full flavor and unique character, with flavors of green tea, dried plum, lemon, and lime in the Tribal Organic lot.
Delicately aromatic, subtly complex, this PNG is citrusy and sweetly herbaceous, with leading notes of Meyer lemon zest, marjoram, and cashew, supported by a throughline of apricot and a hint of spicy lavender. Mouthfeel is rich and full, and acidity is bright, even citrusy.