Papua New Guinea

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The extraordinarily verdant, yet rugged mountains of central Papua New Guinea offer one of the world’s most favorable terroirs for the production of fine Arabica coffees. New Guinea coffee has a modest, low toned richness, sometimes earthy, along with a low to moderate acidity that distinguishes most Indonesian coffees. Papua New Guinea is a favorite of The Frothy Cup, exhibiting the body normally only seen in dark roasts, while presenting the complex layer of flavors attained by the world’s best light roasts.


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About 2,000 miles or so east of the Indonesian Island of Sulawesi, the country of Papua New Guinea (PNG) occupies the eastern half of the vast, mountainous island of New Guinea. The extraordinarily verdant, yet rugged mountains of central Papua New Guinea offer one of the world’s most favorable terroirs for the production of fine Arabica coffees. The Papua New Guinea coffee industry was pioneered by expatriates who introduced familiar, conventional wet-processing methods that produce a cleaner, more familiar profile than produced by the Indonesian wet-hulling procedure.

New Guinea coffee has a modest, low toned richness, sometimes earthy, along with a low to moderate acidity that distinguishes most Indonesian coffees, though generally not as full bodied as an Indonesian or as aromatic as a Sulawesi Toroja, yet sometimes fruitier than Sulawesi coffee.

Coffee cultivation in Papua New Guinea began with seeds imported from Jamaica’s renowned Blue Mountain region in 1937. This heritage is not lost in today’s Papua New Guinea coffees, which have flavor profiles that exhibit similarities to the older style Jamaica Blue Mountain coffee.

Papua New Guinea is a favorite of The Frothy Cup, exhibiting the body normally only seen in dark roasts, while presenting the complex layer of flavors attained by the world’s best light roasts.