PAPUA NEW GUINEA – Natural
Region: Western Highlands, Wahgi Valley
Farm: Kindeng Mill
Arabica Varieties: Arusha, Bourbon, Typica
Elevation: 1520-1770 MASL
Harvest: March – July
In the contemporary global coffee industry, Papua New Guinea is wholly unique both in how coffee is
harvested and exported from the country. While there are some estates and plantations, most coffee
production comes from smallholder farmers, each with around 1–2 hectares of land called “gardens”
on which they grow small amounts of coffee along with whatever else a family or community might
need for use or sale.Sourcing coffee in Papua New Guinea poses unique logistical, cultural, and
linguistic challenges. The country’s many indigenous populations are often very distinct from one
another in terms of custom and language, and individual communities might comprise only a few
hundred people, making communication and the cultural sensitivity required to do business here
more difficult than in other coffee-growing regions. Less than 10 percent of the population is
connected to or uses the Internet for communications, and there are roughly 55 telephones (both
fixed-line and cellular) for every 100 people.
The predominant economy of the Western Highlands is coffee accounting for 20% of the country’s
total production. The land is densely forested and dramatic with mountains and river valleys
experiencing cool average temperatures. Generational producers have grown coffee under shade
along with other subsistence crops. Today, specialty coffees from places like Waghi Valley are gaining
notoriety for the unique flavor profile of the region.
This coffee was sourced by Café Imports in Berlin. (Thanks, Daniel!) It comes to us from the Kindeng
Dry Mill, located in the Jikawa province of Papua New Guinea. It is a blend of coffee purchased in
cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The
average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam
and loamy clay.
Although this offering is not traceable down to a single variety, it is comprised of Arusha, Bourbon,
and Typica — the most commonly cultivated varieties in this region.
Naturally-processed coffees from Papua New Guinea are quite rare, but Café Imports has been
sourcing them since the early 2020’s. When it comes to this process, only the ripest cherries are used
as the amount of time necessary to dry and cure these coffees fully is extensive. After cherries are
harvested, they are hand sorted and placed on raised beds for an average period of 3-4 weeks until
fully dried. During this time, the cherries are moved by hand on a regular basis to ensure an even
moisture content throughout the lot. Once the coffee is adequately dried, it is placed into bags, stored
in a cool and dry warehouse, hulled, milled, and prepped for export.
Flavor Notes: Red Apple, Chocolate Parfait, Grape Juice, Pear, Caramel
Optimized for modern juicy filter coffee.