Subscription – Medium (FREE SHIPPING) - DECEMBER 2025: PAPUA NEW GUINEA
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With the Medium Plan you receive:
- A single-origin coffee each month in the following size: 1x1kg.
- We recommend buying your coffee whole bean in order to preserve it as fresh as possible.
The coffee is suitable for filter brews. Follow the instructions on our package for a close-to-perfect cup.
This month we take you to PAPUA NEW GUINEA
Morobe
Origin: Papua New Guinea
Region: Wantoat District, Morobe Province
Species: Arabica
Varieties: Typica, Bourbon
Producer: Various smallholders
Process: Washed
Altitude: 1500-1650 m.a.s.l.
Harvest period: April-August
The coffee originates from an exceptionally remote area in the Wantoat District of Morobe Province, Papua New Guinea. Situated more than six hours from the main highway, reaching these farms requires crossing multiple rivers and navigating rugged terrain. Despite the challenges, the journey is well worth it — the coffee grown here is of exceptional quality and provides local farmers with valuable opportunities to improve their household incomes.
Morobe Province is rapidly emerging as a key coffee-producing region in Papua New Guinea, contributing around 10% of the nation’s total production. Coffee here is cultivated in the lower highlands of this coastal province, where washed beans consistently deliver a clean and refined cup profile. Approximately 500 dedicated farmers form the backbone of this supply group, with the capacity to produce up to 4,000 bags in the first year alone.
Parchment coffee is collected at designated buying points, each operated in accordance with strict certification standards. From there, it is transported to Lahamenegu, our central processing mill in the Eastern Highlands Province. The parchment is dried to below 12% moisture content, either by the farmers themselves or, when necessary, using mechanical dryers at the mill.
Once dried, the coffee is hulled, screened, and meticulously sorted to meet rigorous grading specifications. To preserve quality, the green beans remain in the cool, dry highland climate, where low humidity helps maintain their integrity. The coffee is then transported over 200 miles by road to the port city of Lae, arriving just in time for scheduled vessel departures.