New 2021 crop! These wild-grown, triple-picked (only the ripe beans each time) from the Jiwaka Province atop the Waghi Valley are extraordinarily "clean" and have that superb Papua Highlands taste profile we all know and love so well, blended with Typica and balanced for gentle but pleasing acidity, slight hints of melon, citrus and tea. One of our top sellers in every market.
This is an incredibly delicious coffee and one of our favorite Papua crops to date. Flown to port by small airplanes, from the remote PNG highlands!
8 ounces per bag, please choose ground or whole bean. Medium Roast.
The taste is stunning. The varieties collected are Typica, Bourbon and Arusha Arabicas. The bushes grow largely wild and no pesticides are chemicals are used. Exceptionally low-acid, richly aromatic, and full-bodied, with notes of chocolate and fruit.
All the coffee cherries are pulped, washed, soaked and sun dried to 11 percent moisture content. The coffee is then stored unhusked for transportation to a central processing mill in Goroka, approximately 120 miles away in the Eastern Highlands Province, where it’s hulled for shipment. To preserve quality, the coffee stays in the highlands — where it’s far less humid — and is transported another 200 miles by biplane to the port city of Lae, only just in time to meet the vessel.
Best coffee in the world!
I’ve drank a lot of coffee and have been around the world but this trumps them all! I’m also partial to it because I lived in PNG for a couple years. The coffee is so smooth and tasty with no bitterness or aftertaste. You’ve gotta try it and find out what you’re missing!
Posted by Brenna on May 3rd 2021
Super smooth, almost no bitterness. I don't even really mind bitterness, but this let of a subtle flavors come right to the front. It's a challenge to decide between ordering a bunch of different varietals in the next order, or declaring victory and returning to these.
Posted by Doug on Nov 29th 2020
Latest Blog Post
These volcanic soil coffees are delicious and diverse... Read more...
The Araku Valley of India
India's coffee tradition goes back 400 years or more, when a variety called Kent was first established in the Southern Hills. Arabicas predominated until the blight of 1870, when growers needed to hybridize to resistant varieties. The resultant strains had genes from Liberica and other unique, resistant species. Learn more and browse India's Araku Valley coffees here.