REGION: Okapa Valley / Eastern Highlands
ALTITUDE: 1,500 - 2,100 m.a.s.l.
VARIEITIES: Typica, Bourbon
PROCESSING: Wet Processed
Q-GRADE: 84 Points
CUP: Mild to medium acidity, Light-medium body
FLAVOR: Delicate subtle cup with notes of red fruits and citrus rind.
Coffee in Papa New Guinea
Coffee production in Papa New Guinea did not start until the middle of the 20th century, rather late compared to other countries, but fitting considering there are still uncontacted peoples and tribes across the chain of islands. The production itself can be traced back to the importation and planting of Jamaican Blue Mountain coffee seeds in the 1920s, which has created some nice varieties in later plant generations across the islands. Papa New Guinea is home to many smaller scale producers and exports coffees that are usually well-balanced and fruity