Even among specialty coffee enthusiasts, Papua New Guinea coffee is very much under the radar. It's definitely not as widely recognized as African, South or Central American coffees. Perhaps, even less recognized than Asian coffees.

Papua New Guinea is a country in the southwestern Pacific, located north of Australia. It occupies the eastern half of the island of New Guinea (the second-largest island in the world). The western half belongs to Indonesia.

Papua New Guinea is known for its diverse cultures, with over 800 languages spoken there, and rugged landscapes with dense rainforests and highland mountains. It has a mix of traditional villages and modern cities like Port Moresby, the capital.

Coffee History 

Coffee has grown wild in Papua New Guinea for centuries. In the 1920s Jamaican Blue Mountain coffee seeds were introduced and commercial . These Arabica plants thrived in PNG’s rich volcanic soil and high-elevation climate, forming the foundation for what would become one of the country’s most significant agricultural exports.

By the 1950s and 60s, coffee production expanded rapidly. Today, over 85% of PNG coffee is grown by small-scale farmers, many of whom rely on traditional, organic farming methods. However, logistical challenges, limited infrastructure, and inconsistent processing methods have historically hindered PNG coffee from reaching its full potential in the specialty coffee market. Despite these challenges, growing interest from global buyers is helping PNG farmers refine it's practices and bring high-quality beans to an international audience.

Flavor Profiles and Characteristics

One of the reasons Papua New Guinea coffee stands out is its dynamic and unpredictable flavor profile. Unlike other origins with well-defined tasting notes, PNG coffee varies widely depending on the region and even farm. Common characteristics include:

Fruit-forward flavors: Notes of mango, papaya, red berries, and citrus.

Balanced acidity: Bright yet smooth acidity, often with a wine-like or tea-like quality.

Rich, syrupy body: Full-bodied mouthfeel with a velvety texture.

Chocolate and spice undertones: Layers of cocoa, caramel, nutmeg, and cloves add depth to the cup.

Earthy and herbal hints: Some PNG coffees carry an earthy, almost herbal quality, reminiscent of Sumatran coffee but with a cleaner finish.

Coffee Regions of Papua New Guinea

Papua New Guinea’s has very distinct coffee-growing regions, each offering unique flavor profiles. The country's mountainous terrain and varied microclimates contribute to a wide spectrum of flavors, from bright, fruity notes to deep, chocolatey undertones. Unlike anywhere else.

Western Highlands – The Coffee Capital of PNG

Altitude: 1,400–1,800 meters

Flavor Profile: Bright citrus acidity, stone fruit, caramel, and chocolate

Harvest Time: May to September

Notable Areas: Waghi Valley, Mount Hagen

Why It Matters: Western Highlands produces some of PNG’s highest-quality specialty coffees, known for their well-balanced sweetness and depth.

Want to try a coffee from this region?

Eastern Highlands – Balanced and Complex

Altitude: 1,200–1,800 meters

Flavor Profile: Tropical fruit, floral undertones, brown sugar, and chocolate

Harvest Time: April to August

Notable Areas: Goroka, Kainantu

Why It Matters: A leading region in specialty coffee production, with a strong focus on washed processing for cleaner, more refined flavors.

Simbu (Chimbu) Province – Vibrant and Fruity

Altitude: 1,300–1,900 meters

Flavor Profile: Red berries, citrus zest, spice, and rich body

Harvest Time: May to September

Why It Matters: One of PNG’s highest-elevation growing areas, producing complex, fruit-forward coffees sought after by specialty buyers.

Morobe Province – Bright and Floral

Altitude: 1,200–1,700 meters

Flavor Profile: Sweet citrus, floral notes, cocoa, and a crisp finish

Harvest Time: April to August

Notable Areas: Wau, Menyamya

Why It Matters: Known for producing washed coffees with vibrant, delicate flavors ideal for light roasts.

Jiwaka Province – Smooth and Nutty

Altitude: 1,200–1,700 meters

Flavor Profile: Nutty, cocoa, mild fruitiness, and syrupy body

Harvest Time: May to September

Why It Matters: A rising region gaining attention for its consistent quality and rich, creamy cup profiles.

Papua New Guinea in the Specialty Coffee Market

Papua New Guinea has long been overlooked in the global specialty coffee scene, but that is rapidly changing. 

Over 85% of coffee is grown by small-scale farmers, often using organic and shade-grown methods. While washed processing is common, natural and honey-processed coffees are becoming more prevalent. Fertile volcanic soil and high-altitude conditions create the ideal environment for slow coffee cherry maturation, which leads to complex flavor development.

If you’re looking to expand your coffee palate beyond the usual suspects, Papua New Guinea coffee is a must-try. 

Our goal at Gems Cafe & Bistro is to offer coffee from all the regions we highlight, so you’re not just reading about an origin—you’re experiencing it in your cup.