Fifty years ago somebody carried Typica seed up into the Eastern Highlands and walked away. Nobody replanted it with anything modern. It's still up there.
Goroka sits at 1,550 meters in some of the most isolated coffee country left on the map; no roads worth the name, no estates, just those working garden plots measured in rows, not acres. What they pick comes down the mountain to Lahamenegu Mill, the largest dry mill in Papua New Guinea and the only operation in the country that owns its wet mill too. That matters more than it sounds: it means somebody is watching the cherry from the tree all the way to the box, and a natural process this clean doesn't happen any other way.
This is what came back: raspberry and strawberry up top, black cherry underneath, a winey edge that runs through the whole cup, and black tea on the finish. Bright and light-bodied; nothing heavy about it. Roasted medium-light and stopped well short of second crack, because everything that makes this lot worth the trip burns off if you push it.
THIS IS A LIMITED AVAILABILITY COFFEE, SO ONCE IT'S GONE FOR THE YEAR, IT'S GONE!
☢ Brew Guide
Papua New Guinea Red Mountain
Single Origin · Medium Roast · Natural
Tasting notes: raspberry · black cherry · winey · black tea
Dial it in: This is the method that shows the berry. Hot water and a finer grind pull the raspberry and cherry forward; a gentle bloom keeps the acidity clean rather than sharp.
Dial it in: Concentrates the berry into something close to fruit syrup. Best rested 10 days out from the roast date; naturals need the time.
House baseline: 60g : 1000ml (≈1:16.7). Keep the ratio steady — let grind do the work: finer for lighter roasts, coarser for darker. Always brew with fresh, filtered water and grind just before brewing.
