Papua New Guinea beans develop an intense and sweet body when roasted to a medium roast level. The acidity levels are moderate to low at this range and the final cup has a clean and delicious finish.
Our unroasted, green coffee selection is intended for roasting purposes.
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
The Goroka area of Papua New Guinea is surrounded by mountains, where coffee grows up to an astounding 2,400 meters above sea level. At this elevation, coffee cherries mature more slowly and develop brighter, more acidic cup qualities. Because of the cooler temperatures, coffee’s natural sugars don’t break down as quickly, so they grow more pronounced and create a more distinct cup with medium acidity and body, mild fruit flavors, and a chocolate-covered nut finish.