Single origin guide

Papua New Guinea Eastern Highlands

The story

Sourced from a picturesque area of the Eastern Highlands, the Okapa area in Papua New Guinea plays host to broad valleys and high mountains. The lush rainforest environment pairs high rainfall and rich volcanic soils resulting in ideal growing conditions for coffee. Vibrant notes of orange zest forms a lively introduction beautifully balanced with the sweet warmth of caramel popcorn, creating a delightful contrast on the palate that culminates in the gentle, succulent sweetness of apricots.

Produced by a small holder farmer group, this single origin is cultivated at over 1700 metres altitude, meticulously sorted and washed using hands-on practices passed down through generations, ensuring a careful approach to growing and harvesting that respects the environment and supports the livelihood of their local community. Papua New Guinea's Eastern Highlands single origin coffee is a celebration of diversity, a cup with depth and complexity that's as intriguing as it is satisfying.

Tasting notes: Orange zest - caramel popcorn - apricots

Region: Okapa, Eastern Highlands

Varietals: Bourbon, Typica

Altitude: 1700 MASL

Process: Washed

Brew guide

How we'd brew it.

Our recommended recipes. A starting point, not a rulebook.

Espresso

Dose: 22g
Yield: 40g
Brew time: 26–28 sec

Filter (V60)

Dose: 15g
Yield: 250ml
Brew time: 2:15–2:45
Water: 92°C

V60, step by step

RinseRinse the paper filter with hot water, then tip that water out.
BloomAdd 15g of medium-coarse coffee, start the timer and pour 50ml to wet all the grounds.
PourAt 0:30, pour 100ml in slow circles.
FinishOnce it drains, pour the last 100ml. Aim to finish between 2:15 and 2:45.
AdjustRunning too fast? Grind finer. Too slow? Grind coarser.