GOLDEN HOUR | BLEND

PAPUA NEW GUINEA

Papua New Guinea's coffee industry has a complex colonial history, with the Germans and British introducing coffee in the 19th century. The Germans planted coffee in the northern regions, while the British established plantations in the south, around Port Moresby, to supply the Australian market. In the 1920s, commercial coffee production was expanded with the introduction of Typica coffee from Jamaica, a variety commonly known as Blue Mountain. Despite the presence of large European- or Australian-owned estates, most coffee production today comes from smallholder farmers. These farmers typically manage small gardens of 1–2 hectares, growing coffee alongside other crops for their families.

Though commercial agriculture accounts for less than 3% of Papua New Guinea's land, coffee remains an important agricultural product. However, sourcing coffee from PNG presents logistical challenges due to the diverse indigenous populations, each with distinct languages and customs. With limited access to modern communication technologies—fewer than 10% of the population is online and only 55 telephones for every 100 people—business operations in PNG require significant cultural sensitivity and patience.


BRAZIL

Brazil’s history with coffee is so intertwined with its identity that it’s difficult to imagine the country without the crop. The first coffee plants were introduced to Brazil in 1727, when they were brought from the northern state of Pará and quickly spread south to Rio de Janeiro. Initially cultivated for domestic consumption by European colonists, Brazil’s coffee production exploded in the 19th century. As coffee production in Java and Ceylon suffered due to devastating outbreaks of coffee-leaf rust, Brazil seized the opportunity, with its vast landscapes and varying microclimates proving perfect for large-scale coffee cultivation. By the early 1800s, Brazil was supplying 30% of the world’s coffee, and by 1920, that number surged to 80%.

Brazil's size and diverse climates have made it a coffee powerhouse, holding strong as one of the world’s top two producers alongside Colombia. The country’s unpredictable weather patterns, marked by frost and heavy rains, have significantly influenced global coffee trends and pricing. Despite fluctuations in yield, Brazil continues to be a major player on the world coffee stage. Beyond its volume, Brazil has also made substantial contributions to the development of coffee varieties. Mutant-hybrids and cultivars like Caturra, Maragogype, and Mundo Novo, all of which originated in Brazil, are now widely cultivated across the globe, underscoring Brazil’s influence on coffee genetics and cultivation practices worldwide.

PROCESS: Natural & Washed

Natural

Natural Process is coffee in its most unfiltered form—a slow, sun-drenched transformation where cherries are left to dry whole, allowing the fruit’s sugars to infuse the beans. This ancient method nurtures bold, fruit-forward flavors with rich sweetness and a velvety body. Untouched by water, the coffee develops deep complexity, often reminiscent of ripe berries, wine, and chocolate. It is a process of patience and artistry, where nature shapes the cup in its own time.

Washed

Washed Processis the art of precision—where clarity and brightness take center stage. In this meticulous method, coffee cherries are depulped, fully fermented, and washed to remove the sticky mucilage, allowing the bean’s intrinsic qualities to shine. Stripped of external influences, the result is a crisp, clean cup with vibrant acidity, refined sweetness, and a true expression of its terroir. It is the process of choice for those who seek purity in every sip.

Altitude: 1150-1650 MASL

Varieties: Mixed

Harvest Season: 2024-2025

Production Roaster: Probat P12