Papua New Guinea

Taste Profile

Dark chocolate, plum, earthy; creamy body, winey acidity. 


Our AA Arokara comes from the Arokara cooperative in the Eastern Highlands of Papua New Guinea. The co-op works with a number of local plantations, largest of which are Tairora and Gadsup.

After the fermentation process, the coffee is washed with fresh mountain stream water from the nearby Aru River and then sun dried until it reaches the nice, even blueish color that coffees from the area are known for. The drying process can take between seven and 12 days.

Coffees from Papua New Guinea are revered for their interesting acidity and high variety. The country itself is unique in its mountainous topography and the incredible cultural diversity of its thousands of indigenous tribes. Historical changes in infrastructure have reduced the number of centralized coffee plantations; thus, many Papua New Guinea plantations are actually collections of traditional “coffee gardens,” or small plots of as few as 20 plants grown alongside subsistence crops. With an increased introduction of updated processing methods, these coffees continue to develop in quality and consistency.


Eastern Highlands, near Kainantu


Arokara Cooperative

Altitude Range

1300m - 1600m


Washed, Sun-Dried

Your basket is currently empty.