Papua New Guinea - Jiwaka Arufa

Specialty Coffee of Single Origin

Notes: Plum, raspberry and cocoa aftertaste 

Variety: Blue Mountain Arusha Bourbon 

Processing method: Full Natural and dried on raised beds

Region: Region: Jiwaka and Western Highlands Province

Elevation: 1520 - 1770 MASL Volcanic Soil

Harvest: April - August │October – December

Roasting Profile: 

Suitable for: 

This coffee was selected by our cupping team in a recent blind cupping session early in the year. They liked the dominant fruity notes combined with acidity. A unique characteristic of this coffee is its evolving taste as temperature cools down.

We subsequently reached out to the processing station to secure the lot.  The coffee is grown by 600 producers organized around Kagamuga Dry Mill on Jiwaka and Western Highlands Provinces of Papua New Guinea.  It is one of the few regions in the world that has two harvests in a year:  April-August harvest followed by an October-December one.  The coffee is grown at 1520 - 1770 meters above sea level, under a tropical weather pattern on a fertile land rich with volcanic loom.

Cherries are hand-picked and separated to follow a full natural process and dried on raised beds.

The Arabica Typica lineage variety is considered the best preserved variety set in the world growing on PNG’s highlands believed to be the most virgin and fertile on the planet.

Between World Wars I and II, Australian settlers would establish more and more large coffee estates across the Eastern, Chimbu, Jiwaka, and Western highland provinces. As commercial exports ramped up, more indigenous Papuans would adopt coffee as a cash crop alongside their traditional economies, in most cases processing at home and selling humid parchment to traveling collectors. For hundreds of thousands of rural farmers coffee would be, and still is, the very first and only source of western currency. To this day expert-level cultivation knowledge largely remains in the possession and experience of PNG’s plantation owners. Remote smallholder coffee tends to fall short of its potential, receiving only scarce quality interventions from ambitious millers and exporters.