Papua New Guinea – Simbai – Light Roast

Taste Notes: Sweet acidic notes of dried fig, green tea, green grape, and milk chocolate

Heavy body & moderate acidity – definitely a unique flavor profile and brings in some Indonesian complexity

Origin: Simbai, Papua New Guinea

Altitude: 1600 – 1900 MASL

Process: Washed

Variety: Bourbon, Typica

Harvest: April – July 2024

Story of this coffee:

This coffee has put in the miles. Transportation is very difficult in Papua New Guinea due to the mountainous terrain so once the farmers harvest, wash, and process their coffee cherries, they transport it to four airstrips in the Simbai region. Once there is enough coffee for a full planeload, they fly it to Mount Hagen, PNG to be further shipped around the world.

My importer works with their sister company, Volcafe PNG, to make all of this possible including working with over 4000 small farmers in the Simbai region. Most of the farmers process their coffee cherries using hand-powered de-pulpers. The coffee is then left to ferment 36 hours to remove the sticky mucilage and then set out to dry before trekking to the airstrip.

The one good thing about the mountainous terrain and high altitude creates an amazingly complex and flavorful coffee!