Papua New Guinea: The Highland Wilds
Papua New Guinea coffee is mostly high-quality Arabica, but very much known for its smooth, mild, and clean profile, with sweet, fruity, chocolate, or nutty notation.
For the most part the seeds originated from the Jamaican Blue Mountain seeds.
Most production comes from smallholder farms in the highlands (Western, Eastern Highlands, Chimbu), creating a diverse character, though large estates also contribute.
It’s fairly good export trade, which gives income to over two million livelihoods.
The beans are exported mainly to Germany, Australia, Japan, and the US.
Papua New Guinea Coffee Production at a Glance
Country: Papua New Guinea
World Ranking
18
Average Altitude
1,300m- 1,900m
Annual Production
850,000
60grm Bags
Flavour Profile: Papaya, Dark Sugar, Earthy
Caffeine Strength of Bean Produced Low ⚡ Medium ⚡⚡ High ⚡⚡⚡ Extreme ⚡⚡⚡⚡
| Main Variety | 95% Arabica⚡⚡ |
| Harvest Season | November to February/March |
| Region | Western & Eastern Highlands |
| Body | Heavy, Creamy, and Thick |
| World Production Share | 1% |
| Process | Wet |
The History: The Jamaican Blueprint of Papua New Guinea Coffee
Papua New Guinea (PNG) is home to a fascinating secret: its coffee is essentially Blue Mountain coffee from Jamaica. In the 1920s, seeds were brought over from the Caribbean. While the Jamaican industry became commercialized, PNG’s coffee retreated into “gardens.” Today, 90% of PNG coffee is grown by smallholders in remote mountain villages where trees grow alongside subsistence crops.
The Science: High-Altitude Organic
PNG is one of the most naturally organic origins in the world simply because it is too difficult and expensive to get chemical fertilizers into the rugged highlands.
The Species: Arabica (95%).
The Process: Mostly Washed.
The Flavor: Papua New Guinea coffee is famously “meaty” and complex. It has a heavy, syrupy body with unexpected notes of Tropical Fruit, Molasses, and Earthy Spice.
How to Enjoy: Papua New Guinea Coffee: “The Explorer’s Morning”
Papua New Guinea coffee is rugged. It doesn’t have the “polite” floral notes of a light roast; it is deep, earthy, and savory. It feels like a fog lifting off a tropical mountain.
Best Method: French Press (Cafetière). Because PNG beans often have a “meaty” or “syrupy” body, the metal filter of a French Press allows those heavy oils to stay in the cup.
The Tasting Experience: Look for a heavy “mouth-coating” sweetness, like molasses or dark honey, followed by a strange but pleasant savory spice (think black pepper or cedar).
The Milk Pairing: Excellent with full-fat milk. The earthy spice of the coffee creates a flavor profile similar to a dirty chai latte.
The Island vs. The Highland
“If you want a cup that feels like a warm hug and a heavy breakfast, reach for Papua New Guinea.
If you want a cup that feels like a lightning bolt of fruit and clarity, reach for Kenya.
For The Coffee Guide reader, these two origins represent the incredible range of the Arabica species.”
