PNG coffees are revered for their interesting acidity and high variety. Notable for the mountainous topography of the island and the incredible cultural diversity of thousands of indiginous groups, historical changes in infrastructure have reduced the number of centralized coffee plantations typical of most coffee regions. Thus, many New Guinea plantations are actually collections of traditional “coffee gardens,” small plots of as little as 20 plants grown alongside subsistence crops. With increased introduction of modern processing methods, these already incredible coffees continue to grow in quality and consistency.
Our AA grade from the Arokara brings the winey wildness prized in Papua New Guinea offerings while maintaining a clean, consistent cup. It proves an excellent example of the complexity seen in coffees from this region.
Arokara is a co-operative of Plantations (Largest being Tairora and Gadsup) in the surrounding valley.
With over 20 years experience in coffee growing and processing in PNG, Arokara has always delivered a quality bean. These plantations were originally set up by the Rural Development Bank with modern farming methods. In the last 10-15 years the plantations have been returned to the ownership and management of the landowner clans who now do not use any chemicals or fertilizers in the production process.
The cherry is hand picked by the whole clan and then pulped on the same day and fermented in cement vats for 36 hours. After the fermentation process the coffee is washed with fresh mountain stream water from the nearby Aru River. The coffee is then sun dried to give it a nice even bluish color, which can take 7-12 days.
The labor in the processing operation is also from the surrounding villages and ranges through the year from 20 up to 60 people in the peak season (this does not include the clan cherry pickers). The total community in the area who rely on the coffee exports is around 10000 to 12000 people.
Location: Eastern Highlands, near Kainantu
Altitude: 4,300 - 5,300 ft above sea level
Varietal: Typica, Bourbon, Arusha
Harvest Period: June to August
Process: Washed, sun dried
Cupping Notes: nice tart notes; soft, light spice; fresh earth, berries and chocolate, clean, consistent, sweet aftertaste
Aroma: Fruit and sweet florals
Body: Round, creamy and juicy