Papua New Guinea
Papua New Guinea

Papua New Guinea

Roast Quick Facts

MediumDried FruitPearToffee

Papua New Guinea coffee stands out with its distinctive taste profile, characterized by an enchanting blend of dried fruit, pear, and toffee notes. This exceptional coffee boasts above-average sweetness and body, making each sip a luxurious experience. Its rich and complex flavors are a testament to the unique terroir of Papua New Guinea, offering coffee enthusiasts a delightful and unforgettable tasting journey.


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🔬 Under The Microscope

Roaster Notes:
Papua New Guinea coffee, with its exquisite flavor profile, offers a delightful journey through its notes of dried fruit, pear, and toffee. Each cup envelops the palate with a symphony of tastes, starting with the subtle sweetness of ripe pears, transitioning to the rich, comforting notes of toffee, and finishing with a hint of dried fruits that add a layer of complexity. The coffee's above-average sweetness is perfectly balanced with a full body, making it an exceptional choice for those seeking depth and richness in their brew. This unique combination of flavors reflects the rich biodiversity and unique climate of Papua New Guinea, providing a truly remarkable coffee experience.

Country of Origin:
Papua New Guinea

Best Brewing Method:
Pour Over

Origin of The Beans

Where does Papua New Guinea's beans come from?
The Region

The Western Highlands of Papua New Guinea, a region celebrated for its coffee production, boasts a rich tapestry of lush landscapes and volcanic soils, creating an ideal environment for coffee cultivation. Here, smallholder farmers meticulously tend to their crops, often on lands passed down through generations. The altitude, ranging from 1,500 to 2,000 meters, along with a temperate climate, ensures that the coffee cherries mature slowly, developing a complex and nuanced flavor profile. This area's coffee is renowned for its bright acidity, full body, and distinctive notes that can include hints of tropical fruit, chocolate, and spice, making it a favorite among connoisseurs worldwide.

 The Farm

The Papua New Guinea Nebilyer Valley A 16+ coffee comes from the diligent work of family farmers in the Nebilyer Valley, located in the Tambul-Nebilyer District. These dedicated producers manage small plots of 1 to 2 hectares each, where they nurture their coffee with care and precision. Their hard work continues as they fully wash and sun-dry their beans at the Kuta mill, a cornerstone of the community for over 40 years. This mill not only processes coffee but also serves as a peaceful meeting place for the Ulga and Kolga tribe members, historically divided by tribal conflicts. Brian Leahy, the mill's owner, acknowledges the farmers' commitment to quality by offering a bonus for superior cherries, reinforcing the value of their efforts and the quality of the coffee produced.

 Process & Harvest

The Fully Washed, Patio Drying process involves meticulously cleaning coffee cherries, followed by sun-drying them on patios, enhancing flavor clarity and consistency.
The Region
The Farm
Process & Harvest