Coffee Tasting Notes Vivid berry and ripe fruits open this coffee and combine with notes of port and red wine. The pleasant herbaceous notes, so characteristic of other Papua New Guinean coffees, blend with the fruit notes to produce a coffee quite reminiscent of a Syrah. About The Coffee Producer This lot of coffee is particularly unique in that natural processes from Papua New Guinea are few and far between. The cool wet climate in the Papua New Guinea highlands is not conducive to drying coffee with the fruit intact. This lot, produced by Monpi Coffee (a miller and exporter, more on that later) was dried for a full month before being prepared for export. The drying process is the last step in the process of selecting only the highest quality coffee cherries from smallholder farmers. Typically, the best lots of coffee from Papua New Guinea come from vertically integrated coffee plantations that can control the process step by step. There is a larger volume of coffee, usually of poorer quality, sold by smallholder farmers to wet mills and then sold at commodity or below market prices. Jiwaka Natural is the literal fruit of a long collaborative effort to increase the quality of cherries harvested by smallholder farmers and show that with the right care, the climactic and genetic potential of Papua New Guinea’s coffee is quite high. How To Brew This Unique Coffee We recommend using around a 1:14 brew ratio for this coffee. To highlight the fruit notes, it is best to use water around 200F for no longer than three and a half minutes.