Small family-owned farms in the Nebilyer Valley contributed to this lot. Each of the farms is only about 2.5 to 5 acres in size. The famers are members of two tribes; the Ulga and the Kolga tribes, who, until recently, had been at war for almost 40 years. They bring their harvested coffee to the Kuta Mill, which is situated between the two tribes, and it has become a place where the two tribes can find common ground and work together. Papua New Guinea is very remote- so much so, we want you to imagine walking for 3-7 days through mountainous terrain, carrying bags of coffee just to reach the nearest road. That’s the reality for farmers bringing PNG coffee to market.

About This Coffee

This coffee was grown in the Western Highlands of PNG at elevations between 4400 and 6000 feet above sea level. The varietals in this lot are Bourbon and Typica. Bourbon is a tall varietal with near exceptional quality potential when grown at these elevations. It is one of the most culturally and genetically important varietals of Arabica coffee in the world. However, it is susceptible to coffee leaf rust, and coffee berry disease, making it difficult for some farmers to grow successfully. The Typica varietal is also genetically important to the coffee world. It is also a tall varietal, but is susceptible to the same coffee plant diseases as Bourbon.

This coffee is fully washed and sun dried at the Kuta mill, which has been in operation for over 40 years. The mill owner, Brian Leahy, makes a bonus payment after the harvest to farmers who consistently deliver quality cherries. Here’s an interesting fact: Most Papua New Guinea coffee is organically grown, but not because farmers are chasing certifications. Due to the remote locations and economic realities, investing in fertilizers just isn’t practical for PNG’s smallholder farmers. So, the coffee grows naturally, completely weather-dependent, with minimal intervention.

What to Expect in Your Cup

PNG coffees are known for being approachable, yet still contain a complexity that can only be appreciated. This coffee has average acidity, with a high body and above average sweetness. As you sip this one, you may find yourself saying that it tastes like a complex blend of molasses, red apple and toffee.