Papua New Guinea | Western Highlands Lamari River Valley | Arusha, San Ramon

Papua New Guinea | Lamari River Valley in Western Highlands Region | Flavor Profile of Arusha and San Ramon Washed Beans

Papua New Guinea (PNG) is an exceptionally diverse country with over 800 different languages. Most highland tribes had no contact with Westerners until the 1930s, as few people explored PNG. Today, PNG remains a region of contradictions, filled with both Western influences and indigenous traditional cultures.

Commercial coffee production in Papua New Guinea began in the 20th century, with the introduction of Jamaican Blue Mountain varieties (a Typica branch) from Jamaica in the 1920s. At that time, most coffee production came from 18 large plantations, which still exist in Papua New Guinea today but account for only 15% of total production.

Most production now comes from small farmers who grow coffee in their own "coffee gardens" as they call them locally. Small farmers' coffee gardens may contain anywhere from dozens to hundreds of coffee plants, with green coffee bean yields ranging from 25-65 kilograms.

Coffee from the Lamari Valley is among the finest PNG coffees, grown without chemical fertilizers, pesticides, or fungicides. Processing and drying are handled by small-scale growers who bring their harvest to collection points like Baroida for hulling, grading, and export preparation.

Regional Information

Region: Lamari River Valley, Western Highlands

Altitude: 1,400 – 1,800 meters

Varieties: Arusha, Blue Mountain, San Ramon

Producers: Member smallholder farmers

Annual Rainfall: Approximately 1,800 – 2,000 mm

Processing Method: Fully washed and dried on raised beds

Flavor Profile

Typical sugarcane and sweet potato sweetness, gentle yet lively aromatic acidity, substantial syrupy mouthfeel, with a rich finish carrying vanilla notes.

FrontStreet Coffee's Brewing Recommendation:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: 1:15 coffee-to-water ratio, using 15g coffee grounds. First pour 25g water for a 25-second bloom. Second pour to 120g, then pause. Wait until the water level drops to halfway before continuing to pour. Slowly pour until reaching 225g total water. Extraction time approximately 2:00.

Analysis:

Using a three-stage pour technique to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has numerous ribs and drains quickly, pausing during pouring helps extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473