THE COFFEE

These Aren’t Coffee Farms

They’re hand-planted gardens of old growth heirloom Arabica Typica coffee trees scattered across steep mountain slopes

Organically Grown

Rain, soil, sun, and time. Organic because the land still is

1,300-2,000+ MASL

Slow ripening deepens the complexity. Old trees take their time. What’s produced out is wild, sweet and beyond compare

Shade from Yar and Albizia

Planted long ago—not for the shade label, but for the land

Where Coffee Ends, the Rainforest Begins.

This is what rainforest-grown is supposed to mean

The method Isn’t Modern. It’s Ancestral.

And outperforms the industrial playbook

Green hillside village with scattered houses and farmland, mountains with clouds in the background, and a partly cloudy sky.
A smiling woman carrying a large bundle on her head while holding a stick, standing on a rocky riverside surrounded by lush green vegetation. A makeshift bridge made of bamboo is seen overhead across the flowing river in a tropical forest.

The Storied Way Out

Getting the coffee out is its own epic story. There are no reliable roads here, just trails, rivers, ridgelines, and jungle paths. In some places, farmers carry 30kg bags of parchment coffee for two days across mountains to reach the nearest road. In others, we charter small bush planes to fetch coffee from handmade grass airstrips cut into the mountainside. This coffee comes out the hard way, because there is no other way

A lush green mountainside with a tall waterfall cascading down into a small pool below, under a clear blue sky.
Aerial view of lush green mountains with dense forest and occasional small waterfalls, under a partly cloudy sky.

What the Industry Missed

Coffee this good doesn’t come from farms. It comes from place.

The gardens are small. A few dozen trees, sometimes less, planted by a father or grandmother many years ago and still fruiting today. They are old Arabica Typica, slow to ripen, low in yield, but full of sweetness and strength. Each cherry carries the story of the mountain and the people who care for it.

The trees grow beside food gardens such as bananas, taro, and sweet potato, all part of the same land that feeds the family. The soil is rich, the rain steady, the air cool and clean. Nothing here is forced. The coffee grows because the land is still alive and the people know how to listen to it.

These gardens sit high in the mountains between 1,300 and 2,000 meters elevation. Cold nights slow the ripening and the altitude gives the cherries time to build flavor. Many of the trees are more than forty years old. They produce less but what they give is special and increasingly unique as time goes on.

Shade comes from towering Yar and Albizia trees with soft canopies that protect the coffee and feed the soil. Just beyond them the rainforest begins. It is not separate from the village, it is part of daily life. People still walk its paths, hunt, gather, and draw water from its streams.

This is coffee grown through care, patience, and a way of life that has not changed much in generations. The quality is no surprise. What is surprising is how long it took the world to taste it.