Papua New Guinea

Papua New Guinea is a single-origin coffee from the country's highlands, micro-roasted in Montréal for café and retail programs that want a bold, chocolatey cup with a distinctive edge. Sold in 1 kg and 3 kg bulk for high-volume service. It is best suited to filter and drip service.

Tasting Notes

Papua New Guinea has a captivating aroma, a pleasant acidity, and clear notes of dark chocolate, closing on a slightly astringent finish. That structured character makes it a distinctive single origin for a specialty menu. The profile described here is for our TAG roast.

Origin

Papua New Guinea is grown high in the Wahgi Valley, in the Western Highlands, where fertile highland soils and a long agricultural heritage produce a clean, structured cup. The coffee is graded AA, the region's top quality tier. For many highland families, coffee remains the main source of income.

Roast

TAG (Torrefazione Artigianale Granito) is our suggested roast for single-origins. The TAG method drives the complete caramelization of the bean's natural sugars, drawing out the full depth of the coffee. The result is a rich, complex cup built on more than four decades of green-bean selection, roasting, and cupping expertise.

Brewing

As a general guideline, aim for a 1:16 ratio – roughly 1 gram of coffee to 16 grams of water for a balanced cup – though brew method matters. For drip and filter service, use 8.5 g of coffee per 236.56 ml (8 oz) of water, about 36 g per litre at batch scale. For a double espresso, use 16–20 g to yield about 60 ml.

Additional Information

• Species: Arabica
• Cultivars: Typica, Catimor, Caturra
• Altitude: 1600 m above sea level
• Screen size: 18
• Process: Washed with fermentation
• Caffeine: Approx. 1.30%
• Formats: 1 kg, 3 kg
• Certifications: Aliments Préparés au Québec, Kosher