Papua New Guinea, Mount Otto

This Arabica lot from Papua New Guinea is produced using an anaerobic natural process, designed to emphasise fruit-driven character and aromatic intensity. Cherries are hand-picked at optimum ripeness before being delivered to the mill, where they are sorted to remove underripe or defective fruit.

They are then placed in airtight bags for 48 hours of anaerobic fermentation, encouraging heavier aromatics and more pronounced fruit notes. After fermentation, the cherries are transferred to raised beds and dried slowly in direct sunlight for approximately 40 to 45 days, until they reach a stable moisture content of 11 to 12%. Once dried, the coffee is hulled, packed and prepared for shipment. 

Before export, each lot is assessed by the quality team through physical analysis and sensory evaluation, helping to ensure consistent quality and cup performance year after year.

Papua New Guinea has long been an important coffee-producing origin, though annual production has fallen below its historic average of more than one million bags over the past decade. Around 95% of PNG’s coffee is grown in the central highlands, where altitude, climate and fertile soils contribute to the heavy body and savoury-sweet flavour profile associated with the region.