This lot comes from the community of Arufa in Papua New Guinea’s Jiwaka Province, where fertile volcanic soils and cool highland air create ideal growing conditions for vibrant, fruit-forward coffees. The region lies in the shadow of Mount Bangeta, with winding waterways that enrich the soil and sustain smallholder farms averaging just one to two hectares each.
Coffee here is intercropped with crops like bananas, yams, and sweet potatoes to maintain healthy soils and natural shade. Through Monpi Sustainable Management Services (SMS), farmers receive training and support in organic farming, pruning, and soil improvement — efforts that have helped hundreds of producers achieve certification and improve both quality and yield.
Only the ripest cherries are handpicked, sorted, and laid out to dry naturally as whole fruit for around a month on raised beds. Throughout drying, the cherries are turned and hand-sorted daily — often by women in the farming families — to ensure uniformity and preserve the coffee’s clarity and sweetness. Once fully dried, the beans are hulled, graded, and milled for export.
Why We Love ItRoasted specifically for espresso, this coffee delivers excellent sweetness and body in milk-based drinks or as a straight shot. Medium for those who prefer a brighter, fruit-forward cup, and Dark for a deeper, chocolate-toned expression. Both highlight Arufa’s signature syrupy texture and complex finish.
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