Papua New Guinea - Simbu Highlands

SUGGESTED BREW METHODS: Pour Over | AeroPress | French Press | Espresso

ORIGIN HISTORY:
Coffee arrived in Papua New Guinea during the late 19th century, but it wasn’t until the 1950s that Arabica cultivation began to thrive throughout the country’s fertile highlands. Over time, coffee became deeply tied to rural life and local economies, with most production still carried out by smallholder farmers cultivating small plots using traditional methods passed down through generations.

The country’s volcanic soil, high elevations, heavy rainfall, and isolated mountain valleys create ideal conditions for producing dense, complex coffees with strong regional character. Today, Papua New Guinea remains one of the most distinctive coffee origins in the Pacific, known for coffees that balance vibrant fruit character with earthy sweetness and structure.

FARM PROCESS:
This washed lot was produced by smallholder farmers throughout Simbu Province, one of Papua New Guinea’s most respected coffee-growing regions located in the heart of the highlands. Cherries are carefully handpicked, fermented, washed, and dried on raised beds to preserve clarity and sweetness in the cup.

The combination of high elevation, cool mountain temperatures, and traditional processing methods produces a coffee that feels both expressive and approachable, highlighting the unique growing environment of the region.

CUP PROFILE:
Expect a smooth and balanced cup with notes of ripe plum, buttery toffee sweetness, and soft cocoa undertones. The body is rounded and syrupy with gentle fruit acidity and a clean finish that makes for an easy yet deeply satisfying everyday coffee.

Notes: Plum, Toffee

Process: Washed

Variety: Typica

Region: Simbu

Altitude: 1,600 MASL

Roast: Medium