THE FARM: The Lahamenegu wet mill in the Eastern Highlands is equipped with brand new machinery to take PNG cherries to the next level in quality control. While most smallholders wash and process coffee themselves and bring parchment to market, Lahamenegu has the capability to buy in cherry and control processing consistency. What’s even more exciting is that private ownership of a wet mill allows them to experiment with other processing methods rarely on offer for PNG coffee. The farms that supply this lot sit at 1550 meters of elevation.

This lot is a peaberry selection. Peaberry coffee happens as a mutation where one of the two seeds inside the coffee cherry dies off, leaving behind a single, round-shaped bean. They are the exception, for sure, with most shrubs producing much less than 10%. Some people think that peaberries tend to be sweeter since a single seed receives all of the nutrients.

OUR ROAST delivers a full-body cup that has berry and dark chocolate roast tones, nicely balanced with a hint of dried fruit, like cranberry, that’s noticeable but not over-powering. As the coffee cools there’s a bittersweet, earthy tone that’ll remind you of green tea.