This coffee is sourced from various smallholder producers in Papua New Guinea's Western Highlands region, under the Kunjin mark. The coffee is grown at altitudes between 1400-1900 meters. Smallholder producers own an average of 1.5 hectares with about 2,500 coffee trees per hectare maximum, cultivating Arusha, Bourbon, and Typica varieties. The coffee is washed processed, with farmers depulping and fermenting on their own farms before the coffee is bought and sorted in parchment at the central mill in Goroka. Farmers ferment the coffee dry for one to three days before washing and drying on blue tarpaulins for three to four days. Flavor notes include papaya, orange zest, and graham cracker.
Wasatch Roasting Company was founded in 2016 by Darren and Tonya Blackford after a trip to Costa Rica sparked their fascination with small scale coffee roasting. What started with a tabletop roaster has grown into an in house roasting operation in downtown Ogden, Utah, where the Blackfords roast specialty grade beans in small batches. The company sources from producers and importers who prioritize sustainable practices and fair compensation. Wasatch also doubles as a community gathering space, featuring rotating gallery exhibitions and work by local artists and artisans throughout the shop.
