Producer: Smallholder Producers. Wahgi Valley Community Lot
Region: Wahgi Valley
Elevation: 1700 meters
Cultivar: Typica, Arusha, Blue Mountain, Bourbon
Process: Natural
Notes: Mango, Chocolate Covered Cherry, Watermelon Juice
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Kinmuga coffees come from smallholders in the southern Wahgi Valley, near the Anglimp and Kindeng districts. Known as "the food bowl of PNG," this fertile area, surrounded by an extinct volcano, benefits from nutrient-rich soils and proximity to the Wara Tuman river.
Farmers sell their cherries at the Kindeng wet mill, where they are pulped, fermented, and processed to parchment coffee, then sent to the Kagamuga dry mill for final processing. The combination of the mill names “Kindeng” and “Kagamuga” form the coffee's namesake. Since 2018, the mill has incorporated a wastewater digester, making the pulping and fermentation process more environmentally friendly.
This is our second year working with Kinmuga Coffee, imported by our long-time partners, Benchmark Coffee Traders. We're thrilled to offer this natural processed coffee from PNG, a region traditionally known for washed coffees. Natural processing has gained popularity in specialty coffee for its bold, fruit-forward flavors and its positive environmental impact, using less water and reducing wastewater pollution. This offering is just a glimpse of exciting future releases from PNG.
Farm: Finca Un Regalo De Dios
Region: Nueva Segovia
Elevation: 1800 meters
Cultivar: Red Catuai
Process: Natural
Notes: Raspberry, Jasmine, Blood Orange
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We’re beyond excited to present our first coffees sourced from Nicaragua. Grown in the cloud forests of the Dipilto–Jalapa mountains in Nueva Segovia, these exceptional lots come from the farms of acclaimed producer Luis Alberto. Grown between 1,350 and 1,800 meters above sea level at Finca Un Regalo de Dios (Spanish for “A Gift from God”) and the nearby Finca La Bendición, the coffees benefit from loose sandy soils rich in humus, annual rainfall of about 55–63 inches, and a cool forested microclimate where temperatures often range from about 50–61°F. Dense biodiversity and slow cherry maturation at elevation create ideal conditions for producing high quality coffees.
Each lot is carefully harvested and processed with some of the best picking and sorting we have ever encountered. After picking, the cherries are floated to remove defective beans and transported to Beneficio Las Segovias, where they are dried as natural processed coffees on raised African beds for 25–30 days. This slow drying process intensifies sweetness and fruit character while preserving clarity and shelf stability.
This season we selected three natural processed cultivars from Luis Alberto, each offering a distinct expression of the farm’s terroir. The Red Catuai Natural is vibrant and aromatic, with notes of raspberry, jasmine, and blood orange. Maracaturra Natural, a hybrid of Maragogipe and Caturra known for its large seeds and impressive cup profile, shows comforting sweetness with flavors of apple butter, peach, and Belgian waffle. Pacamara Natural delivers the deepest and most dramatic profile of the three, with layered notes of dark chocolate, port wine, and lychee.
Luis Alberto is one of Nicaragua’s most accomplished producers, earning numerous Cup of Excellence honors including 1st place in 2020, 1st and 5th in 2018, 3rd and 13th in 2017, 6th in 2021, 3rd in 2022, and 6th again this year. We hope you enjoy his coffees as much as we do!
Farm: Finca La Bendicion
Region:Nueva Segovia
Elevation: 1600 meters
Cultivar: Pacamara
Process: Natural
Notes: Dark Chocolate, Port Wine, Lychee
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We’re beyond excited to present our first coffees sourced from Nicaragua. Grown in the cloud forests of the Dipilto–Jalapa mountains in Nueva Segovia, these exceptional lots come from the farms of acclaimed producer Luis Alberto. Grown between 1,350 and 1,800 meters above sea level at Finca Un Regalo de Dios (Spanish for “A Gift from God”) and the nearby Finca La Bendición, the coffees benefit from loose sandy soils rich in humus, annual rainfall of about 55–63 inches, and a cool forested microclimate where temperatures often range from about 50–61°F. Dense biodiversity and slow cherry maturation at elevation create ideal conditions for producing high quality coffees.
Each lot is carefully harvested and processed with some of the best picking and sorting we have ever encountered. After picking, the cherries are floated to remove defective beans and transported to Beneficio Las Segovias, where they are dried as natural processed coffees on raised African beds for 25–30 days. This slow drying process intensifies sweetness and fruit character while preserving clarity and shelf stability.
This season we selected three natural processed cultivars from Luis Alberto, each offering a distinct expression of the farm’s terroir. The Red Catuai Natural is vibrant and aromatic, with notes of raspberry, jasmine, and blood orange. Maracaturra Natural, a hybrid of Maragogipe and Caturra known for its large seeds and impressive cup profile, shows comforting sweetness with flavors of apple butter, peach, and Belgian waffle. Pacamara Natural delivers the deepest and most dramatic profile of the three, with layered notes of dark chocolate, port wine, and lychee.
Luis Alberto is one of Nicaragua’s most accomplished producers, earning numerous Cup of Excellence honors including 1st place in 2020, 1st and 5th in 2018, 3rd and 13th in 2017, 6th in 2021, 3rd in 2022, and 6th again this year. We hope you enjoy his coffees as much as we do!
Process: Sugarcane
Tasting notes: Milk Chocolate, Molasses, and Brown Butter.
Farm: Finca La Bendicion
Region: Nueva Segovia
Elevation: 1600 meters
Cultivar: Maracaturra
Process: Natural
Notes: Apple Butter, Peach, Belgian Waffle
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We’re beyond excited to present our first coffees sourced from Nicaragua. Grown in the cloud forests of the Dipilto–Jalapa mountains in Nueva Segovia, these exceptional lots come from the farms of acclaimed producer Luis Alberto. Grown between 1,350 and 1,800 meters above sea level at Finca Un Regalo de Dios (Spanish for “A Gift from God”) and the nearby Finca La Bendición, the coffees benefit from loose sandy soils rich in humus, annual rainfall of about 55–63 inches, and a cool forested microclimate where temperatures often range from about 50–61°F. Dense biodiversity and slow cherry maturation at elevation create ideal conditions for producing high quality coffees.
Each lot is carefully harvested and processed with some of the best picking and sorting we have ever encountered. After picking, the cherries are floated to remove defective beans and transported to Beneficio Las Segovias, where they are dried as natural processed coffees on raised African beds for 25–30 days. This slow drying process intensifies sweetness and fruit character while preserving clarity and shelf stability.
This season we selected three natural processed cultivars from Luis Alberto, each offering a distinct expression of the farm’s terroir. The Red Catuai Natural is vibrant and aromatic, with notes of raspberry, jasmine, and blood orange. Maracaturra Natural, a hybrid of Maragogipe and Caturra known for its large seeds and impressive cup profile, shows comforting sweetness with flavors of apple butter, peach, and Belgian waffle. Pacamara Natural delivers the deepest and most dramatic profile of the three, with layered notes of dark chocolate, port wine, and lychee.
Luis Alberto is one of Nicaragua’s most accomplished producers, earning numerous Cup of Excellence honors including 1st place in 2020, 1st and 5th in 2018, 3rd and 13th in 2017, 6th in 2021, 3rd in 2022, and 6th again this year. We hope you enjoy his coffees as much as we do!
Region: Paraiso
Elevation: 1300 meters
Cultivar: Parainema
Process: Washed
Notes: French Toast, Oatmeal Raisin Cookie, Chocolate Fudge, Orange Blossom Honey
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CafeUNO was born as an innovative collaboration between a non-profit organization and small cooperatives, with the goal of creating a more sustainable way to produce and market coffee. Today, it consists of 11 cooperatives and 158 dedicated producers who see specialty coffee and microlots as the most sustainable path forward.
At the center of this project is Williams Alexander Romero Gradiz, a fourth-generation farmer who has managed CafeUNO since 2016. With more than 26 years of experience growing coffee, Williams has guided members toward specialty production, training, and direct connections with buyers. He believes that differentiation and transparency are key to sustainability and under his leadership CafeUNO has built the infrastructure needed to improve quality, increase traceability, and expand access to specialty markets.
CafeUNO’s team includes seven employees who play vital roles in keeping quality consistent. Among them is Gisele, a certified Cinco Estrella cupper, whose work in evaluating coffees and improving cup scores ensures that each lot meets the high standards CafeUNO has become known for. The cooperative continues to innovate with washed, honey, and natural processes while supporting younger farmers through programs that encourage new generations to stay engaged in coffee production.
The lot we are offering this year is a curated blend of microlots from 10 to 12 farmers, chosen for their cup quality and flavor profile. This lot also showcases the Parainema coffee variety, which has become very successful with producers in Honduras for its productivity, resilience to pests and disease, and good cup quality. We have loved it so much that it has become a core component in our Helios and Titan blends; and now we are thrilled to showcase it as a standalone single-origin.
Looking ahead, CafeUNO has set ambitious goals for 2025, including increasing production by 15 percent, integrating 20 new young producers, and expanding differentiated lots with special processing. For us, this coffee represents more than flavor. It reflects a partnership rooted in transparency, innovation, and shared values. We are proud to grow alongside CafeUNO and the producers of Paraiso, and we are excited for you to taste the results of their dedication.
