Introduction to Papua New Guinea Coffee Bean Varieties and Island Nation Coffee Growing Conditions

When it comes to Blue Mountain coffee, everyone naturally thinks of Jamaica's Blue Mountain coffee. However, when mentioning Papua New Guinea's "Little Blue Mountain" coffee beans, FrontStreet Coffee believes many coffee enthusiasts find themselves unfamiliar with this variety. In this article, FrontStreet Coffee aims to introduce the characteristics and stories behind Papua New Guinea coffee beans.

Coffee Bean Cultivation History in Papua New Guinea

According to FrontStreet Coffee's research, Papua New Guinea introduced Typica coffee trees from Jamaica in 1931. At that time, Papua New Guinea was a British colony, and Britain had already occupied Jamaica for nearly 300 years. Jamaica's most representative coffee is the Typica variety of Blue Mountain coffee. Additionally, due to Australia's friendly relations with Britain, it was quite logical for Papua New Guinea to introduce Typica. This is also why Papua New Guinea coffee beans came to be known as "Little Blue Mountain" coffee beans.

By 1950, Papua New Guinea also introduced Bourbon coffee beans from Kenya. Coincidentally, Kenya was also a British colony at that time. With government encouragement for open cultivation, the coffee industry grew significantly during the 1970s-80s.

In 1962, Papua New Guinea introduced Mundo Novo and Caturra varieties from Brazil, marking a significant leap in Papua New Guinea coffee bean quality. Therefore, even though the 1975 frost destroyed most coffee crops in Brazil, it actually stimulated the development of Papua New Guinea coffee. The government funded rural areas to establish about 20 hectares of coffee plantations, increasing the penetration of coffee cultivation in the local economy. By 1990, annual production had reached 1 million bags.

This is also why everyone can access single-origin coffee beans from Papua New Guinea today.

Coffee Bean Cultivation Conditions in Papua New Guinea

According to FrontStreet Coffee's understanding, Papua New Guinea borders Indonesia, where coffee is the only economic crop in the highlands. Over 2 million small farmers in the country rely on coffee for their livelihood. The coffee produced is mainly distributed in mountainous areas at altitudes between 1,500 to 1,900 meters. This region boasts picturesque scenery with abundant rainfall and volcanic soil, making it ideal for cultivating high-quality Arabica coffee beans.

Moreover, most of this country's territory lies on the island of New Guinea, with a straight dividing line splitting the island into eastern and western halves—the west belonging to Indonesia and the east to Papua New Guinea. Due to its lengthy name, it's commonly simplified to "Papua" or its English abbreviation "PNG." Additionally, another reason FrontStreet Coffee refers to its coffee beans as "Little Blue Mountain" is that Papua New Guinea's cultivation environment, altitude, and precipitation are remarkably similar to Jamaica's Blue Mountains.

Furthermore, the Typica introduced from Blue Mountain quickly adapted to the New Guinea island environment. From the perspective of both variety and island-type environment, it truly deserves the name "Little Blue Mountain." Papua New Guinea's coffee growing regions (6° South latitude) are closer to the equator than Blue Mountains (approximately 18° North latitude). However, through cupping, FrontStreet Coffee found that while its flavor profile slightly differs from Blue Mountain, Papua New Guinea coffee adds sweet and sour notes of dark fruits.

Papua New Guinea Coffee Bean Varieties

FrontStreet Coffee has frequently mentioned in previous articles that the flavor profile of coffee beans is determined by growing region (cultivation conditions, soil, climate, etc.), coffee bean variety, and coffee bean processing method. As mentioned above, FrontStreet Coffee noted that Papua New Guinea coffee beans are called "Little Blue Mountain" coffee beans because the country uses Typica variety coffee beans introduced from Blue Mountain. So what are the characteristics of Typica coffee beans?

Typica Coffee Beans

Typica is the most classic high-quality Arabica variety, and many commercial improved varieties today originate from this type. Typica coffee beans exhibit excellent flavor expression and are recognized as a specialty coffee variety, but they have extremely low yields and are susceptible to rust disease, requiring more intensive human management. Typica coffee beans originate from Ethiopia and southeastern Sudan and are the most widely cultivated coffee variety in the Western Hemisphere. The plants are relatively robust but not tolerant of strong sunlight. Typica's top leaves are bronze-colored, earning it the name "red-top coffee."

Papua New Guinea Coffee Bean Processing Methods

Experienced coffee enthusiasts know that one of the most distinctive characteristics of Blue Mountain coffee beans is the use of washed processing methods. This processing method results in cleaner flavor profiles and crisper mouthfeel, making it the best method to showcase a coffee bean's inherent characteristics. This is also FrontStreet Coffee's favorite coffee bean processing method. Therefore, according to FrontStreet Coffee's understanding, "Little Blue Mountain" coffee beans also use washed processing, but Papua New Guinea's local washing method differs from the washing methods used in Central and South America. The process is as follows:

Papua New Guinea coffee beans undergo three-stage washed fermentation, with each soaking lasting approximately 24 hours, and clean water is replaced to control the coffee flavor. After washing, the green beans are hulled and then undergo various grading stages. This meticulous post-processing method brings bright and delicate fruit acidity to the coffee itself, with a clean and lingering sweet taste.

The above content compiled by FrontStreet Coffee covers the characteristics and stories of Papua New Guinea coffee beans and the favorable natural conditions for coffee cultivation in Papua. Next, FrontStreet Coffee will share a coffee bean that FrontStreet Coffee imported from Papua New Guinea with everyone!

FrontStreet Coffee: Papua New Guinea Bird of Paradise Coffee Beans

Estate: Bird of Paradise Estate
Variety: Typica
Altitude: 1,600-1,800 meters
Processing Method: Washed

Bird of Paradise Estate

The coffee beans introduced by FrontStreet Coffee come from the Sigri Bird of Paradise Estate in Papua New Guinea. The origin of this estate's name is related to Papua New Guinea's culture. According to FrontStreet Coffee's understanding, the people of this country regard the beautiful bird of paradise as a symbol of freedom and happiness, considering it a "divine gift."

The Typica coffee beans from Sigri Bird of Paradise Estate, like bird migration, traveled long distances from Jamaica's Blue Mountains to Papua New Guinea for cultivation, carrying the same genetic lineage as Jamaican Blue Mountain. This Blue Mountain heritage is also why Papua New Guinea Bird of Paradise coffee beans are gaining attention. FrontStreet Coffee carefully selects each coffee bean hoping for unique characteristics, avoiding different beans with similar flavors. This is why FrontStreet Coffee spends significant time on bean selection, adjusting roasting parameters, and multiple other stages. A coffee bean may share similarities with others, but it must also have distinguishing features.

According to current records, there are over 160 different bird species in the Wahgi Valley, among which 90 species inhabit the Bird of Paradise Estate, including Papua New Guinea's national symbol—the bird of paradise, truly living up to its name as a paradise for birds. Therefore, Sigri Estate also earned the name Bird of Paradise Estate. Additionally, the estate was established in 1950 and has been operating for over 60 years, making it a pioneer in the local coffee industry. Bird of Paradise Estate is located in the Waghi Valley of the Western Highlands Province, at approximately 1,500 meters altitude in high mountain regions, featuring mineral-rich volcanic soil, cool climate, fertile soil, and abundant rainfall.

Furthermore, according to FrontStreet Coffee's understanding, Bird of Paradise Estate also places great emphasis on ecological protection, refusing to use pesticides and insecticides to protect soil and water sources, caring for the ecosystem and nearby birds. Bird of Paradise Estate has adhered to high-standard cultivation and processing systems for many years. During the harvest season from April to September each year, only fully ripe red coffee cherries are hand-picked, ensuring a perfect balance of acidity and sweetness in the coffee berries.

Therefore, FrontStreet Coffee believes that the coffee beans produced by Sigri Estate truly live up to the name Bird of Paradise. Additionally, FrontStreet Coffee observed that the 2020 harvest coffee beans were full, emerald green, with excellent bean appearance. This is one of the reasons why FrontStreet Coffee chose this Bird of Paradise Estate coffee bean—valuing the estate's strict production chain, which ensures coffee bean quality.

The above content compiled by FrontStreet Coffee covers the story of this coffee bean. Before introducing any new coffee bean, FrontStreet Coffee conducts extensive roasting and brewing experiments. Next, FrontStreet Coffee will share the roasting curve and brewing parameters that best present this coffee bean's flavor profile.

FrontStreet Coffee's Papua New Guinea Coffee Bean Roasting Curve

FrontStreet Coffee recommends using medium roast because Typica varieties are low-density green beans. To highlight the inherent refreshing acidity and fruit aroma, emphasis is placed on heat adjustment after the first crack. Set drum temperature to 170°C when loading, air damper at 3, heat at 140°C, temperature return point at 1'36"; when temperature reaches 140°C, open air damper to 4; roast to 6'25", temperature at 151°C, bean surface turns yellow, grassy aroma completely disappears, dehydration complete, temperature 176°C, heat reduced to 110;

Air damper changes to 4; at 180°C, heat reduced to 90, bean surface shows ugly wrinkles and black patterns, toast aroma clearly transforms to coffee aroma, can be defined as prelude to first crack. At this point, heat rises to 183.5°C, first crack begins at 10'08", air damper fully open, at 188°C reduce heat to 60°C, air damper fully open (adjust heat very carefully, not too low to stop cracking sounds, control temperature rise rate after first crack between 6°C), first crack development time 3'00", discharge at 198.5°C.

FrontStreet Coffee's Papua New Guinea Coffee Bean Cupping Report

FrontStreet Coffee conducts cupping within 8-24 hours after roasting sample coffee beans. FrontStreet Coffee's baristas typically use 200ml ceramic cupping bowls marked with 150ml and 200ml measurement lines. Following SCAA standards, water TDS is around 150ppm—too low TDS can easily cause over-extraction, while too high TDS affects mouthfeel and leads to under-extraction. Cupping water temperature is 94°C. Grind size is controlled to achieve 70%-75% pass-through rate on a #20 standard sieve (0.85mm). Ratio: 11g coffee powder to 200ml hot water, i.e., 1:18.18, resulting in extraction concentration within the 1.15%-1.35% golden cup range. Steeping time is 4 minutes.

Dry Aroma: Caramel, citrus
Wet Aroma: Spices
Flavor: Citrus, nuts, cocoa, gentle fruit acidity, balanced sweet and sour notes

FrontStreet Coffee compared Bird of Paradise coffee beans with Jamaican Blue Mountain through cupping. Bird of Paradise coffee beans have a subtle spice aroma compared to Jamaican Blue Mountain coffee. The balance of sweetness, acidity, and bitterness is somewhat similar to Jamaican Blue Mountain, but not as rich and full-bodied as Jamaican Blue Mountain.

FrontStreet Coffee's Experience Brewing Papua New Guinea Coffee Beans

FrontStreet Coffee recommends using a Kono dripper because its ribs are few and located at the bottom, allowing the filter paper to fit closely against the dripper to restrict airflow, thereby slowing water flow and increasing water-coffee contact time. This utilizes immersion to extract more coffee substances, enhancing body and richness. Water temperature is chosen at 88°C, which is considered a relatively low brewing temperature that can avoid extracting excessive bitterness from the coffee beans during brewing, as the darker the roast level, the more bitterness increases.

Dripper: Kono Coffee
Dose: 15g, Water ratio: 1:15
Grind Size: BG6w (#20 sieve 75% pass-through)
Water Temperature: 89°C

FrontStreet Coffee uses segmented extraction: pour 30g of water for 30-second bloom, continue small circular pour to 125g for segmentation, when water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. When water level drops and is about to expose the coffee bed, remove the dripper (timing starts from bloom). Extraction time is 2'00".

Brewing Flavor: Toast sweetness, nutty sweetness, subtle fruit acidity creating pleasant layered sweetness, special spicy sweet aftertaste. Tastes rich and balanced with sweet notes and bright acidity, possessing fruit-like aromatics.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473