Papua New Guinea


Processing: Washed

Looking for a coffee that’s a little different, a little adventurous? Go ahead and hi-five whoever you happen to be sitting next to at the moment, ’cause here’s the bag for you! It’s delicate, smooth, sugary, and flavorful.

This particular mill purchases cherry from smallholder farmers who each has about 1.5 hectares of land, growing about 2,500 trees per hectare. Community farming at it’s finest! Through the centralized milling and drying, a crew of specialists ensure ground control quality at the processing level.

Coffee is processed in a leased wet mill in an old plantation left over from colonial times, as owning a mill or even property in PNG is risky: It takes years to establish a reputation of trust with the local tribes, and there is always risk of losing a deal or relationship over the perception of division of wealth. We are very happy and fortunate to get to work with and purchase coffee from this processing station in such a unique spot in PNG! The coffee cherries are bought and sorted, then de-pulped and fermented dry for 24 hours. They are washed and dried on tarpaulins for three to six days.

This coffee is a super clean, super unique, super intriguing cup of coffee that you’re going to love! Thanks for grabbing a bag!



  • How we roast the beans: medium
  • Region: Kindeng, Waghi Valley, Western Highlands region at 4900-5900 feet elevation
  • Flavors in the cup: Sweet and citric, with a smooth mouthfeel. Rounded out with pleasant sugar cane notes, delicate chamomile, and subtle citrus nuance.

Additional information

Weight 12 oz