It is rare to see a natural coffee from the Western Highlands of Papua New Guinea. The area is classified as tropical rainforest with rainfall averaging 358 days per year, making all coffee drying risky. Natural coffees can take up to four times longer to dry than washed, making natural processing especially risky.

This, coupled with other logistical risks and challenges, can seem like a wager too far. However, the promise of fetching higher prices for well-made natural coffee can entice some producers to give it a go. Luckily for us, this year’s natural processed coffee from the Kindeng Mill hits all the right notes, and we were able to bring it on to feature as an Origin and as the main component of our upcoming Firecracker Blend in Australia and Japan.

Not only is PNG our closest coffee-producing neighbor, but we also think it produces some of the tastiest coffees around. Growing classic varieties like Bourbon and Typica in nutrient-dense soil contributes to full and complex flavor profiles that we love.