Papau New Guinea coffee, such as Arona or Sigri, has a modest, low-toned richness, sometimes earthy, along with a low to moderate acidity that distinguishes most Indonesian coffees. But you don’t have to go that far we have it here in the Twin Cities / Minneapolis / St. Paul area.
Typically wet processed (washed), a fine New Guinea coffee is deeply dimensioned yet well-balanced, with mild and mellow yet broad flavors that provide a bright and clean taste.
Much of Papua New Guinea’s coffee is grown in the mountain highlands including the central highlands of Mt. Hagen, an area known for its ideal coffee-growing climate and rich volcanic soils.
A considerable amount of New Guinea coffee is grown on small plantations which are sometimes referred to as peasant patches because peasants cultivate the coffee plants.