Oceania: Papua New Guinea

Just like the island itself, Papua New Guinea's coffees produce wild and rather funky coffees. A young coffee-growing region, Papua New Guinea received its first seeds from none other than the Blue Mountain region of Jamaica. The terroirs are as rich as they are diverse, with some 95% of overall production coming from small-scale subsistence farmers, allowing each terroir to stand out.

General taste profile

Papua New Guinea offers some of the world's finest Arabica coffees, boasting a smooth, jammy palate and complex aromas, all while displaying a gentle acidity that will captivate every palate. The fruit is delicate and sweet, with frequent notes of apple, walnut, and black licorice.

Growing regions: Sigri

We cannot talk about Papua New Guinea without mentioning its impressive Sigri coffee plantation. The coffee is grown at an altitude of 1500 meters, where the trees find shade, allowing them to develop more slowly and contributing to a rich biodiversity. The plantation offers four types (grades) of coffee: AA, A, PB, and PCS (Premium Smallholder Coffee). Some of the world's finest Bourbon and Typica coffees are grown there.
Eastern Territories. Coffee is grown there between 400 and 1900m altitude. Less common varieties such as Arusha, San Ramon and some hybrids resulting from mutations with Blue Mountain are found there.
Western Territories. A large majority of the coffee is grown around the capital, Mount Hagen, a historic, now-inactive volcano. The combination of the very fertile volcanic soil and the altitude (1000–1800m) results in an agricultural potential that is hard to match. Bourbon, Typica, and Arusha are the main varieties harvested there.

Processes

Wet & dry surfaces. Semi-washed and naturally sun-dried.