Southeast Asian coffee beans have traditionally been recognized by their distinct earthy and spicy flavors, as well as extremely low acidity. (Although in recent years this has started to change.) We usually roast our Southeast Asian coffees to a medium-dark level, which produces a full-bodied taste while still allowing the distinctive regional flavors to shine through. Southeast Asian coffees work well with a variety of brewing methods, but if you're not sure where to start: aeropress, french press, or espresso are all great options.
Our current Southeast Asian coffee beans are from Papua New Guinea.
This coffee, Simbai Balus Kopi (Simbai Airplane Coffee) comes from the Simbai area, just over the Bismarck Range bordering the Western Highlands Province and Sepik Province. Volcafe PNG Exports services over 4000 farmers in this isolated area via four airstrips.
Since all coffee from Simbai is transported via plane, getting Simbai Balus Kopi is not easy. In order to access the supply chain Simbai farmers must bring their coffee to an airstrip; some farmers have a day’s journey from their farm to the airfields. At the airfields, the parchment is weighed, recorded and stored in sheds until they can be flown to the outside world.