Explorer Series

These limited edition coffees offer something out of the ordinary and a chance to explore microlots, special processed coffees and other unique findings.

Papua New Guinea - Lahamenegu Natural

When we tried this coffee we liked the bright fruit notes. It’s a very enjoyable and delicious coffee.

Strawberry, stone fruit, bright.

Ideal for pour over, drip, french press and cold brew.

Whole Bean

Roast level:Medium

Region: Goroka

Altitude: 1550m

Process: Natural 

Variety: Bourbon, Typica

Farm/Producer: Various smallholders, Lahamenegu Mill

Coffees from Papua New Guinea are usually wash-processed, but private ownership of a wet mill has its privileges. It means natural (or dry) processed PNG green coffees like this can be made to order. For natural coffee lots, cherry is only sourced from farms that are part of a registered supply chain. The Lahamenegu Mill encourages long-term relationships with smallholders, which in turn maintains production consistency and quality over the years.

Only the ripest coffee cherries are used in the natural – “dry” – coffee processing method. The entire procedure requires thorough planning because drying naturals takes time. Coffee cherries are dried whole, without removing any of the fruit, on raised beds for weeks. During this stage, the coffee is turned regularly to increase airflow, support even drying, and to prevent spoilage. After the cherries have been dried, they rest in conditioning bins and are only hulled as the shipment time draws near.

Out of the nine million people in PNG, around 2.5 million (30%) are involved in coffee. Exports of coffee account for approximately 6% of the country’s GDP, and it’s the second leading agricultural product after palm oil. 

 

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Rwanda - Gitwe -Anaerobic Natural

This coffee is fruit forward and juicy, with soft floral notes. It’s refreshing, and that will make it an excellent cold brew coffee.

Nectarine, floral, juicy.

Ideal for pour over, drip, french press and cold brew.

Whole Bean

Roast level: Medium

Region: Nyamasheke

Altitude: 1800

Process: Natural Anaerobic

Variety: Red Bourbon

Farm/Producer: RTC - Gitwe Washing Station 

Anaerobic natural process coffee is made by fermenting whole coffee cherries in sealed, oxygen-free tanks for 48 to 72 hours+, before drying them under the sun. This controlled environment—often achieved with stainless steel tanks—encourages deep, expressive flavor development. The result is a cup that’s bold and layered, with wine-like character, vibrant notes of tropical fruit and berries, pronounced sweetness, and a rich, syrupy body.

Gitwe washing station was built in 2018, laying in the middle of hills covered with green coffee trees. The quality of the coffee known in this area is attributed to the high altitude, the good rain due to the proximity with Nyungwe natural forest, and the volcanic soil off the shores of Lake Kivu. When RTC purchased the station at the beginning of 2019, the plan was to process best fully washed coffee and also try new things. RTC is also heavily involved with farmers at Gitwe, distributing over 60K coffee and shade tree seedlings to help farmers rejuvenate their farms and deal with climate change.

Coffee in Rwanda has always been rooted in smallholder farms, with production growing gradually over time. After independence, the government invested in modernizing infrastructure and centralizing processing. While this improved efficiency, it also meant farmers were locked into fixed prices with little opportunity to differentiate their coffee. With no incentive to focus on quality, even high-potential varieties like Bourbon coffee variety were processed and sold as undifferentiated, commercial-grade lots.

In the early 1990s, Rwanda’s coffee industry showed promise, exporting over 600,000 bags in 1993. But the devastation of the Rwandan genocide led to a dramatic collapse—exports fell to just 22,000 bags in 1995, reflecting the profound human and economic toll.

In the decades since, Rwanda has steadily rebuilt its coffee sector with a renewed focus on quality over volume. Though total export numbers remain lower than pre-1994 levels, the value of Rwandan coffee has grown significantly. Investments from the government and international organizations have supported better processing, quality control, and farmer access to specialty markets—helping position Rwanda as one of the most respected coffee origins in the world today.

Rwanda’s exceptional growing conditions are now matched by equally impressive processing. Over the past two decades, new washing stations have been established across every coffee-growing region, alongside innovative cupping labs and a strong network of cooperatives supporting smallholder farmers.

Most producers cultivate high-quality Bourbon coffee variety, a variety especially well-suited to Rwanda’s high elevations and nutrient-rich volcanic soils. The result is a consistently refined and expressive cup.

Rwandan specialty coffees rank among the finest in the world—valued for their clarity, sweetness, and vibrant character.

 

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Nicaragua - Anaerobic Yeast Fermentation 

 

We selected this coffee for its incredibly clean fruit notes. It will shine when made in pour over setups.

Hibiscus, rose hips, bright.

Ideal for pour over, drip and French press

Whole Bean 

Roast level: Medium

Region/Area: Jinotega

Altitude: 1300 - 1500m

Process: Anaerobic yeast fermentation

Variety: Caturra, catuai

Farm/Producer: La Bastilla Coffee Estates

This micro-lot coffee underwent a bespoke anaerobic process that utilized specialty yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation.

Ripe red coffees were picked and later placed in steel tanks along with the special yeasts. Subsequently, the oxygen was removed from the tanks and the yeast helped to excite the chemical reactions in the process. During the anaerobic processing, mill managers constantly monitor heat and pH levels. Careful attention ensures strong results.

La Bastilla Coffee Estates, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. Surrounded by the natural reserve Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. On its two farms, Finca La Bastilla and Finca Santa Luz, the estate employs around 50 permanent and up to 600 temporary employees during the harvest season.

Micro-farms have been created throughout the estate, so that each coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated at the micro-farm level, but also by the variety of the coffee and the altitude.

Additionally, La Bastilla owns its own micro-mill. Every coffee is wet-milled and dry-milled with care. Between coffee varieties and its ability to control processing, La Bastilla is capable of producing more than 150 micro-lot coffees, including bespoke offerings upon request.

Nicaraguan coffee has deep roots in the country’s history and economy. Despite decades of political and environmental challenges, Nicaragua remains one of the world’s top Arabica producers. Coffee farming supports over 330,000 people, with key growing regions including Jinotega, Matagalpa, and Nueva Segovia. 

Today, both large estates and smallholders contribute to Nicaragua’s diverse coffee landscape. Estates like La Bastilla showcase the country's potential with micro-lot precision, sustainable processing, and innovative fermentation methods.

 

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Guatemala Joyabaj - Honey