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 - Chimbu Natural Anaerobic When we tried this coffee we enjoyed the blackberry sweetness and it's syrupy mouthfeel. It's really balanced and pleasant. Ideal for pour over, drip, french press and cold brew. Whole Bean Roast level: Medium Region: Chuave, Chimbu Altitude: 1600-1800 Process: Natural Anaerobic Variety: Arusha, Blue Mountain, Bourbon, Typica Farm/Producer: Korgua Estate 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. Named for its founder, Paul Sirigine—a smallholder farmer with more than two decades of experience—Sirigine Coffee Producers has spent the past five years sourcing award-winning coffees from growers across Chimbu Province. Chuave is a remote, rugged district nestled between Papua New Guinea’s western and eastern highlands, where coffee is cultivated on steep mountainsides at elevations above 1,600 meters. Harvesting here is demanding work, but the results are exceptional. This particular lot comes from around 40 smallholder farmers, who cultivate Arusha, Blue Mountain, Bourbon, and Typica varieties in small garden plots. While Papua New Guinea has historically produced over one million bags of coffee annually, output has dipped below that mark over the past decade. Around 95% of the country’s coffee is grown in the central highland regions, where elevation and climate shape its distinctive character. Coffees from this region are known for their heavy body and a balance of savory and sweet flavors. ........................................................................................... 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 this summer. 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 varie