In the fertile highlands of the Wahgi Valley in Papua New Guinea, coffee is grown at elevations between roughly 4,500 and 6,000 feet in rich volcanic soils and a cool tropical mountain climate. Many coffees are produced by smallholder farmers who cultivate trees alongside food crops in traditional garden systems. Slow cherry maturation at high altitude contributes to dense beans and layered flavor development. Coffees from the Wahgi Valley are known for their balanced body and lively acidity, often featuring notes of cocoa, baking spice, tropical fruit, and a subtle earthy sweetness that reflects the region’s unique terroir.

Region: Wahgi Valley

Farm: Various smallholder farms

Variety: Arusha, Bourbon, Typica

Elevation: 1,400 - 1,900 masl

Processing method: Washed

Tasting Notes: Almond, graham cracker, and papaya with tart acidity