RSSNot as well-known as the historic coffee-producing regions, Papua New Guinea has become one of the most consistent producers of high quality Pacific region coffee. Papua New Guinea coffee is a balance of sweet floral bouquet, slightly acidic yet infused with rich, brown sugar and walnut flavors.
The coffee cultivation in Papua New Guinea has not absorbed the decades of western-influenced cultivation practices of agrochemical fertilization and pesticide usage.
New Guinea farmers are thus historically familiar with organic cultivation methods in the mountainous regions still protected by bird-friendly canopies of natural shade-producing native tree and shrub species. Papua New Guinea was among the earliest regions to adapt to, and be certified internationally to, certifiable organic cultivation standards. Numerous international organic certification organizations have licensed Papua New Guinea coffees.
A country where vehicular travel still cannot be relied upon, it requires extended excursions by four-wheel vehicles just to reach coffee-cultivating communities. Many communities are isolated and inaccessible for long stretches, particularly during the six-month-long rainy season.
Coffee is grown in hundreds of tiny mud-graded airstrips dotting the New Guinea landscape in areas too remote for convenient marketing of coffee. Farmers in these areas harvest, wash and sun-dry green coffee beans in makeshift courtyards hewn out of the forest canopy adjacent to their tiny villages and await the arrival of planes to transport their valuable product to market.
Coffee farmers of New Guinea cultivate coffee on small tracts of land that support between three-to-six thousand trees. Local farmers sometimes also transport their coffee to market, stuffed in burlap bags, which they sling over their shoulders with a strap looped over their heads and supported by their foreheads.
One of the most pleasantly aromatic coffees, Papua New Guinea coffee envelops you with pleasant malt and nutty-sweet aromas that make consuming it as much of a pleasure as the actual rich brew. This coffee is a natural treat, straight or with a splash of cream, with a Danish pastry that's been drizzled with a light maple frosting and dotted with ground walnuts. From its initial aroma to its final, thickly textured, smooth and soft aftertaste, the coffee is a memorable experience!
