Is Papua New Guinea Coffee Good? Brewing Methods for Papua New Guinea Coffee

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Local production is not extensive, with approximately 85% of total coffee production coming from smallholder garden cultivation systems. Small farmers join local cooperatives to share processing equipment. Coffee is the second largest agricultural export by volume from the country, demonstrating the importance of the coffee industry to its economy. Due to different coffee varieties from Indonesia, higher altitudes than Sumatra, and the use of washed processing, PNG coffee's regional flavor profile differs markedly from Indonesia's earthy and low-toned characteristics, instead exhibiting brightness, sweet and sour notes, floral and fruit aromas, similar to South American flavors.

Papua New Guinea boasts a pristine and natural environment with vast, fertile land. Its unique volcanic soil and abundant rainfall create excellent natural conditions for coffee cultivation. Papua New Guinea's premium coffee beans, like the country's national bird the bird-of-paradise, are beautiful and precious.

Large plantations typically have their own wet mills, while smaller individual coffee farmers can better control the quality and flavor expression of their output. The Kimel Estate, located in the Western Highlands' Waghi Valley near the Kimel River Valley of Papua New Guinea, like many large plantations, has its own dedicated wet mill. In fact, this is an estate jointly owned by many independent small coffee farmers from the surrounding Opais people—making it, in a sense, a private cooperative. Due to excellent growing conditions and the mill's stable quality control processes, the resulting coffee exhibits lively brightness while preserving a considerable degree of Papua New Guinea coffee's unique flavor characteristics.

Hand-poured Papua New Guinea: 15g of coffee, medium grind (Fuji Royal's burr grinder setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g water, bloom for 27 seconds. Pour to 105g and stop, wait until the water level drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Another special feature of Kimel is the diversity of coffee varieties planted—too numerous to count on one hand: Typica, Arusha, Blue Mountain, Mundo Novo, Catimor, Caturra, and many more. In fact, just as one doesn't put all eggs in one basket, most farmers plant different varieties to avoid the risk of poor adaptation or underperformance of specific varieties, which also creates interesting expressions in their coffee's flavor characteristics.

This peaberry from Kimel Estate offers subtle spiced notes on the palate, followed by the sweet and refreshing flavors of nuts and sugarcane, with a creamy, buttery smoothness. The peaberry's mouthfeel is more robust, with overall balanced and smooth performance. Rich in flavor and pleasant in aroma, without herbal or earthy notes, its texture is as intense and mellow as Van Gogh's paintings.

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk
Origin: Papua New Guinea

Country: Papua New Guinea

Grade: PB Peaberry

Region: Waghi Valley

Roast Level: Medium Roast

Processing Method: Washed

Varieties: Arusha, Catimor, Caturra

Estate: Kimel Estate

Now, let me introduce PB, the full name Peaberry, which we commonly call round beans. Typically, a coffee cherry contains two seeds—these are our common coffee beans, with one curved side and one flat side, similar to peanut shapes, which we call flat beans. Peaberries, however, occur when a coffee cherry contains only one coffee bean, which takes on an elliptical shape. These account for a very small proportion of all cherries on a coffee tree. Peaberries are all selected by hand, one by one, ensuring overall quality, so it's no surprise they taste excellent.

Papua New Guinea's coffee production is not particularly high, and its coffee beans are all carefully processed washed Arabica beans. Generally, washed coffee beans are filled with bright fruit aromas but without strong acidity. Their characteristics include a silky-smooth mouthfeel and wonderful aroma, with moderate acidity—making them a rare coffee variety that combines high body with medium acidity.

Flavor Notes: Nuts, sugarcane, spices

In recent years, Papua New Guinea coffee has begun representing Oceania in the world specialty coffee arena with its unique, high-quality washed Arabica beans. Papua New Guinea coffee is characterized by full-bodied beans, moderate acidity, and aromatic, smooth flavor profiles.

Papua New Guinea is an island nation in Oceania. In Malay, "Papua" means "curly hair." It is said that in 1545, explorer Retes reached the island and noticed that most islanders had curly hair, so he called it "the island of curly-haired people," hence the name that has been passed down. Papua New Guinea is east of Indonesia, with a typical island climate located between the equator and 10°S latitude. It features tropical rainforest, volcanic soil, and highland terrain, with elevations ranging from 1,200-2,500 meters—making it a paradise for coffee cultivation.

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