How Did Papua New Guinea Coffee Beans Origin Take Shape?

Papua New Guinea's coffee story began with Typica brought from Jamaica in 1931, followed by Bourbon from Kenya in 1950 and Mundo Novo and Caturra from Brazil in 1962. Those introductions, plus high altitude, volcanic soil, and steady rainfall, made the country's beans similar in character to Jamaica Blue Mountain, which is why the nickname Little Blue Mountain stuck.

Local washing often runs three fermentation cycles before drying, a process that shapes the cup's clarity. Bird of Paradise Estate Typica shows how the arabica variety and terroir interact, and roasters track it with specific curves, cupping scores, and Kono dripper parameters to present the flavor consistently.

Papua New Guinea coffee is often called "Little Blue Mountain," and there is a clear logic of variety and terroir behind this name. From the perspective of Front Street Coffee, this article sorts out the country's coffee introduction history: Typica was introduced from Jamaica in 1931, Bourbon from Kenya in 1950, and Mundo Novo and Caturra from Brazil in 1962, gradually laying the foundation for quality. The article also analyzes its growing conditions, including high altitude, volcanic soil, and abundant rainfall, explains the similarities and differences with Jamaica Blue Mountain, and details the local three-time washed fermentation process. Finally, taking the Typica from Bird of Paradise Estate introduced by Front Street Coffee as an example, it provides the roasting curve, cupping report, and Kono dripper brewing parameters, fully presenting the flavor profile of this bean.

When Blue Mountain coffee is mentioned, most people first think of Jamaica. But if you shift your gaze to Papua New Guinea, there is also a coffee bean there called "Little Blue Mountain." Front Street Coffee has found that many coffee enthusiasts are still relatively unfamiliar with this producing country, so below we will sort out the variety characteristics, historical context, and growing conditions of Papua New Guinea coffee beans.

The Planting History of Papua New Guinea Coffee Beans

According to Front Street Coffee, Papua New Guinea introduced Typica coffee trees from Jamaica in 1931. At that time, Papua New Guinea was a British colony, and Britain had ruled Jamaica for nearly three hundred years. Jamaica's most representative coffee was precisely Typica Blue Mountain coffee. In addition, because Australia and Britain had friendly relations, Papua New Guinea was able to introduce Typica, which also explains why its coffee beans gained the title "Little Blue Mountain."

In 1950, Papua New Guinea introduced Bourbon coffee seeds from Kenya, and Kenya was also under the British colonial system at the time. Under the government's encouragement of open cultivation, the coffee industry achieved substantial growth in the 1970s and 1980s.

In 1962, Papua New Guinea introduced Mundo Novo and Caturra from Brazil, and the quality of its coffee beans improved noticeably as a result. Therefore, although the frost of 1975 destroyed most of Brazil's coffee crop, it instead stimulated the development of Papua New Guinea coffee. The government funded the establishment of about 20-hectare coffee plantations in rural areas, increasing the penetration of coffee cultivation in the local economy. By 1990, annual output had reached 1 million bags.

This is also one of the reasons why people today can access single-origin Papua New Guinea coffee beans.

The Growing Conditions of Papua New Guinea Coffee Beans

According to Front Street Coffee, Papua New Guinea is close to Indonesia, and coffee is the only cash crop in the local highlands. More than 2 million smallholders in the country make a living from coffee. The coffee produced is mainly distributed in mountainous areas at elevations of 1,500 to 1,900 meters. The scenery there is as beautiful as a poem or painting, with abundant rainfall and volcanic soil, making it very suitable for growing high-quality Arabica coffee beans.

The vast majority of the country's territory is located on the island of New Guinea. A straight dividing line splits the island into east and west halves, with the west belonging to Indonesia and the east belonging to Papua New Guinea. Because the name is too long, it is generally shortened to "Papua" or its English abbreviation "PNG." In addition, there is another reason Front Street Coffee calls its coffee beans Little Blue Mountain: Papua New Guinea's growing environment, altitude, and rainfall are very similar to Jamaica Blue Mountain.

Moreover, the Typica introduced from Blue Mountain can also quickly adapt to the environment of the island of New Guinea. In terms of both variety and the similar island-type environment, it deserves to be called Little Blue Mountain. Papua New Guinea's coffee-growing region (about 6 degrees south latitude) is closer to the equator than Blue Mountain (about 18 degrees north latitude). However, through cupping, Front Street Coffee found that its flavor is still slightly different from Blue Mountain when tasted carefully. Papua coffee's flavor has an added sweet-and-sour note of dark fruits.

Papua New Guinea Coffee Bean Varieties

Front Street Coffee's previous articles have often mentioned that the flavor of a coffee bean is shaped by the producing region (growing conditions, soil, climate, etc.), the coffee bean variety, and the coffee bean processing method. In the text above, Front Street Coffee also mentioned that the reason Papua New Guinea coffee beans are called Little Blue Mountain coffee beans is that the coffee bean variety used in the country is the Typica variety introduced from Blue Mountain. So what are the characteristics of Typica coffee beans?

Typica Coffee Beans

Typica is the most classic high-quality Arabica variety, and many current commercial improved varieties are derived from it. Typica coffee beans have excellent flavor expression and are recognized as a specialty coffee variety, but their yield is extremely low and they are susceptible to rust disease, requiring more labor for management. Typica coffee beans originated in Ethiopia and southeastern Sudan and are the most widely cultivated coffee variety in the Western Hemisphere. The plant is relatively robust but not tolerant of light. The top leaves of Typica are red-bronze, which is why it is called red-top coffee.

Papua New Guinea Coffee Bean Processing Method

Seasoned coffee enthusiasts know that one of the greatest characteristics of Blue Mountain coffee beans is the use of the washed processing method. Coffee beans processed this way have a cleaner flavor and a more refreshing mouthfeel, and it is the processing method that best expresses a coffee bean's flavor. This is also Front Street Coffee's favorite coffee bean processing method. Therefore, according to Front Street Coffee, Little Blue Mountain coffee beans also use the washed processing method, but the local washing process in Papua New Guinea is different from the washed processing methods in Central and South America. The process is as follows:

Papua New Guinea coffee beans undergo three washed fermentations, each soaking for about 24 hours, with clean water replaced to control the coffee's flavor. After washing, the green beans are hulled and then graded. This carefully executed post-processing method brings the coffee itself a bright and delicate fruity acidity, along with a clean and lingering sweet taste.

The above is what Front Street Coffee has compiled regarding the characteristics and story of Papua New Guinea coffee beans and the favorable natural conditions for Papua coffee cultivation. Next, Front Street Coffee will share with everyone a coffee bean that Front Street Coffee introduced from Papua New Guinea!

Front Street Coffee: Papua New Guinea Bird of Paradise Coffee Beans

Estate: Bird of Paradise Estate Variety: Typica Altitude: 1,600-1,800 meters Processing method: Washed

Bird of Paradise Estate

This coffee bean introduced by Front Street Coffee comes from the Sigri Bird of Paradise Estate in Papua New Guinea. The origin of this estate's name is related to Papua New Guinea's culture. According to Front Street Coffee, people in the country regard the beautiful bird of paradise as a bird of freedom and happiness, a "gift from the gods."

The Typica coffee beans of Sigri Bird of Paradise Estate, like the migration of birds, traveled a long distance from Jamaica Blue Mountain to Papua New Guinea for cultivation, carrying the same lineage as Jamaica Blue Mountain. This Blue Mountain lineage is also a point of attention for Papua New Guinea Bird of Paradise coffee beans today. When Front Street Coffee purchases each coffee bean, it hopes that it has unique characteristics and does not want different beans with the same flavor. This is also why Front Street Coffee spends a great deal of time selecting beans and adjusting roasting parameters, among many other steps. A coffee bean can have similarities with other coffee beans, but it must also have differences.

According to current records, there are more than 160 different species of birds in the Wahgi Valley. Among them, Bird of Paradise Estate alone has 90 species of birds inhabiting it, including Papua New Guinea's national symbol, the bird of paradise, making it truly a paradise for birds. This is also how Sigri Estate acquired the name Bird of Paradise Estate. In addition, the estate was established in 1950 and has now been around for more than 60 years, making it a pioneer in the local coffee industry. Bird of Paradise Estate is located in the Waghi Valley in Western Highlands Province, in a high-altitude mountainous area of about 1,500 meters, with mineral-rich volcanic soil, a cool climate, fertile soil, and abundant rainfall.

At the same time, according to Front Street Coffee, Bird of Paradise Estate also places great emphasis on ecological protection. In order to protect the soil and water sources, it refuses to use pesticides and insecticides, and it cares for the ecology and nearby birds. Bird of Paradise Estate has adhered to a high-standard cultivation and processing system for many years. During the harvest season from April to September each year, only fully ripe red coffee cherries are hand-picked, allowing the acidity and sweetness in the coffee cherries to reach perfect balance.

Therefore, Front Street Coffee believes that the coffee beans produced by Sigri Estate absolutely live up to the name Bird of Paradise. Moreover, according to Front Street Coffee's observations, the green coffee beans from the 2020 harvest are plump, emerald green, and excellent in appearance. This is also one of the reasons why Front Street Coffee chose this Bird of Paradise Estate coffee bean: it values the estate's strict production chain, which is what ensures the quality of the coffee beans.

The above is what Front Street Coffee has compiled about the story of this coffee bean. Before listing each new coffee bean, Front Street Coffee conducts a large number of roasting and brewing experiments. Next, Front Street Coffee will share with everyone the roasting curve and brewing parameters that best present this coffee bean's flavor.

Front Street Coffee Papua New Guinea Coffee Bean Roasting Curve

Front Street Coffee recommends using a medium roast because Typica is a low-density green bean. In order to highlight its naturally refreshing acidity and fruity aroma, the focus will be on adjusting the heat after first crack. Charge at a chamber temperature of 170°C, set the damper to 3, heat at 140°C, and the turning point is at 1'36"; when the temperature reaches 140°C, open the damper to 4; roast until 6'25'' at 151°C, when the bean surface turns yellow, the grassy smell completely disappears, and dehydration is complete; at 176°C, reduce the heat to 110;

change the damper to 4; at 180°C, reduce the heat to 90. Ugly wrinkles and dark patches appear on the bean surface, and the toast aroma clearly turns into coffee aroma. This can be defined as the prelude to first crack. At this time, raise the heat to 183.5°C, and at 10'08'' first crack begins. Open the damper fully, reduce the heat to 60 at 188°C, and keep the damper fully open (adjusting the heat must be done very carefully, not so low that there is no cracking sound; control the rate of temperature rise after first crack within 6 degrees). First crack development time is 3'00", and drop at 198.5°C.

Front Street Coffee Papua New Guinea Coffee Bean Cupping Report

Front Street conducts cupping within 8-24 hours after the sample coffee beans are roasted. The cupping bowls generally used by Front Street Coffee baristas are 200 ml ceramic bowls, marked with 150 ml and 200 ml graduation lines. According to SCAA standards, the TDS of the water is about 150 ppm. Too low a TDS can easily cause over-extraction, while too high a TDS affects the mouthfeel and easily leads to under-extraction. The water temperature used for cupping is 94°C. The grind size is controlled so that the pass rate through a No. 20 standard sieve (0.85 mm) is 70%-75%. Ratio: 11 grams of coffee grounds plus 200 ml of hot water, that is, 1:18.18, so that the extracted concentration falls exactly within the golden cup range of 1.15%-1.35%. The steeping time is 4 minutes.

Dry aroma: Caramel, citrus Wet aroma: Spices Flavor: Citrus, nuts, cocoa, soft fruity acidity, balanced sweet-and-sour sensation

Front Street compared Bird of Paradise coffee beans with Jamaica Blue Mountain through cupping. Bird of Paradise coffee beans have a faint spicy note that Jamaica Blue Mountain coffee does not have. Their balance of acidity, sweetness, and bitterness is somewhat close to Jamaica Blue Mountain, but they are not as full-bodied as Jamaica Blue Mountain.

Front Street Coffee's Experience Brewing Papua New Guinea Coffee Beans

Front Street Coffee recommends using a Kono dripper because its ribs are few and located at the bottom, allowing the filter paper to cling closely to the dripper to limit airflow, thereby slowing the water flow and increasing the contact time between water and coffee grounds. This allows soaking to extract more coffee substances and enhances the full-bodied mouthfeel. Choose 88°C as the water temperature, which is a relatively low brewing temperature and can avoid extracting too many off-flavors from the coffee beans during brewing, because the darker the coffee bean roast, the more off-flavors increase.

Dripper: Kono Coffee Dose: 15 g, coffee-to-water ratio: 1:15 Grind size: BG6w (75% pass rate through No. 20 sieve) Water temperature: 89°C

Front Street Coffee uses staged extraction: Use 30 grams of water for a 30-second bloom, then pour in a slow circular stream until 125 grams for the first stage. When the water level is about to expose the coffee bed, continue pouring until 225 grams and stop. When the water level is about to expose the coffee bed again, remove the dripper. (Start timing from the beginning of the bloom.) The extraction time is 2'00".

Brewing flavor: The sweetness of toast, nutty sweetness, and the sweet-and-sour sensation brought out by slight fruity acidity form a pleasant layering. The spicy sweetness in the aftertaste is quite special. It tastes rich and balanced, with sweetness and bright acidity, and has a fruit-like aroma.

For more specialty coffee beans, please add the private WeChat of Front Street Coffee. WeChat ID: kaixinguoguo0925

The above content is compiled by CoffeeHunters, a coffee news website.