Coffee was first cultivated on Chatham Island (today called San Cristóbal) in 1879 with plants imported from the French colonies. Despite not having land at high altitude, the island produces excellent coffee thanks to three factors: a moderately tropical climate that provides rainfall from January to May; young and rich volcanic soil, and an environment free of pesticides, fungicides, herbicides and chemical fertilisers. These factors, in addition to careful processing, result in an exquisite raw harvest which boasts a fresh tanginess, rounded off by a delicate hint of chocolate.

Founded in 1950 in the lush Wahgi Valley, this harvest is one of the finest coffees in the world. Handpicked from the very best Arabica varietals such as Arusha and Typica, this coffee achieves its unique flavour because of careful selection of only the ripest red pearl berries, a bean that results from a natural anomaly whereby a single round bean grows inside the coffee fruit instead of the usual two beans. These special beans yield an intense cup with notes of dark chocolate and molasses.