Coffee cultivation in Papua New Guinea began in the 1890s, but was not seen as economically relevant at that time. In the 1950s, infrastructure was developed to facilitate the transportation of coffee, which increased production.
Today, 95% of the farms are run by small farmers who produce around 90% of the country's coffee. The coffee is almost exclusively Arabica.
The stunningly fertile soil of Papua Island ensures that the coffees have a tangy citrus acidity and are rich in flavors of chocolate and tropical fruits.
