Papua New Guinea - Arufa

The province of Jiwaka, located in the heart of the Highlands of Papua New Guinea, is one of the country´s most important coffee-growing regions and contributes a significant share of the national production, driven almost entirely by smallholder farmers. Its mountainous geography, the volcanic soils of the Waghi Valley and altitudes ranging from 1.200 to 1.800 meters create ideal conditions for cultivating traditional Arabica varieties such as Typica, Arusha and Bourbon. In recent years, farmers in Jiwaka have strengthened their position through cooperatives and value-added initiatives that support improvements in processing, traceability and the consolidation of differentiated lots for the specialty market. All of this takes place in a context where structural challenges persist, such as limited infrastructure, aging trees and climate variability, yet the region continues to show strong community motivation to elevate quality and maintain its relevance within the country´s coffee sector. 

 This lot comes from smallholder producers in the areas of Arufa and Kindeng, in the Western Highlands of Papua New Guinea. Located between 1.520 and 1.770 meters above sea level, these communities cultivate Bourbon, Arusha, Blue Mountain and Mundo Novo varieties in loamy-sandy and loamy-clay soils. The area forms part of a broad highland plateau surrounded by rocky mountain ranges and has long been valued for its temperate climate, fertile soils and striking landscapes, where early coffee and tea plantations were established during the colonial period. The work of these coffee growers is supported by various initiatives through programs focused on good agricultural practices, gender equality, youth engagement and climate-change adaptation, thereby strengthening the region´s sustainability and added value.

 The cherries, handpicked, are delivered to the Kindeng Wet Mill, where only the optimal fruits are selected for processing using the natural method. They are sun-dried directly for approximately one month and then hulled in Kagamuga before the final cleaning in Goroka. This controlled method produces coffees with distinctive acidity, balanced body and a complex sensory profile.