Papua New Guinea’s coffee-growing regions are nestled in the mountainous highlands, often over 1,500 metres above sea level. The combination of high elevation, fertile volcanic soils, and a climate defined by ample rainfall and warm temperatures creates the perfect environment for cultivating specialty coffee. The slow ripening of the coffee cherries gives PNG coffee its signature bright acidity and complex flavours.
Deeply rooted in tradition, the majority of coffee is produced by smallholder farmers, many of whom have only a few hectares of land. These farmers use sustainable, hands-on practices passed down through generations, ensuring a careful approach to growing and harvesting that respects the environment and supports the livelihood of local communities.
Modern improvements in the supply chain has brought their coffee to the international stage while letting these farmers do what they do best: focus on quality, cultivating beans that reflect their passion and care.
Tasting notes: Stone Fruit - Citrus - Floral - Spices - Bright Acidity - Layered Complexity
BREW GUIDES
Espresso
Dosage: 22g
Output: 40g
Brew Time: 26-28s
- Grind 22 grams of coffee using a fine grind size.
- Place the ground coffee into a portafilter and tamp.
- Tare your scale to zero with your empty cup.
- Insert the portafilter in the espresso machine and start brewing, using the scale to measure your output.
- For an ideal brew you would have obtained about 40 grams of coffee in 26-28 seconds of extraction.
Filter: Pour Over (V60)
Dosage: 15g
Output: 250mL
Brew Time: 2:15-2:45 mins
- Preheat 300ml water to 92° Celsius.
- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
- Place your dripper and vessel on your scale and tare it.
- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.
Adjust your grind size to change your extraction time:
- If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
- If your extraction time is too long, try using a coarser grind size.
