Our Papua New Guinea Coffee Journey
Papua New Guinea's (PNG) mountainous terrain provides the perfect natural environment for exceptional coffee. The amazingly fertile volcanic soil nurtures rich, vibrant Arabica beans with distinctive characteristics. However, what makes this region ideal for growing coffee also creates extraordinary challenges for transporting it.
Many remote villages and smallholder farms that produce 85% of PNG's coffee are only accessible by foot or light aircraft. This isolation necessitates one of coffee's most remarkable supply chains—one that literally takes to the air.
Simbai Balus Kopi: Coffee That Flies
In the local Tok Pisin language, "Balus Kopi" translates to "Airplane Coffee"—a fitting name for beans that must take flight to reach the outside world. Our Papua New Guinea coffee comes specifically from the Simbai region, located just over the Bismarck Range that borders the Western Highlands Province and Sepik Province.
This remote area produces exceptional coffee, but accessing it requires extraordinary measures:
- Farmers must transport their coffee by foot to one of four airstrips in the region
- Some farmers walk an entire day from their farms to reach these collection points
- Upon arrival, the coffee (still in parchment form) is weighed, recorded, and stored
- Our partner at origin, organizes charter flights when sufficient volume accumulates
- Only after reaching Mt. Hagen can the coffee enter the global supply chain
Our Partner: Volcafe
Volcafe works directly with over 4,000 farmers across the isolated Simbai region. Their commitment goes beyond simply purchasing coffee—they provide crucial support to these remote communities:
- Organizing and funding charter flights to transport coffee
- Arranging freight and staff support for outbound journeys
- Maintaining warehouse facilities to properly store coffee
- Ensuring farmers receive fair compensation for their exceptional beans
This partnership creates a vital economic lifeline for thousands of families in one of the world's most remote coffee-growing regions.
Traditional Processing Methods
The unique character of PNG coffee begins with how it's processed. Most smallholder farmers in Simbai:
- Process their cherry at home using hand-powered pulpers
- Ferment the beans for approximately 36 hours
- Wash the mucilage off by hand
- Dry the beans naturally in the mountain air
These traditional methods, passed down through generations, contribute significantly to the distinctive flavor profile of PNG coffee.
The combination of fertile volcanic soil, high elevation, and traditional processing creates coffee with remarkable characteristics:
- Well-balanced with mellow flavors
- Moderate acidity that provides structure without sharpness
- Full-bodied with a distinctively buttery mouthfeel
- Wonderful sweetness featuring bittersweet chocolate and caramel notes
- Complementary flavors of dried cherry and green tea
The richness of Simbai's terroir is evident in every cup, creating a distinctive experience that reflects its extraordinary origin.
From Simbai to Your Cup
When you enjoy our Nor'Easter or Twin Lights espresso blend, you're experiencing more than just exceptional flavor—you're connecting with one of the world's most remarkable coffee journeys. From remote mountain farms to small aircraft, from Mt. Hagen to our roastery, these beans travel an extraordinary path before reaching your cup.