Papua New Guinea

Papua New Guinea represents a refined single-origin coffee sourced from small agricultural cooperatives in Chimbu Province. This medium roast showcases a sophisticated flavor profile of caramel, honey, and subtle fruit notes, derived from Bourbon and Typica varieties cultivated at 1,350 meters elevation in volcanic loam soil. The beans are fully washed and sun-dried using traditional methods that preserve their distinctive character. Each cup delivers the terroir of Papua New Guinea's highland growing regions, offering a smooth, balanced experience suitable for discerning coffee enthusiasts. 

Brewing Instructions For optimal flavor extraction, we recommend the following methods: Pour Over: Use a 1:16 coffee-to-water ratio with water heated to 195–205°F. Pour slowly over medium-fine grounds for 3–4 minutes, allowing the caramel and honey notes to fully develop. French Press: Combine coarsely ground coffee with hot water at a 1:15 ratio. Steep for 4 minutes, then press gently. This method highlights the coffee's full body and fruit characteristics. Espresso: Tamp finely ground beans firmly and extract for 25–30 seconds at 9 bars pressure. The result is a rich, balanced shot with caramel sweetness. Drip Machine: Use medium-fine grounds with a standard 1:15 ratio. Brew at 200°F for a clean, consistent cup that showcases the coffee's complexity. Store in an airtight container away from heat and light to preserve freshness.