• region jikawa province
• producer smallholder farmers
• process natural
• altitude 1.653 masl
• variety typica & bourbon
• suggested for espresso
• tasting notes bitter chocolate, sugarcane, ripe cherry

Our Papua New Guinea beans are sourced entirely from the Monpi community, a small lot tended by Smallholder farms where each farmer owns on average just 2 hectares, in the Jikawa province, a mountainous region on the eastern side of the island. High altitudes and fertile land make ideal conditions for growing exceptional coffee in micro-climates, while winding waterways distribute necessary volcanic nutrients through the soil.

The farmers grow Typica and Bourbon coffee, which are the most popular coffee varieties on the island since the plants were introduced in the late 1800s. Farms are inter-cropped with local crops not only to support healthy soil regeneration and shade for the coffee plants but also as a food source for the farmer’s family. Coffee cherries are selectively hand-picked and assessed before being dried on raised beds or ground tarpaulins. The initial drying process lasts about 1 month. Once the cherries reach 12% moisture, they’re sent to the dry mill where they are prepared for export.

To support the organic and sustainable efforts of the farmers, the Monpi Sustainable Management Services (SMS) association has sought to help certify the individual farms as organic while teach the importance of environmentally-friendly practices since 2013. Avoiding the use of synthetic fertilizers, farmers are taught and encouraged to use decomposed weeds from the farms and cherry pulp from the mill as inputs back into their farms. As of 2020, nearly 1,000 farms have already been certified organic thanks to SMS workers.