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Friday, October 7, 2016

Rasa Kopi Baliem Beda

SURABAYA PAGI, Surabaya - Dibanding dengan jenis lain, rasa kopi baliem beda. Kopi papua baliem memang bisa direkomendasikan bagi para penikmat kopi di Indonesia, beda sekali ada rasa yang menunjukan seperti vanilla, rasanya komplek sekali dan.

Demikian diungkapkan Yunita Rachma Owner The House of Coffee. "Untuk harga yang ditawarkan kopi Papua baliem dijelaskan dari kemasan 25 gram - 250 gram sekitar Rp 135 ribu, tapi juga kita jual biji kopi mentahnya per kilo sekitar Rp 85 ribu,".

Produksi dari bubuk kopi ini, lanjutnya, dari roasted papua yang diproduksi masih sangat tradisional di daerah baliem. "Kita sistemnya via online," pungkasnya. jee

Sunday, October 2, 2016

Epi coffee farmers make first harvest

By Anita Roberts Oct 1, 2016, Vanuatu Daily Post

Epi Coffee Farmrs, Vanuatu

Epi Coffee Farmrs, Vanuatu

This year marks a milestone for the Mafilau Coffee Farmers Association on the island of Epi since 2012 when it was given 2,000 coffee seedlings to get on its feed just after establishment.

The seedlings were delivered by the Tanna Coffee and Vanuatu Agriculture Department. Four years later, the young and struggling association have celebrated its first harvest of 51kg green beans.

Formed in 2011, this coffee farmers association is headed by a female, Eny Yona.

Providing a stable production of coffee, enhancing the coffee industry and ensuring a steadfast income stream for more farmers in Vanuatu was the idea of supplying the seedlings to the small association, said the Operations Manager of the Tanna Coffee, Yasmine Adlington-Walden.

“We (the Tanna Coffee) have future plans to replicate this success story on many other islands in Vanuatu.

“We are proud of the achievement of the Epi farmers. We will continue to support them as they grow, develop and value add to the country’s coffee industry, said another Tanna Coffee Spokesperson, Nambas Jacob Samuel. Mr Samuel went to the Epi to visit the farmers on Epi and has supplied an addition 32kg of coffee seeds to boost production.

The Mafilau Coffee Farmers Association has also been provided with a coffee pulper machine.

It is a device used to remove the pulp from a coffee cherry after it has been harvested. The cherries are passed through a pulping machine for the skin and pulp to be separated from the coffee bean.

An occasion was held at the village of Mafilau on west Epi to commemorate the first Epi coffee harvest.

Councillor of the west area council, Joseph Merip, who is also the leading cocoa farmer on Epi said the soil on the island is ideal for growing both cocoa and coffee.

“Its high time that the farmers on Epi start growing more cash crops like cocoa, coffee and kava.

“Epi’s coffee flavor is unique, similar to its cocoa”, he added.

The coffee association is small but it is growing slowly, he said.

Saturday, September 24, 2016

For the Love of Coffee: International Coffee Day to be Held on October 1

International Coffee Day 1 October 2016

International Coffee Day 1 October 2016

On October 1st, the coffee world will celebrate International Coffee Day. This is a day for honoring the people who work in coffee, appreciating the passion that coffee creates, as well as taking the opportunity to inform consumers about coffee as a global product.

We encourage you to get involved on International Coffee Day! Here are a few ways you can engage your guests and staff to celebrate coffee on this day:

  1. Share your appreciation for the work involved in making great coffee happen: Use the hashtag #internationalcoffeeday and follow along on October 1st!
  1. Donate to your favorite NGO supporting coffee farmer communities, and share your commitment with your customers.
  1. Plan an event to engage customers and community members about the coffee supply chain:
  • Lead a special coffee tasting
  • Team up with a local restaurant to offer a special International Coffee Day brunch with unique coffees
  • Lead a discussion group with your baristas about any of these Symposium lectures to deepen their knowledge of the coffee value chain and the work of producers
  • Bring a producer whose coffee you buy to visit your shop and give a talk about his/her work
  1. Run a promotion in your shop or business:
  • Buy one, get one free
  • Offer free samples or free shots
  • Feature a unique coffee
  • Commit to donating a percentage of your earning to a coffee-focused charity
  1. Engage local media in coverage of the day:
  • Tell the local media about any special events you have planned. Be sure to emphasize how folks can get involved!

For more information or to submit your events to be featured on the official International Coffee Day website, please visit

Sunday, August 7, 2016

Defining Sustainability at SCAA Expo

By The Specialty Coffee Chronicle on July 19, 2016

By Miguel Zamora

Defining what “sustainable coffee” means has been a challenge for the coffee industry. This is also an opportunity for all of us working in coffee: to define what we mean with sustainability in coffee and communicate this to our customers and consumers, while channeling our resources towards true “sustainability”.

In reality, answering the question: “What is sustainability?” for coffee might require broad participation all over the supply chain and broad consensus. The panel supported by the Sustainability Council of the SCAA and moderated by the SCAA Director of Sustainability, Kim Elena Ionescu, discussed this question.

There were voices in the discussion that asked for drawing a line between what is “sustainable” and what is “conventional”. We are all somewhere on that line, but it might be important to define where the line crosses into the “sustainable” side. Other voices highlighted that “sustainability” might be a journey, and we should try to highlight how we are doing on that journey.

The panel discussed how we have a success story with “specialty coffee.” The term and the definition of what “specialty” means is clearer to consumers and companies now more than ever. We could build something similar for “sustainable coffee” and define and promote what we mean with that.

The panelists are working on this issue from different perspectives. Bambi Seamroc and Conservation International are working with the Sustainable Coffee Challenge, an initiative that brings coffee roasters, importers and NGO’s together to try to raise the demand for sustainable coffee and make coffee the first sustainable agricultural product. The initiative is trying to create a safe space for industry to discuss what we mean with “sustainable coffee.”

But defining what sustainable coffee means is just a step. James Barsimantov from SupplyShift highlighted that we need to be able to measure progress and compare information to have a bigger chance to make progress on making the coffee sector truly sustainable.

Felipe Croce from Fazenda Ambiental Fortaleza in Brazil asked “what is the value of sustainability for farmers?” It is not necessarily financial, in practice, because farmers get to implement many of the sustainability practices that the industry demands without necessarily being properly rewarded for that work.

Consumers might be willing to pay for quality coffee but not necessarily for sustainability. There are other benefits that farmers can get from their work towards a more sustainable coffee, but having a clearer way to define, measure and identify how sustainable the practices of a farmer are, can help farmers to get more value from their sustainability efforts.

Sitting at this panel I thought about the many times I have heard (and said) that sustainability is a journey. Many people agree it can be a journey, in a way. But a journey to where? If we are not clear about what our destination is, how do we really know we are making progress? The sustainability challenges farmers and the coffee industry face will grow and be more pressing in the future. Climate change, profitability of coffee farming, the situation of farmworkers in coffee, and other critical issues will not be solved individually. They require sector-wide approaches, collaboration and participation of all the links in the supply chain. Having a clear north star and definition of where we want to go and how we measure progress is a necessary step to have a chance to get there in the future.

Miguel Zamora is the Head of Americas Region for UTZ and current Chair of the SCAA Sustainability Council. Miguel has been involved in agriculture for over 20 years. His work focuses on building and strengthening sustainable supply chains while creating opportunities for sustainable trade between farming communities and the coffee industry. Miguel is a board member of Food 4 Farmers. He holds an Agricultural Engineering degree from Zamorano University in Honduras and a Masters in Agricultural Economics from Michigan State University.

Monday, March 28, 2016

Bailem Arabica Coffee should be able to Produce 300 tons Papua Coffee per year

However, the reality is that only 10 tons per year that is normally produced by the Baliem Arabica Cooperative, the only local exporter based in West Papua, Indonesia’s New Guinea.

“This is due to the lack of support from various parties in Papua Province,” says the chair of Baliem Arabica Cooperative, Ev. Selion Karoba, B.Th. He argues that many money from the Special Autonomy dedicated to assist Papuan entrepreneurs has been spent for physical infrastructure development and for corruption among the elites, causing entrepreneurship in West Papua facing huge difficulty in expanding businesses.

According to Mr. Karoba, the coop is now entering into its 10th year since it was established in 2007, it has been exporting to international markets since 2009, and the coop is the only standardized coffee producer that holds RA Certifications and CU Certifications, member of the SCAI and SCAA, however, the government has not yet done its parts in order to assist this community-based business entity. This cooperative is the only in West Papua that holds these certifications, and also member of the Indonesian Coffee Exporter Association (AEKI).

Mr. Karoba sees the future of coffee industry in West Papua is uncertain as the government has done almost nothing to assist the cooperative in developing the coffee industry on this part of the Island.

Saturday, February 6, 2016

Medium Roasted Coffee of Wamena Arabica (Freshly Roasted on Order)

CIMG169 (1) Medium Roasted Coffee of Wamena Arabica are sold on Order

Minimum order of 10 kg

  1. 100% Organic
  2. 100% Arabica
  3. 100% Single Origins
    • from Sumatra of Indonesia to East Timor;
    • New Guinea to Fiji; and
    • Sorong to Samarai in in New Guinea Island
  4. Non or Anti GMO Products
  5. Fairly produced and traded


Method of Payment


Contact Person: Jhon Yonathan Kwano

  • Email
  • Text or Call: +6281238301001
  • Mail: Jl. Bedreg No. 39, RT/RW: 08/41, Sambilegi, Maguwoharjo, Depok, Sleman 55281, Yogyakarta, INDONESIA

Organic Wamena Arabica Package 100 Kg

Organic Wamena Arabica for Cafes and Small Businesses

  1. 100% Organic
  2. 100% Arabica
  3. 100% Single Origins
    • from Sumatra of Indonesia to East Timor;
    • New Guinea to Fiji; and
    • Sorong to Samarai in in New Guinea Island


Our Single Origins:

  • Papua Wamena Single Origin
  • Papua Amungme Single Origin
  • Aceh Gayo Single Origin
  • Bajawa NTT Single Origin
  • PNG Goroka Single Origin
  • PNG Hagen Single Origin
  • Papua Moanemani Single Origin
  • Java Temanggung Single Origin
  • and many others


This offer is a Papua Single Origin from Baliem Valley region of West Papua, Indonesia.

This Green Bean with minimum Order 3 kg is a special package for those who want to buy our coffee and test it first before you decide whether or not to become our regular customer.

Baliem Arabica Coffee, 100% organically grown and processed; no added chemicals or fertilizers used in any form, at any stage. Guaranteed with certifications issued by Indonesian Specialty Coffee Association (SCAI) as well as Specialty Coffee Association of America (SCAA), Rainforest Alliance, and Control Union Certifications (Control Union).

Unique and Special taste and aroma incomparable to other coffees in the world.

Grown at the average height of 1,400 – 2,000 meters above sea level; traditionally owned and processed; flown from villages to the capital town before exporting. Baliem Blue Coffee is the brand-name, or trade mark of the organic Arabica Coffee produced by traditional farmers in West Papua, Indonesia’s easternmost province. The name is second to the well-known worldwide: Jamaica Blue Coffee.

Method of Payment

Contact Person: Jhon Yonathan Kwano

  • Email
  • Text or Call: +6281238301001
  • Mail: Jl. Bedreg No. 39, RT/RW: 08/41, Sambilegi, Maguwoharjo, Depok, Sleman 55281, Yogyakarta, INDONESIA


Price (Excluding Delivery Cost)

  • 100 kg (minimum order) US$7 per kg;
  • Order more than 100 kg will cost @US$5 per kg.