Papua New Guinea (PNG)

Coffee from Papua New Guinea (PNG) is quite unique in the coffee world. 

🌱 Origin & Growing Conditions

• Coffee was first introduced to PNG in the late 1800s, but commercial production began in the 1930s.
• Most coffee comes from the Eastern Highlands and Western Highlands regions.
• The country’s volcanic soils, high altitudes (1,200–1,800m), and tropical climate make it ideal for high-quality Arabica beans.
• Farms are often smallholder plots, meaning families grow coffee in “coffee gardens” alongside bananas, papayas, and root crops.

☕ Flavor Profile

• PNG coffee is known for being bright, clean, and complex, similar in some ways to washed Ethiopian coffees, but with its own twist.

• Common tasting notes:

  • Fruity (citrus, stone fruit, tropical fruit)
  • Floral (jasmine, hibiscus)
  • Nutty or chocolaty undertones
  • Medium body with crisp acidity.

• Compared to Indonesian coffees (like Sumatra), PNG is usually cleaner and lighter, without as much of the earthy, spicy notes.

🔑 Types & Varieties

• Almost all is Arabica, especially Typica, Bourbon, and Arusha varieties.
• Robusta is just starting to be grown (in the costal lowlands)
• Most PNG coffee is washed/fully washed (wet processed), which highlights brightness and clarity.

🌍 Coffee Culture & Market

• Coffee is PNG’s second-largest agricultural export after palm oil.
• Because many farmers are smallholders, infrastructure challenges (roads, mills, logistics) can make quality control tricky.
• When well-processed, PNG coffees are highly prized by specialty roasters around the world.

👉 In short: Papua New Guinea coffee is bright, fruity, and floral—a hidden gem that sits between the clean fruitiness of East Africa and the heavier, earthier flavors of Indonesian coffees.

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Major Coffee Regions in Papua New Guinea

1. Western Highlands

• Key Estates: Sigri, Kimel, Korgua
• Altitude: 1,400–1,800m
• Profile: Clean, bright, citrusy with chocolate undertones.
• Notes: This is where some of PNG’s most famous estates are located. The Western Highlands is considered the “heart” of PNG specialty coffee.

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2. Eastern Highlands

• Key Town: Goroka (a hub for coffee trade and cupping)
• Altitude: 1,500–1,800m
• Profile: Fruity (stone fruits, tropical fruit), floral, medium body.
• Notes: Often described as more delicate and tea-like compared to Western Highlands coffees.

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3. Simbu (Chimbu) Province

• Altitude: 1,400–1,800m
• Profile: Winey acidity, herbal and nutty notes, sometimes spiced chocolate.
• Notes: Often produced by smallholder farmers, making quality more variable, but the best lots are very distinctive.

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4. Morobe Province

• Altitude: 1,200–1,600m
• Profile: Bright citrus (orange, grapefruit), with a lighter body.
• Notes: Less known internationally, but can produce crisp, vibrant coffees thanks to fertile soil and rainfall.

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5. Enga & Jiwaka Provinces

• Jiwaka: Split off from Western Highlands in 2012; produces coffee similar to that region, with citrusy brightness and smooth body.
• Enga: A newer coffee-producing area, still developing, but with potential for high-grown specialty lots.

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🌱 Famous Estates (Consistently High-Quality)

• Sigri Estate (Western Highlands): Legendary in the specialty world; produces washed Arabica with elegant acidity, balance, and tropical fruit notes.
• Kimel Estate (Western Highlands): Known for structured body, nutty sweetness, and clean finish.
• Korgua Estate (Western Highlands): Rich, complex cups with chocolate and fruit layers.

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👉 So, in summary:

• Western Highlands = classic, balanced, world-renowned (Sigri, Kimel, Korgua).
• Eastern Highlands = brighter, more floral and fruity.
• Simbu = complex, sometimes winey.
• Morobe = citrusy and clean.