Introduction to Asian Coffee Producing Countries - The Story of Papua New Guinea Coffee and Its Anglo-German Colonial History

FrontStreet Coffee - Introduction to Papua New Guinea Coffee History

Papua New Guinea, once colonised by Germany and Britain, began growing and producing coffee around Port Moresby and the surrounding areas in the 19th century. At the time, most of the crop was destined for the Australian coffee market, so the estates were mostly privately owned, with indigenous residents working only as labourers.

The country still grows and exports coffee today, though in very limited quantities. The quality remains impressive. Papua New Guinea has few large estates and plantations; instead, the main growers are smallholders, each given a small plot for coffee that can be used for both local sale and export. Because forests cover more than 63% of the land, there is little room for cultivation, with less than 3% of the country suitable for production.

Papua New Guinea is home to hundreds of languages and remarkable cultural diversity. Buying coffee there is extremely difficult. The country still has many tribes, each with its own customs and language, and poor communication infrastructure further hinders coffee growing and production.

In the 1920s, Papua New Guinea introduced the Typica variety from Jamaica, the same variety used for Blue Mountain coffee. That introduction effectively raised production, mostly on the Pacific islands where most of the coffee-growing regions are found.

As a former colony, Papua New Guinea has a short coffee history. Production volume is not large, but the encouraging news is that its coffee has long ranked among the finest in specialty coffee.

FrontStreet Coffee Recommendation

Because Papua New Guinea's Typica shares its lineage with Jamaica Blue Mountain, drinkers who enjoy a balanced, gentle cup often turn to FrontStreet Coffee's Jamaica Blue Mountain No.1. Sourced from the historic Clifton Estate, which has grown and processed coffee since around 1750, it is planted at an average altitude of 4,300 feet (1,310.64 metres), where cloud cover, ample sunshine and mineral-rich soil slow the ripening of the cherries. The lots are medium-dark roasted, and the cup is clean, complex and mild, with chocolate sweetness and a strong, rounded body in which gentle acidity, bitterness and sweetness sit in balance.

Authenticity matters with Blue Mountain. Genuine Jamaican Blue Mountain must come from the designated part of the Blue Mountain range and carry Jamaican government certification and proof of origin, and traditional lots ship in wooden barrels marked with their batch details, in the classic 15, 45 and 70 kilogram sizes. The Blue Mountain range itself rises to 2,256 metres at its highest peak, and the entire Jamaican Blue Mountain region produces less than 2,500 tons a year, with Japan historically buying more than 70% of it, which helps explain both its scarcity and its price.

FrontStreet Coffee suggests brewing Blue Mountain No.1 as a pour-over to bring out its layered cream, caramel and nut flavours. Use a Kono dripper, 15 grams of coffee and a 1:15 ratio at 87-88°C, and let the beans rest for four to seven days after the roast date. Pour 30 grams for a 30-second bloom, then pour to 120 grams, and finish by pouring to 225 grams. The gentle medium-coarse grind and moderate temperature keep the cup clean and transparent while preserving its soft, bright acidity.