Papua New Guinea

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This delectable coffee is from the 2-5 acre "gardens" of smallholder farmers in the Highlands of Papua New Guinea.  The high altitude is the source of the berry-like crispness of this bean, which is bright and refreshing on the palate and compliments a sweeter, chocolatey profile.

Cupping Notes: "Syrupy sweet, cherry, raisin, chocolate, medium body and acidity"

Roast: Medium Dark
Region: Wahgi Valley, Western Highlands
Process: Fully Washed
Altitude: 1500-1800 masl

Commercial coffee production started in Papua New Guinea in the 1920s with seeds brought from Jamaica's Blue Mountain, a Typica variety. At that time, most of the coffee production came from 18 large plantations. Plantations still exist in Papua New Guinea, but that type of farming only accounts for 15% of the total production. Most of the production now comes from smallholders who tend to their "coffee gardens," as they call them locally. The smallholders are subsistence farmers (meaning they live off their land) who also grow coffee—there are no coffee farmers, per se. Each garden might have anywhere from a couple to a couple of hundred coffee trees.

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