About the Farm

Papua New Guinea’s coffee landscape is dominated by smallholders, with 85% of production coming from families who manage small backyard gardens rather than large estates. In Simbai, a remote region tucked just over the Bismarck Range, coffee is grown in fertile volcanic soils at elevations of 1,600 to 1,900 meters. The isolation of Simbai makes coffee transport a challenge, with most parchment carried by foot to one of four local airstrips. From there, the beans are flown by charter plane to Mt. Hagen, where they enter the global supply chain.

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Volcafe PNG, a long-standing partner at origin, supports over 4,000 farmers in this area by providing access to processing resources, quality control, and air transport. This effort ensures that the hard work of Simbai’s farmers can reach specialty roasters around the world, despite the immense logistical challenges of the region.

About the Bean

Simbai Smallholders coffee is processed using the washed method, a tradition in Papua New Guinea where most smallholders pulp and ferment their coffee at home before drying it on raised beds. This approach highlights the natural balance and clarity of the cup while preserving the depth of flavor that comes from Simbai’s unique terroir.

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In the cup, this coffee is bold and full-bodied with a heavy mouthfeel. Rich cocoa powder and roasted hazelnut form the backbone of the flavor, complemented by subtle undertones of dried fig, plum, green grape, and a gentle green tea finish. The medium acidity lifts the cup without overpowering it, making this a rewarding choice for those who enjoy a robust, layered coffee with just the right touch of fruit.