Papua New Guinea Coffee: History of Origin

Papua New Guinea coffee is named after the country located near the equator. Coffee is considered an environmentally friendly product, since Papua New Guinea was not a civilized country until the 19th century.

History of coffee cultivation

The humid tropical climate combined with high mountain areas is simply ideal for growing coffee plantations. The first to replace this were the Europeans, who planted plantations at the end of the 19th century. Within 30 years, the plantations occupied huge areas, and the coffee industry reached an industrial level.

This coffee did not become popular around the world until 1975, when most of the plantations in Brazil froze and a coffee crisis began. That is how the world noticed quality coffee from Papua New Guinea. Since then, the coffee industry has been one of the country's main activities (13% of exports). Of course, after oil and gold mining.

Currently, the country's plantations occupy an area of ​​about 87,000 hectares. They mainly grow different Arabicas, which are highly valued among coffee connoisseurs. About 2.5 million people are engaged in coffee cultivation. Robusta is cheaper than local Arabica. Good instant coffee is made from Robusta here.

Technological process of collecting and processing coffee Papua New Guinea

The country can hardly be called one of the most progressive in the world, but this has its advantages. Unlike other countries, where the coffee industry is the main activity, the plantations here are small. In this regard, locals do everything manually, without modern equipment. The highlight of coffee is the natural process of cultivation. Locals do not use special chemicals and additives, and to restore the soil, plantations are planted in different areas.

Here are some features of Papua New Guinea coffee growing and processing:

• The plantations are located at an altitude of about 1,600 meters above sea level and are not easy to reach - there is no developed road system;
• Farmers do not have to buy fertilizers: due to the lack of roads and other structures near the plantations, coffee grows in an undisturbed natural environment:
• There are almost no large coffee farms. Almost 90% of coffee is grown on small plantations;
• coffee is processed using a wet method;
• 90% of coffee beans are pure arabica, but some farmers prefer robusta varieties.

Papua New Guinea coffee is tested by a special Coffee Industry Corporation, so the chance of buying low-quality coffee is minimal.

Papua New Guinea Coffee Classification

For a long time, only one type of coffee was grown here - Jamaica Blue Mountain, but today there are many more. Among them, 3 main types can be distinguished:

• Typica. This coffee variety is considered noble. Coffee plantations bear fruit well, and the taste of the drink may differ depending on the supply (trees often cross-pollinate, so the taste qualities are different);
• Kent. This is an Indian coffee variety that has taken root well in Papua New Guinea. The beans are considered elite. The drink is not too strong in taste, a little sour and sweet;
• Arusha. The taste of coffee varies depending on the location of the plantations. The beans collected on the Sigri plantations are the most prized. The taste of the drink is a little sweet, but with a pleasant spicy aroma.

Not all coffee is exported: locals also drink the beverage. The peculiarity is that Papuans drink coffee with a high sugar content, and some even drink coffee and bite it with sugar cane.

Coffee labeling

Previously, coffee was labeled here using a complex system and the symbols were difficult to remember. However, since 2018, a new, simpler system of coffee labeling has been in effect. If coffee brands were previously designated by three letters, today - only one (sometimes with a number).

When buying coffee, pay attention to the labeling, because it will best describe the taste of the drink.

Arabica is marked with the following symbols:

• A (balanced and pure taste of the drink, complex flavor bouquet, slight sourness);
• B (rich aroma and medium acidity);
• Y (medium acidity, fruity notes prevail);
• Y2 (mild sourness, no unpleasant aftertaste);
• Y3 (no unpleasant tastes or odors)

How to Make Papua New Guinea Coffee

We recommend making coffee using filter bags. Making coffee is easy: pour coffee into a filter bag, add some water, wait a couple of minutes and pour out the rest of the water (choose depending on the cup and number of servings). When the water has completely passed through the bag, the coffee is ready to drink. You can add sugar (optional) and enjoy the drink.

We recommend everyone to try this coffee variety: from coffee lovers to avid coffee lovers. Remember that this coffee variety is grown in environmentally friendly conditions, without additives and impurities. Today, such products are a rarity.