Quick Search
Organic Papua New Guinea - Classic Pods

*Packaging may vary

Organic Papua New Guinea

Classic Pods


Learn more
OU Kosher Certified USDA Organic Certified


This organic coffee from Goroka on the "Highlands Highway" of Papua New Guinea is bold and satisfying. This coffee is a smooth and notably sweet coffee with a medium body and creamy mouthfeel. The initial taste reflects browned butter and caramel and ends with a dark and fruity, but remarkably clean finish.

Although Papua New Guinea Goroka is an Indo-Pacific coffee, it separates itself from the others in nearly every way. The most distinct difference is that the coffee from Papua New Guinea is wet processed and not wet hulled like other coffees from similar regional varieties. The difference in processing creates a cup with a very different flavor and body, a developed sweetness is prominent and earthy, vegetal flavors from these beans are rare and are usually due to poor processing or drying.

Coffee was first introduced to Papua New Guinea in the early 1900s, brought by the Germans and the British to sell to the Australian market. Once Jamaican typica was introduced, commonly known as Blue Mountain, coffee really took off in the region! Now coffee is grown on small plots, known as gardens, that serve individual communities and grow not only coffee but all kinds of food for the community as well! This organic lot comes from various smallholder farms that work on farms about 0.25 to 4 hectares on average.

This single-serve coffee is compatible with many popular K-Cup® brewing systems. "Keurig" and "K-Cup" are registered trademarks of Keurig Green Mountain, Inc. Fresh Roasted Coffee LLC is not an affiliate nor licensee of Keurig Green Mountain, Inc.

Organic Papua New Guinea - Classic Pods

Roast Level

Learn more
light dark

Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.

Organic Papua New Guinea - Classic Pods

Roast Body

Learn more
Bold Body

Bold-bodied coffees have a heavier, thicker mouthfeel, which is often accompanied by stone fruit and chocolate notes.

Cupping Notes

Learn more

Browned Butter


Cocoa Nib


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.

The washing process

Washing Process

Fully Washed
The drying process

Drying Process

Dried on raised beds
The varietal type

Coffee Varietal

Typica, Arusha, Bourbon


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.


Apr - Aug


May - Nov
Image of Papua New Guinea's landscape.

Papua New Guinea

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 q...

Learn more