About This Coffee
This Washed coffee is produced by the 137 members of the Konkua Organic smallholder group. As their name suggests, all members of the group are certified organic. Members are located in coffee growing communities situated across 2 districts in the Eastern Highlands.
Cultivation
Located in the lofty Eastern Highlands, producers in the Konkua Organic group cultivate coffee at an average of 1,800 meters above sea level. In addition to the warm days and cool nights of this altitude, the region’s nutrient rich volcanic loam soil.
Harvest & Post-Harvest
Coffees in PNG are typically processed at home by farming families. After selective handpicked, smallholder farmers typically pulp coffee and dry ferment it in bags or small plastic tubs. Fermentation varies according to altitude and climate, but typically lasts between 12 and 48 hours. Following fermentation, farmers wash parchment in clean water and dry it on raised beds, patios or tarps. Parchment is raked frequently to ensure even drying.
About Kainantu
Though small in size, Kainantu is nationally recognized in PNG’s coffee industry for the quality produced there. Coffees from Kainantu have won several quality competitions, including the 2015 national cupping competition.
Coffee in Papua New Guinea
Papua New Guinea (PNG) is a relative newcomer to the specialty coffee scene. The remote locations of the nation’s smallholders—who produce 85% of total coffee in the country—combined with historically-poor infrastructure has made the transition to specialty difficult. Nonetheless, the country is working towards innovative solutions that will hopefully lead to better quality coffee and improved livelihoods for the nation’s smallholder coffee producers.