The Papua New Guinea Coffee Culture:

Coffee is the highest foreign exchange earner for Papua New Guinea, the majority of which is grown in the Eastern Highland Province, the Western Highland Province, and Simbu. With the industry not derived on a colonial plantation-based system, production is largely by small farmers with land holdings that grow as little as 20 trees per plot in "coffee gardens" alongside subsistence crops. Predominantly in isolated places, the product is mostly certified as "organic coffee".

The quality of coffee grown in PNG is exceedingly high, often cupping in the specialty coffee range but due to several factors the quality is often compromised. Poor management and poor processes affect the quality of the produce. Locals are ill-equipped to process large volumes of coffee, adequately deal with disease and provide the proper care needed for delicate arabica coffee.

The coffee is naturally produced, given that synthetic fertilizers and pesticides are too expensive and unobtainable, which results in coffee with naturally low levels of caffeine and acidity. Papua New Guinean coffee is said to have medium body, low to medium acidity, a syrupy mouthfeel, and often fruity notes. (Wikipedia: (https://en.wikipedia.org/wiki/Coffee_production_in_Papua_New_Guinea))

Our Papua New Guinea Single-Origin Coffee has caramel, honey, and fruit notes.