Papua New Guinea | Single Origin

Our Papua New Guinea Coffee is best described as a smooth, naturally sweet, and fruit-forward medium roast with rich caramel, golden honey, chocolate, and a lively tropical finish.

Caramel gives the coffee a warm, rounded foundation before honey-like sweetness moves through the center of the cup. The fruit develops next, ranging from bright tropical fruit and grapefruit to darker cherry and raspberry. Chocolate and cocoa settle beneath the sweeter flavors, adding depth and preventing the coffee from becoming overly bright or delicate.

Customers report caramel, honey, chocolate, cocoa, nougat, cherry, raspberry, grapefruit, tropical fruit, molasses, toasted nuts, and occasional pistachio-like sweetness. Pour over makes the citrus, raspberry, and tropical fruit easier to distinguish while preserving the caramel and honey. AeroPress produces a sweeter, rounder cup with stronger chocolate, nougat, and nutty flavors. French press brings the heavier chocolate, molasses, and dark fruit forward, while standard drip creates an approachable balance of caramel, honey, fruit, and cocoa.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This allows its aroma, sweetness, and fruit character to reach you while the coffee is still at its best.

Coffee Details:

Roast Level: Medium
Coffee Type: Single-Origin Arabica Coffee
Bean Species: Arabica
Origin: Chimbu Province, Papua New Guinea
Grower: Small Agricultural Cooperatives in Chimbu
Growing Altitude: Approximately 1,350 Meters
Coffee Varieties: Bourbon and Typica
Soil Type: Volcanic Loam
Processing Method: Fully Washed and Sun Dried
Grade: A/X
Producer Tasting Profile: Caramel, Honey, and Fruit
Customer-Reported Tastes: Caramel, Honey, Chocolate, Cocoa, Nougat, Cherry, Raspberry, Grapefruit, Tropical Fruit, Molasses, Toasted Nuts, and Pistachio-Like Sweetness
Acidity: Moderate, with a lively fruit brightness
Body: Smooth and Medium-Full
Ingredients: Coffee

Why It Stands Out:

This is not a flavored coffee. The caramel, honey, chocolate, fruit, and nutty characteristics occur naturally within the coffee and are developed through its growing environment, cultivated varieties, washed processing method, and medium roast.

This coffee is grown by small agricultural cooperatives in Papua New Guinea’s Chimbu Province. The farms sit at approximately 1,350 meters above sea level, where volcanic loam provides a fertile growing environment for Bourbon and Typica coffee.

Bourbon commonly contributes rounded sweetness, fruit, and balance. Typica is known for clarity, gentle sweetness, and a clean finish. Together, the two Arabica varieties support a cup that can carry rich caramel and chocolate while retaining brighter fruit characteristics.

The fully washed process removes more of the fruit surrounding the coffee seeds before drying. This creates greater clarity and allows the caramel, honey, chocolate, and individual fruit flavors to remain distinguishable. The beans are then dried in the sun before roasting.

The medium roast develops the coffee’s caramel, honey, and cocoa depth without burying its fruit. Customers report everything from tropical fruit, grapefruit, cherry, and raspberry to chocolate, nougat, toasted nuts, and molasses. The result is a coffee that moves naturally between warm sweetness, bright fruit, and a deeper chocolate finish.

Best Brewing Methods:

1. Pour Over: Produces the clearest separation between caramel, honey, chocolate, and fruit. Paper filtration allows the grapefruit, raspberry, cherry, and tropical characteristics to remain vivid while creating a clean finish.

2. AeroPress: Creates a smooth, sweet, and concentrated cup with greater emphasis on chocolate, nougat, caramel, and nutty sweetness. The fruit remains present but becomes rounder and less sharply defined.

3. Standard Drip: Produces an approachable everyday balance of caramel, honey, cocoa, and fruit. It offers slightly more body and slightly less flavor separation than pour over.

4. French Press: Creates a fuller and heavier cup that emphasizes chocolate, molasses, dark fruit, and toasted nuts. The metal filter retains more natural oils but softens some of the coffee’s brighter grapefruit and raspberry characteristics.

5. Cold Brew: Produces a mellow, sweet cup with caramel, chocolate, honey, and subdued dark fruit. It significantly reduces the brighter citrus and tropical characteristics.

6. Espresso: Concentrates the caramel, chocolate, and fruit into a rich shot. It can produce a syrupy sweetness, but the brighter fruit may become sharp if the shot runs too quickly or the water is excessively hot.

Based on customers reporting especially clear fruit, chocolate, nougat, and caramel when Papua New Guinea coffee is prepared as a pour over, Pour Over is our winning brewing method. Paper filtration keeps the grapefruit, raspberry, cherry, and tropical fruit distinct while preserving the honey sweetness and chocolate foundation. AeroPress is our best alternative when you want a rounder, sweeter cup with stronger nougat and nutty characteristics.

Pour Over Brewing Instructions:

Use Level 2 Standard Grind or grind whole beans to a medium consistency.

Use approximately 22 grams of coffee for 12 ounces of brewed coffee. Heat fresh, filtered water to approximately 195–200°F.

Place a paper filter inside your V60, Chemex, or other pour-over brewer. Rinse the filter with hot water to remove any paper taste and warm the brewer. Discard the rinse water before adding the ground coffee.

Pour approximately 45 grams of water evenly over the grounds and allow the coffee to bloom for 30–45 seconds.

Continue pouring slowly in even circles until you reach approximately 350 grams of water. Aim for a total brewing time of approximately 3–4 minutes.

If the coffee tastes sour or the caramel and chocolate seem weak, grind slightly finer or extend the brewing time. If it tastes bitter, dry, or excessively heavy, grind slightly coarser, lower the water temperature, or shorten the brewing time.

Enjoy it black to experience the fruit, honey, caramel, and chocolate clearly. A small amount of milk or creamer will emphasize the chocolate, caramel, and nutty flavors while softening the grapefruit and tropical fruit.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrated, syrupy, and chocolate-forward. Built for espresso machines.

Level 2. Standard: Medium grind. Sweet, balanced, and fruit-forward. Best for automatic drip machines, coffee pots, pour-over brewers, AeroPress, and reusable Keurig pods.

Level 3. Coarse: Large grind. Full-bodied, smooth, and lower in perceived acidity. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness, complete control, and grinding immediately before brewing.

Bag Sizes Available:

12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g
12 LBS. (192 OZ.) 5,443g