Want to dive deep into the complex world of coffee? 

Are you ready to find new tastes and learn about different varieties, processes, regions, and farms from all around the world?

Like a good wine, a good coffee provides a complex blend of different flavours, which together produce a range of sensory experiences. Many factors go into making a great coffee, starting at origin.

Single Origin coffee is all about traceability: knowing the plant variety, the environment that the coffee is grown in and how.  And also like wine, the same coffee plant can produce differences in taste every season, depending on the weather, soils and what was happening to that plant in that season. 

This coffee comes from villages across the Okapa region in the Eastern Highlands of Papua New Guinea.

The coffee in this region grows wild without any pesticides or fertilisers. The families of these villages hand pick the coffee which is then triple hand sorted for screen size consistency.

Produced by Karamo Coffee, Sidamo Mirit’i is an excellent example of high quality Ethiopian natural coffee. After taking first place in the 2020 Ethiopian Cup of Excellence competition, Karamo’s founder, Niguse Gemeda, has expanded his operation with a focus on exporting premium Ethiopian Arabica coffee, with extensive farms in the Sidama region and partnerships with local small-scale farmers.

With notes of stonefruits like apricot and yellow peach and a vibrant but rounded citrus acidity, Mirit’i is a delicious exploration into the world of Ethiopian coffee.