Papua New Guinea is part of the Australasia group of countries, bordering Indonesia. The island of New Guinea is split into two halves, it's Western side being occupied by Irian Jaya and to the East, Papua New Guinea or PNG as it's often abbreviated to. The tropical climate and rugged terrain that PNG is famous for presents very difficult conditions for growing any type of crop, let alone coffee. However, with high altitude mountain ranges, year round sunshine and plentiful rainfall, PNG lends itself to superb growing conditions for the Arabica coffee.
Two methods of coffee production are usually associated with Papua New Guinea, as with most southern Indonesian coffee. Either wet-processed, meticulously produced in large-scale facilities known as Estate Coffee, or by small-holder co-operatives of coffee farmers. The PNG coffee we have is from small-holder co-operatives from the Chimbu region within the 'Highland' mountains. Because of the difficult terrain chemicals have never been used and this PNG coffee is Certified Organic.
With a similar climate and soil structure to that of East Timor which produces the fantastic Mount Ramalu Organic coffee, Papua New Guinea Organic coffee profile can be described as luxuriously deep, vibrant and mellow spice.
Papua New Guinea coffee can be whole heartedly described as truly unique. This is a fascinating country with a population formed of over 300 native tribes, some of which had never seen a "white man" until the late 1970's. It's this unique environment that produces coffee like no other. As much as 85% of coffee grown in Papua New Guinea, part of the large island structure just north of Australia, is grown by small, native farms. Many of these farms are situated in small clearing within dense jungle forests and in deep hillside valleys. The jungle flora and fauna make it nearly impossible to reach some areas and coffee growers may spend days travelling to their local processing factory and auction houses. Nearly all of the coffee produced in Papua New Guines is strictly high grown and is produced at altitudes of 4,000 to 6,000 feet above sea level. Prominent growing areas can be found in Kainantu, Goroka, Mount Hagen amd Wahgi Valley regions, all of which grow extremely high quality arabica coffee. The benefit of such inaccessible growing areas is that most of the coffee grown is wholey organic. No fertilisers are used purely due to the poor infrastructure, where no roads, electricity and cars can reach.
Coffee forms a significant element of PNG's economy, with about 2 million people being directly or indirectly involved in growing the beans. Such is the importance of coffee growing to the GDP, the government offers a minimum price at auction to the growers in order to maintain their output for export. The industry is also governed by the Coffee Industry Corporation, which is based in Goroka, that has a primary concern of maintaining the quality PNG coffee that we enjoy today.
Bizarrely it was many thousands of miles away in Brazil back in 1975, where a severe frost hit the Brazilian crop that helped propel PNG coffee onto the world stage. The government at the time recognised how important a "break" this could be and sponsored farming families to set up small holding of coffee. These small holdings were in the region of 50 acres a piece and dramatically helped the volumes of coffee that PNG produced then and now. However, this rapid expansion in production allowed for a decline in quality during the mid 1990's. The Coffee Industry Corporation then took measures to stop the export of low grade green beans and imposed a minimum standard for producers to adhere to. This minimum standard has since been increased back in 2002, with an excellent result. The coffee is now of very good grades, with premium smallholder coffees and premium village coffees attaining accolade across the globe.
All Papua New Guinea coffees posses a unique cup character. Yo can expect to fine excellent acidity and superb flavour that is well balanced with aromas that certainly show its heritage.
Country/Region:
Papua New Guinea, Chimbu
Roast/Strength:
Medium
Body/Flavour:
Medium-full body, deep and vibrant, mellow spice
Best Brewing Method:
Espresso, Cafetiere, Moka-Pot
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