Papua New Guinea

Tasting notes: Heavy bodied, Dried Fig, Green Grape, Plum, Green Tea, Cocoa Powder, Roasted Hazelnut

Region: Simbai

Farm: Various smallholders

Processing: Washed

Altitude: 1600-1900 masl

Varieties: Bourbon, Typica

Certification at origin: Organic

Background From Our Importer: Papua New Guinea’s mountainous terrain with amazingly fertile volcanic soil is excellent for growing rich, vibrant Arabica coffee but not very good for transporting it. As a result, many remote villages and smallholder coffee farms that make up 85% of PNG’s coffee production are only reachable by foot or light aircraft, which is why air travel is crucial to get things moving. Many PNG smallholders process their cherry at home with hand-powered pulpers, fermenting the beans for around 36 hours before washing off the mucilage and setting them out to dry. Specialty PNG coffee is well-balanced with mellow flavors, moderate acidity, and a full-bodied, buttery quality.