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.

This celebrated coffee is an exceptional naturally CO₂ decaffeinated brew with a marvellous aroma of dry hay and blueberries. A complex coffee, it remains long on the palate, wonderfully combining a delicate lemon acidity and a lasting malty flavour.

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.

Ujjal Rana, the charismatic owner of the Mount Everest Supreme farm, started a project to grow coffee on 70 hectares of what used to be an almost desert-like rice farm. Today, it looks more like a jungle, with shade trees growing amongst the coffee plants. The predominantly Caturra coffee bushes have taken on the essence of the mountain foothill’s soils and benefit from the climate to deliver a depth and diversity of flavour that is impossible to source anywhere else.