Papua New Guinea Paraka Koi

High in the Jiwaka highlands of Papua New Guinea, coffee grows slowly and deliberately — exactly the way we like it. This month's Paraka Koi is a fully natural, sun-dried lot that turns those remote volcanic slopes into a cup bursting with fruit.

Growers in the Ulya area of Jiwaka Province bring their ripe cherry to the Ulya Mill, where it is dried whole in the sun and prepared for export by Monpi Coffee Exporters. At 1,500 to 1,700 meters, in deep volcanic loam, the coffee builds the density and sweetness that make Papua New Guinea one of the most distinctive origins in the Pacific. Bourbon, Arusha, and Typica varieties grow side by side here — a living record of coffee's long journey across oceans and generations.

Drying the cherry whole — the natural process — lets the fruit's sugars settle into the bean, building the bold berry character and rounded body this lot is known for.

Expect blueberry and plum up front, a twist of spiced apple cider and rose, and a finish of nutmeg and chocolate. It's a medium roast built to show off every layer.

Details

• Origin: Papua New Guinea
• Region: Ulya, Jiwaka Province
• Producer: Ulya Mill / Monpi Coffee Exporters
• Elevation: 1,500–1,700 masl
• Soil: Volcanic loam
• Process: Full natural, sun-dried
• Varietal: Bourbon, Arusha, Typica
• Roast Level: Medium
• Tasting Notes: Blueberry, plum, spiced apple cider, rose, nutmeg, chocolate

Grown across remote highland gardens and dried entirely in the sun, this is Papua New Guinea at its most expressive — a naturally processed cup you won't find on every shelf.

Coffee for Life. Purpose carried forward, one cup at a time.