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Origin and PlantationThe Wahgi Valley on the Island of New Guinea offers the perfect climatic conditions for coffee. Best Arabica coffees such as Arusha and Typica are cultivated here on the plantation of Sigri. The quality control already starts on the field. The coffee cherries are picked and washed by hand and dried in the sun. The beans are also sorted by hand and roasted by experts. This coffee will convince you with its intensive aroma.Character and Taste The Sigri Estate offers smooth hints of chocolate and walnut. It will win you over with a velvety body and a well-balanced acidity.PLANTATION-INFOFounded in 1950, this farm is located in the Waghi Valley, which offers the perfect climate for coffee cultivation. Only the finest Arabica varieties such as Arusha and Typica are cultivated on the Sigri plantation. These plants produce a finer bean than other Arabica in Papua New Guinea. The beans already undergo a quality audit when being picked by hand, as they are carefully chosen according to homogeneity. The selected cherries are already cut on the day of the harvest, fermented and then washed in a process taking three days. Followed by drying in the sun, a careful hulling and sorting by hand.PARTICULARITIESSuccessful cultivation of coffee only started in the 1930s in Papua New Guinea when beans were smuggled to the country from Jamaica. Nowadays, however, the coffee sector is one of the most important of the country. Mainly Arabica is cultivated on plantations run by smallholders and family-run businesses. The coffee is picked by hand and dried in the sun. Its taste is comparable to that of the Jamaica Blue Mountain. Unusual notes of smoke, leaves and moss are in harmony with a natural sweetness.
Origin and PlantationThis coffee is from the Jungle of Peru, Oxapampa/Villa Rica. The plantation is located at 1,600 m on the Amazon Mountains. The hand-picked coffee cherries are processed directly on the farm. The sun-dried coffee is stored in its parchment for at least three months in order to rest. Then it is peeled and prepared for its export.Character and TasteThis excellent coffee is unique. Its gourmet taste is a real indulgence for any coffee expert’s palate. Its fine, flowery, not fruity, but slightly spicy and full-bodied cup makes each sip a real experience.PARTICULARITIESSince 2014, Peru is among the Top 20 coffee-producing countries of the world. Arabica beans constitute the dominant portion of Peru’s export goods, ranking Peru at the 5th place on the world market. The most famous coffee cultivation areas on the eastern slopes of the Andes are Chanchamayo, Amazon, the San Martín regions and the southern highland. St Ignacio, located close to the border to Ecuador, forms the central area of coffee plantations in the north. Approximately 75 % of the coffee cultivation areas lie at altitudes of 1,000 to 1,800 m above sea level.
Origin and PlantationThis wonderful quality from the north of the Titicaca Lake is cultivated on the southern slopes of the Andes in Peru at altitudes of between 1,300 to 1,800 m. This organic Tunki coffee is produced by small, family-run farms which belong to Indian tribes and are direct descendants of the Inca. In 1970, a group of farmers formed a cooperative pursuing the goal to sell their coffee at fair prices. The Tunki coffee is cultivated under shade-giving trees and with little direct sun exposure. It is washed with natural spring water and dried in the sun.Character and TasteAn excellent coffee from the heart of Peru which impresses with its particularly flowery aroma, a slightly chocolaty taste and a full body! It is no accident that the Peru Tunki has won serveral national and international awards such as best coffee from Peru, Expo Café, world best of 45 coffees, Cupping for Quality 2011.PARTICULARITIESSince 2014, Peru is among the Top 20 coffee-producing countries of the world. Arabica beans constitute the dominant portion of Peru’s export goods, ranking Peru at the 5th place on the world market. The most famous coffee cultivation areas on the eastern slopes of the Andes are Chanchamayo, Amazon, the San Martín regions and the southern highland. St Ignacio, located close to the border to Ecuador, forms the central area of coffee plantations in the north. Approximately 75 % of the coffee cultivation areas lie at altitudes of 1,000 to 1,800 m above sea level.
Origin and PlantationTanzania’s coffees belong to the family of washed central and east African coffees. Due to a lack of infrastructure, especially in comparison to Kenya, it is often difficult to gain access to coffees of this origin. That is why we are especially delighted to be able to present you with this speciality from the northern regions of Tanzania. The area of the Kilimanjaro, where these wonderfully aromatic beans ripen, offers the best climatic conditions for coffee cultivation in Tanzania.Character and TasteOur full-bodied Tanzania Kilimanjaro enthuses with its excellent, sweet and full flavour with a fruity acidity.ParticularitiesCoffee production in Tanzania amounts to 30 - 40.000 tons annually, 70 % of which are Arabica and 30 % Robusta. 90 % of the coffee farms belong to small farmers. They can sell locally to private customers, village groups or coffee cooperatives demanding their own prices. The cooperatives then sell the coffees at the auction in Moshi. The farmers can also sell directly to foreign roasters. This policy was introduced by the Coffee Board of Tanzania and supports the farmers in building a lasting relationship with international customers.
Origin and PlantationSwamps and savanna cover Eastern Rwanda while tall, forested mountains tower in the West. This is where the temperatures are less hot and the soil is perfect for the cultivation of coffee thanks to the volcanoes. The Red Bourbon coffee is cultivated here by many small farmers at altitudes of 1,700 - 2,100 meters and washed in spring water. The “Abizeraba” cooperative supports the farmers in terms of cultivation and harvest.Character and TasteRwanda Nyamasheke offers some notes that are reminiscent of black tea. It has a fruity flavour, which reminds of apples and raisins and its light, syrupy sweetness will envelop your palate.ParticularitiesRwanda is only as small as the federal state of Brandenburg in Germany and is often called the “land of the thousand hills”. It offers perfect conditions for the cultivation of coffee due to altitudes of up to 2,000 m and a humid and mild climate. Rwanda mainly produces speciality coffees and, with 30%, it has a large portion of fair-trade certified coffees. Rwandan coffee is classified as one of the best of the world and described as smooth, harmonious, with delicate notes of flowers and fruits such as apples and grapes.
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