The story of coffee in Papua New Guinea is unlike any other origin. In the Eastern Highlands, altitudes range from 1,400–1,700 masl, across a variety of districts, valleys, soils and microclimates. However, roads are often nonexistent, communities are incredibly remote, and most coffee is grown casually in gardens alongside a family’s food supply.
In fact, 99 percent of coffee is grown by individuals with an average farm size of .83 hectares and an average production of 10 bags per year. Without access to mills, these producers pulp, ferment, wash and dry their own coffee, selling small volumes of parchment. It is easy to marvel that coffee makes it from these gardens to our cups at all.
Cupping notes: Chocolate, caramel, berries; delicate acidity, round body.