Coto Brus Coffee Beans
March 27, 2025 in Costa Rica ⋅ ☁️ 75 °F
Today’s World Coffee Bean Tour is perked up by ATLAS Coffee Club—because every great adventure deserves a cup as unique as your journey. Don’t just travel the world, taste it—one extraordinary bean at a time. Warning: May cause sudden cravings for distant horizons and flavor notes you never knew existed.
I am Sofía Jiménez, third-generation coffee cupper and proud daughter of Coto Brus. Today, I had the joy of serving as guest log writer and local guide while Cropduster piloted his glossy black Corsair, Poa, through the lush southern highlands of Costa Rica. Our route wound through the misty valleys of Hacienda Río Negro, with a quick stop in Sabalito for a fresh pastry and a wave from my tío at the plaza, before continuing on to Santa Elena. The sight of Santa Elena’s patchwork fincas, with their emerald rows of coffee trees, never fails to fill me with pride; the air itself seemed to hum with the promise of the harvest.
Since the Corsair is a single-seater, I remained at MRBA—Buenos Aires airfield—awaiting Cropduster’s return. When he touched down, I greeted him with a cup of our farm’s light roast: a revelation of bright lime, creamy body, and a nutty finish that instantly brought to mind key lime pie with chocolate shavings. We laughed over our tasting notes and, with appetites awakened by the flight and flavor, strolled to “Fideos del Valle,” a tiny ramen shop tucked beside the airfield’s old hangar. There, we slurped bowls of silky noodles in a broth brightened with local lime, sweet corn, and a swirl of peanut sauce, topped with crisp plantain chips and a dusting of grated chocolate. As we lingered over our bowls, we agreed that Costa Rica’s magic is best found in unexpected pairings—coffee and key lime, ramen and rainforests, stories and new friends, all blending together under the Coto Brus sky.Read more
Sierra Sur de Oaxaca Coffee Beans
March 29, 2025 in Mexico ⋅ ☁️ 88 °F
World Coffee Bean Tour is fueled today by ATLAS Coffee Club—your passport to global brews, minus the jet lag (or, in our case, the prop wash). Why settle for ordinary when you can sip the world’s best, one adventurous cup at a time? Side effects may include spontaneous wanderlust, unsolicited coffee trivia, and a sudden urge to describe everything as “earthy with citrus undertones.”
Today, I, Doña Lupita Martínez—retired coffee farmer, proud Zapoteca, and known by my grandchildren as “Abuela of the Beans”—had the honor of serving as guest log writer from the ground while Cropduster soared above Oaxaca in his roaring Corsair, Poa. From the apron of MMOX, I watched the little blue plane lift into the morning sky, circling the ancient terraces of Monte Albán where my ancestors once watched over these valleys. As Cropduster’s voice crackled over the radio, I told him stories from my own childhood: waking before dawn to pick Typica and Pluma beans in the misty Sierra Sur, singing the old songs with my sisters as we worked, and learning from my mother how to roast beans until the kitchen filled with the scent of chocolate and orange peel.
While he traced the green folds of the Sierra, I brewed a pot of our family’s coffee—rich, smooth, with the taste of pear, honey, and a hint of marmalade, just as it should be. When the Corsair finally touched down and Cropduster strode across the tarmac, I handed him a steaming cup and we stood together, gazing at Monte Albán’s pyramids against the sunset. “Cada taza es un pedacito de Oaxaca,” I told him—each cup is a little piece of Oaxaca. But our adventure did not end there. With appetites awakened by altitude and aroma, we made our way to “La Olla de Fideos,” a tiny ramen shop tucked in a side street of Oaxaca. There, we slurped bowls of fideos in smoky broth, brightened with hoja santa and a swirl of mole, topped with roasted corn, squash blossoms, and a soft egg marinated in local chiles. As we laughed and shared stories over noodles, I realized that the flavors of Oaxaca—like its coffee and its people—are best enjoyed together, with an open heart and a curious spirit.Read more
Kilimanjaro Coffee Beans
April 12, 2025 in Tanzania ⋅ ☁️ 82 °F
World Coffee Bean Tour is energized today by ATLAS Coffee Club—delivering the world's finest brews straight to your doorstep, so you can savor every sip even when you’re grounded. Side effects include spontaneous daydreams of flying vintage warbirds over coffee plantations and an uncontrollable urge to describe everything as “bright with hints of citrus and wildflower.”
Today, I, Mzee Baraka Mwakyusa—retired Chagga coffee farmer, storyteller, and son of Kilimanjaro—had the pleasure of serving as guest log writer while Cropduster took to the Tanzanian sky in his sleek black Corsair, Poa. From the ground at Kilimanjaro International Airport, I watched that dark bird rise and carve bold arcs above the patchwork of Moshi and Rombo’s coffee farms. As Cropduster’s voice crackled over the radio, I shared with him the stories of my youth: rising before dawn to walk the terraced slopes with my father, tending to Bourbon and Kent coffee trees shaded by banana leaves, and listening to the mountain winds carry the songs of harvest celebrations from one village to the next.
As he performed loops and rolls above the fields—his tribute to the spirit of our Chagga farmers—I described the taste of our beans: lively and floral, with a bright acidity, notes of wild honey and ripe citrus, and a creamy body that lingers like a memory of the mountain. When Cropduster touched down and joined me, we raised mugs of Kilimanjaro coffee, savoring its jasmine finish and the pride of a land that has given so much. Our day ended at Fundi Ramen, where we shared bowls of noodles in a broth spiced with cardamom and cloves, topped with sukuma wiki and nyama choma. As we laughed and remembered, I was reminded that the true richness of Kilimanjaro is found not only in its coffee, but in the stories, friendships, and flavors we share.Read more
Bugisu Coffee Beans
June 21, 2025 in Uganda ⋅ ⛅ 77 °F
World Coffee Bean Tour – Episode: Bugisu, Uganda
Flight Log: HUEN (Entebbe) → Mt. Elgon → Bugisu → HUEN
Date: June 21, 2025
Aircraft: Vought F4U Corsair, Poa
Captain: Cropduster
Guest Co-Pilot (Radio Contact): Sir Reginald Featherstone, Retired British Explorer
Log Entry by Sir Reginald Featherstone (Radio Dispatch, HUEN Control)
This episode of the “World Coffee Bean Tour” is brought to you by ATLAS Coffee Club—because why just drink coffee from around the world when you can chase it in a warbird? Warning: May result in spontaneous flight plans, excessive enthusiasm for tasting notes, and an irresistible urge to say ‘notes of chocolate’ at dinner parties.
Today’s adventure began with the unmistakable promise of caffeine and the thunderous roar of Cropduster’s Corsair, Poa, on the Entebbe tarmac. As the single-seat bird took to the skies, I, Sir Reginald Featherstone, manned the radio tower with a mug of Bugisu’s best in hand and a twinkle of anticipation in my eye.
Our mission for this leg of the World Coffee Bean Tour: to follow the journey of Uganda’s most storied beans, from the volcanic slopes of Mount Elgon to the bustling Bugisu heartland. As Cropduster banked over the emerald patchwork of coffee terraces, I regaled him with tales of the Bagisu and Sabiny—two tribes whose histories are as rich as the soil beneath their feet. The Bagisu, famed for their Imbalu ceremonies, fill the valleys with drumming, song, and the laughter of generations during their coming-of-age rituals. Their sacred groves, the lishengero, stand as living testaments to tradition, while the Sabiny, equally proud and hospitable, add their own rhythms and colors to the highland tapestry.
The radio crackled with Cropduster’s reports of shimmering green terraces, farmers waving from below, and the intoxicating aroma of coffee drifting up even at altitude. I reminded him that Bugisu coffee is the “merlot” of the coffee world—medium to full-bodied, creamy, with bright yet balanced acidity, and flavors of chocolate, molasses, and the occasional hint of cherry or dried fruit. It’s a brew that tells the story of the land and the hands that tend it.
After a textbook landing at HUEN, Cropduster and I agreed that such a day demanded a meal with equal flair. Our search led us to “Noodle & Nile—Entebbe’s Ramen Retreat,” a hidden gem where Japanese technique meets Ugandan soul. Under swinging lanterns, we ordered with the gusto of men who’d just flown for their supper. I dove into the “Mt. Elgon Miso,” a bowl of noodles in miso broth laced with Bugisu coffee, crowned with smoked tilapia, sukuma wiki, and a swirl of pili pili oil. Cropduster, ever the culinary daredevil, tackled the “Rolex Ramen Special”—chapati, eggs, and local vegetables in a matoke-scented broth, finished with lime and smoked sesame.
As we slurped and swapped stories with the chef, it struck me that our day had come full circle—from the coffee farms of Bugisu to a ramen bowl in Entebbe, every moment was a celebration of heritage, flavor, and friendship. We toasted with mugs of Bugisu’s finest (thanks, ATLAS Coffee Club), already plotting the next leg of our World Coffee Bean Tour—whether by air, by radio, or by the bottom of a coffee cup.
So concludes another episode of the World Coffee Bean Tour. Remember, adventure is always just a sip away—especially when you’re willing to chase it across continents, cultures, and culinary creations.
Log Entry Signed:
Sir Reginald Featherstone, OBE
(Radio Operator, Cultural Enthusiast, and Devoted Coffee—and Ramen—Sipper)
Until next time, may your beans be bold, your noodles springy, and your curiosity boundless!Read more
VOTR to VOSM
July 12, 2025 in India ⋅ ☁️ 90 °F
Coffee Bean Tours Flight Log: Over the Coffee Canopy of Tamil Nadu
Pilot: “Cropduster”
Aircraft: Corsair “Pōā” (N80804K)
Departure: VOTR (Tiruchirappalli International Airport)
Arrival: VOSM (Salem Airport)
Route: Over the coffee estates of Tamil Nadu
Log Entry: “Over the Coffee Canopy”
Pre-Flight
• Tuned up the Corsair “Pōā” for a sunrise sortie—just a thermos of strong filter coffee and the promise of adventure.
• Checked the maps: plotted a scenic arc over the Shevaroy Hills and Yercaud, aiming for maximum coffee estate exposure.
In-Flight Highlights
• Takeoff: Launched from VOTR with the Corsair’s engine purring, the morning haze rising off the Cauvery River.
• Coffee Country: Climbed to 2,000 feet and banked west, tracing the patchwork of emerald plantations. The Shevaroy Hills below shimmered with dew, and the air (or maybe my imagination) was thick with the scent of roasting beans.
• Yercaud Pass: Circled low over the “Jewel of the South.” Even solo, I could spot the rhythmic dance of workers harvesting ripe cherries. The slopes were alive with color—green, red, and the occasional flash of peacock blue.
• Corsair Moments: “Pōā” handled the mountain winds like a dream, the roar of a radial engine echoing over coffee country.
• Wildlife Watch: Noted a herd of bison grazing at the plantation edge and a few monkeys eyeing the cherries—clearly, everyone loves coffee here.
Arrival
• Descended into VOSM with a smooth landing, greeted by Salem’s rolling hills and the distant promise of a fresh brew.
• Logged a personal record: most coffee estates flown over before breakfast.
The Legend of Baba Budan: India’s First Coffee Smuggler
Long before “Cropduster” soared over the plantations, the story of Indian coffee began with a daring act of caffeinated rebellion. In 1670, the Sufi saint Baba Budan embarked on a pilgrimage to Mecca. While in Arabia, he tasted the rich, invigorating brew and knew he had to bring its magic home to India.
But it was illegal to export raw coffee seeds from Arabia.
Undeterred, Baba Budan ingeniously smuggled seven raw coffee seeds hidden in his beard. Back in India, he planted those precious seeds on the shady slopes of Chikmagalur, laying the foundation for India’s coffee heritage.
Coffee Tasting Notes: Riverdale Estates (Atlas Coffee Club)
Producers: Prakash & Mohan, Riverdale Estates
Roast: Light
Tasting Profile:
• Lemon: Bright citrus notes upfront, offering a lively and refreshing acidity.
• Cherry: Sweet red fruit character, reminiscent of ripe cherries picked at the peak of harvest.
• Nougat: A smooth, creamy undertone, bringing a gentle sweetness and balanced finish.
This fresh offering celebrates Tamil Nadu’s terroir—zesty lemon and cherry notes lead the way, followed by soft nougat sweetness that lingers on the palate.
Traditional South Indian Filter Coffee Brewing
No visit to Tamil Nadu’s coffee country is complete without experiencing the local coffee ritual. South Indian filter coffee, or filter kaapi, is brewed using a distinctive metal filter device consisting of two stacked chambers:
• Upper chamber: Holds finely ground coffee powder (often blended with chicory for body), lightly tamped and topped with boiling water.
• Lower chamber: Collects the strong coffee decoction as it slowly drips through tiny perforations over 10–30 minutes.
Once brewed, the decoction is mixed with hot, boiled milk and sugar to taste. The mixture is then poured back and forth between a metal tumbler and a wide saucer called a dabarah or davara, from a height to aerate the coffee and create a frothy top known as norai. This theatrical pouring is as much a part of the experience as the rich, smooth, and aromatic coffee itself.
South Indian filter coffee is typically served piping hot in the tumbler-dabarah set and enjoyed alongside breakfast staples like idli, dosa, or medu vada. It’s a robust, creamy brew with a balanced sweetness and a cultural ritual that binds families and friends every morning.
Flight Log Note:
Flying in “Pōā” over Tamil Nadu’s coffee country was a full-bodied adventure—equal parts altitude and aroma. From Baba Budan’s legendary smuggling escapade to the delicate ritual of filter coffee brewing, this flight was a tribute to centuries of coffee passion. Next time, I’ll bring an extra thermos to savor the taste of history in every cup.Read more
Eastern Highlands, Papua New Guinea
September 9, 2025 in Indonesia ⋅ ☁️ 54 °F
Some of the bests coffee gardens in the world. A Nice collective of coffee beans
Finca Siciniapa region
September 9, 2025 in El Salvador ⋅ ☁️ 82 °F
Want amazing coffee... check out the coffee grown by Humberto and Beto Escapani - a father and son duo.