Lamana

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

Typica is one of the oldest and most genetically pure Arabica varietals, originating in Ethiopia and spreading globally via Yemen. It forms the genetic backbone of many modern varieties. Known for its balanced cup, it offers a clean sweetness, medium body, and mild acidity. However, it’s highly susceptible to disease and has low yield, which limits its commercial viability in large-scale farming.

A natural mutation of Typica discovered on Bourbon Island (now Réunion), Bourbon is prized for its complex acidity, caramel sweetness, and rich body. It has slightly higher yields than Typica but remains disease-prone. It’s widely cultivated in Latin America and has produced several important offspring varietals like Caturra and Mundo Novo.

The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.

What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Papua New Guinea | Lamana | Typica, Bourbon & Arusha Natural - When is peak flavour?

Dried dates, plum, prune and red grape - a sweet, winey natural with a syrupy body. Cofi-Com cupped this arrival at 84.5. Natural-process PNG coffees are rare, and this one makes a fruit-forward espresso that turns into a rich, dried-fruit-and-chocolate milk drink.

Lamana is a small, carefully separated natural microlot from the Lahamenegu wet mill in the Eastern Highlands. Unusually for Papua New Guinea, where most coffee is washed by smallholders at home, the mill buys in ripe cherry from long-standing smallholder suppliers, which lets it control quality and experiment with processing. Only the ripest cherries are selected, then dried whole on raised beds for several weeks and turned regularly before resting in conditioning bins until shipment.

The Eastern Highlands around Goroka is one of PNG's oldest and most important coffee regions. Coffee here is grown at around 1,550 metres in steep, fertile volcanic valleys, almost entirely by smallholder families in village garden plots, with little or no chemical input.

PNG's highland coffee descends largely from Jamaican Blue Mountain Typica seed brought to the country in the 1930s, alongside Bourbon and Arusha selections. These traditional tall varieties are prized for their sweetness and complexity, though lower yielding than modern hybrids.

Natural processing amplifies that sweetness, layering dried fruit and wine-like notes onto PNG's naturally heavy body - in this lot, dates, prune and red grape.