Papua New Guinea Org B - Grainpro

Papua New Guinea’s Eastern Highlands region is known for its mountainous terrain, high elevations, and rich volcanic soil; ideal conditions for cultivating premium arabica coffee. The area’s cool temperatures, abundant rainfall, and dense forest canopy allow cherries to mature slowly, producing coffees with layered sweetness and bright acidity. Shade-grown cultivation helps preserve soil structure and biodiversity while supporting sustainable agriculture across smallholder farms. Coffee in this region is deeply tied to local culture and community livelihoods, passed down through generations of families who rely on it as a main source of income.

The Konkua Organic Cooperative was established in 2013 and today represents 281 member farmers cultivating roughly 450 hectares of organically certified coffee. The cooperative’s mission is to strengthen farmer resilience through collaboration, education, and sustainable practices. Members are trained in organic farming techniques, soil management, and quality control to maintain both environmental balance and consistent cup quality. By pooling resources and knowledge, the cooperative has improved post-harvest infrastructure and income opportunities for smallholder farmers throughout the region. Their focus on community-driven production ensures traceability and ethical sourcing from cherry to export.

Ripe cherries are handpicked and pulped on the same day using small, hand-operated pulpers at individual farms. The wet parchment is fermented for 36–48 hours in small vats or bags, depending on temperature and humidity. Clean water from local creeks is used to complete the fully washed process, ensuring clarity and a clean cup. Drying typically takes up to a week, weather permitting. While some parchment is still dried on tarps, the cooperative is steadily transitioning to raised drying beds to improve airflow and drying consistency. This lot is classified as Grade B, reflecting uniform bean size and quality, characteristic of well-prepared coffees from Papua New Guinea’s highlands. The combination of careful smallholder processing and gradual drying produces a clean, balanced cup with notes of Nutmeg, Chocolate, and a savory finish.