Our Papua New Guinea Coffee has a wonderfully full bodied flavour, find the tasting profile here:

• Aroma: Complex
• Acidity: Juicy
• Body: Full
• Flavour: Berry notes with caramel and burnt sugar.

Our Papua New Guinea Arokara AA comes from a  Cooperative in the Eastern Highlands. The cooperative works with a number of local farm, the largest of which are Tairora and Gadsup. Growing Typica/ Bourbon/ Arusha varieties of Arabica.

These farms were originally set up with modern farming methods by the Rural Development Bank. In the last 10 to 15 years, they have been returned to the original landowners to manage. They do not use any chemicals or fertilisers in the production process. The cherry is hand picked by the whole group (or clan, as they’re called locally) and then pulped on the same day and fermented in cement vats for 36 hours.

After fermentation, the coffee is washed with fresh mountain stream water from the nearby Aru River. Then the coffee is sun dried until it reaches the nice, even blueish colour that coffees from the area are known for. The drying process can take between 7 and 12 days.

Workers who perform the processing come from the surrounding villages. The co-op employs between 20 and 60 people during the year. This depends on the season (those numbers do not include the clan cherry pickers). In surrounding community, between 10,000 and 12,000 people depend on the coffee business for their income.

We get this coffee through the IAC (inter-america Coffee) along with many other of our coffees. Find out more about them HERE.