16 oz Papua New Guinea Simbai Balus Kopi
FLAVOR: Dried Fig, Green Grape, Plum, Green Tea, Cocoa Powder, Roasted Hazelnut
BODY: Heavy
ACIDITY: Medium
PROCESS: Washed
MOISTURE: 10.80%
FLAVOR: Dried Fig, Green Grape, Plum, Green Tea, Cocoa Powder, Roasted Hazelnut
BODY: Heavy
ACIDITY: Medium
PROCESS: Washed
MOISTURE: 10.80%
FLAVOR: Dried Fig, Green Grape, Plum, Green Tea, Cocoa Powder, Roasted Hazelnut
BODY: Heavy
ACIDITY: Medium
PROCESS: Washed
MOISTURE: 10.80%
Papua New Guinea Green Coffee — Simbai Balus Kopi (Airplane Coffee)
Grown in the rich, volcanic soil of Papua New Guinea’s remote highlands, this Arabica coffee is as vibrant and unique as the landscape it comes from. The rugged terrain makes road access nearly impossible, so the coffee from this region relies on a truly special method of transport—planes.
This particular lot comes from the Simbai region, nestled just beyond the Bismarck Range between the Western Highlands and Sepik Provinces. Over 4,000 smallholder farmers in this isolated area bring their harvested coffee—often after a full day’s trek on foot—to nearby airstrips, where it’s weighed, recorded, and stored for shipment.
Since these villages aren’t connected by road, every bag of green coffee takes flight—literally. Our partners at origin coordinate charter flights to move the coffee out of Simbai, a process that’s both logistically challenging and financially demanding. It’s all part of a dedicated effort to connect these farmers with the global coffee community while preserving the distinct character of their beans.
From the airstrips of Simbai to the drying patios in Mt. Hagen, this coffee carries with it the story of resilience, community, and tradition.
What Does Coffee from Papua New Guinea Taste Like?
Most farmers in Papua New Guinea handle the entire post-harvest process themselves—using hand-cranked pulpers at home, followed by a 36-hour fermentation to remove the mucilage, and then sun-drying the beans on raised beds or mats. It’s a labor of love, and you can taste that care in every cup.
Coffee from Simbai and other parts of PNG tends to be smooth, rich, and incredibly balanced. Expect a full-bodied, buttery mouthfeel with mellow acidity and comforting sweetness. The volcanic soil and unique microclimate bring out notes of bittersweet chocolate and caramel, rounded out by subtle hints of dried cherry and green tea. It’s a cup that feels familiar but still has enough complexity to keep you coming back.