|Origin||Papua New Guinea|
|Region||Waghi Valley, Western Highlands|
|Variety||Arusha, Blue Mountain, San Ramon|
|Altitude||1400 – 1800 masl|
|Proc. Method||Fully washed and dried at central dry mill|
Commercial coffee production started in Papua New Guinea in the 1920s with seeds brought from Jamaica’s Blue Mountain, a Typica known as Jamaica Blue Mountain. At that time most of the coffee production came from 18 large plantations. Plantations still exist in PNG but it only accounts for 15% of the total production; most of the production now comes from small-holders who tend to their coffee gardens, as they call them locally. The small-holders are subsistence farmers (meaning they live of their land) and they also grow coffee–there are no coffee farmers per-se.
Each garden might have anywhere from a couple to a couple hundred trees of coffee and parchment deliveries can range from 25 – 65 kg.
Cupping Notes: Thick and juicy; lemon, chocolate and a roasted vegetable undertone