Papua New Guinea
Certification/Grading: A/X
Roast: Medium
Tasting Profile: Caramel, honey and fruit.
Grower: Small agricultural cooperatives in Chimbu.
Variety: Bourbon & Typica
Region: Chimbu Province, Papua New Guinea
Altitude: 1350 M
Soil Type: Volcanic Loam
Process: Fully washed and dried in the sun.
Papua New Guinea (PNG) offers a compelling coffee narrative. Situated just north of Australia in the South Pacific, the island’s remote and rugged terrain kept much of its land unexplored by Westerners until the 1930s. With 800 distinct languages spoken among its diverse indigenous groups, PNG is rich in cultural variety.
Coffee cultivation began in PNG in the 1920s, with plants brought from the renowned Jamaica Blue Mountain region. Initially dominated by a few large commercial operations, the coffee industry has evolved to consist of hundreds of small farms, or "gardens," where subsistence farmers grow coffee as a supplementary crop. Despite its ongoing poverty, the growth of the coffee sector holds significant potential for transformative impact.
Challenges such as inadequate infrastructure and political instability make consistent high-quality coffee production difficult. Nevertheless, PNG remains one of our favorite coffee regions for its unique attributes and potential.
Sumatra is my favorite, but I occasionally switch to Papua New Guinea for variety. It's stronger than Sumatra and has a fantastic flavor. I've tried other coffees, like Kona, but I always return to these two.
Papua New Guinea coffee has a bold, earthy flavor but remains
incredibly smooth. It's not too intense, making it easy to enjoy any
time of day
I brewed a lovely cup of freshly ground coffee in my French press, and it was delicious! It had no acidity and was perfectly balanced—not too strong and not too mild. I’ll definitely buy it again.