Coffees from Papua New Guinea are revered for their interesting acidity and high variety. The country itself is unique in its mountainous topography and the incredible cultural diversity of its thousands of indigenous tribes.

Historical changes in infrastructure have reduced the number of centralized coffee plantations; thus, many Papua New Guinea plantations are actually collections of traditional “coffee gardens,” or small plots of as few as 20 plants grown alongside subsistence crops. With an increased introduction of updated processing methods, these already-incredible coffees continue to develop in quality and consistency.

Cupping notes: Dark chocolate, plum, earthy; creamy body, winey acidity.