Papua New Guinea - Jiwaka Natural

A fresh take on an fruit forward, natural processed coffee from Papua New Guinea

Jiwaka Natural Tasting Notes

Bright pineapple, dried mango, vibrant berry, citrus, and muddled fruit open this coffee. The fruit notes combine with notes of fermentation to create the impression of sangria. The fruit notes become more prominent as the cup cools, but the cooling cup also reveals the more herbaceous overtones characteristic of Papua New Guinean coffees: cacao nibs, cola, and marshmallow.

About The Producer

We’re incredibly happy to have this coffee back after featuring it in our July 2023 coffee club. We feel that the fresh crop of this coffee preserves the essence of what we loved in the previous crop, but is also distinct and unique in a way that we prefer. While the previous crop was a bit bombastic in its delivery of fruit and fermentation notes, this crop is more mellow, albeit still not subtle. The more subdued, or refined, fruit and fermentation notes allow for a greater level of clarity in the wealth of flavor this coffee offers. We love to follow the journey of coffee producers we partner with for multiple years and see the progression of their coffees as they innovate and refine their techniques and processes to produce ever better coffee.  

This lot of coffee is particularly unique in that natural processes from Papua New Guinea are few and far between as the cool wet climate in the Papua New Guinea highlands is not conducive to drying coffee with the fruit intact. This coffee was dried for a full month before being prepared for export. The drying process is the last step in the process of selecting only the highest quality coffee cherries from smallholder farmers.

Typically, the best lots of coffee from Papua New Guinea come from vertically integrated coffee plantations that can control the process step by step. There is a larger volume of coffee, usually of poorer quality, sold by smallholder farmers to wet mills and then sold at commodity or below market prices. Jiwaka Natural is the literal fruit of a long collaborative effort to increase the quality of cherries harvested by smallholder farmers and show that with the right care, the climactic and genetic potential of Papua New Guinea’s coffee is quite high.

How To Brew 

We recommend using around a 1:14 brew ratio for this coffee. To highlight the fruit notes, it is best to use water around 200F for no longer than three and a half minutes.

Use our brew guides to dial in for your coffee maker and method

Producers
600 Smallholder farmers supplying the Kagamuga Dry Mill

Varieties
Blue Mountain, Arusha, Mundo Novo, Bourbon

Processing Method
Natural Process 

Altitude
5000–5800'