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C O F F E E P R O F I L E
Introducing our Papua New Guinea Arokara B Grade, sourced from the Arokara Cooperative nestled in the picturesque Eastern Highlands. Collaborating with local plantations, notably Tairora and Gadsup, this exceptional coffee showcases the rich heritage and meticulous craftsmanship of its origin.
Originally established with modern farming techniques by the Rural Development Bank, these plantations have undergone a transformative shift in the past decade. Now under the ownership and management of their original landowner groups, these farms prioritise a natural approach, abstaining from the use of chemicals or fertilisers throughout the production process.
Handpicked by entire local groups, known as clans, the cherries undergo immediate pulping and a 36-hour fermentation process in cement vats. Following fermentation, the coffee is meticulously washed with pure mountain stream water from the nearby Aru River, imparting a distinctive flavor profile. The sun-drying phase, lasting between seven and 12 days, ensures the coffee reaches the desirable even blueish hue characteristic of the region.
The skilled workers involved in this process hail from surrounding villages, contributing to a vibrant local community. The cooperative provides employment for 20 to 60 individuals year-round, with additional clan cherry pickers during the harvest season. Beyond the cooperative, the livelihoods of 10,000 to 12,000 individuals in the surrounding communities are intertwined with the income generated through coffee exporting.
Embrace the art of Coffee Gardening. Papua New Guinea's coffees are celebrated for their captivating acidity and remarkable diversity, a testament to the nation's unique mountainous terrain and the cultural tapestry woven by its numerous indigenous tribes.
As centralised coffee plantations decrease due to historical shifts in infrastructure, Papua New Guinea's coffee landscape is characterised by traditional "coffee gardens." These small plots, often comprising as few as 20 plants interwoven with subsistence crops, contribute to the distinctive character of the coffee. With the infusion of modern processing methods, these already extraordinary coffees continue to evolve in both quality and consistency, offering a sensory journey through the heart of Papua New Guinea's coffee heritage.
Region: Eastern Highlands
Farm: Smallholders delivering to Arokara Co-op
Variety: Typica, Bourbon and Arusha
Process: Washed and sun dried
Altitude: 1,300-1,600 masl
Cupping Notes: Aromas of tropical fruits, sweet tomato jam and caramel. Silky mouthfeel and juicy body carrying flavours of black tea, brown sugar, nectarine, a hint of brown spice and lemon-like acidity.
We gave it an SCA cupping score of 84