Papua New Guinea’s rugged mountainous landscape, enriched by fertile volcanic soil, provides optimal conditions for cultivating high-quality Arabica coffee. Also known as Simbai Airplane Coffee, Balus Kopi coffees have to be flown after processing from high remote villages requiring a level of complicated transport via airplane from primitive mountain-top airstrips to the central distribution warehouses in the valleys below.  With over 85% of the coffees from the region being harvested from very small terraced farms or gardens, the growers have a very keen attention and direct oversight to the daily progress of their coffee crop and harvests.

Processing is completed through a washed method after a 30-36 hour ferment in the whole coffee fruit after harvest but prior to processing, then dried on raised beds for 4-6 weeks.

In the cup, a mild wine-like acidity with tropical fruit forward flavors (stone fruit, tart mango) and gentle molasses, bittersweet chocolate and nutty overtones creates a balanced profile.  As the coffee cools the acidity becomes less notable as the very mild sweetness and nutty earthiness comes forward.  Notable buttery or ultra-smooth mouth feel is a well know characteristic of these beans.

Single Origin: Madang Province in Papua New Guinea

Roast: Medium

Process: Washed process, raised beds drying

Varietal: Typica and Bourbon

Elevation: 1600 - 1900 meters

Grown as single origin on small shareholder farms and gardens, combined during processing, European preparation (hand sorted).

Imported Under Fair Practice Standards and Price.