An island country in the Pacific, Papua New Guinea is known for its abundant resources, biodiversity, and rich traditions.
They rank in the top 20 for global coffee production with 95% of cultivation focused on arabica plants and the rest on robusta.
Papua New Guinea is not a mass producer of coffee. But that doesn’t mean their coffee is any less exceptional. In 2023, PNG exported 963,074 bags of coffee. Their top exporters are Germany, the United States, Australia, and Japan.
Let’s dive deeper into Papua New Guinea’s coffee industry.
History
Although coffee was brought to Papua New Guinea in the 19th century, it wasn’t until the 1920s that commercial cultivation began.
Jamaica’s Blue Mountain region played an important role in Papua New Guinea’s coffee journey. It was seeds brought from that region that helped set up coffee farms.
Instead of large plantations, a significant percentage of the country’s coffee is grown on smallholder farms, owned by families.
Once the government realised that the coffee grown in Papua New Guinea had a demand overseas, they worked with growers to increase the scale of coffee production during the 60s and 70s.
The Coffee Industry Corporation was set up in 1963, although then it was referred to as the Papua New Guinea Coffee Marketing Board. They strive to train coffee farmers, regulate the quality of produce, and provide better market access.
While this expansion was disrupted a couple of decades later due to political instability, the government and other organisations have taken initiatives to boost the country’s coffee industry.
Particularly in the 21st century, the rise of the specialty coffee movement meant that Papua New Guinea’s coffees got more global attention, allowing coffee farmers to charge better prices for high-quality coffee beans.
Trends
-
Coffee farmers use traditional coffee production methods such as hand-pulping and sun-drying. While this may be done in the absence of better infrastructure and the ability to implement other processing techniques, it works in their favour as the coffee develops a unique flavour profile.
-
Papua New Guinea coffee is fermented primarily using the wet processing method. However, some farms are also experimenting with fermentation by creating different lots and setting different fermentation durations or even using multiple fermentation methods on the same lot.
-
Due to growing demand in global markets, there has been a shift in coffee farming practices in Papua New Guinea. More coffee growers are focusing on sustainable and ethical practices to not just align with the demand but also improve the quality of their coffee.
Characteristics
Papua New Guinea’s coffee checks a lot of the boxes for coffee connoisseurs. It is well-balanced, has a full body, and a bright acidity.
The flavour profile leans more towards the fruity-floral side with some hints of spice and herbs.
Since these coffees are grown at high altitudes of 1200 to 2200 meters above sea level, they develop an intricate flavour profile. In Papua New Guinea, the Western Highlands, Eastern Highlands, and Chimbu provinces are regions where coffee is cultivated.
A washed processed Papua New Guinea coffee is considerably cleaner with floral and citrus notes when compared to a naturally processed alternative. The latter has more fruitier and wine-like notes.
If you like your coffee to have a syrupy or creamy mouthfeel, Papua New Guinea coffee will come highly recommended to you.
Some tasting notes that you can expect from the cup are berries, chocolate, stone fruit, mango, papaya, and nuts.
So, what do you think? Does Papua New Guinea’s coffee sound like something you’d enjoy?