Papua New Guinea - Medium Roast - Single-Origin Specialty Coffee


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Single-Origin Coffee

Indulge in the epitome of sophistication with our Papua New Guinea single-origin specialty coffee. Revered for its exceptional quality and unparalleled taste, this coffee is a true testament to the artistry and dedication of small agricultural cooperatives nestled within the breathtaking landscapes of Chimbu Province, Papua New Guinea.


Certified as A/X, this grading is a system used in Brazil to classify coffee beans based on size and quality. A beans are larger and of higher quality, while X beans are smaller and may have defects. A/X grading helps buyers identify the quality of Brazilian coffee beans.


Our Papua New Guinea specialty coffee boasts a medium roast that perfectly complements its nuanced flavors. Delight in the harmonious balance of a medium acidity and a beautifully structured body, as subtle hints of caramel, honey and fruit dance delicately on the palate with each sip.


Grown at elevations reaching 1350 meters amidst the nutrient-rich volcanic loam soil of Chimbu Province, these beans thrive in their natural environment, absorbing the essence of their surroundings to produce a coffee of unparalleled complexity and depth. Handcrafted by local cooperatives with a passion for excellence, our Papua New Guinea specialty coffee undergoes a meticulous process of fully washing and sun drying, preserving its distinctive flavors and ensuring a truly exceptional cup every time.


Elevate your coffee experience to new heights with our Papua New Guinea single-origin specialty coffee. Immerse yourself in the sophistication and elegance of Chimbu Province's finest beans, expertly roasted and curated for the discerning palate. Embrace the rich heritage and tradition of Papua New Guinea with every luxurious sip.


Certification/Grading: A/X

Roast: Medium

Tasting Profile: Balanced Body, Medium Acidity, Caramel, Honey and Fruit.

Grower: Small agricultural cooperatives in Chimbu.

Variety: Bourbon & Typica

Region: Chimbu Province, Papua New Guinea

Altitude: 1350 M

Soil Type: Volcanic Loam

Process: Fully washed and dried in the sun.


DetailsOne of the most culturally diverse nations in the world with over 800 native languages, the South Pacific country of Papua New Guinea occupies the eastern half of the Island of New Guinea, the world’s second largest island, in addition to 600 offshore islands. 16 PNG coffee producing provinces (90% of production occurs in the Eastern and Western Highlands, Jiwaka, Morobe, and Chimbu provinces) provide income to 400,000 rural households, as most coffee is exported.


Types of Grinds
Whole Bean: Grind yourself (Freshest way)

Standard: Drip brewing, Keurig machines and pour-over.

Espresso: Espresso machines

Coarse: French press and cold brew


Types of Roasts
Light: roasts have a lighter color, higher acidity, and retain more of the original bean flavors.

Medium: roasts have a balanced flavor profile with a slightly darker color.

Dark: roasts have a bold flavor, lower acidity, and a shiny surface due to oils released during roasting.


The Golden Ratio
The Specialty Coffee Association of America has set a golden ratio of 1:18, which is approximately 55 grams of coffee for 1000 ml (grams) of water. To achieve a golden standard cup, it's recommended to use two tablespoons per 6oz cup. This varies depending on brew method and personal preference.


Types of Brewing Methods
Drip Coffee: Add water and coffee grounds to the machine's reservoir and filter, then turn it on. The machine heats the water and drips it evenly over the coffee grounds. Once brewed, serve and enjoy.


Espresso: Fill the portafilter with fine grounds, tamp them down evenly, and attach it to the espresso machine. Start the extraction process, and the machine will force hot water through the grounds under pressure. Collect the espresso shot in a cup and serve immediately.


French Press: Add coarsely ground coffee to the French press, pour hot water over it, and let it steep for about 4 minutes. Press down the plunger slowly to separate the grounds from the brewed coffee, then pour and serve.

Cold Brew: Combine coarsely ground coffee and cold water in a jar or pitcher, then let it steep in the refrigerator for 12-24 hours. Once steeped, strain the mixture to remove the grounds and dilute with water or milk to taste.


Pour-Over: In pour-over coffee brewing, hot water is poured over coffee grounds in a filter cone. The water drips through the grounds and filter into a vessel below. It allows for precise control over brewing variables like water temperature and pouring technique, resulting in a clean and flavorful cup.

Each method may require slight variations in measurements, grind size, and brewing time to achieve the desired flavor profile. Experimentation and practice will help you refine your technique for each method.


Cups of Coffee Per Bag Size
12oz: 24 cups
1lb: 32 cups
2lbs: 64 cups
5lbs: 160 cups
12lbs: 384 cups

These numbers are an approximation and vary depending on the size of cup and how strong you prefer your coffee to be.