We know how fresh you love your coffee. Order your coffee from next year’s harvest and pay for it in advance. We’ll ship your order to you as soon as it’s ready. As a reward for supporting us and our efforts we’ll offer you a special advance harvest purchase rate. This special rate offers savings to you, our Blackwoods Coffee customers.
Papua New Guinea| Konkua - Medium Roast
Flavor Profile: Sweet and savory with peach, stone fruit, and herbal flavors, enveloped by full-bodied cocoa and a vanilla laced body.
Our Papa New Guinea coffee meets your cup after processing filled with purpose and specificity. After being picked and hand-pulped on site, the parchment, surrounded by the remaining fruit, is dry-fermented in small batches up to 48 hours. The fermented parchment is then washed with clean water and sun-dried on either a patio or a raised screen bed. Next, the coffee is transported to the central collection depot for the farming network, found near the Highlands Highway, where it is then sold to exporters who finish the export preparation, before it start its journey to our roastery, and finally your cup.
Sumatra | Takengon Gayo Select | Dark Roast
Flavor Profile: Lush, syrupy body dripping with rich golden dark roast tones (known in some circles as “King of the Dark Roasts”) with surprising clarity and deep sweetness. Notes of dates, pine, semi-sweet chocolate, grape leaves, citrus and nut reveal as the cup cools.
This coffee comes from the highest altitude family-run farms within two cooperatives—Ketiera and Koperasi Kopi Gayo Organic (KKGO)—located in the Takengon highlands of the northern Ache province on the island of Sumatra. In effect it is double select coffee: we are selecting the coffees we like from select high-altitude lots produced by the two cooperatives, both of whom are committed to improving cup quality and living conditions in their region.
To insure quality a neat twist has been added to the traditional Sumatran wet-hull method. Instead of removing the parchment layer surrounding the coffee beans when the beans’ moisture content measures the usual 30-40 percent, they wait until the moisture content registers closer to 20 percent before hulling, they then finish sun- drying the exposed beans on raised screens or patios. While wet-hulling is largely responsible for the signature Sumatra heavy body / low acidity profile, the result of the more carefully protected drying is a cleaner, slightly brighter cup with less hard earth tones found in many traditional wet-hulled lots. This is all in contrast to the wet or washed processing method practiced in most of the rest of the world, where the beans are fully dried, then rested in parchment, which is not hulled until the initial stages of dry milling and export preparation.
Ethiopia| Yirgacheffe - Bedhatu Jibicho | Dark Roast
Flavor Profile: Notes of candied strawberry and juicy peach, all wrapped up in the vicious, golden body of this classic dark roast.
This natural/dry processed coffee, produced by Bedhatu Jibicho, was harvested from October through December, then sun-dried on whole cherry raised beds.
Our choice premium coffee beans arouse the special joys that come from sensing the fragrant aroma of that perfect cup of coffee.