Papua New Guinea

Kuta Peaberry

Persimmon · Spruce · Syrupy


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Vibrant yet herbaceous, this exciting offering from Papua New Guinea combines intriguing flavors of persimmon and spruce.

  • Bean Details

    Various Smallholder Producers


    Papua New Guinea


    Waghi Valley, Western Highlands


    Arusha, Blue Mountain, Bourbon




    1,500 - 1,600 Meters


    May - August

    Tasting Notes

    Persimmon, Spruce, Syrupy

  • Farmlevel Story


    Occupying the eastern half of the island of New Guinea (which it shares, to the west, with Indonesia), Papua New Guinea is believed to have been inhabited for over 60,000 years. Discovered by Europeans, along with its Southeast Asian counterparts, during the spice race - first by the Spanish and Portuguese - Papua New Guinea would resist colonization until the late 19th century when it was settled in the North, by the Germans, and in the South, by the British.

    The British were no strangers to coffee at this point in time having already been cultivating the crop in Jamaica and, more recently, Kenya. Just like their Kenyan model, coffee (this time of the Jamaican-born “Blue Mountain” variety) was farmed on large estates, or plantations, to be sold and consumed in their nearby colony of Australia.

    While some of the plantations exist as relics of the colonial era, today most of Papua New Guinea’s coffee is produced by smallholder subsistence farmers on 1 to 2-hectare “gardens”.

    The Kuta mill is a centralized wet mill operating from one of said former plantations. Here, in the Wahgi Valley of the Western Highlands, coffee is harvested between 1,500 and 1,600 MASL.

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