Origin: Goroka, Eastern Highlands Province, Papua New Guinea
Producer: Lahamenegu Mill / Various Smallholders
Variety: Typica, Bourbon
Process: Natural, Fully Sun-Dried
Tasting Notes: Cherry, concord grape, strawberry, citrus, banana, cane sugar
Body & Acidity: Light body, bright acidity
About the Farm
The Lahamenegu Mill sits just outside the highland town of Goroka in Papua New Guinea’s Eastern Highlands, one of the country’s most important coffee-producing regions. Coffee in this area is grown primarily by smallholder farmers who cultivate tiny plots, often less than a hectare, on steep mountain slopes at elevations around 1,550 meters. These farms are typically family-run, with coffee trees interwoven among food crops and forest vegetation.
The mill is operated by Volcafe PNG, which runs the largest dry mill in the country and maintains one of the few privately owned wet mills in Papua New Guinea. Lahamenegu serves as a crucial hub connecting thousands of small producers with international markets. While most PNG coffee is processed on individual farms and later consolidated, the Lahamenegu facility allows cherries to be purchased directly and processed under controlled conditions. This structure improves quality consistency while supporting long-term relationships with the farming communities that supply the fruit.
Because PNG coffee is traditionally washed, the mill’s ability to process naturals represents a unique opportunity to explore new flavor expressions from the region. Only cherries sourced through registered supply chains and trusted smallholder networks are used, ensuring traceability and careful quality control throughout the harvest season from May through August.
About the Bean
This lot highlights the expressive character that natural processing can bring to Papua New Guinea’s classic Arabica varieties. Ripe cherries are carefully sorted and dried whole on raised beds, allowing the fruit sugars to slowly infuse the seed during several weeks of sun drying. The cherries are turned frequently to maintain airflow and ensure even drying before resting in conditioning bins until milling.
The result is a lively and fruit-forward cup that feels both vibrant and structured. Aromatically, the coffee opens with notes of cherry and concord grape, supported by hints of strawberry and citrus. As the cup develops, sweeter tones emerge, suggesting banana and cane sugar layered over the fruit character.
The body is light and clean, allowing the bright acidity and juicy fruit notes to take center stage. As the coffee cools, its sweetness becomes more pronounced while the fruit tones sharpen into a crisp, refreshing finish. This natural lot demonstrates how Papua New Guinea’s heirloom Typica and Bourbon varieties can reveal a new dimension when traditional highland coffees are processed with careful experimentation.